Try this Polish Pierogi recipe, or contribute your own.
Suggest a better descriptionDough: Mix flour, eggs, sour cream, salt, and water, a little at a time. Knead dough until firm and elastic; Cover and let rest 10 minutes. Potato Filling: Prepare potatoes, set aside. Cheese Flling: Combine ingredients and mix. Sauce: Saute onion in butter until golden. Assembly: Divide dough into three parts. On a floured surface roll dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal. Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent sticking. Remove with a slotted spoon and drain well. Place the drained pierogi in a casserole and pour sauce mixture over all. Garnish with mushrooms.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 12 | ||
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Calories: 491 | ||
Calories from Fat: 231 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 399.5mg | 123 % | |
Sodium 900.8mg | 31 % | |
Potassium 482.9mg | 13 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 42.6g | ||
Protein 20.1g | 29 % | |
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: 491
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