Source: Key Gourmet CD Mix all ingredients together. Sift flour and salt into bowl. Add butter, eggs and very warm water. Mix together, knead until smooth and satiny. Roll dough on floured board 1/4 inch thick (use large glass to cut in rounds). In each, round spoon in filling, fold over and seal. Place in boiling water until pierogie floats. Remove and saute in butter or sauted onions. Posted to JEWISH-FOOD digest by wajnberg
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|Serving Size: 1 Serving (921g)|
|Recipe Makes: 1|
|Calories from Fat: 729 (34%)|
|Amt Per Serving||% DV|
|Total Fat 81g||108 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 2387.5mg||735 %|
|Sodium 945.8mg||33 %|
|Potassium 1222.8mg||32 %|
|Total Carbohydrate 241.3g||71 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 229.9g|
|Protein 101.8g||145 %|
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Calories per serving: 2114
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