Fish Pierogi

Ingrediente

For the filling

I onion, finely chopped

1 cbsp butter

300g (10Yoz) smoked haddock, finely diced

1 egg yolk

1 ebsp fresh dill soil ona white pepper

For the dough

1.2kg (2ib 10oz) floury potatoes, peeled squeeze of lemon juice (optional) l onion

2% tosp potato flour or cornfiour (cornstarch)

For the copping

I onion, finely chopped

1 ebsp butter, plus extra for frying chopped fresh dill soured cream

Instrucțiuni

Put the grated potatoes in a large square of muslin (cheesecloth) over a bowl and squeeze out as much moisture as you can. Discard the liquid, but reserve the potato starch (the stuff in the bottom of the bowl), see page 10. Place all the potatoes - the cooked and raw

lictle liquid as possible). To make the dough, grate the onion into the potatoes using the smallest holes of the box

(cornstarch) with one hand while mixing with the other, until everything is thoroughly combined. Place the remaining tablespoon of comflour on a plate, so that you can roll the zeppelins in it before you cook them.

Form the dough mixture into a ball, then take tennis ball-sized chunks out of it and form smaller balls. Flatten them in the palm of your

the middle. Wrap the long sides around and seal. Roll your zeppelins in the cornflour and leave on the plate. Continue this way until all the

a large pan of salted water to the boil. Boil the zeppelins 2-3 at a time. Once they

any excess water.

in a bit more butter and cook until crispy.

In a frying pan, fry the finely chopped onion for the filling and the onion for the topping together in the 2 tablespoons of butter until golden, then allow to cool.

Combine the smoked fish with the egg yolk, dill and the fried onion for the filling (reserve the other half for the topping). Season well.

Weigh 400g (15/ioz) of the potatoes. Boil in a large pan of water until tender, then mash until smooth. Grate the remaining potatoes using a box grater so that they turn to a liquidy mush. You can squeeze a little lemon into these if you don't want grey dumplings (I don't mind in the least).

Note

Zeppelins, or kartacze, are popular in the north-east of Poland. The name derives from those massive, egg-shaped airships that were around at the start of the 20° century. Traditionally, the filling is meat, but on rare occasions they are served with fish.