Pierogi olszewnickie z kaszą gryczaną (Olszewnica buckwheat pierogi)

Start the pre-ferment.Stir 80 g flour, 100 ml lukewarm water, yeast and sugar. Cover and leave about 15 minutes, until bubbly. This is a practical measured interpretation of the flour-and-starter description.

Cook the groats.Rinse buckwheat. Bring it to a boil with 500 ml water and 4 g salt, cover and simmer about 20 minutes until tender. Drain remaining water and spread in a shallow tray to cool promptly.

Make the filling.Melt 30 g butter in a skillet. Soften the onion, add mushrooms and cook until tender and their liquid evaporates. Stir in groats and pepper. Spread in a shallow dish to cool; refrigerate within 2 hours if not used promptly.

Finish the dough.Add remaining 320 g flour, 120 ml lukewarm water, 7 g salt and 10 g oil to the pre-ferment. Knead about 8 minutes until smooth and elastic. Cover and rest 25 minutes.

Fill and seal.Roll dough about 2 mm thick and cut 7 cm rounds. Put about 20 g cooled filling in each. Fold into a crescent, press out air and crimp the edges firmly. Make 32 pierogi, near the listed 6 × 4 cm size.

Boil.Bring 3 L water and 18 g salt to a boil in an 8 L pot, then lower to a steady simmer. Cook in uncrowded batches. Cook for about 2 minutes after the water returns to a gentle boil, until they float, the dough is tender and filling is steaming hot. Lift out with a slotted spoon.

Top and serve.For cracklings, cook diced bacon or pork belly over medium-low heat until crisp and rendered, following package directions. Spoon some cracklings and fat over eight pierogi per serving. For the documented alternative, melt 40 g butter and drizzle it over instead.