Pierogies (Outstanding) Recipe

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Pierogies (Outstanding)
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Ingredients
6
Count
Nutrition
545
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Filling:.
  2. Shred the cheese and set aside.
  3. Peel, cube and cook until tender the 8 potatoes. Drain.
  4. Place half the potatoes in a mixing bowl (I utilize the KitchenAid) add the shredded cheese and top with the remaining potatoes. Beat well, tasting if the seasoning seems correct for your taste. Let cool.
  5. The filling may be made the day before. Let cool completely before covering otherwise it may sweat and make the potatoes a little watery.
  6. Dough:.
  7. In a food processor bowl place all the ingredients starting first with the flour. Let process until all the dough comes into a ball and the sides of the processor are clean. Shape into a flat disc using flour is a little sticky. Wrap in plastic wrap and let rest 30 minutes.
  8. Flour your working area and roll the dough fairly thin. Just to give you an idea, you should get approximately 38 to 40 pierogies out of this recipe.
  9. Cut the dough into a circle using a top from a wide mouth canning jar or anything which is about that size. Wet the one side of each circle and place a walnut sized portion of potato mixture onto the center. Fold over and pinch well. Set each pierogie on a parchment lined cookie sheet separated from each other.
  10. Continue to use up all the dough.
  11. Bring a 5 quart pot to a boil. Using a wooden spoon keep stirring the water as you place each pierogi in to cook. Cook only about 10 at a time. Let them surface and continue to cook for about 2 minutes.
  12. Have a large bowl of cold water on hand. Remove the pierogies and place them in the cold water for several minutes. Drain each one well so no water remains on them and roll them in some vegetable or canola oil shaking off the excess oil. This is needed so that they won't stick together.
  13. You may use quart sized ziploc bags to bag about 10. Lay them place on a cookie sheet and at this point they may be frozen until ready for use.
  14. When preparing about 10 or 12:.I wouldn't put any more in one fry pan.
  15. Using a large coated fry pan, melt 1/2 to 1 stick butter or margarine. Add 1 cup diced onions and saute until soft and golden but not brown. Add about 3 tablespoons of water and lay your unfrozen pierogies on top. Cover with lid and on low flame allow them to become soft and puffy. Be careful not to cook any faster because the bottoms will get browned.
  16. When ready to serve pour onto a dinner sized plate. It's easier to scoop out than from a bowl.
  17. Really, these are just the best and I've tried many recipes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 545.39 Kcal (2283 kJ)
Calories from fat 71.66 Kcal
% Daily Value*
Total Fat 7.96g 12%
Cholesterol 81.28mg 27%
Sodium 366.29mg 15%
Potassium 1358.58mg 29%
Total Carbs 96.86g 32%
Sugars 2.31g 9%
Dietary Fiber 6.49g 26%
Protein 19.87g 40%
Vitamin C 18.5mg 31%
Vitamin A 0.4mg 13%
Iron 3.3mg 18%
Calcium 188.5mg 19%
Amount Per 100 g
Calories 156.66 Kcal (656 kJ)
Calories from fat 20.58 Kcal
% Daily Value*
Total Fat 2.29g 12%
Cholesterol 23.35mg 27%
Sodium 105.22mg 15%
Potassium 390.25mg 29%
Total Carbs 27.82g 32%
Sugars 0.66g 9%
Dietary Fiber 1.86g 26%
Protein 5.71g 40%
Vitamin C 5.3mg 31%
Vitamin A 0.1mg 13%
Iron 0.9mg 18%
Calcium 54.1mg 19%

* 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

  • 10.8
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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