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Prep Time30 Minutes
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Cook Time30 Minutes
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Serving34
PREPARATION
Mix the flour, water, yoghurt, oil and salt, knead the dough and leave to rest for 1 hour. Peel the potatoes and cook in salted water with bay leaves for approx. 20 minutes until soft. Drain the potatoes and set the bay leaves aside. Mash the potatoes or crush them with a fork. Peel and finely dice the onions. Heat the oil in a pan, add the onions and fry until golden brown. Mix the potato mixture, yoghurt and onions together and season with salt, nutmeg, paprika and pepper. Divide the dough into 4 portions. Roll out the dough portions thinly (2 mm) with a rolling pin on a work surface lined with baking paper and cut out circles (approx. 6 cm in diameter) with a glass. Place 1 teaspoon of filling in the centre of each circle. Fold the circles into half-moons and press the edges firmly with your finger to create a wavy pattern. Cook the pierogi in boiling salted water with bay leaves for approx. 5 minutes until they rise to the surface, then remove with a slotted spoon. Serve the pierogi in a sauce made from 1 tbsp tomato purée with a little water, fried onion and diced garlic.
- The sauce also prevents the pierogi from sticking together.
- PKU Exchange
50 mg exchange (IT,UK)
19
25 mg exchange (DK)
10
20 mg exchange (FR,PT)
8
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Pirogies with savoury potato filling
Nutrition
per serving:
- Daily Value*
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Kcal: 42
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Protein: 1,3 g
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Fibre: 0,5 g
