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Filling
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1. *Do this the night before* Boil the potatoes with the skin on until cooked. Remove skin, mash and store in the fridge.
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2. Gently caramelise the onions. Add to the potatoes.
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3. Mix with Quark and heavily season.
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Dough
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1. Combine flour and salt. In a large bowl or kitchen bench. Make a well in the centre for the wet ingredients.
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2. Place egg yolks and oil in the centre. Using one hand start mixing the wet ingredients with the dry ingredients.
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3. With the other hand, slowly pour the water in the dough until combined.
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4. Knead the dough until smooth and elastic (don't over knead).
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To assemble
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1. Roll dough out until it is 1-2mm thick.
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2. Using a large round cutter, cut into circles.
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3. Place 1 tsp of filling in the center of the dough.
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4. Fold the dough in half. Seal the filling by pressing the edges together and pushing any air bubbles out.
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5. Crimp the edges with your thumb or you can use a fork to press down on the edge.
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6. Set a side until ready to cook.
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To cook
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1. Boil a large pot of water and drop the pierogi in making sure not to overcrowd.
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2. They are ready when they rise to the surface.
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You can eat them like that or...
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3. Drain the pierogi on a paper towel. Heat a pan with a little oil and pan fry each side until golden.
