Dough pockets with cottage cheese potato filling
Dough pockets with cottage cheese potato filling is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g flour
- 4 eggs
- Salt
- 400 g waxy potatoes
- 200 g quark
- 1 egg yolk
- 1 large onion
- 2 tbsp butter
- Salt
- pepper (ground)
- 100 g bacon cubes
- 2 tbsp butter
Instructions
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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, and knead into a firm, smooth dough. Wrap in plastic wrap and let rest for about 30 minutes.
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2.
Wash the potatoes and boil them in salted water for about 30 minutes until tender. Peel and mash with a potato masher. Dice the onion finely and sauté in butter until golden yellow. Mix the onion, quark, and egg yolk into the mashed potatoes and season with salt and pepper.
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3.
Roll out the dough on a floured surface to a thin sheet. Cut circles 4–5 cm in diameter with a cutter. Place a heaped teaspoon of filling in the center of each circle, fold the dough into half-moons, press edges firmly together, and optionally indent with a fork. Boil in salted water for about 5 minutes.
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4.
Meanwhile, brown the bacon cubes in hot butter. Drain the pierogi, briefly fry them, and serve.
