Directions:
- Cook potato in boiling water in a medium saucepan 10 minutes or until tender. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.
- Melt 1 teaspoon butter in pan over medium heat. Add chopped onion; sauté 5 minutes or until tender. Remove from heat; stir in potato, cheese, and next 4 ingredients (cheese through white pepper). Cover and set aside.
- Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times. (Dough may appear dry but will moisten while kneading.) Cover and let rest 10 minutes.
- Divide dough into 5 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut 5 circles with a 3-inch round cutter,discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.
- Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface. Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.
- Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add 1/2 cup sliced onion and 1/4 cup fennel; sauté 10 minutes or until tender. Add 12 pierogi; sauté 5 minutes or until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel, and pierogi. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.17 Kcal (1692 kJ) | ||
| Calories from fat | 130.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.47g | 22% | |
|---|---|---|---|
| Cholesterol | 107.09mg | 36% | |
| Sodium | 675.02mg | 28% | |
| Potassium | 360.66mg | 8% | |
| Total Carbs | 55.45g | 18% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 12.56g | 25% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 28.7mg | 159% | |
| Calcium | 158.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 69.53 Kcal (291 kJ) | ||
| Calories from fat | 22.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 22% | |
|---|---|---|---|
| Cholesterol | 18.42mg | 36% | |
| Sodium | 116.13mg | 28% | |
| Potassium | 62.05mg | 8% | |
| Total Carbs | 9.54g | 18% | |
| Sugars | 0.35g | 8% | |
| Dietary Fiber | 0.56g | 13% | |
| Protein | 2.16g | 25% | |
| Vitamin C | 1.8mg | 17% | |
| Iron | 4.9mg | 159% | |
| Calcium | 27.2mg | 16% | |
* 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.
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