Big Marthas Potato Pierogis Recipe

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Big Marthas Potato Pierogis
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Ingredients
11
Count
Nutrition
2143
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  2. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
  3. Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  4. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
  5. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
  6. Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2142.84 Kcal (8972 kJ)
Calories from fat 1755.19 Kcal
% Daily Value*
Total Fat 195.02g 300%
Cholesterol 549.83mg 183%
Sodium 179.8mg 7%
Potassium 292.02mg 6%
Total Carbs 84.38g 28%
Sugars 2.73g 11%
Dietary Fiber 3.3g 13%
Protein 18.85g 38%
Vitamin A 2.3mg 75%
Iron 1.4mg 8%
Calcium 220.7mg 22%
Amount Per 100 g
Calories 472.27 Kcal (1977 kJ)
Calories from fat 386.84 Kcal
% Daily Value*
Total Fat 42.98g 300%
Cholesterol 121.18mg 183%
Sodium 39.63mg 7%
Potassium 64.36mg 6%
Total Carbs 18.6g 28%
Sugars 0.6g 11%
Dietary Fiber 0.73g 13%
Protein 4.15g 38%
Vitamin A 0.5mg 75%
Iron 0.3mg 8%
Calcium 48.7mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.4
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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