Pierogi

Step by step

1. 1

   Knead flour with salt, eggs, water and oil into smooth dough, rest 30 min.

2. 2

   Boil potatoes and mash.

3. 3

   Mix with quark, diced sautéed onion, salt and pepper.

4. 4

   Roll out dough thinly, cut circles 8 cm in diameter.

5. 5

   Place some filling in middle.

6. 6

   Form half-moons and seal edges firmly.

7. 7

   Simmer pierogi in salted water until they float (4-5 min).

8. 8

   Fry bacon and diced onions in butter golden.

9. 9

   Briefly toss pierogi in bacon pan.

10. 10

    Serve with sour cream.