Pierogi I

Pierogi I

44

"A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking."

Ingredients

1 h {{adjustedServings}} servings 368 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
  2. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
  3. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.

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Reviews

44
  1. 60 Ratings

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Very nicely flavored, easy to work with dough. I rolled the doug very thinly, and with this recipe was able to cut out about eighty 3" pierogi. Use plenty of flour when rolling out this dough....

I'll just make a mention to folks that there really is no exact science to how much liquid your flour is going to take.. it can vary by the day, depending on the temperature and humidity!! I wou...

Wow, these were great. I divided the dough into about 6 small sections, wrapping each section in waxed paper. THe more the dough is worked with, the longer it is exposed to air causing it to b...