Bunny's Pierogies Recipe

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Bunny's Pierogies
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Ingredients
6
Count
Nutrition
690
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Peel and boil potatoes until soft.
  2. Saute diced onion in butter until soft.
  3. Add onions with butter to potatoes and mash. Salt and pepper to taste. Cool. If you are new to pierogi-making, add a little milk to the potatoes to make them softer. This will make it easier later when you are folding the pierogis.
  4. For the dough, mix the ingredients together.
  5. Let dough rest for about 1/2 hour.
  6. Roll out half the dough on a floured surface. I usually flour my surface liberally. The dough will be very sticky, but I like to work with it that way. I just use a lot of flour when I roll out the dough. If the stickiness bothers you, just add more flour to the dough. I usually roll about about 1/2 the dough about 1/4-1/2 inch thick. Roll thicker if you are less experienced so that you won't be breaking the dough when you handle later. I completely assemble this batch. Then I roll the other half and do likewise. Finally, I take the dough bits left over from the 2 batches and roll them together for a third batch.
  7. Use a 3-inch round cookie cutter to cut dough.
  8. Put about 1 Tbsp potato filling in center of cut out circle. I use a cookie dropper. Don't overfill. I've posted a picture of what my prep looks like at this stage.
  9. Fold dough over and pinch edges to seal. This is the hard part! I pick up my little circles with filling, push the filling down a little and fold the dough edges over the filling and press together. Soft filling, not overfilled, and slightly thicker dough will make this process a little easier if you are new to the process. Once you get the hang to handling the dough, it will go quicker.
  10. At this point, you can freeze the pierogis and cook later.
  11. Or, drop the pierogis into boiling salted water and cook for about 3 minutes. You will know that they are done when they float to the surface of your boiling water. (If you are cooking the frozen pierogis, drop the frozen pierogis directly into the boiling water and cook for about 10 minutes. No need to thaw - they will just get sticky if you try.).
  12. Serving suggestions: You can serve with a sauted onions and butter; or with sour cream; or with applesauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 690.33 Kcal (2890 kJ)
Calories from fat 247.92 Kcal
% Daily Value*
Total Fat 27.55g 42%
Cholesterol 110.52mg 37%
Sodium 1775.67mg 74%
Potassium 578.86mg 12%
Total Carbs 96.42g 32%
Sugars 4.2g 17%
Dietary Fiber 11.25g 45%
Protein 15.85g 32%
Vitamin C 3.4mg 6%
Vitamin A 0.9mg 31%
Iron 6mg 34%
Calcium 319.5mg 32%
Amount Per 100 g
Calories 237.45 Kcal (994 kJ)
Calories from fat 85.27 Kcal
% Daily Value*
Total Fat 9.47g 42%
Cholesterol 38.01mg 37%
Sodium 610.75mg 74%
Potassium 199.1mg 12%
Total Carbs 33.16g 32%
Sugars 1.44g 17%
Dietary Fiber 3.87g 45%
Protein 5.45g 32%
Vitamin C 1.2mg 6%
Vitamin A 0.3mg 31%
Iron 2.1mg 34%
Calcium 109.9mg 32%

* 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

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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