Everything you need for your book club

• Watch the Q&A with Sharna
• Book Club: High Rise Mystery Extract
• Book Club: High Rise Mystery Reader Questions
• Check out Sharna's reading recommendations

About Sharna Jackson

Sharna Jackson is an author and Artistic Director who specialises in developing and delivering socially-engaged digital initiatives for children and young people across culture, publishing and entertainment.

Sharna has written five books including Tate Kids British Art Activity Book, Tate Kids Modern Art Activity Book and High Rise Mystery. She was named one of The Booksellers Rising Stars in 2013.

Sharna was born and raised in Luton and currently lives in Sheffield – and Rotterdam on a ship built in 1897.

Snack Recipe: Pierogies

Author Sharna Jackson has recommended her favourite reading snack: pierogies.

So… what ARE pierogies?! Pierogies are a delicious Polish dumpling, most often moon-shaped with a sweet or savoury filling, served boiled or fried. YUMMY. We’ve created a simple recipe for you to try out.

You Need:

An adult to help you!

For the dough, you will need:

• 250g plain flour, plus extra for dusting
• 1 free-range egg
• 6 tsp soured cream
• 6 tsp water
• ½ tsp salt

For the filling:

• 2 potatoes, peeled and cut into pieces
• 1 medium onion, finely diced
• 125g half-fat cottage cheese
• 6 tsp oil
• 25g cheddar cheese, grated (optional)
• 2 gherkins, finely chopped (optional)

Equipment:

• Potato peeler or knife
• Knife
• Teaspoon
• Two bowls
• Sieve
• A jug or cup
• Potato masher or fork
• 1 deep pan
• 1 frying pan
• Cling film or a clean tea towel
• Rolling pin
• A round cutter or guide to make circles
• Tea towel or kitchen paper

Method:

1. Boil the peeled and chopped potatoes in a pan of boiling water for 20 minutes, until they are soft enough to mash.
2. Drain the water and leave the potatoes to cool. while you make the dough.
3.  Sieve the flour into a bowl.
4. In a jug, whisk together the other dough ingredients.
5. Make a well in the flour and pour the wet ingredients into it. Mix with a fork, spoon or your hands! It will come together into a ball- if the dough is sticky add more flour into the mix.
6. Sprinkle the worktop or table with flour and knead the dough until smooth (about five minutes).
7. Wrap in clingfilm and set aside for one hour.
8. In a frying pan – heat oil and fry the chopped onion on a medium heat until it is brown and crispy – stirring all the time.
9.  In a bowl mix together the rest of your filling ingredients and set aside.
10. When the dough has rested and the potatoes are cool you can get making!
11. Put the potatoes and onions in the bowl with the rest of your filling ingredients and mash the potatoes into the filling until smooth and well mixed.
12. Flour your work surface again and roll the dough to approximately 3mm. Cut out as many circles of dough as you can. Re-roll and repeat cutting until you have used all the dough. It will depend on the size of the cutter, but we made about 20 pierogies from this recipe.
13. Put a small dollop of filling onto each dough circle – so it looks like a yolk in the middle of a fried egg.
14. When you have filling on all your circles use a clean finger or pastry brush to line water around the edges of your circles. Then fold in half and squeeze the edges together – we did this with our fingers but you could use a fork.
16. Pour clean water in the pan you used for your potatoes and bring to boil. When the water is boiling, add up to 4 pierogis into the pan. Wait for approximately 3 minutes – when they rise to the top they are cooked. Fish them out using a slotted spoon, sieve or tea strainer and place on a clean tea towel or kitchen paper.  Cook in small batches until they are all done.
17. Your pierogies are delicious boiled, but we think they’re extra tasty crisped up in a frying pan. Heat a little bit of oil and place the pierogis in (depending on the size of the pan you might need to do this in batches). Fry for 2 minutes on each side until they are brown and crispy.
18. Enjoy while you read or discuss the book