Pierogi

Ingredients for 1 servings:

• 750 g flour
• 2 eggs
• 25 g butter, soft
• 1 tsp salt
• 1 jar of water, lukewarm to warm (approx. 200 ml)
• 800 g potatoes
• 2 onions
• n. B. Oil
• 350 g quark
• salt and pepper
• 2 pts. bacon cubes
• Oil for frying
• e.g. sour cream

Instructions

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

makes about 85 pieces

Knead the flour, eggs, softened butter, salt, and 1 glass (approx. 200 ml) of water with a dough hook until you have a nice dough, until it no longer sticks to the mixing bowl. If the dough seems too stiff, add a little water as needed. Then knead by hand for about 5 minutes more. Peel and boil the potatoes. Then mash them into a puree and let them cool. Peel the onions, cut them into small cubes, and sauté them in a pan with a little oil until translucent. Mix the mashed potatoes with the quark and onions, and season with salt and pepper. Roll out the dough thinly and cut out circles. A ravioli cutter with a diameter of 9.5 cm is best for this, but a water glass will also work. Place a heaped teaspoon of potato and quark filling on each cut-out circle and press the edges together firmly. Be careful not to let any dough get between the glued areas, as otherwise the pierogi will swell in the water. Bring salted water to a boil and add enough pierogi to cover the bottom. Stir gently. When the pierogi rise to the surface, leave them in the water for about 4 minutes, until they appear slightly whitish. Briefly fry the bacon cubes in oil and sprinkle them over the finished pierogi. Top with a generous dollop of sour cream and serve immediately.