Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mashed potatoes
Onions
Dough
Filling
To serve
How it's done
Mashed potatoes
Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, pass the potatoes through a food mill or mash them with a potato masher, leave to cool.
Onions
Heat the butter in a non-stick frying pan. Add the onions, season with salt, cover and cook over a medium heat for approx. 25 mins., stirring occasionally. Remove the lid, continue to cook for approx. 15 mins. until the onions turn light brown, leave to cool.
Dough
Mix the flour and salt in a bowl. Add the egg, water and butter, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Mix the quark with the potatoes and ⅓ of the onions, season.
Pierogi
Roll out the dough in batches to approx. 2 mm thick, cut out approx. 40 circles (each approx. 8 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Place 2 tsp of filling in the middle of each circle, fold into crescents. Press the edges down firmly with a fork, pressing out any trapped air. Place the pierogi on a lightly floured towel.
To serve
Cook the pierogi in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain and keep warm. Plate up the pierogi. Gently heat the reserved onions, serve on top of the pierogi. Top with the quark and parsley.
| Note: | This is a twist on Eastern European pierogi and not the original recipe. |
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