Russian Pierogi
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g flour
- 1 small egg (s)
- 130 ml water, lukewarm
- 600 g potato (s)
- 250 g quark
- 1 medium onion (s)
- 1 tablespoon butter
- Salt and pepper, coarsely ground
- 2 tablespoons crackling lard or butter for basting
- 200 ml sour cream
Print Recipe
Pin Recipe Instructions
- For the filling, peel the potatoes, wash them and cook them in salted water. Process the hot potatoes into a smooth mass. Chop the onion and roast in 1 tablespoon butter until golden. Beat the quark until smooth. Put the potatoes, quark and onions together with the fat in a bowl, stir well until smooth and season with salt and pepper. The dough should not contain any curd or potato lumps.
- Put the flour, egg, water and a little salt in a large bowl and knead a smooth dough. Divide into 2 servings. Then roll out the dough thinly on a floured work surface. Cut out circles 7 - 8 cm in diameter with a glass. Place a heaped teaspoon of filling in the center of each dough circle, then fold the dough into crescents and carefully press the edges on. Be careful not to let the filling get to the edges!
- Boil the pierogi in plenty of boiling water in a shallow saucepan. Stir gently and when they float on the surface, cook for another 2-3 minutes. Take out with a slotted spoon.
- Serve with hot butter or hot lard. Serve with thick cream separately.
- The cold pierogi can be fried in butter or lard.
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