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    You are in: Home / Recipes / Potato Pierogies Recipe
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    Potato Pierogies

    Average Rating:

    2 Total Reviews

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    • on June 19, 2007

      I used my own mashed potatos, with more cheddar and sour cream, and cottage cheese. Boiled the potatoes with crushed garlic cloves that i mashed up with the potatoes. Had way too much potato filling, wound up making Italian Mashed Potato Pie with the leftovers. This dough made 48 pierogies, and it took me 5 1/2 hours when all was said and done, though I was taking my time. my boyfriend, who's Polish was happy as a clam, and managed to groan delightedly a few times in between bites lol! Served with two diced onions sauteed in butter, used 3 sticks of butter total and a basting brush to keep them all well coated. Not sure how often I'll be making these, bet they are a great treat!

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    • on July 20, 2005

      This is a great Pierogi recipe, I've been using it for years and find it easier to stretch the dough than in the other ones I tried before it. I recommend it...though the ingredient list may seem long it really is worth the effort...makes an enormous batch as well.

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    Nutritional Facts for Potato Pierogies

    Serving Size: 1 (587 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1033.9
    Calories from Fat 335
    Total Fat 37.2 g
    Saturated Fat 22.6 g
    Cholesterol 134.4 mg
    Sodium 169.3 mg
    Total Carbohydrate 152.4 g
    Dietary Fiber 9.5 g
    Sugars 3.7 g
    Protein 23.5 g

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