For the filling, boil the potatoes until soft. Cook the onion in a bit of oil until soft and translucent (set aside half of the onion mixture to add later on). In a large pan, add the olive oil, boiled potatoes, onion, and add the salt, paprika powder, and cumin. Let it cook for about 5 minutes until toasty. Then mash with a potato masher or fork. Let the mixture cool off.
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On a floured surface, roll out the pierogi dough until thin (but not see-through-thin). Cut out large circles and add about 1 tsp of filling onto one half of the circle. Fold over the other half, press the dough together along the filling. Repeat until you’ve used up all the dough.
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Bring a pot with water to a boil, and toss in the dumplings. Let them cook for about 5 minutes until they float on top. Drain.
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Heat up a large pan with olive oil, and pan-fry the drained dumplings until golden brown and crispy. Top them with the softened onion we’ve set aside earlier. For a nice green touch, also add rocket salad!
Calories: 48kcalCarbohydrates: 9gProtein: 1gSodium: 85mgPotassium: 80mgVitamin A: 20IUVitamin C: 2.1mgCalcium: 8mgIron: 1mg
