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🍽️ Homemade Piroggen with Potato-Curd Cheese Filling, Sour Cream and Chives

677 kcal · 30 min · 4 servings

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 rings

Instructions

1. 1. Put flour, egg, water, and a pinch of salt into a large bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Divide the dough into two equal portions.
4. 4. Wrap each portion individually in cling film.
5. 5. Let the dough rest for a while.
6. 6. Peel the potatoes and wash them thoroughly.
7. 7. Boil the potatoes in salted water until tender.
8. 8. Mash the hot potatoes into a smooth puree.
9. 9. Finely chop the onions.
10. 10. Heat one tablespoon of butter in a pan.
11. 11. Fry the onions until golden yellow.
12. 12. Stir the curd cheese until smooth.
13. 13. Mix the potato puree, curd cheese, and fried onions in a bowl.
14. 14. Add the onion frying fat to the filling.
15. 15. Stir everything well until no lumps remain visible.
16. 16. Season the filling with salt and pepper.
17. 17. Sprinkle some flour on the work surface.
18. 18. Roll out the dough thinly.
19. 19. Cut out circles with a diameter of 7 to 8 centimeters.
20. 20. Place a heaped teaspoon of filling in the center of each dough circle.
21. 21. Fold the dough over the filling to form a half-moon shape.
22. 22. Press the edges firmly.
23. 23. Make sure the filling does not reach the edges.
24. 24. Bring plenty of water to a boil in a shallow pot.
25. 25. Cook the piroggen in the boiling water.
26. 26. Stir gently to prevent sticking.
27. 27. Let the piroggen cook for another 2 to 3 minutes once they float to the surface.
28. 28. Remove the piroggen with a slotted spoon.
29. 29. Toss the piroggen briefly in the remaining butter.
30. 30. Serve them with sour cream and fresh chives.

Nutrition per serving

• kcal: 677
• Protein: 23 g · Fett/Fat: 24 g · Carbs: 91 g