Mom's Best Pierogies Recipe

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Mom's Best Pierogies
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Ingredients
8
Count
Nutrition
536
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Sauté onions with the butter in a medium sized skillet until translucent.
  2. Boil potatoes in a large pot of water until they are soft (about 8 minutes).
  3. Drain.
  4. Add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
  5. While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
  6. Add more flour as you knead if necessary.
  7. Separate dough into two pieces and cover bowl with a towel or plastic wrap.
  8. Allow dough to rest for 20-30 minutes.
  9. While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
  10. Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
  11. Set aside.
  12. Roll out one of the two dough pieces gently on a lightly floured board or table top.
  13. Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
  14. Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
  15. Repeat with second piece of dough.
  16. Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
  17. Flour your finger tips as you go along.
  18. Place a potato ball in the middle of each dough cut-out.
  19. Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
  20. Make sure there are no air bubbles in the pierogies.
  21. Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
  22. Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
  23. Pierogies will float.
  24. Drain pierogies and transfer to serving bowl.
  25. You can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 535.91 Kcal (2244 kJ)
Calories from fat 259.08 Kcal
% Daily Value*
Total Fat 28.79g 44%
Cholesterol 149.55mg 50%
Sodium 396.86mg 17%
Potassium 970.24mg 21%
Total Carbs 54.15g 18%
Sugars 11.45g 46%
Dietary Fiber 8.15g 33%
Protein 17.24g 34%
Vitamin C 6.4mg 11%
Vitamin A 2.7mg 91%
Iron 3.4mg 19%
Calcium 354.7mg 35%
Amount Per 100 g
Calories 145.89 Kcal (611 kJ)
Calories from fat 70.53 Kcal
% Daily Value*
Total Fat 7.84g 44%
Cholesterol 40.71mg 50%
Sodium 108.04mg 17%
Potassium 264.13mg 21%
Total Carbs 14.74g 18%
Sugars 3.12g 46%
Dietary Fiber 2.22g 33%
Protein 4.69g 34%
Vitamin C 1.7mg 11%
Vitamin A 0.7mg 91%
Iron 0.9mg 19%
Calcium 96.6mg 35%

* 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

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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