Fortsonia Cheese Filled Pierogi

Appetizer, Main Dishes
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Ingredients for 10 portions
  • For the dough
  • 60 g QimiQ Classic, unchilled
  • 150 g Egg(s)
  • 170 g Sour cream 15 % fat
  • 130 g Rye flour
  • 315 g Wheat flour
  • 15 g Baking powder
  • 2.2 g Salt
  • For the filling
  • 250 g QimiQ Cream Base
  • 150 g Fortsonia cheese, grated
  • 200 g Russet potatoes [USA], cooked
  • 75 g Green peas
  • 50 g Red onion(s), sauteed
  • 3 g Spanish smoked hot paprika
  • 7 g Salt
  • 2 g Pepper
  • 10 g Garlic
  • 75 g Smoked bacon, cooked
  • 150 g Butter
  • 75 g Parmesan, grated
  • 4 g Chives, finely sliced
Method
1.
For the dough: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and knead with a dough hook until smooth. Allow to rest for 2 hours.
2.
For the filling: mix the QimiQ Sauce Base together with the Fortsonia cheese and the remaining ingredients.
3.
Roll the dough into thin strips and spread with the filling. Fold the dough over and cut out pierogis. Finish with a fork. Cook in salted water.
4.
Finish the pierogie in butter golden brown and serve with brown butter, grated Parmesan and parsley.