Pierogi z Kaszą Gryczaną i Twarogiem Wiejskie

Ingredients · 4 servings

• 500 gWheat flour
• 2Egg yolk
• 250 mlMilk, hot
• 1 tbspSunflower oil
• 16 gSalt
• 180 gBuckwheat groat, rinsed
• 450 gWhite curd cheese, well-drained and crumbled
• 220 gOnion, finely diced
• 100 gButter, divided
• 1 tspBlack pepper, ground
• 10 gChive, finely chopped (to serve)

Equipment

stovetop, mixing bowl, cutting board, rolling pin, round cutter, knife, pot, skillet, slotted spoon, kitchen towel, tray, wooden spoon

Instructions

1. 1
   Mise En Place

   Gather measured ingredients, a bowl, board, rolling pin, cutter, knife, pot, skillet, slotted spoon, towel, and tray before starting. · 5 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Make Dough

   Pour hot milk into flour with salt, add egg yolks and sunflower oil, then mix and knead until the dough feels smooth and elastic. · 10 min

   What to look for: The dough is smooth, soft, and no longer shaggy.

3. 3
   Rest Dough

   Wrap the dough in a kitchen towel or cover the bowl tightly, then rest it for 30 minutes so the gluten relaxes before rolling. · 30 min

   What to look for: The dough looks slightly softer and rolls without springing back.

4. 4
   Cook Buckwheat

   Boil 360 ml water with salt, add buckwheat groats, cover, and simmer gently until the liquid is absorbed and grains are tender. · 15 min

   What to look for: The groats are swollen, separate, and no free water remains.

5. 5
   Cool Buckwheat

   Spread the cooked buckwheat on a tray and cool fully before mixing, keeping the filling dry and easy to seal inside the dough. · 15 min

   What to look for: The buckwheat is no longer steaming and feels dry to the touch.

6. 6
   Brown Onion

   Fry the diced onion in 50 g butter over medium heat, stirring often, until deeply golden, sweet-smelling, and lightly caramelized. · 10 min

   What to look for: The onion is deep golden with browned edges, not pale or burnt.

7. 7
   Mix Filling

   Combine cooled buckwheat, crumbled curd cheese, and browned onion, then season generously with salt and black pepper. · 5 min

   What to look for: The filling is speckled, crumbly, and holds together when pressed.

8. 8
   Roll Dough

   Roll the rested dough thinly on a lightly floured board, then cut even rounds and keep scraps covered for rerolling. · 10 min

   What to look for: The rounds are thin, even, and flexible without tearing.

9. 9
   Fill Pierogi

   Place filling in the center of each round, fold into a half-moon, and pinch the edges firmly so no filling can escape. · 15 min

   What to look for: Each pieróg is sealed with a firm rim and no visible gaps.

10. 10
    Boil Pierogi

    Boil pierogi in salted water in batches until they float, then cook for 2 minutes more and lift them out with a slotted spoon. · 8 min

    What to look for: The pierogi float freely and look slightly puffed.

11. 11
    Fry In Butter

    Fry the drained pierogi in the remaining butter until lightly crisp in spots, turning gently to keep the seams intact. · 6 min

    What to look for: The pierogi show small golden patches and a buttery sheen.

12. 12
    Serve Hot

    Serve the butter-fried pierogi hot, scattered with chopped chives and any browned butter left in the skillet. · 2 min

    What to look for: The pierogi are glossy, golden in spots, and finished with green chives.