Step 1

Prepare the dough first by putting the flour and a large pinch of salt in a large bowl, making a well in the middle and adding the egg yolk and the butter, then slowly adding the measured water with one hand while mixing with the other; you might not need all of the water.

Step 2

Once the mixture comes together, bring the dough mixture together into a ball. Then tip the dough out onto a floured work surface and knead for a further 6–7 minutes. Cover with a clean, damp dish towel and leave to rest for 20–30 minutes.

Step 3

In a frying pan (use one with a lid), heat the oil for the filling and add the shredded cabbage, frying for a couple of minutes while stirring. Sprinkle the cabbage with a little water, cover with the lid and allow to cook over a low heat for about 10 minutes or until soft.

Step 4

In another frying pan, fry the bacon lardons until they start releasing their fat. Add the onion and fry in the fat until golden. Add the cabbage to the onion and mix well, then remove from the heat and allow to cool enough for you to handle it. Season well. Crumble in the cheese, add the egg and mix again.

Step 5

Cook the pierogi in batches until they float to the surface. If they don’t float after a couple of minutes then make sure they are not stuck to the bottom by gently stirring. Once they are at the top, give them 1–2 minutes extra, then remove with a slotted spoon, shake off any excess water, and transfer to a bowl with the butter in it.