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INGREDIENTS

2 cups flour ; dough
1/2 teaspoon salt ; dough
1 large egg ; dough
1/2 cup sour cream ; dough
1/4 cup softened butter ; dough
1 medium onion ; filling
5 large red potatoes ; filling
1+ cup cheddar cheese ; filling
choice of meat ; filling
choice of spices ; filling

Servings

INSTRUCTIONS

Dough preparation:

Mix together the flour and salt. Beat the egg, then add to the flour mixture. Add sour cream and softened butter pieces, and work until the dough loses most of its stickiness. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Pierogi preparation:

Roll the pierogi dough on a floured countertop until 1/8" thick. Cut circles of dough with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. If dough will not stick together, dampen the edges of the circle with water.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Add pierogies and a bit of butter to pan fry until lightly crispy (can also bake with olive oil for extra crispness). Serve with a side of sour cream.

NOTES

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Pittsburgh Pierogies

2 cups flour dough 
1/2 teaspoon salt dough
1 large egg dough
1/2 cup sour cream dough
1/4 cup softened butter dough
1 medium onion filling
5 large red potatoes filling
1+ cup cheddar cheese filling
  choice of meat filling
  choice of spices filling

Dough preparation: 
Mix together the flour and salt. Beat the egg, then add to the flour mixture. Add sour cream and softened butter pieces, and work until the dough loses most of its stickiness. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Pierogi preparation:
Roll the pierogi dough on a floured countertop until 1/8" thick. Cut circles of dough with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. If dough will not stick together, dampen the edges of the circle with water.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Add pierogies and a bit of butter to pan fry until lightly crispy (can also bake with olive oil for extra crispness). Serve with a side of sour cream.

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Nutrition

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Serving Size: 1 Serving (2334g)
Recipe Makes: 1 Servings

Calories: 2816
Calories from Fat: 213 (8%)

Amt Per Serving		% DV

	Total Fat 23.6g	32 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 2.2g
Cholesterol 256.4mg		79 %
Sodium 251.1mg		9 %
Potassium 7940.5mg		209 %
Total Carbohydrate 624.2g		184 %
	Dietary Fiber 40.5g	162 %
	Sugars, other 583.7g
Protein 45.2g		65 %
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.

About Our Nutrition Facts

Calories per serving: 2816

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