- 500 g Küchenmeister Wheat Flour T405
- 1 tbsp. oil
- 1 egg
- 230 ml luke warm water
- 800 g potatoes
- 200 g quark or sour cream
- 80 g grated cheese
- 1 onion
- 2-3 garlic cloves
Preparation pierogie dough:
In a large bowl, combine together the flour, oil, and water, and work into a smooth dough. Then roll the dough out on a lightly floured surface, and using a glass or a mug, cut out circles.
Cook the peeled potatoes in salted water until soft, then mash them with a potato masher. Peel the onions and garlic, and cut into small pieces. Combine together the mashed potatoes, quark/or sour cream, onions, garlic and 60g grated cheese. Season with salt and pepper.
Place a heaped teaspoon of the potato filling on each dough circle. Make sure that the pierogies are not too full. Fold the dough over the filling, and using a fork press the edges shut.
Bring a large pot of salted water to a boil. Place enough perogies in the water so the bottom of the pot is covered. Make sure the perogies do not stick together by occasionally stirring. When the perogies have floated to the surface of the water, continue to boil for another 3-4 minutes. Once cooked drain the perogies in a sieve.
Heat some oil in a frying pan and fry the perogies for 5-10 minutes. Sprinkle the rest of the cheese on top, and serve with sour cream and roasted onions. Guten Appetit!