Potato Pierogi Served In A Nut Artichoke Bath

Soak the almonds in 200ml milk overnight.

Place 250g of the flour in a large bowl or on a work surface and make a well in the centre. Break the egg into it, add the salt and a little lukewarm at a time (in my situation 125ml was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough with a bowl or towel. You‟re aiming for soft dough. Let it rest 20 minutes.

Boil the potatoes in salted water until tender, drain well then mash with the butter, parmesan, 50mls hot milk, salt, tbsp almonds and egg white. Set aside.

Strain the milk then bring it and the artichokes to the boil. Then either push the artichokes through a fine sieve back into the boiled milk or use an electric mixer to pulp the milk and artichokes together. Set aside to be heated later.

On a floured work surface, roll the dough out thinly (1/8” or about 3mm) cut with a 2-inch (5 cm) round or glass. Spoon a portion (teaspoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together (with fingers or use the back of a fork). Gather scraps, re-roll and fill. Repeat with remaining dough.

Bring a large, low saucepan of salted water to boil. Drop in the pierogi, not too many, only single layer in the pan! Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more (usually about 5 minutes). At this stage reheat the sauce, careful not to let it boil. Remove one dumpling with a slotted spoon and taste if ready. When satisfied, remove remaining pierogi from the water.

Serve immediately: swim the pierogi in sauce and serve with a sprinkle of grated Parmesan. Cold pierogi can be fried. Uncooked pierogi can be easily frozen and boiled taken out straight from the freezer.