Dumplings

Mix 500 g plain flour and 5 g fine salt, add 1 egg, 20 g sunflower oil and 220 g warm water, and knead 6 min.

Wrap and rest at room temperature.

Boil 600 g floury potatoes, peeled in salted water until tender, drain and let steam dry.

Fry 300 g onions, finely diced in 60 g butter over medium heat, about 150 °C, until golden. Keep half for serving.

Mash the potatoes with 300 g dry farmer's cheese (twaróg), half the onion, 7 g fine salt and 2 g black pepper. Cool completely.

Roll the dough to 2 mm (0.08 in), cut 7 cm (2 ¾ in) rounds, fill each and pinch shut into 40 half moons.

Cook in batches in a large pot of simmering water with 20 g salt for the pot, 2 minutes after they float.

Serve with the rest of the onions and their butter.

Chill 600 g Pork shoulder and 400 g Beef chuck in the freezer until firm at the edges, then grind through a 4 mm (⅛ in) plate.

Grate 2 Yellow onions straight into the meat with 2 cloves Garlic, 18 g Fine sea salt and 4 g Black pepper.

Beat with a wooden spoon, adding 120 ml Ice water in three additions, until the filling turns pale and sticky.

Cover and chill while you make the dough.

Dissolve 10 g Fine sea salt in 390 ml Warm water. Pour into 600 g All purpose flour and knead until smooth and only slightly tacky.

Wrap and rest at room temperature.

Roll the dough 1.5 mm (0.06 in) thin and cut 7 cm (2 ¾ in) rounds.

Fill each round, fold into a half moon, pinch shut and join the corners. Makes 50 dumplings.

Boil in well salted water. Once they float, cook 6 min more.