in Dessert Recipes, Eastern Europe, Poland

Pierogi made from raw potatoes

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Ingredients for 2 servings:

  • 5 large potatoes
  • 2 eggs
  • Salt
  • 1 pinch(s) of pepper
  • 250 g quark, dry or grainy cream cheese
  • some cinnamon powder
  • some sugar
  • n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

the recipe comes from the former Congress Poland

Peel, wash, and grate the potatoes. Squeeze out the potato mixture; I use an old tea towel for this. Knead the squeezed potatoes with 1 teaspoon of salt and 1 egg. For the quark mixture, put the quark in a bowl and mix well with 1 egg, a little cinnamon, a pinch of salt, a pinch of pepper, and a little sugar, then season to taste. Now form the potato mixture into small balls, about the size of your palm, make a hollow in the center, and fill them with some quark. Pull the potato dough up at the sides so that no quark is visible. Heat oil in a pan and fry the pierogi until golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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