Name: Fried Pierogi
Total time: 1 h

For fried pierogi, first mix the yeast in warm tap water or milk, add sugar, butter, egg, salt and flour, mix well. Let the dough rise twice. Form balls of 40 to 50 g and let rise again.

Now roll out into 1/2 to 1 cm thick patties, place the chosen filling on top, place the edges on top of each other, press smooth and again let rise briefly. Bake the pierogi in a bath of lard or oil.

For the potato filling, press the cooked potatoes through a potato press. Add sweated, finely chopped onion, chopped hard-boiled egg and butter and mix.

For the cabbage filling, pour boiling hot water over the finely chopped white cabbage, pour into a sieve and cool immediately with cold water. Squeeze out and stir-fry for 10 to 15 minutes. Add small chopped hard-boiled egg and salt and mix.

For the mushroom filling, rinse dried mushrooms in warm water and soak in cold water for 2 to 3 hours. Later cook them in the soaking water without adding salt on the stove and strain them. Rinse the cooked mushrooms again and grind them. Brown in fat, add sweated, chopped onion, salt, pepper and white sauce (roux) and mix.

For the onion filling, sauté the chopped onions in the butter, chop the hard-boiled eggs, mix with the onion and season with salt.

For the carrot-rice

Fried Pierogi

For the dough:

For the potato filling:

For the cabbage filling:

For the mushroom filling:

For the onion filling:

For the carrot and rice filling:

Instructions:

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