Quark and Potato Pierogies

⏱ 195 mins 🍽 45-50 Pierogies, 6-7 serving(s) 🏷 Potato

This recipe guides you through creating pierogies from scratch, featuring a reliable dough that holds its shape during cooking. The filling combines mashed potatoes with quark and butter, seasoned with salt and white pepper. After assembling the half-moon dumplings, you can boil them immediately or freeze for later use. The method yields 45 to 50 pierogies, suitable for 6 to 7 servings, and takes about 195 minutes in total.

Quark and Potato Pierogies

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup sour cream (low-fat or full fat)
  • 1 egg
  • 2 lbs potatoes, peeled and quartered
  • 1/2 lb Quark
  • 1/4 cup butter
  • salt
  • white pepper

Method

  1. Combine the flour, 1/2 tsp salt, water, sour cream and egg in a medium bowl. Add a small amount of extra water if the mixture appears dry, or a little more flour if it feels overly sticky.
  2. Place the dough onto a floured surface and knead for several minutes until it becomes smooth and elastic. Form it into a ball, wrap in plastic, and chill in the refrigerator while you make the filling.
  3. Cook the peeled and quartered potatoes in salted boiling water until tender. Drain them completely.
  4. Mash the hot potatoes with the quark and butter until you achieve a smooth consistency. Season with salt and white pepper as preferred. Allow this filling to cool as you prepare the dough.
  5. Split the dough into two portions. Roll the first half out to a thickness of about 1/8 inch. Use a 3 inch round cutter to create circles.
  6. Place a heaped tablespoon of the potato mixture in the middle of each dough circle. Fold the dough over to form a half-moon, pressing the edges firmly together to seal and ensuring no filling escapes.
  7. Arrange the completed pierogies on parchment paper. Repeat with the remaining dough, re-rolling any scraps to cut more circles.
  8. You can now freeze the pierogies for future use or cook them. To freeze, lay them on a parchment-lined tray until solid, then transfer to a bag.
  9. For cooking, bring a large pot of salted water to a boil. Add the pierogies in batches, avoiding overcrowding the pot base. Boil for 6-8 minutes until they float and the dough is fully cooked. If unsure, check one by cutting it open. Add 2-4 minutes to the cooking time if using frozen pierogies directly from the freezer.
  10. Enjoy the pierogies while warm, optionally accompanied by sour cream or fried onions.

Nutrition (per serving)

Sodium292300 mg

Recipe details

CategoryPotato
Authorayhlara