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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour and salt together. | 2. Add the egg and water and stir together until a soft dough forms. | 3. Place the dough on a lightly floured surface and knead until soft, smooth and elastic. Shape into a ball, cover with a cloth and allow to rest for 10 to 15 minutes. | 4. While the dough is resting, make the filling by placing the hot potatoes, cheese, salt and pepper in a large bowl. | 5. Use a potato masher to mash on until creamy. | 6. Allow to cool slightly. | 7. Bring the salted water to a boil. | 8. On a floured surface, roll out the dough to about 1/8 inch thick. | 9. Using a 2- or 3-inch cutter, cut out circles until all the dough has been used. | 10. Using a spoon or small scoop, place roughly a tablespoon of potato filling in the center of each of the circles. | 11. Fold the dough over, moisten the edges and press together to seal. | 12. Place the pierogies in the boiling water. | 13. When they float to the surface, remove and place on plates. | 14. Top with sour cream and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	3/4	cup		0.0	0.0	0.0	0.0
baking potato	1 1/2	1/2	peeled cut cooked drained	-	-	-	-
white cheddar cheese	1 3/4	cups	grated	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
salt water	6 -8	quarts		-	-	-	-
water				0.0	0.0	0.0	0.0
cream			sour	-	-	-	-

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