Pierogi
Tilberedelse
Cook the potatoes and pass through a fine sieve. Brown the shallots and bacon cubes in a pan until crispy. Mix the potato purée, shallots and 1 tbsp of bacon with the sour cream. Roll out two thin sheets of pasta. On one of the pasta sheets, arrange small amounts of the potato mixture roughly 5 cm apart. Place the second pasta sheet on top and cut out the pierogi with a glass. Cook the pierogi in hot water for approx. 5 minutes. Meanwhile, sauté the onion in some butter until golden brown. Remove the pierogi from the water with a slotted spoon and toss them in the melted butter. Put them on a plate and top with the remaining bacon and the fried onion. Garnish with chives and serve.
Serves 4
- Fresh pasta dough
- 3 medium potatoes (cooked)
- 2 tbsp sour cream
- 1 shallot (diced)
- 2 tbsp bacon (diced)
- 1 onion (sliced)
- 100 g butter
- Chives to garnish (optional)