Crowd pleaser pierogi

4.5 2 ratings

Prep. 30 min

Total 2 h

12 portions

Ingredients

Cheese and potato filling

water
500 g
royal blue potatoes peeled and cut into pieces (3 cm)
600 g
brown onion cut into quarters
1
salted butter cut into cubes
50 g
semolina
2 tsp
quark cheese (see Tips)
300 g
Danish feta crumbled
200 g
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 tsp

Dough

fresh chives cut into thirds
10 sprigs
warm water plus extra to seal
240 g
whole egg
1
grapeseed oil
30 g
plain flour plus extra to dust
560 g
sea salt
2 pinches

Topping

warm water to boil
sea salt
1 - 2 pinches
unsalted butter cut into cubes
2 - 3 tbsp
rindless bacon rashers cut into thin strips (2 cm)
6
brown onion thinly sliced ( see Tips)
1
sugar
2 tsp
sea salt to season
balsamic vinegar
2 tsp
salted butter cut into cubes
4 - 6 tbsp
fresh dill to serve
sour cream to serve
ground black pepper to serve

Difficulty

medium

Nutrition per 1 portion

Sodium 537.8 mg

Protein 13.4 g

Calories 2030.1 kJ / 485.2 kcal

Fat 25.9 g

Fibre 2.8 g

Saturated Fat 13.3 g

Carbohydrates 49.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Pierogi 7 Recipes
Australia and New Zealand

You might also like...

Chunky vegetable barley soup with seed pesto bread twist

1 h 40 min

Tomato pasta with vegetables and feta

30 min

Layered veggie-loaded pesto pasta

30 min

Grilled tofu steaks with Asian mushrooms

2 h 30 min

Lentil bolognese

30 min

Honey soy tofu with steamed rice

40 min

Chhole (chickpea curry)

35 min

Zucchini, lentil and coconut stew

30 min

Hearty minestrone with herb gremolata

40 min

Agedashi tofu

30 min

Crispy Korean tofu

1 h 20 min

Pasta with tomato, bacon and mushroom

35 min

Show all

Show all