Pierogi

Ingredients for 4 servings:

• 750 g flour
• 1 jar water, warm
• 1 egg(s)
• 800 g potatoes
• 200 g quark
• onion(s)
• salt and pepper
• oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Maultaschen with potato and quark filling

Knead flour and water into a dough. Add the egg and continue kneading for about half an hour. Roll out the dough to a thickness of about 0.5 mm. Use a glass or mug to cut out circles. Boil the potatoes and mash them. Peel the onion, cut into small cubes, and fry in a pan until translucent. Mix the mashed potatoes with the cheese and onion and season with salt and pepper. Place a heaped teaspoon of filling on each cut-out circle, fold over, and press the edges together firmly. Make sure the edges don’t get greasy before they stick together, and that no filling gets in between them. Bring salted water to a boil in a large pot and add enough pierogi to cover the bottom. Stir constantly to prevent the pierogi from sticking together. Once the pierogi have floated to the surface, boil for about another 3 minutes and then fish them out. Serving suggestion: Brown butter with onions or bacon cubes and pour over the finished pierogi, perhaps with sour cream if you like. Absolutely delicious!