Main Course
🌍 Public
🥜 Allergy aware
Pierogi (Stuffed Dumplings)
Polish dumplings with potato-quark or sauerkraut filling, boiled and pan-fried.
🥜 Allergies considered in this recipe:
🌾 Gluten🥛 Kuhmilch🥚 Ei
Source / link: Osteuropäische Küche (Polen)
Ingredients
Amounts adjust automatically.
| 400 g | Flour |
| 200 ml | Hot water |
| 1 Stück | Egg (optional, can be omitted) |
| 1 TL | Salt |
| 500 g | Potatoes |
| 200 g | Quark (or plant-based alternatives) |
| 2 Stück | Onions |
| 2 EL | Oil |
| 1 Prise | Pepper |
Preparation
- 1Knead flour, water, egg (optional) and salt into a smooth dough, let rest for 30 minutes.
- 2Boil and mash potatoes. Mix with quark (or plant-based substitute) and one sautéed onion, season.
- 3Roll out the dough thinly, cut out circles.
- 4Place some filling on each circle, fold over and press the edges firmly.
- 5Cook the pierogi in salted water for about 3–4 minutes until they rise to the surface.
- 6Pan-fry in oil with the remaining onions until golden brown and serve.
Notes & tips
Note: Contains gluten (dough) + cow's milk (quark) + optional egg (in dough). Dough without egg made from flour/water/salt, replace quark with plant-based alternative or potato-vegetable filling. Soy-free.
Nutrition
estimated per serving- Calories
- 591 kcal
- Protein
- 21 g
- Fat
- 10 g
- Carbs
- 102 g
– = ingredient not in nutrition database (estimate incomplete)