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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor pulse flour and salt. | 2. Add eggs and cream cheese process for about 15-20 seconds. | 3. Slowly add water until dough forms a ball. Add more flour if dough is too sticky | 4. Let dough rest 20-25 minutes | 5. (Start boiling large pot of water with salt and a little bit of olive oil). | 6. Roll out half the dough (roll VERY thin). | 7. Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles. | 8. Fill each circle with 1 to 2 Tablespoons of filling | 9. Fold over ensuring that there is no air inside and edges are sealed. (I pinch edges together and then use a fork to seal each pierogie). | 10. Cook about 8-10 at a time in the boiling water. Once they rise to the top of the water (approx 3-5 mins) remove with slotted spoon and top with butter/sauteed onions. | 11. I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
salt	1/4	teaspoon		-	-	-	-
bay seasoning	1/2	teaspoon	old	-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
cream cheese	2	ounces		167.265	1.9845	4.0257	16.2162
water				-	-	-	-
potato		cups	mashed	-	-	-	-
crab claw meat	1	cup		-	-	-	-
bay seasoning	1	teaspoon	old	-	-	-	-
lemon dill seasoning				-	-	-	-
butter				-	-	-	-
onion			sauteed	-	-	-	-

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