Cheese – Barogi

Ingredients for 4 servings:

• Flour
• Salt
• Water
• 5 potatoes, cooked, from the previous day
• 500 g quark (low-fat quark)
• 2 eggs
• Salt
• pepper
• butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dumplings filled with potato and quark

Make a pasta dough from flour, salt, and water. Form it into a roll with a diameter of approximately 3 cm. Cut off 3-5 cm long pieces and shape them into dough circles. For the filling, press the potatoes through a ricer and mix with the low-fat curd cheese and eggs. Season with salt and pepper. Place the filling on one half of a piece of dough. Fold the other half over it and press down the edges. The dumplings must be tightly sealed. Bring water to a boil in a large pot. Add a little salt. Add the dumplings. Let it boil, then reduce the heat to low and let stand for about 15-20 minutes. Melt butter in a pan and brown the finished barogi, adding toasted breadcrumbs. Or place the barogi in layers in a bowl, sandwiching butter between the pieces, pouring butter over the pieces, then top with toasted breadcrumbs and bake briefly in the oven. Then serve. Serve with sour cream (stirred) as a dip and a salad. Since this recipe comes from my grandmother, I can’t give you exact quantities. In the past, people cooked more from their gut than from a recipe book.