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    You are in: Home / Recipes / Pierogies - Homemade, Another Variation Recipe
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    Pierogies - Homemade, Another Variation

    Pierogies - Homemade, Another Variation. Photo by Mimi Bobeck

    1/1 Photo of Pierogies - Homemade, Another Variation

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Dough

    Filling

    • 2 1/2 lbs potatoes, cooked and mashed (Never use the dried, or boxed mashed potatoes, always use real potato)
    • 3/4 lb cheddar cheese, grated
    • 1/4 cup melted butter
    • 5 eggs (reserve 1 egg white)

    To fry pierogi

    Directions:

    1. 1
      For filling: Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
    2. 2
      Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
    3. 3
      Egg white is used to seal filling inside dough circles.
    4. 4
      For dough: Combine ingredients for dough, adding a sprinkling of water if necessary.
    5. 5
      Roll out dough, press out circles. (An empty soup can may be used to make circles out of the rolled dough.)
    6. 6
      Brush egg white all around inner edge of circles.
    7. 7
      Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
    8. 8
      Cooking: Put water into deep pot and bring to boil.
    9. 9
      Drop pierogi into water a few at a time.
    10. 10
      They will sink to the bottom and when they float to the surface, remove and drain.
    11. 11
      Repeat until all pierogi are cooked.
    12. 12
      In heavy skillet melt butter and add onions.
    13. 13
      Cook onion until transparent; add pierogi and fry golden.
    14. 14
      Serve hot with onion.
    15. 15
      To freeze: Dust with flour, put on cookie sheet and freeze.
    16. 16
      When ready to use, put frozen pierogi in boiling water and proceed as above.

    Ratings & Reviews:

    • on December 21, 2006

      45

      The pierogies were very good but I had a difficult time with the dough. It was challenging to get the dough stretched out. Am I missing a trick? I also had a lot of left over filling when I was done. Also, water works well to seal the dough as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2003

      55

    • on July 22, 2003

      55

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    Nutritional Facts for Pierogies - Homemade, Another Variation

    Serving Size: 1 (838 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1893.6
     
    Calories from Fat 825
    43%
    Total Fat 91.6 g
    141%
    Saturated Fat 53.4 g
    267%
    Cholesterol 689.5 mg
    229%
    Sodium 4017.0 mg
    167%
    Total Carbohydrate 203.1 g
    67%
    Dietary Fiber 11.8 g
    47%
    Sugars 5.8 g
    23%
    Protein 63.5 g
    127%

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