Perogies as made December 2014
1. Peel and boil the potatoes and place in bowl and mash while it's still hot.
2. Fold in cheese, onions, garlic, paprika, salt and set aside to cool.
3. Put half of dry ingredients in KitchenAid bowl and mix on low, add half of whisked wet ingredients.
4. Once dough is consolidated wrap in plastic wrap and let rest for 20 minutes.
5. Make the rest of the dough with the remaining ingredients and let rest.
6. Use the pasta roller attachment and roll to a 4 thickness.
7. Make the perogy using perogy press and rolling pin.
8. Place on a foil baking sheet in a 6 x 8 configuration and freeze.
9. To cook, bring water to a full boil and cook perogies for 7 minutes. Fry with bacon and onions as necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 120 Servings | ||
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Calories: 42 | ||
Calories from Fat: 7 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 96.4mg | 3 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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