Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix with enough water to make like a bread dough. | 2. Cover with plastic wrap or lid and let sit overnight. | 3. In a medium bowl, whisk the eggs. | 4. Add the salt, water, and oil; whisk until smooth. | 5. Slowly add about 3 cups flour, and stir with a wooden spoon to combine. | 6. Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead. | 7. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked inches | 8. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour. | 9. The dough should be elastic and no longer sticky. | 10. Be careful not to add too much flour as this will toughen the dough. | 11. Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling of your choice. | 12. When you're ready to fill your pierogies, lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking. | 13. On a floured surface, roll out dough to about 1/8-inch thickness. | 14. Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible. | 15. Gather dough scraps together, roll out again, and continue cutting. | 16. place a teaspoon of your chosen filling in the center of each dough circle. | 17. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent. | 18. Transfer to linen towel. | 19. Continue until all dough circles are filled. | 20. Add pierogi to the boiling water in batches. | 21. They will sink to the bottom of the pot, then rise to the top. | 22. Once they rise, let them cook for about 1 minute more. | 23. Meanwhile, drizzle platter with melted butter. | 24. Remove pierogi from pot, and transfer to platter to prevent sticking. | 25. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	5	cups		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
salt	1	dash		-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
water				-	-	-	-

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