Mini Pierogi with Potato-Quark Filling and Fried Onions
Small Polish dumplings with a creamy potato-quark filling and crispy fried onions, served with a fresh chive sour cream. They are easy to prepare ahead and can be eaten without cutlery.
By yumbelo · 8 servings · 90 minutes
Ingredients
- 400 g plain flour
- 1 pc egg
- 180 ml lukewarm water
- 1 tbsp neutral oil
- salt
- 500 g floury potatoes
- 250 g quark (40% fat)
- 2 pc onions
- 60 g butter
- pepper
- 1 bunch bunch of chives
- 200 g sour cream
Method
- Peel the potatoes, boil them in salted water for about 20 minutes until soft, drain, let them steam dry and press them through a potato ricer while still warm.
- Finely dice one onion and fry it in 20 g butter until golden yellow. Mix with the potatoes and the quark, season with salt and pepper and let the mixture cool.
- Knead the flour, egg, water, oil and 1 tsp salt into a smooth dough, cover and let it rest for 30 minutes.
- Roll out the dough thinly and cut out circles with a glass (about 7 cm diameter). Place one teaspoon of filling in the middle of each, brush the edges with a little water, fold into half-moons and press firmly to seal.
- Bring salted water to the boil in a large pot and cook the dumplings in batches for about 3 minutes, until they rise to the surface. Remove with a slotted spoon and let them drain.
- Slice the second onion into fine rings and fry them in 40 g butter in a pan until crispy and brown.
- Finely chop the chives and stir them into the sour cream, then season with salt and pepper.
- Briefly fry the dumplings in a little butter on both sides, sprinkle with the fried onions and serve with the chive sour cream.