Try this Pierogi (Potato Dumplings) recipe, or contribute your own.
Suggest a better descriptionDOUGH: Sift together salt and flour. Beat egg together with water and work into flour. Knead until dough is smooth and elastic. Roll out to 1/8 inch thickness on floured board. Cut into 2 1/2 inch rounds with pastry cutter. Fill with rounded teaspoonfuls of filling. Bring together opposite ends of dough and seal well. Bring to a boil several quarts of water. Drop 6 or 7 pierogi into boiling water at one time. Bring to boil again, and continue to cook for 5 to 6 minutes. Stir with wooden spoon to prevent them from sticking. Remove from water and place in colander to drain. After all pierogi are cooked, place in bowl or on platter. Melt 1/3 cup butter and saute 1 small chopped onion in butter. Then pour over pierogi. FILLING: Saute onion in butter. Combine onion, mashed potatoes, salt, and pepper. Mix thoroughly. Fill dough by teaspoonfuls. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1422g) | ||
Recipe Makes: 1 | ||
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Calories: 2294 | ||
Calories from Fat: 496 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.1g | 73 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 333.5mg | 103 % | |
Sodium 463.8mg | 16 % | |
Potassium 4266.2mg | 112 % | |
Total Carbohydrate 394.5g | 116 % | |
Dietary Fiber 31.2g | 125 % | |
Sugars, other 363.3g | ||
Protein 57.2g | 82 % | |
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: 2294
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