Pierogi- potato and cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
Directions
Dough: 3 egg 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon baking powderPotato and cheese filling:2 boiled potatoes, mashed1/4 C. Dry cottage cheese (farmers cheese, or use goat cheese).5 minced onions1 Tbsp ButterSalt and white pepper to taste
For the potato and cheese filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, add preferred cheese and season with salt and white pepper. Allow to cool.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. Eat, Freeze or cook in a skillet with butter.
Serving Size:�50 pierogi
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. Eat, Freeze or cook in a skillet with butter.
Serving Size:�50 pierogi
Nutritional Info Amount Per Serving
- Calories: 57.7
- Total Fat: 1.8 g
- Cholesterol: 14.5 mg
- Sodium: 65.3 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
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