Directions:
- MAKE THE PIEROGI DOUGH: In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes.
- MEANWHILE, MAKE THE FILLING: In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough „ inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal.
- Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly.
- In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve.
- MAKE AHEAD The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 682.56 Kcal (2858 kJ) | ||
| Calories from fat | 304.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.83g | 52% | |
|---|---|---|---|
| Cholesterol | 177.34mg | 59% | |
| Sodium | 442.51mg | 18% | |
| Potassium | 635.26mg | 14% | |
| Total Carbs | 79.92g | 27% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 15.96g | 32% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 70.3mg | 391% | |
| Calcium | 143mg | 14% | |
| Amount Per 100 g | |||
| Calories | 235.05 Kcal (984 kJ) | ||
| Calories from fat | 104.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 52% | |
|---|---|---|---|
| Cholesterol | 61.07mg | 59% | |
| Sodium | 152.39mg | 18% | |
| Potassium | 218.77mg | 14% | |
| Total Carbs | 27.52g | 27% | |
| Sugars | 0.32g | 4% | |
| Dietary Fiber | 1.17g | 14% | |
| Protein | 5.5g | 32% | |
| Vitamin C | 6mg | 29% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 24.2mg | 391% | |
| Calcium | 49.2mg | 14% | |
* 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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