Grandma Martichis' Pierogi Recipe

Posted by
Rate It!
Grandma Martichis' Pierogi
Add your photo!
Ingredients
12
Count
Nutrition
1136
Calories
Total time
6
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make the filling several hours or the day before and chill. This makes the filling firm and easier to handle when you go to fill the dough.
  2. For the filling:.
  3. Peel, cut, and boil potatoes in a large pot.
  4. Simmer onions in the butter until soft and cover while simmering, but DO NOT BROWN.
  5. When potatoes are done, place cheeses and onions over potatoes. Cover and let sit until cheeses are melted.
  6. Add seasonings and mix with a mixer on high speed. The filling should be thick and pasty, but not lumpy. Chill.
  7. For the dough:.
  8. Blend all ingredients except flour with a fork. Add flour and mix well. Dough should be a little sticky.
  9. Knead dough until springy, about 5-10 minutes. Roll into a thick oblong and cut in half. Shape each half into a flat, thick round and cover with a very damp cloth. Allow the dough to rest for 1 hour.
  10. Put a large pot of water on to boil.
  11. Roll out one round into a large circle 1/4 thick. Be careful not to let the edges or the middle get too thin and tear. Using a large can (about the size of your hand), cut out as many circles as you can. You should be able to get at least 12 circles.
  12. Remove leftover dough and use in another recipe, such as Chicken and Dumplings. Just roll out the dough and cut into strips for the Dumplings.
  13. To fill the circles, hold a circle in the palm of your hand and dab water around the edge of half the circle. This will seal the pierog when you close it. Fill with 1 heaping teaspoon of potato mixture and flatten slightly. Fold the circle over and pinch edges to seal. Flute the edges.
  14. Place the pierogi in the boiling water and cook until they float to the top, 5-10 minutes.
  15. If you'd like, you can eat the pierogi as is after they've boiled, but they are also good fried in a skillet with butter and a diced onion after boiling. Just fry long enough to lightly brown each side (but don't tell my grandma!).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1136.44 Kcal (4758 kJ)
Calories from fat 482.46 Kcal
% Daily Value*
Total Fat 53.61g 82%
Cholesterol 200.08mg 67%
Sodium 2114.41mg 88%
Potassium 1803.34mg 38%
Total Carbs 134.4g 45%
Sugars 8.6g 34%
Dietary Fiber 11.87g 47%
Protein 37.1g 74%
Vitamin C 71.7mg 120%
Vitamin A 1.4mg 46%
Iron 6.5mg 36%
Calcium 800.3mg 80%
Amount Per 100 g
Calories 157.27 Kcal (658 kJ)
Calories from fat 66.77 Kcal
% Daily Value*
Total Fat 7.42g 82%
Cholesterol 27.69mg 67%
Sodium 292.61mg 88%
Potassium 249.56mg 38%
Total Carbs 18.6g 45%
Sugars 1.19g 34%
Dietary Fiber 1.64g 47%
Protein 5.13g 74%
Vitamin C 9.9mg 120%
Vitamin A 0.2mg 46%
Iron 0.9mg 36%
Calcium 110.8mg 80%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 26.4
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top