Try this Pierogis recipe, or contribute your own.
Suggest a better descriptionDough: Mix these ingredients and cover for ten minutes. Roll dough into a large circle and cut into 3-inch squares. Filling: Brown onions with 1/2 stick margarine. Mix this with sauerkraut and allow to cool. Drain this mixture and add to potatoes. Put dollops of this filling on the squares. Moisten edges of dough, fold over and close tightly. Drop these pockets of stuff into boiling water. Cook until they float. Drain well. These pierogis may be fried in butter or margarine after cooking and topped with sour cream for the perfect Polish dish. I usually buy the frozen ones that have the potato and cheese filling and they are pretty darn good. Some folks enjoy them stuffed with prunes. (eeuuww) One of my favorite things to do with these is to dip them into my favorite hot sauce, Flaming Gator Sauce. These things are great served with cabbage and your favorite smoked sausage. Posted to CHILE-HEADS DIGEST V3 #209, by "Mary E. Dixon"
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Serving Size: 1 Serving (1749g) | ||
Recipe Makes: 1 | ||
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Calories: 3286 | ||
Calories from Fat: 1105 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 122.8g | 164 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 52.2g | ||
Polyunsanturated Fat 29.4g | ||
Cholesterol 2115mg | 651 % | |
Sodium 1871.1mg | 65 % | |
Potassium 3117.6mg | 82 % | |
Total Carbohydrate 424g | 125 % | |
Dietary Fiber 24.6g | 98 % | |
Sugars, other 399.4g | ||
Protein 119.3g | 170 % | |
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: 3286
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