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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I use a stand mixer with the flat beater to mix the ingredients. After about a minute, replace the flat beater with the spiral hook and knead the dough until it is firm and consistent. Rest the dough for 30 minutes with damp cloth over bowl. | 2. To stuff pierogi: | 3. * Before stuffing the pierogi, put a BIG pot of salted water on the stove to boil. | 4. Roll out some dough on floured surface until about 1/16� - 1/8" thick. | 5. Cut out circles. | 6. Put a heaping teaspoon of your filling into the middle of your dough circle. | 7. Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour. | 8. Then pinch the edges together. Be very careful not to puncture the dough. | 9. Lay the completed pierogi on a floured surface. Repeat process with all your dough circles. | 10. Don't have the water boiling too vigorously while cooking the pierogi. | 11. GENTLY slide the pierogi into the water. Boil until all of the pierogi rise to the top - about 7 minutes. | 12. Take out the pierogi and let dry. | 13. Note: the pierogi do freeze well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	5 1/2	cups	unsifted	2005.08	147.4704	174.6822	95.40299999999999
salt	1	teaspoon		-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
cream	1	pint	sour	-	-	-	-

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