Grandma Jo's Pierogi
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 83.3
- Total Fat: 4.2 g
- Cholesterol: 28.7 mg
- Sodium: 13.1 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.3 g
- Protein: 3.1 g
View full nutritional breakdown of Grandma Jo's Pierogi calories by ingredient
Introduction
Taught to me by my Grandmother Taught to me by my GrandmotherNumber of Servings: 50
Ingredients
-
Filling:
1 lb farmer's cheese
1 tbl sugar
1 egg
Dough:
4 c flour
1 stick butter
1 c sour cream
4 eggs
Tips
Calories are slightly less because not all the dough is used, so consider it a conservative estimate!
Directions
Mix filling ingredients and chill.
Cut butter into flour using a pasty cutter or two knives. Stir in sour cream and then eggs, 1 by 1. Chill.
Roll filling into small balls, approximately one tbl size (one gumball). Should make 50 +/- 3. Chill.
Cut dough into 4 parts and roll out individually. Must flip and re-flour TWICE. Cut circles with a biscuit cutter and set aside.
Take two circles and put one cheese ball in the middle. Wet fingers in a bowl of lukewarm water. Trace outside of circle with ball on it. Lay second circle over the first (and cheese ball) and seal by pinching tightly.
Repeat for all pierogi.
When done, boil 4-6 at a time, depending on size of pot. Each takes 30 seconds or so. Once they rise to the top, they are ready to be taken out. Let dry on a towel and then freeze individually.
To fry them up, use butter and onions. Lots of onions.
Serving Size: Makes 50 small pierogi
Number of Servings: 50
Recipe submitted by SparkPeople user 145_4US.
Cut butter into flour using a pasty cutter or two knives. Stir in sour cream and then eggs, 1 by 1. Chill.
Roll filling into small balls, approximately one tbl size (one gumball). Should make 50 +/- 3. Chill.
Cut dough into 4 parts and roll out individually. Must flip and re-flour TWICE. Cut circles with a biscuit cutter and set aside.
Take two circles and put one cheese ball in the middle. Wet fingers in a bowl of lukewarm water. Trace outside of circle with ball on it. Lay second circle over the first (and cheese ball) and seal by pinching tightly.
Repeat for all pierogi.
When done, boil 4-6 at a time, depending on size of pot. Each takes 30 seconds or so. Once they rise to the top, they are ready to be taken out. Let dry on a towel and then freeze individually.
To fry them up, use butter and onions. Lots of onions.
Serving Size: Makes 50 small pierogi
Number of Servings: 50
Recipe submitted by SparkPeople user 145_4US.