Filled Dough Dumplings (Piroggen) with Sour Cream and Chives

Ingredients

• 350 g flour
• 1 small egg
• 130 ml lukewarm water
• 600 g Potatoes
• 250 g quark
• 1 large onion
• 1 tbsp butter
• Salt
• pepper (coarsely ground)
• 2 tbsp butter
• 200 ml sour cream
• chive rolls

Instructions

1. 1.

   In a large bowl combine the flour, egg, water and a pinch of salt; knead into a smooth dough. Divide into two portions, wrap in plastic film and let rest briefly.

2. 2.

   For the filling peel, wash and boil the potatoes in salted water until tender. Mash into a smooth paste. Dice the onion and sauté in 1 tbsp butter until golden yellow. Mix the quark until smooth. Combine the mashed potatoes, quark, onions and butter in a bowl; season with salt and pepper. The dough should contain no lumps of quark or potato.

3. 3.

   Roll out each dough portion on a floured surface to a thin sheet. Cut circles 7–8 cm in diameter using a glass.

4. 4.

   Place a heaping teaspoon of filling in the center of each circle, fold into half-moons and press edges tightly together. Ensure the filling does not leak to the edges!

5. 5.

   Cook the piroggies in plenty of boiling water in a shallow pot. Stir gently; when they float, simmer for another 2–3 minutes. Remove with a slotted spoon.

6. 6.

   Toss the dumplings in butter and serve with sour cream and chives.