Rice & pasta
Potato-Filled Pierogi
Boiled Polish dumplings filled with potato and cheese.
Vegetarian
Ingredients
- 400 g flour
- 1 egg
- 180 ml warm water
- 1 teaspoon salt
- 500 g cooked potato
- 150 g fresh cheese
- 1 onion, in quarters
- 30 g butter
- Salt and pepper to taste
Step-by-step
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- Put the flour, egg, water and salt in the mixing bowl and knead 3 minutes, lid closed, dough mode. Let rest 30 minutes.
- Put the onion in the mixing bowl and chop 4 sec, speed 5, sauté with butter 6 minutes, Varoma, speed 1.
- Add the cooked potato and cheese and mix 10 sec, speed 4, season with salt and pepper for the filling.
- Roll out the dough, cut circles and fill with a spoonful, sealing the edges.
- Boil the pierogi in salted water until they float, about 4 minutes.
- Sauté in butter with onion before serving.
Tips
- Seal the edges very well so they don't open.
- Serve topped with sour cream.
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