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Bubka's Homemade Pierogies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.334
Energy (kCal)1668.6
Carbohydrates (g)285.5025
Total fats (g)39.6335
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil and mash potatoes. Dice and sautee onions. Grate cheddar cheese. | 2. Mix potatoes, onions and cheddar cheese together in large mixing bowl until smooth. | 3. Mix flour, milk, eggs and sour cream together in separate mixing bowl until you get a smooth textured dough. | 4. Roll out the dough to about 1/8" thickness. Flour the board lightly as you roll so dough does not stick. | 5. Cut the dough into 2" circles. Place a 1" ball of potato filling in center of circle. | 6. Squeeze the edges of each circle to form a half circle pierogi. Place pierogies in boiling water for about 3 minutes until they float to the top. | 7. Transfer boiled pierogies to cold water. Dry on towel. Brush with melted butter. | 8. To serve fresh, sautee until lightly browned on both sides - about 2 minutes per side. Serve with sauteed onions and sour cream. | 9. To Freeze: Place on a wax paper lined cookie sheet and set in freezer. Once frozen, place in plastic bag. Label with date and contents. Freeze for up to 3 months. | ---------------------------------------------------------------------------
    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
    milk 1 cup 148.84 11.6632 7.686 7.9788
    egg 1 71.5 0.36 6.28 4.755
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    russet potato 2 1/2 - - - -
    cheddar cheese 1 Shredded - - - -
    onion 1 Diced 64.0 14.944 1.76 0.16

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



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