Cannabis Potato Pierogi

Ingredients

• 400 g 400 g All-purpose flour
• 200 ml 200 ml Hot water
• 1 Stück 1 Stück Egg
• 1 TL 1 TL Salt
• 500 g 500 g Waxy potatoes (cooked, mashed)
• 200 g 200 g Polish quark (twaróg) or cottage cheese
• 3 Stück 3 Stück Onions (finely diced)
• 200 g 200 g Sour cream for serving
• 3 EL 3 EL Cannabis butter
• 2 EL 2 EL Regular butter for frying
• nach Geschmack nach Geschmack White pepper

Instructions

1. 1
   Dough: Mix flour and salt, work in hot water and egg. Knead into smooth, elastic dough. Let rest 30 min.
2. 2
   Filling: Mash potatoes, work in quark, season with salt and white pepper.
3. 3
   Roll dough thin (1/16 inch), cut circles (3 inch diameter).
4. 4
   Fill each with 1 tsp filling, press edges firmly shut — no air gaps.
5. 5
   Cook in boiling salted water for 3–4 minutes until pierogi float to top.
6. 6
   Remove and drain.
7. 7
   Caramelize onions in regular butter until golden brown (15 min. over low heat).
8. 8
   Add Cannabis butter and let melt. Toss pierogi in the mixture.
9. 9
   Serve with sour cream and chives.

Pro Tips

• Polish quark (twaróg) is traditional — cottage cheese or ricotta work as substitutes.
• Press edges really firmly: a leaky pierogi loses its filling in the cooking water.
• Cannabis butter for tossing: caramelized onions and Cannabis fat together are the heart of the dish.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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