Pierogi (potato Dumplings)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dumplings | 1 | Servings | |
INGREDIENTS
| PIEROGI DOUGH | ||
| 2 | c | Flour |
| 1/2 | t | Salt |
| 3/4 | c | Cold water |
| 1 | Egg | |
| POTATO FILLING | ||
| 4 | Potatoes, cooked and mashed | |
| 1/4 | c | Butter |
| 1 | Onion, chopped | |
| 1 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
DOUGH: Sift together salt and flour. Beat egg together with water and work into flour. Knead until dough is smooth and elastic. Roll out to 1/8 inch thickness on floured board. Cut into 2 1/2 inch rounds with pastry cutter. Fill with rounded teaspoonfuls of filling. Bring together opposite ends of dough and seal well. Bring to a boil several quarts of water. Drop 6 or 7 pierogi into boiling water at one time. Bring to boil again, and continue to cook for 5 to 6 minutes. Stir with wooden spoon to prevent them from sticking. Remove from water and place in colander to drain. After all pierogi are cooked, place in bowl or on platter. Melt 1/3 cup butter and saute 1 small chopped onion in butter. Then pour over pierogi. FILLING: Saute onion in butter. Combine onion, mashed potatoes, salt, and pepper. Mix thoroughly. Fill dough by teaspoonfuls. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1439
Calories From Fat: 469
Total Fat: 53.4g
Cholesterol: 308mg
Sodium: 3575.5mg
Potassium: 536.3mg
Carbohydrates: 202.9g
Fiber: 9g
Sugar: 6.1g
Protein: 34g