Directions:
- To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8-in. thick; cut into 3-in. rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour onion/butter mixture over all. Garnish with brown mushrooms. Yield: 7 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.91 Kcal (1419 kJ) | ||
| Calories from fat | 68.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 12% | |
|---|---|---|---|
| Cholesterol | 42.39mg | 14% | |
| Sodium | 147.62mg | 6% | |
| Potassium | 79.29mg | 2% | |
| Total Carbs | 58.39g | 19% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 223.81 Kcal (937 kJ) | ||
| Calories from fat | 45.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 12% | |
|---|---|---|---|
| Cholesterol | 27.99mg | 14% | |
| Sodium | 97.48mg | 6% | |
| Potassium | 52.36mg | 2% | |
| Total Carbs | 38.56g | 19% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 4.11g | 12% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10.9mg | 2% | |
* 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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