Polish Pierogi
You can never have too many Eastern European recipes, so give Polish Pierogi a try. This hor d'oeuvre has 185 calories, 7g of protein, and 10g of fat per serving. This lacto ovo vegetarian recipe serves 28 and costs 36 cents per serving. This recipe from Taste of Home has 102 fans. A mixture of onion, salt, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Overall, this recipe earns a not so excellent spoonacular score of 24%. Users who liked this recipe also liked Pierogi (Polish Dumplings), From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling, and Pierogi.
Servings: 28
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup butter
2 cups (16 ounces) 4% small curd cottage cheese, drained and patted dry
2 eggs, beaten
4 cups all-purpose flour
1 large onion, chopped
3 medium potatoes, cooked, drained and mashed, about 1 pound
1/2 teaspoon salt
Salt and pepper to taste
1/2 cup sour cream
2/3 cup warm water
Equipment:
bowl
wooden spoon
slotted spoon
Cooking instruction summary:
Directions To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8-in. thick; cut into 3-in. rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour onion/butter mixture over all. Garnish with brown mushrooms. Yield: 7 dozen. Originally published as Polish Pierogi in CountryDecember/January 1990, p49 Nutritional Facts 1 serving (3 each) equals 175 calories, 9 g fat (5 g saturated fat), 54 mg cholesterol, 262 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8-in. thick; cut into 3-in. rounds with cutter.
2. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking.
3. Remove with slotted spoon; drain well.
4. Saute onion and butter until golden.
5. Place drained pierogi in casserole and pour onion/butter mixture over all.
6. Garnish with brown mushrooms.
Nutrition Information:
covered percent of daily need
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