Ingredients
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For the dough
For the filling
To serve
Method
-
Dough
Combine the flour with the egg, water and a pinch of salt, then knead into a smooth dough.
10 min -
Resting
Cover the dough and leave it to rest for 30 minutes.
30 min -
Filling
Boil the potatoes, then mash them and mix with the bryndza and finely chopped chives.
20 min -
Shaping
Roll the dough to about 3 mm thick, cut into 9 cm rounds, fill, fold in half and press the edges closed with a fork.
25 min -
Cooking
Cook in batches in salted, boiling water until they float, then simmer for a further 2-3 minutes and lift out with a slotted spoon.
15 min -
Bacon
Fry the bacon until crisp and use its fat for drizzling.
8 min -
Serving
Sprinkle the finished pierogi with the bacon and its fat, then serve with sour cream and chives.
5 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: bryndza. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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