Fish and zucchini pierogi
To make fish and zucchini pierogi, first boil the potatoes in salted water, then press them through a potato masher and let them cool.
For the filling, dice the onion and cut the zucchini into small cubes of approx. 4 x 4 mm. In a pan, sauté in approx. 4 tablespoons of olive oil for 5-6 minutes, adding salt and pepper.
Fry the cod (make sure the fish is boneless) in another pan with about 2-3 tablespoons of olive oil for 4-5 minutes until cooked (it's okay if it breaks).
Add the fish to the mashed, cooled potatoes, season with salt and pepper to taste, add the chives, cream cheese, grate half a nutmeg, and mix thoroughly until the fish is completely broken up/pulverized. Then add the onion and zucchini, mix well, and set aside.
Preparing the dough:
For the dough, knead the flour, warm water and oil until you get a homogeneous dough, then cover it with foil and let it rest at room temperature in a relatively warm place for 20-30 minutes. Then roll out the dough to about 2 mm thick, then cut out circles with a glass or a serving ring. Place the filling in the middle of the circles, then fold the dough over it and pinch together, you should get about a crescent shape.
Cook the pierogi in salted, boiling (but not boiling) water until they rise to the top of the water (this took us 6-7 minutes), then drain.
In a non-stick frying pan, add 4-5 tablespoons of oil and fry the pierogis over very high heat, being careful not to burn them, they should get a nice golden color. Serve with pepper, chopped chives and sour cream.
