Dough
1. To prepare the dough, mix together the flour and salt.
2. Beat the egg, then add all at once to the flour mixture.
3. Add the sour cream and the butter and work until the dough loses most of its stickiness (about 5-7 minutes).
4. Wrap in plastic and refrigerate for 20-30 minutes or overnight; can be kept in the refrigerator for up to 2 days.
Prepare the Pierogies
1. Roll the dough on a floured board until 1/8" thick.
2. Cut circles of dough (3 1/2" to 4") with a cookie cutter or drinking glass.
3. Place a small ball of filling (about a tablespoon) on each dough round.
4. Fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Cook the Pierogies
1. Boil a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
2. Rinse in cool water and let dry.
3. Saute onions in butter unil soft. Add peirogies and pan fry until lightly crispy.
*You can refrigerate them (uncooked) for several days or freeze them for up to several months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Pierogie (42g) | ||
Recipe Makes: 50 Pierogies | ||
|
||
Calories: 122 | ||
Calories from Fat: 49 (40%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.5g | 7 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 73.5mg | 23 % | |
Sodium 45.2mg | 2 % | |
Potassium 49.7mg | 1 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 13.6g | ||
Protein 3.9g | 6 % | |
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: 122
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.