80minutes, 20 of them waiting
496Calories
17gProtein
4servings
Pierogi ruskie are the classic ones: potato and fresh cheese in pasta dough. They are boiled, then tossed in butter with onions. An hour of work you do with two people.
Ingredients
Forservings
- 300 gPlain flour
- 50 gEgg (1 piece)
- 400 gPotatoes
- 150 gCottage cheese
- 200 gOnions
- 30 gButter
- 60 gSoured cream
- 120 ml warm water, salt, pepper
How to make it
- Knead the flour, egg, water and salt into a smooth dough and rest it covered for twenty minutes.
- Boil the potatoes, mash them, mix with the cottage cheese and half the onions fried in butter, season well.
- Roll the dough out thinly, cut out circles, a spoon of filling on each, fold into half moons, press the edge firmly.
- Cook in salted water until they float, then three minutes more.
- Serve with the rest of the onions and the soured cream.
One tip
Boiled pierogi fried in butter are the second version, and some say the better one.
Nutrition per serving
| Calories | 496 |
|---|---|
| Protein | 17 g |
| Fat | 11 g |
| Carbs | 81 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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