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# 8 Pierogi

# 8 Pierogi

Tillredning

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.

 

BORA_Ansicht_1010_Meister_Piroggi.jpg

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)

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