Pierogi with buckwheat kasha

Old Polish Traditions. 12 steps

dough					Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking	Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well.	Either eat immediately; or cool, then fry in butter to reheat.
14 oz flour	Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
farce
1 cup toasted buckwheat		roast, mixing, until the grains absorb the fat and are a little browned	Cook over low heat until water is absorbed. Cover saucepan, place in medium-hot oven 45 minutes	mix
2 oz lard
salt
1 1/4 cups boiling water		pour over
1 onion		chop finely
2 oz pork fat		fry
4 oz cottage cheese	rub through sieve
salt and pepper

Serve with butter, or pork fat and cracklings; also with sour cream

See also Russian pierogi, sweet cabbage pierogi, sauerkraut pierogi, cheese pierogi, meat pierogi, crisp mushroom pierogi. And then there are the dessert pierogi: fruit pierogi, sweet cheese pierogi.

Pierogi are an inexpensive, easy to make, nourishing and very tasty dish. They may be served directly after cooking, or fried when cool. In both versions they are delicious, so that it is worthwhile making them in greater quantities, served freshly cooked for lunch and refried for dinner.

This is an authentically folk version of pierogi, worth mentioning as it is very tasty. Buckwheat kasha is the most valued kasha in Poland, with a taste and aroma full of character. Toasted buckwheat is especially valued. It is browned to a dark colour and has a more pronounced flavour. During the ages Polish cuisine has passed through many styles, but the privileged position of buckwheat has not been shaken, either by the less nourishing rice, or even by potatoes.