Directions:
- Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning.
- Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.
- To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.29 Kcal (2145 kJ) | ||
| Calories from fat | 212.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.65g | 36% | |
|---|---|---|---|
| Cholesterol | 123.97mg | 41% | |
| Sodium | 1050.36mg | 44% | |
| Potassium | 592.34mg | 13% | |
| Total Carbs | 59.43g | 20% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 19.11g | 38% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 94.3mg | 524% | |
| Calcium | 193.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 176.18 Kcal (738 kJ) | ||
| Calories from fat | 73.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 36% | |
|---|---|---|---|
| Cholesterol | 42.63mg | 41% | |
| Sodium | 361.23mg | 44% | |
| Potassium | 203.71mg | 13% | |
| Total Carbs | 20.44g | 20% | |
| Sugars | 0.4g | 5% | |
| Dietary Fiber | 1.83g | 21% | |
| Protein | 6.57g | 38% | |
| Vitamin C | 7.3mg | 35% | |
| Iron | 32.4mg | 524% | |
| Calcium | 66.6mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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