Pierogi (Marc Fosh)

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  • Serves: Up to 4 people

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PierogiMarc Fosh's pierogi with potato and cream cheese filling


Serves: 4


1. For the dough, mix 2 eggs, flour, milk and salt using the Braun Multiquick hand blender’s compact kitchen machine with the kneading hook. Process until you have a smooth dough, then rest for 15 minutes in the fridge.

2. Bring the potatoes to the boil in a pan with salted water and cook for 15 minutes. Heat the olive oil in a frying pan, add the onion and cook for 8-10 minutes.

3. Drain the cooked potatoes and then mash them with a fork. Once the mash potato has a smooth consistency, add the chopped onion, cheeses and paprika.

4. Roll out the dough on a floured surface. Using a 4-inch pastry cutter, cut into circles. Beat the remaining egg and paint the circles. Add a spoonful of filling, fold it over in half and seal the edges.

5. Place the pierogi into a pan of salted water and bring to the boil. Simmer for 3-4 minutes.

6. Finally, heat 2 tablespoons of butter in a non-stick frying pan. Add the pieriogi and cook until browned on both sides.


Marc Fosh’s tip

Don’t restrict yourself when you’re making pierogis. You can include a variety of different fillings like leftover mince meat and sauerkraut. They can also make a really nice garnish or be used in a stew.

This recipe was prepared using the Braun Multiquick hand blender with its compact kitchen machine and its kneading hook accessory.


Dough ingredients

• 225g plain flour
• ½ teaspoon of salt
• Pepper to taste
• 3 eggs
• 120ml milk

Potato filling ingredients

• 2 potatoes, peeled and thickly sliced
• 1 teaspoon of olive oil
• 1 onion, chopped
• 100g cream cheese
• 30g grated cheddar
• 1 teaspoon of paprika
• A pinch of salt

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