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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the pierogi dough, mix together the flour and salt. | 2. Beat the egg; add all at once to the flour mixture. | 3. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. | 4. Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. | 5. Each batch of dough makes about 12 to 15 pierogies, depending on size. | 6. Roll the pierogi dough on a floured board or countertop until 1/8" thick. | 7. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. | 8. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. | 9. Press the edges together with the tines of a fork. | 10. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). | 11. Rinse in cool water and let dry. | 12. Saute chopped onions in butter in a large pan until onions are soft. | 13. Add pierogies and pan fry until lightly crispy. | 14. Serve with a side of sour cream for a true Pittsburgh pierogi meal. | 15. Potato, Cheese & Onion Filling: | 16. Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. | 17. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. | 18. Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. | 19. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. | 20. Let the potato mixture cool and then form into 1" balls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/2	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
butter	1/4	cup	softened cut	342.0	15.714	10.686	28.8
potato	5			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
cheddar cheese	8	ounces	grated	399.1609	24.2898	30.4133	20.1395

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