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Pierogi are dumplings of unleavened dough filled with fillings such as potato and cheese, fruit fillings, farmers cheese and chive or sauerkraut and mushrooms or any other possibilities you could dream up. Then they are sealed boiled and then fried in butter till they are a nice golden brown.
Ingredientes
- 2 C All purpose flour sifted
- 2 Eggs room temperature
- 1/2 tsp. Salt
- 1/3 C Water
- 1 Bag Ore Ida steam and mash potatoes follow directions on package
- 4 Slices Velveeta cheese or your favorite American cheese
- 1 Small onion diced small
- 1 Large onion
- 3 Tbl. . Butter split
Direcciones
- Cook potatoes in microwave according to package directions
- Place potatoes into a mixing bowl and add 1 Tbl butter, 4 slices of cheese and salt and pepper to taste
- Mash all the ingredients together with potato masher leave slightly lumpy
- Mound flour in a large mixing bowl and make a well in the center of it
- Drop eggs and salt into the well
- Add water with one hand and feed the flour mound with the other hand
- Knead until the dough is firm and mixed well about 5 minutes
- If dough is very sticky or tacky you can add a little bit more flour
- Cover the dough with a warm bowl and let rest for10 minutes
- Divide dough into halves
- Roll dough out on a floured surface as thin as possible with out tearing
- Cut out rounds with a 3 inch biscuit cutter
- Place a small amount of the potato filling on one side of the dough piece
- Moisten the edges with a little water to ensure a good seal
- Fold rounds into half and sealing the seams with a fork dipped into flour
- Drop pierogis into a pot of boiling salted water
- Cook gently until the pierogis float to the top about 3-5 minutes
- Take out with a slotted spoon and drain
- Slice the large onion and sauté them in 1 Tbl of butter set aside
- Place about 4-5 pierogis at a time in the pan you sautéed your onions in adding more butter if need be and fry until golden brown on both sides
- Top pierogis with some of the sauteed onions and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 25 | 9% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 326mg | 14% |
| Potassium 169mg | 5% |
| Total Carbs 52.49g | 14% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.44g | 2% |
| Protein 9.77g | 16% |
