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A stuffed potato dumpling with Burgis dumpling dough, Mediterranean style. Perfect with salad or as a side dish at the barbecue. 

LEIMER Partner
30 min

Ingredients (for 4 portions)

0.5 Pack
5 Piece
Dried tomatoes, preserved in oil
5 Piece
Hot peppers
5 Piece
Date tomatoes
2 dsp
Crème fraîche, sour cream or cream cheese
1 tsp
Sheep cheese seasoning
1 Pack
Burgis Bavarian Dumpling Dough (750g)
1 Piece
50 g
LEIMER Organic Breadcrumbs
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  • Cut the feta and the date tomatoes into small cubes, the pickled tomatoes into strips and the hot peppers into rings. Mix everything together with the crème fraîche and season with salt and the feta seasoning.
  • Put the Burgis Original Bavarian Dumpling Dough in a large bowl and knead it with the egg and breadcrumbs by hand until it forms a smooth dough.
  • Divide the dough into 10 equal parts. Spread a thin layer of oil from the tomatoes on a clean work surface so that the dough does not stick to the surface. Press the pierogi particles apart with your fingers to form 10 circles. The circles should be about 0.5 cm thick so that they do not tear too easily.
  • Now put 1 tablespoon of filling in the center of each circle and fold the dough once in the middle. Gently press the edge together with your fingers.
  • Grill the burgis pierogies for about 7 minutes on each side or fry them in a pan with a little oil.
  • Serve with a Greek farmer's salad and grilled gyro skewers or simply enjoy them as a vegetarian main dish. If something is left over, they are also good eaten cold.


Tip: The pierogi also taste great with a filling of diced bacon, onion and apple. Mix the ingredients, season with salt, pepper and marjoram and fill the dumpling dough with it.