Pierogi are an absolute labour of love. You need to allow at least 2hrs for the finished product. Even longer, if like me, you allow the kids to a help.

During this time, it’s a good way to kill a few hours in the kitchen. Little ones can help with every step, there’s plenty of messy hand work for them and because they don’t need to be perfect, pierogi really are toddler assistant friendly.

Mike’s grandmother is Polish, so he grew up eating these regularly. He’s always asked me to make them and to be perfectly honest, I was scared. I pride myself on being able to replicate most recipes and make the best of things. BUT pierogi? These are his childhood memories. Anyway last week, I got in the kitchen with Logan and Kaia and got stuck in. Results did not disappoint.

This recipe made about 25-30 pierogis. Freeze any you won’t eat for later.

If you omit the salt from the filling, these can be given to little ones from 8months.

INGREDIENTS FOR THE FILLING

4 medium to large potatoes, washed, skins left on, cut into quarters

1 onion, finely diced

Knob of butter

3 large handfuls of grated cheese

Cottage cheese or cream cheese (if you don’t have either, don’t worry)

Salt and pepper to taste

INGREDIENTS FOR THE DOUGH

250g self raising flour 

1tsp salt

1tbsp vegetable oil

150ml warm water

TO SERVE

Oil and butter for final cooking

Fried onions

Sour Cream

Chives (optional)

METHOD

First start with the filling. Add the potatoes to a large pot, add water, bring to the boil. Cook for 20mins or until soft. 

In a frying pan add the butter and onions. Fry on a low heat for 15-20mins until soft and starting to brown. Remove both from heat and leave to cool.

Meanwhile make the dough. In a large bowl sift the flour. Make a well and add the salt, oil and water. Using your hands gradually mix the dry with the wet ingredients, mix until it becomes a dough. Pop the dough onto a lightly floured surface and knead for about 7mins, until it is smooth and glossy. Wrap in a clean dish cloth and leave for 20mins at room temperature.

Back to the filling. Once the potatoes are cool enough to touch, peel off the skins and discard them (tip, save these and cover with oil and salt and bake in the oven for 20-30mins until crisp. Delicious snack).

Add the cooked onions, cheese, cottage cheese/cream cheese if using. If not, just splash in some milk. Using a fork gently mash until the larger lumps have been removed. Set aside.

Back to the dough. Roll out the dough on a floured surface until it’s roughly the same thickness as a 10p piece. Using a cookie cutter or glass make little discs. Repeat until all dough has been used.

Fill each disc with the filling. Don’t be shy, they should be bulging, but still able to close in half. Fold in half, gently rub round the edges with water and press them closed so there are no holes. Repeat until all done. Now is the time to freeze any you will not eat.

Bring a large pan of water to the boil. Gently drop in the pierogi one at a time and in batches. Once they rise to the top, leave them for 30seconds and remove. Place on a clean dish cloth. Repeat until all have been boiled.

In a frying pan add a splash of oil and knob of butter, add some onions and a few pierogi, fry on each side until golden brown. Repeat until all are cooked.

Serve will sour cream and chives. Eat. Enjoy