Pierogi

Pierogi Recipe

4.5
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About Pierogi Recipe:

Dumpling made of tender dough that is filled with mashed potatoes and cheese recipe.

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  • 14 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Pierogi Recipe

  • 2 cup All purpose flour
  • 3/4 teaspoon Salt
  • 110 gram Cream Cheese
  • 1 No.s large egg
  • 2.50 teaspoon Butter
  • 1/2 cup lukewarm whole milk
  • As required Filling
  • 5 No.s medium potatoes
  • 1 No.s Onion
  • 1 cup cheddar cheese
  • 1/2 teaspoon Black pepper
  • As required Whole milk
  • 1 No.s large onion
  • As required Sour cream
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Pierogi Recipe

STEP 01

1 dough in a large bowl, combine flour, salt, cream cheese, egg butter and milk. Using your hands, mix them together until they form a ball. Knead. Divide dough equally and cover with damp cloth so it doesn

STEP 02

T dry out. Repeat.

STEP 03

Filling transfer hot cooked potatoes to a large bowl and mash. Heat butter in a skillet and add onions and cook. Transfer cooked onions to mashed potatoes along with cheddar cheese, salt and pepper. Stir well and combine.

STEP 04

For each pierogi, place 1 tbsp potato mixture in the center and fold the dough over. Seal edges. Repeat.

STEP 05

Bring a large pot of water to boil. Drop 5-6 pierogies at a time. When they float to the top, cook for 1 minute and transfer to a colander to drain. Repeat.

STEP 06

In a large skillet, heat a cup of butter and cook onions until softened.

STEP 07

Remove onions in separate bowls. Cook for 2 minutes per side. Top with cooked onions and serve fresh.

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