Mix dough ingredients together. Add more flour if necessary to form dough.
Roll out; cut into 3-4 inch squares.
Place filling in center; wet edges with finger dipped in water; fold over to form triangle and pinch shut.
Let set for about 10 minutes before dropping into boiling water.
Boil gently for 10 minutes and remove from water and drain on towels. (They can be frozen then to serve at a later date)
When ready to eat, heat thawed pierogi in skillet with plenty of butter and onion. Some like them just warmed and some like them slightly crispy. Serve hot with sour cream or just with butter.
Cook 6 slices of bacon until crispy and crumble when cooled. Cook large can of sauerkraut (drained) in butter until dry. Cut into small pieces. Mix bacon in and use to fill pierogi.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (734g)|
|Recipe Makes: Servings|
|Calories from Fat: 919 (42%)|
|Amt Per Serving||% DV|
|Total Fat 102.1g||136 %|
|Saturated Fat 41.8g||209 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 186.6mg||57 %|
|Sodium 1607.2mg||55 %|
|Potassium 532.2mg||14 %|
|Total Carbohydrate 306.5g||90 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 306.5g|
|Protein 23.5g||34 %|
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: 2201
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