Polish pierogi with roasted red peppers

Preparation time: 50 minutes

Ingredients for 25 pieces:

  • 2 cups of flour
  • 200ml hot water
  • ½ teaspoon of salt
  • 50g butter for frying
  • flour for the work surface

for the stuffing:

  • 200g roasted red peppers
  • 100g white brined cheese
  • 3 stalks of green onion
  • 5-6 parsley sprigs
  • 1 pinch ground black pepper
  • 1 egg
  • 1 tablespoon butter


  1. Sift the flour in a bowl. Add the salt, pour the water and stir with wooden spoon until the mixture becomes soft dough. Cover with fresh-keeping foil and let it rest for 5 minutes.
  2. Take the dough out of the bowl and knead it on the floured work surface, until the dough becomes smooth. Cover with fresh-keeping foil again and let it rest for another 15 minutes.
  3. Chop the red peppers and fry them on slow fire in the heated butter. Remove the pan from the stove and add the diced cheese and the chopped parsley and green onion. Season with the ground black pepper, add the egg and mix together.
  4. Roll the dough out into a thin pastry sheet, and then using a medium sized ring mould, cut out circles of dough. Put some of the stuffing in the centre of each circle and smear the circles’ edges with water. Fold each circle in two and seal the edges using a fork.
  5. Cook in salted boiling water until the pierogi come up on the surface. After that fry them on both sides in the heated butter until they become golden in color.

Main ingredient : Roasted peeled peppers