for 40 pieces

Mashed potatoes

300 g	mealy potatoes, cut into pieces
	salted water, boiling

Onions

2 tbsp	clarified butter
800 g	onion, finely chopped
½ tsp	salt

Dough

300 g	white flour
¼ tsp	salt
1	egg
1 dl	water
20 g	butter, soft

Filling

150 g	half-fat quark
½ tsp	paprika
½ tsp	salt
a little	pepper

To serve

	salted water, boiling
100 g	half-fat quark, stirred
½ bunch	flat-leaf parsley, roughly chopped

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.

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