Cheese‑Potato Dumplings (Pierogi)

Ingredients

• 400 g flour
• 4 eggs
• Salt
• 400 g waxy potatoes
• 2 shallots
• 2 tbsp butter
• 200 g quark
• 1 egg yolk
• Salt
• colored pepper (ground)
• 2 tbsp clarified butter

Instructions

1. 1.

   Sift the flour onto a work surface and form a well in the center. Add the eggs, ½ tsp salt and water as needed, knead into a firm smooth dough. Wrap in plastic wrap and let rest for about 30 minutes.

2. 2.

   For the filling wash the potatoes and cook in salted water for about 30 minutes. Peel and mash with a potato masher. Dice the shallots finely and sauté in butter until golden yellow. Mix the mashed potatoes, quark, egg yolk, salt and pepper together.

3. 3.

   Roll the dough thin on a floured surface. Cut circles 6‑8 cm in diameter with a cutter. Place a heaped teaspoon of filling in each circle, fold into half moons and press edges carefully. Optionally imprint patterns with a fork. Boil in salted water for about 5 minutes.

4. 4.

   Drain the dumplings and fry in hot clarified butter for 1‑2 minutes until golden brown. Serve immediately.