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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi. | 2. Combine flour, salt and butter in food processor. | 3. In a separate bowl, blend together egg, egg yolk, milk and sour cream. | 4. Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky). | 5. Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight. | 6. Cut dough into thirds; roll each section out on floured surface into 12" round. | 7. Cut each round into 8 (3") circles (using a glass works well). | 8. Place about 2 tsp filling on each dough circle. | 9. Moisten outer edges with water and fold dough over to close. | 10. Seal edges by pressing gently with the back of a fork or pinching together with your fingers. | 11. In large pot, bring salted water to boil. | 12. Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes). | 13. Remove with a slotted spoon, drain on paper towel and transfer to serving dish. | 14. Repeat with remaining pierogi. | 15. At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		cooked mashed	-	-	-	-
cottage cheese	1	cup	drained	205.8	7.098	23.351999999999997	9.03
onion	1		minced	64.0	14.944	1.76	0.16
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
pepper				-	-	-	-
flour	2 1/4	cups		1301.13	284.8622	21.1522	5.0481
salt	1/2	teaspoon		-	-	-	-
butter	2	tablespoons	cut	85.5	3.9285	2.6715	7.2
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
milk	1/2	cup	reduced fat	276.0	6.648	2.748	28.608
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
salt water	12	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.