Latvian-style Pierogi

Ingredients

While the concept of pierogi remains the same, the Latvian-style pierogi differ in their filling. Instead of the traditional Polish fillings like cheese or sauerkraut, Latvian pierogi are typically filled with a combination of potatoes, bacon, and onions. This gives them a unique and savory flavor that is distinctively Latvian. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 4 slices bacon, cooked and crumbled 4 slices bacon, cooked and crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the mashed potatoes, crumbled bacon, and chopped onion. Season with salt and pepper to taste.
3. 3.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles from the dough.
4. 4.
   Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water and cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
6. 6.
   Serve the Latvian-style pierogi hot, with a dollop of sour cream on top.

Treat your ingredients with care...

• Potatoes — Be sure to boil the potatoes until they are fork-tender for easy mashing.
• Bacon — Cook the bacon until crispy before crumbling it into the filling for added texture and flavor.
• Sour cream — Use full-fat sour cream for a creamy and tangy accompaniment to the pierogi.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, you can omit the bacon and add sautéed mushrooms or grated cheese to the potato filling.
• Serve the pierogi with a side of sautéed onions for extra flavor.

Serving advice

Serve the Latvian-style pierogi as a main course, accompanied by a fresh green salad or steamed vegetables. The sour cream topping adds a creamy element that complements the savory filling perfectly.

Presentation advice

Arrange the pierogi on a platter, garnished with a sprinkle of chopped fresh herbs such as parsley or dill. The vibrant green herbs will add a pop of color to the dish and enhance its visual appeal.