In a stand mixer with the Hook attachment, mix the flour, salt, egg, sour cream and margarine. Wrap up in plastic wrap and let it sit in the fridge overnight. This is a great time to make your fillings if you haven?t already.
Typical pierogie fillings include potato, cheese and onion. Best: Mashed potato, cheese and mushroom. Cook all and mix and let cool. Ground beef and velvetta came out great!
Go get your dough out of the fridge and using a pastry cutter, cut off a manageable piece. Start rolling to very thin. Cut circles out of the dough. Place a spoonful of filling in the dough, fold in half, seal the edges with water, rollover the edge and crimp.
Cook 4min in boiling water, or saute until browned. Sauted is the best! Serve with sour cream or plain.
Sour cream is the trick ingredient.
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 454 (57%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 127.2mg||39 %|
|Sodium 604.3mg||21 %|
|Potassium 602.4mg||16 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 67.6g|
|Protein 17.1g||24 %|
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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: 801
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