Light Pierogi Ruskie (Potato and Quark)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Knead 250 g flour with 1 egg, 120 ml lukewarm water and 1 pinch of salt into a smooth dough and leave to rest for 20 minutes.

   20:00
2. 2

   Boil 300 g potatoes until tender, mash them and stir in 150 g low-fat quark and 1 finely diced onion softened in a pan, then season with salt and pepper.

3. 3

   Roll out the dough thinly, cut out circles, place 1 tsp of filling on each and seal the edges firmly.

4. 4

   Cook the pierogi in batches in simmering salted water for 4–5 minutes, until they float to the top, then drain.

   4:00