Tools
Ingredients
125 ml water, hot
25 g butter
310 g flour
1/2 tsp salt
1 egg, beaten
150 g cherries
120 ml cream, to serve
30 g sugar, to serve
Step by step
Mix hot water with butter. Set aside.
Place flour in a jug of the 9 cup Food Processor fitted with the Dough Blade. Add salt. Start mixing at speed 2 and gradually add the water and butter mixture. Add the beaten egg and knead for 2-3 minutes.
Wrap the dough in cling film and refrigerate for 30 minutes.
Roll the chilled dough out on a floured surface. Cut circles out from the dough using a cookie cutter or a glass. Pit the cherries and place 2-3 cherries in the middle of each circle, fold over the sides into a half-moon shape. Secure the filling by pinching the edges together. Repeat to use the remaining dough.
Bring a large pot of water to boil. Place the pierogi in the water. After they float to the top, cook for about 2-3 more minutes. Remove the dumplings with a slotted spoon.
Serve with cream and sugar.
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