One Polish dish that I cook most often would be pierogi. Florian loves them cooked, left to rest and fried crispy.

The filling is made of boiled and pressed potatoes, chopped, fried onion and a Polish white cheese, that can be obtained from any Polish shop. It is crucial the cheese is the right one, it can’t be replaced with cottage or ricotta. It’s all mixed up and seasoned well.

The dough is simple- flour and some warm water with a drop of milk. Rolled on, I use a glass to cut rings, place a teaspoon of filling on each and close them tightly, sealing the edges well, so that they don’t open when cooking. I boil them for about 4-5 minutes,  serve them with chopped, fried onions and – if I have some- sloninka, pig’s lard, a cholesterol bomb, a flavour like nothing else.