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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill large diameter pot with water and heat to slow boil. | 2. Mix all ingredients together to form a stiff dough. | 3. Roll out on floured board to 1/2 inch thickness. | 4. Cut into diamond shapes, approx 2 inches. | 5. Place pieogi in gently boiling water. Stir until they all rise to the top and cook for 5 minutes. Drain well. Brown butter in large frying pan, add pierogies. Toss in browned butter over low heat for about 2 minutes until some of the butter has been absorbed. Put on serving platter and pour over the rest of the browned butter from the pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farmer cheese	1 1/2	1/2		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg white	2			34.32	0.4818	7.194	0.1122
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
onion	1/2		grated	32.0	7.472	0.88	0.08
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
flour	2	cups		1156.56	253.2108	18.802	4.4872
butter	1/2	cup	salted	684.0	31.428	21.372	57.6

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