Pierogi Recipe
Servings: 8
Ingredients
Directions
- MASHED POTATO: Mix with Farmer's cheese or possibly cottage cheese.
- FRUIT: Use canned pie filling, blueberry is good.
- VEGETABLE: Rinse sauerkraut.
- CHEESE: 10 mashed potatoes and 3/4 lb. Velveeta, mixed.
- NOTE: Noodle dough is 1 c. flour to 1 egg plus 1 egg to total; 6 c. flour equals about 80 pierogi.
- Mix ingredients together with hands till dough starts to leave bowl, add in 1/2 water; sufficient to bring dough together as for pie dough.
- Empty dough on heavily floured board and knead till smooth and well blended. Divide dough keeping unused dough covered so it won't dry out. Roll to about 1/4 inch thick, cut circle about 3 inches with cutter or possibly glass. Re-roll circle a bit and fill with desired filling (1 heaping tsp.). Healthy pinch edges several times to seal.
- Fill a large kettle with water and 1 tsp. salt. Bring to boil. Place perogies in water (a few at a time). Boil 3-5 min or possibly till float. To serve, saute/fry in butter till golden. The unsauteed perogies can be frzn for later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 271 | |
| Calories from Fat 32 | 12% |
| Total Fat 3.61g | 5% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 334mg | 14% |
| Potassium 107mg | 3% |
| Total Carbs 47.93g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.4g | 0% |
| Protein 10.25g | 16% |
