Russian Pierogi

Ingredients for 4 servings:

• 350 g flour
• 1 small egg(s)
• 130 ml water, lukewarm
• Flour for the work surface
• 600 g potatoes
• 1 m.-sized onion(s)
• 250 g quark
• 1 tbsp butter
• Salt and pepper, coarsely ground
• 2 tbsp cracklings or 2 tbsp butter for basting
• 200 ml sour cream

Instructions

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

traditional Russian cuisine

For the filling, peel and wash the potatoes and boil them in salted water. Mash the hot potatoes until smooth. Chop the onion and fry in melted butter until golden brown. Stir the quark until smooth. Place the potatoes, quark, and onion in a bowl along with the fat. Mix everything thoroughly until smooth and season with salt and pepper. The dough should be free of any quark or potato lumps. Place the flour, egg, water, and a little salt in a large bowl and knead into a smooth dough. Divide into 2 portions. Then roll out the dough thinly on a floured surface. Use a glass to cut out circles 7 to 8 cm in diameter. Place a heaped teaspoon of the filling in the center of each circle. Then fold the dough over to form half-moons and carefully press the edges together. Be careful not to let the filling get to the edges! Cook the pierogi in plenty of boiling water in a shallow pan. Stir gently, and when they float to the surface, cook for another 2-3 minutes. Remove with a slotted spoon. Tips: Serve with hot butter or hot cracklings. Serve with heavy cream separately. The cold pierogi can be fried in butter or lard.