Eastern European Perogies Recipe
Servings: 12
Ingredients
Directions
- FOR FILLING: Combine mashed potatoes, grated cheese, melted butter and 4 Large eggs. Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
- An empty soup can may be used to make circles out of rolled dough. Egg white is used to seal filling inside dough circles.
- FOR DOUGH: Combine ingredients for dough, adding a sprinkling of water if necessary. Roll out dough, press out circles.
- Brush egg white all around inner edge of circles. Put 1 Tbsp. filling in center; top with another circle and press with fork to seal edges together.
- Prepare to cook perogies. Put water into deep pot and bring to boil. Drop perogies into water a few at a time. They will sink to the bottom and when they float to the surface, remove and drain. Repeat till all perogies are cooked.
- In heavy skillet heat butter and add in onions. Cook onion till transparent; add in perogies and fry golden brown. Serve warm with onion.
- Prepare to freeze: dust with flour, put on cookie sheet and freeze. When ready to use, put frzn pierogi in boiling water and proceed as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 297 | |
| Calories from Fat 61 | 21% |
| Total Fat 6.91g | 9% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1387mg | 58% |
| Potassium 122mg | 3% |
| Total Carbs 48.5g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.12g | 1% |
| Protein 9.01g | 14% |
