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Pierogi (Stuffed Dumplings)
by @NomNomPolish dumplings with potato-quark or sauerkraut filling, boiled and pan-fried.
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
Step by step through the recipe
- 1 Knead 400 g flour, 200 ml hot water, 1 egg (optional) and 1 TL salt into a smooth dough, let rest for 30 Minuten.
- 2 Cook and mash 500 g potatoes. Mix with 200 g quark (or plant-based substitute) and one sautéed onion, season with 1 Prise pepper.
- 3 Roll out the dough thinly, cut out circles.
- 4 Place some filling on each circle, fold over and press the edges firmly.
- 5 Cook the pierogi in salted water for ca. 3–4 Minuten, until they rise to the surface.
- 6 Pan-fry in 2 EL oil with the remaining onions until golden brown and serve.
Notes & tips
Note: Contains gluten (dough) + cow's milk (quark) + optional egg (in dough).
Nutrition
estimated per serving- Calories
- 591 kcal
- Protein
- 21 g
- Fat
- 10 g
- Carbs
- 102 g
– = ingredient not in nutrition database (estimate incomplete)
