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1,5 h
€1.50
40 pierogi (4 portions, 10 each)
Dinner
Nutrition per person
420 kcal
65
9
14
Carbs (g)
Fat (g)
Protein (g)
Pierogi with Potato and Cheese
40 pierogi (4 portions, 10 each)
Serving size:
Time to prepare:
1,5 h
Cost per person:
€1.50
Energy per person:
Nutrition (per person):
420 kcal
65
gram carbs
9
gram fat
14
gram protein
Ingredients
Substitutions
• 500 grams wheat flour
• 1 egg
• 250 milliliters warm water
• 1 tea spoon salt
• 2 table spoons oil
• 500 grams potatoes (starchy, cooked and cooled)
• 250 grams farmer’s cheese (or ricotta pressed dry)
• 1 onion, finely chopped
• 2 table spoons butter
• Salt and black pepper to taste
• Farmer’s cheese: ricotta or cottage cheese pressed dry.
• Butter: oil for frying onion.
• Wheat flour: spelt flour, though dough may be less elastic.
Allergens
Gluten (wheat flour), Egg, Dairy (cheese, butter)
1. Cook the potatoes, let cool, and mash until smooth.
2. Fry the onion in butter until golden, add to potatoes with cheese, season and mix.
3. Make dough from flour, salt, egg, oil, and warm water. Knead until smooth. Rest 30 minutes.
4. Roll dough thin, cut circles with a glass, fill with potato mixture, fold, and seal edges.
5. Cook in boiling salted water until they float, then 2–3 minutes longer. Remove with slotted spoon.
6. Optional: fry cooked pierogi in butter with onions.
How to make
Serving tip
Serve with sour cream, dill, or fried onions.
Alenka's note
“Soft dough, creamy filling, and the sweetness of golden onion — a plate of pierogi is like a hug from home.”
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