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QimiQ
Benefits
Longer shelf life at room temperature
Quick and simple preparation
Creamy indulgent taste with less fat
Smooth and creamy consistency in seconds
Ingredients for 10 portions
For the dough
60
g
QimiQ Classic,
room temperature
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 Sauce Base
150
g
Fortsonia cheese,
grated
200
g
Russet potatoes,
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.