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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, whisk the egg. | 2. Add the sour cream, and whisk until smooth. | 3. Add the milk and 1 cup water, and whisk until combined. | 4. Slowly add about 3 cups flour, and stir with a wooden spoon to combine. | 5. Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead. | 6. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour. | 7. The dough should be elastic and no longer sticky. | 8. Be careful not to add too much flour as this will toughen the dough. | 9. Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling. | 10. Cook potatoes in salted boiling water until fork-tender. | 11. Drain, and mash with a potato masher. | 12. Add melted butter and cheeses, and continue to mash until well-incorporated. | 13. Season with salt and pepper to taste. | 14. Place a large pot of salted water over high heat, and bring to a boil. | 15. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking. | 16. On a floured surface, roll out dough to about 1/8-inch thickness. | 17. Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible. | 18. Gather dough scraps together, roll out again, and continue cutting. | 19. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. | 20. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent. | 21. Transfer to linen towel. | 22. Continue until all dough circles are filled. | 23. Add pierogi to the boiling water in batches. | 24. They will sink to the bottom of the pot, then rise to the top. | 25. Once they rise, let them cook for about 1 minute more. | 26. Meanwhile, drizzle platter with melted butter. | 27. Remove pierogi from pot, and transfer to platter to prevent sticking. | 28. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
milk	1	cup		148.84	11.6632	7.686	7.9788
purpose flour	4 1/2 - 5	cups		-	-	-	-
butter	4	tablespoons	unsalted melted	342.0	15.714	10.686	28.8
baking potato	5		peeled quartered	-	-	-	-
butter	1/4		unsalted melted	342.0	15.714	10.686	28.8
cheddar cheese	2	ounces	grated	99.7902	6.0725	7.6033	5.0349
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475

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