Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper.
To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together.
Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter.
Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 112 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 45.8mg||14 %|
|Sodium 321.3mg||11 %|
|Potassium 164.6mg||4 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 49g|
|Protein 11.3g||16 %|
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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: 368
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