Crowd pleaser pierogi

4.7 3 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

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Also featured in

Pierogi 7 Recipes
Australia and New Zealand

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