Sweet Cabbage Pierogi
Nutritional Info
- Servings Per Recipe: 96
- Amount Per Serving
- Calories: 59.1
- Total Fat: 2.5 g
- Cholesterol: 9.1 mg
- Sodium: 24.6 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
View full nutritional breakdown of Sweet Cabbage Pierogi calories by ingredient
Number of Servings: 96
Ingredients
-
Makes About 8 Dozen Dumplings
For The Filling:
10 Pounds Green Cabbage
2 Packages ( 8 ounces each) Cream Cheese
1/2 Stick Unsalted Butter ( Room Temperature )
Salt and Freshly Ground Pepper
For The Dough:
1 Egg, Slightly Beaten
1 Cup Milk
1 Cup Water
3 Tablespoon Sour Cream
4 1/2 to 5 Cups Flour
Directions
Cut the cabbage into quarters. Steam until very tender 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much liquid from the cabbage as possible. Squeeze only a small handful at a time. Discard the juice. Grind cabbage in a food processor. Add cream cheese and soften butter season with salt and pepper. Set aside.
Dough:
Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take ten minutes. Add as little flour as possible. Put ball of dough under inverted bowl until ready to use.
Pierogi
Cut the dough into four pieces. On a floured board, roll one piece into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter 2 1/2 to 3 inches in diameter, cut the dough into rounds. For each Pierogi take a round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center. Fold the circle in half and press the edges together. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a tray that has been sprinkled with corn meal. Continue rolling dough until all the filling has been used up.
Bring a very large kettle to boil. Add 1 tablespoon of salt to the water and cook about 20 Pierogi at a time in simmering water until they are tender and float ( about 5 to 6 minutes ). Remove to serving dish with a slotted spoon and dribble with butter.
Number of Servings: 96
Recipe submitted by SparkPeople user TS10NX.
Dough:
Whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take ten minutes. Add as little flour as possible. Put ball of dough under inverted bowl until ready to use.
Pierogi
Cut the dough into four pieces. On a floured board, roll one piece into a round 1/16 inch thick. Keep rest of dough covered. With a cookie cutter 2 1/2 to 3 inches in diameter, cut the dough into rounds. For each Pierogi take a round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center. Fold the circle in half and press the edges together. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a tray that has been sprinkled with corn meal. Continue rolling dough until all the filling has been used up.
Bring a very large kettle to boil. Add 1 tablespoon of salt to the water and cook about 20 Pierogi at a time in simmering water until they are tender and float ( about 5 to 6 minutes ). Remove to serving dish with a slotted spoon and dribble with butter.
Number of Servings: 96
Recipe submitted by SparkPeople user TS10NX.