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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place flour in a large bowl and make a well in center. | 2. Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time. | 3. In a separate bowl, prepare filling by combining all ingredients. | 4. Add about 2 tsp. of filling to dough and knead in. | 5. Roll out dough about 1/8" thick. | 6. Cut out large rounds, 3 to 4" (I use the widest glass I have). | 7. Place about a tablespoon of filling on one side of each circle. | 8. Moisten edges with water and fold over to close. | 9. Pinch edges or use fork to seal. | 10. After filling all pierogies, place in boiling water until they float. | 11. Freeze for later use or fry in butter over medium heat and light brown both sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
potato	3	cups	mashed	346.5	78.705	9.225	0.405
cheddar cheese	4 -6	ounces		0.0	0.0	0.0	0.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
salt pepper				-	-	-	-

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