Pierogi

Name: Pierogi
Ingredients: Dough; 2 cups plain flour; 1/2 tsp salt; 2 egg yolks; 2 tsp vegetable oil; 1/2 - 3/4 cup of warm water; Filling; 6 large potatoes; 1 white onion, grated or chopped very finely to almost mince like; Quark; Plenty of salt and pepper to season

11 ingredients

1 steps

Ingredients

Dough
2 cups plain flour
1/2 tsp salt
2 egg yolks
2 tsp vegetable oil
1/2 - 3/4 cup of warm water
Filling
6 large potatoes
1 white onion, grated or chopped very finely to almost mince like
Quark
Plenty of salt and pepper to season

Directions

1

{"0":"Filling","1":"1. *Do this the night before* Boil the potatoes with the skin on until cooked. Remove skin, mash and store in the fridge.","2":"2. Gently caramelise the onions. Add to the potatoes.","3":"3. Mix with Quark and heavily season.","5":"Dough","6":"1. Combine flour and salt. In a large bowl or kitchen bench. Make a well in the centre for the wet ingredients.","7":"2. Place egg yolks and oil in the centre. Using one hand start mixing the wet ingredients with the dry ingredients.","8":"3. With the other hand, slowly pour the water in the dough until combined.","9":"4. Knead the dough until smooth and elastic (don't over knead).","11":"To assemble","12":"1. Roll dough out until it is 1-2mm thick.","13":"2. Using a large round cutter, cut into circles.","14":"3. Place 1 tsp of filling in the center of the dough.","15":"4. Fold the dough in half. Seal the filling by pressing the edges together and pushing any air bubbles out.","16":"5. Crimp the edges with your thumb or you can use a fork to press down on the edge.","17":"6. Set a side until ready to cook.","19":"To cook","20":"1. Boil a large pot of water and drop the pierogi in making sure not to overcrowd.","21":"2. They are ready when they rise to the surface.","22":"You can eat them like that or...","23":"3. Drain the pierogi on a paper towel. Heat a pan with a little oil and pan fry each side until golden."}