A Polish recipe for these Central European treats. They can be filled with a number of different things, but here we use a super tasty mixture that gives a wonderfully complete taste.
4 servings
Ingredients
Dough
1 egg
4 dl wheat flour
1 cup water
2/3 teaspoons salt
1 1/3 tbsp butter
Filling
diced bacon, 1 packet
Grated cheese
Sauerkraut
Yellow onion
Potatoes (flourish)
Accessories
The smear
Yellow onion
Diced bacon
Parsley
Description:
- Mix the ingredients for the dough.
- Knead for 10 minutes.
- Rest in plastic in the fridge for 30 minutes.
- Make mashed potatoes.
- Fry bacon and chopped onion.
- Mix together onion, mash, bacon and sauerkraut to fill.
- Roll out the dough thinly and cut out circles.
- Fill the circles with 1 teaspoon of filling and fold.
- Boil in salted water for 5 minutes; Lift out with a slotted spoon.
- Fry more bacon and shredded onions.
- Fry with the pierogy at the end.
- Serve with batter and chopped parsley.
Pairs with:
Suitable as a starter (if small portions) or an appetizer to a Central European or Eastern European menu, with e.g. sausage or schnitzel. Light lager is good to drink with.