Directions:
- In mixing bowl combine flour and salt. Beat eggs well; blend in water. Add to flour mixture, stirring till combined (dough should be pliable but not sticky).
- On floured surface knead gently 15 - 20 strokes. Cover; let stand 10 minutes. Divide dough in half. On floured surface roll half the dough at a time to a 12-inch circle, about 1/8 inch thick. With 3-inch round cookie cutter cut out circles of dough.
- Place 1 heaping teaspoon of filling on one-half of 1 circle. Fold other half of circle over, making half-moon shape. Pinch edges together to seal. If necessary, crimp with fingertips again to ensure a good seal.
- Place on kitchen towel or floured surface; cover while making remaining pierogi.
- In large saucepan gently slide some of the pierogi into boiling water, stirring with a spoon to keep them from sticking together. Do not crowd. Boil gently, uncovered, 4 to 5 minutes or till pierogi float. Removed with slotted spoon to a colander; rinse quickly under hot running water, shaking gently.
- Turn into shallow ovenproof bowl. Gently stir in a little melted butter or margarine to keep pierogi from sticking together. Keep it warm in oven while cooking remaining pierogi.
- To serve, top with a little sour cream or additional melted butter. Sprinkle with fresh or frozen snipped dill, if desired.
- Note 1: I always make a big batch and make a day of making pierogi's. It is time consuming. After making the three different fillings and stuffing and then boiling them. I put them in frozen bags marked with the appropriate fillings and freeze them. They freeze really well.
- Note 2: I always melt a bit of butter and saute some sweet Vidalia onions and then lightly fry the pierogi's too. I like them served with onions and sour cream.
- To Reheat: Thaw frozen pierogi. Malt a little bit of margarine or butter in a skillet. Add pierogi;cover. Cook over low heat till pierogi are golden, turning once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.23 Kcal (214 kJ) | ||
| Calories from fat | 5.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 1% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 6% | |
| Sodium | 71.87mg | 3% | |
| Potassium | 19.76mg | 0% | |
| Total Carbs | 9.29g | 3% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 1.85g | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 237.68 Kcal (995 kJ) | ||
| Calories from fat | 25.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 1% | |
|---|---|---|---|
| Cholesterol | 84.38mg | 6% | |
| Sodium | 333.45mg | 3% | |
| Potassium | 91.7mg | 0% | |
| Total Carbs | 43.08g | 3% | |
| Dietary Fiber | 1.69g | 1% | |
| Protein | 8.59g | 4% | |
| Iron | 3.3mg | 4% | |
| Calcium | 23.4mg | 1% | |
* 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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