Warrigal Greens are similar in flavour to spinach, but like pretty much all native foods, way way more nutritious than any leafy green we're currently eating. You have to blanch them in boiling before using them because the leaves have a slightly toxic coating. I've used warrigal greens in pasta, stir fries, fried rice - pretty much any time you need a cooked green. They grow so quickly and well that a couple of months after you plant them you're pretty much guaranteed never to run out.
Though my great grandfather was polish, my nana never really cooked polish food of any kind. The first time I had pierogi was at Golden Plains festival earlier this year. It was like, coming home maaaaan. Nah I was so fucked I would have had an emotional moment with a tin of chickpeas. Still, they're delicious. I bought a great polish cookbook called 'Polska' by Zuza Zak earlier in the year, and this recipe is based a lot on one in that. Though I think this cooking method is not particularly authentic.
350gms all purpose flour
3 egg yolks
2 cups chopped up warrigal greens
1/4 cup unsalted butter
200 grams of chopped warrigal greens, blanched in boiling water and drained
250gms feta (semi-hard, greek or 'Australian')
1 cup buckwheat, cooked
Handful of chopped parlsey
salt and pepper to taste
Juice of one lemon
1 Bunch of watercress
250gms soft feta (Danish or Persian. It's good if you get one of the ones in oil because then you can use the oil as a dressing for the watercress)
Blanch the warrigal greens in boiling water for a minute or two. Strain, and then blend with half a cup of cold water in a blender.
Mix together about half of the warrigal green juice, the flour, egg yolks and a pinch of salt and need together for ten minutes. If you're like me you're gonna think it's not coming together and the dough's fucked and nothing's working but you just have to keep kneading it for ages longer than you think. This is the first dough I've made that wasn't objectively horrible, and that's because I just kneaded the fuck out of it when usually I give up pretty quick. You can add more water if it seems too dry, but you want it to be a slightly elastic, smooth dough. Once it's reached this stage, form a ball, wrap it in a wet tea towel and leave for 10 - 20 minutes.
For the filling, just mix all the ingredients together, tasting for seasoning.
Roll out the dough on a clean, lightly floured surface. You want it to be pretty thin, less than a centimeter. This is not a particularly elastic or soft dough, so it might be a bit tough. But keep at it! If you've got a pasta maker I think rolling it in that would be SO MUCH EASIER. Cut out circles about 10ish centimetres in diameter using either a cup or cookie cutter.
Place about a teaspoon of filling in each circle, then fold over to make semi-circles, pushing the edges together HARD. You can use a bit of water around the edges too if that helps it stick.
Cook the pierogi by quickly boiling them for about 2-3 minutes, then pan frying them in butter for a minute or so on each side until brown and crispy.
Toss the watercress and soft feta together. Place the pierogi on top, then dress with olive oil (or the oil from the feta container), salt and pepper.