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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry meat to desired doneness and set aside. | 2. Mix remaining filling ingredients and fry for about five minutes. | 3. Combine mixture with meat and refrigerate until ready to assemble pierogi. | 4. Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed). | 5. Twist off workable portions of dough and roll out very thin on a floured surface. | 6. Using a glass with a thin lip and a diameter of about 3. | 7. 5 inches, dip lip of glass in flour and cut circles out of the dough. | 8. Place about 2 tsp filling in the center of 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. Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes). | 12. Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking. | 13. Repeat with remaining pierogi. | 14. At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions 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)
sauerkraut	15	ounces	chopped	80.7961	18.2004	3.8697	0.5953
cabbage	8	ounces	shredded	56.699	13.1542	2.903	0.2268
pork	1/2		chopped	852.768	0.0	31.5479	79.5388
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
mushroom	8	ounces	chopped	77.1106	15.3994	5.0802	1.1113
pepper				-	-	-	-
flour	4	cups		2313.12	506.4216	37.604	8.9744
egg	2			143.0	0.72	12.56	9.51
salt	1	teaspoon		-	-	-	-
beef stock bouillon	3/4 - 1	cup		-	-	-	-
salt water	12	cups		-	-	-	-

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