Place flour and salt in large bowl. Cut in softened oleo until completely mixed. Add beaten eggs and mix again. Add water, mixing until soft, pliable dough is formed, adding more flour if needed. Cover bowl with wax paper and refrigerate for 15 minutes.
Once risen, pull out dough from refrigerator. Pinch off 3 inch pieces of dough. Roll on floured surface until pieces are very thin, about 1/8 inch thick. Cut with 4 inch circular cutter. FIll with desired filling.
Place filling in center of 4 inch circle. Moisten the edges with water. Fold in half and seal the edges with fingers. Press both sides with fork prongs (dough will never break apart regardless how thinly rolled, if sealed properly).
Heat large kettle with boiling water. Drop filled pierogis in, a few at a time. Reheat to boiling, then add 10 oz of cold water. Reheat to boiling. Boil for 5 minutes. Remove from water with slotted spoon. Place in colander and rinse in cold water.
Pan fry in butter with onions or bake at 350° for 30 minute in butter. Serve with sour cream.
*To freeze - after cooking, place in single layer on cookie sheet and freeze. Place in plastic sealable freezer bags.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (17g)|
|Recipe Makes: 150 Servings|
|Calories from Fat: 13 (28%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 28.2mg||9 %|
|Sodium 9.4mg||0 %|
|Potassium 9.1mg||0 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8g|
|Protein 0.8g||1 %|
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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: 47
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