Directions:
- Cover the bottom of a skillet with softened butter. Arrange pierogies in the pan in a single layer. Add 1 cup water. Cover pan and place over medium-high heat. Cook, covered, 8 minutes.
- Remove lid and cook out any remaining liquid. Let the pierogies stick to the pan and brown in the butter as the liquid evaporates. (I find that this usually takes at least 5 minutes. Try to gently nudge a pierogi - if it doesn't move easily, then it's not done yet.) Remove crisp pierogies from heat and add chopped herbs and season with salt and pepper. Turn to coat and serve with sour cream on the side. Yum!
- NOTE: If you're using a smaller pan for this and must make two separate batches, I recommend that you wipe out the old butter and recoat with fresh butter before starting the second batch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 647.1 Kcal (2709 kJ) | ||
| Calories from fat | 209.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.33g | 36% | |
|---|---|---|---|
| Cholesterol | 34.42mg | 11% | |
| Sodium | 829.19mg | 35% | |
| Potassium | 113.18mg | 2% | |
| Total Carbs | 85g | 28% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 17.89g | 36% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.7mg | 26% | |
| Calcium | 166mg | 17% | |
| Amount Per 100 g | |||
| Calories | 330.89 Kcal (1385 kJ) | ||
| Calories from fat | 107.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 36% | |
|---|---|---|---|
| Cholesterol | 17.6mg | 11% | |
| Sodium | 424mg | 35% | |
| Potassium | 57.87mg | 2% | |
| Total Carbs | 43.47g | 28% | |
| Sugars | 1.18g | 9% | |
| Dietary Fiber | 2.36g | 18% | |
| Protein | 9.15g | 36% | |
| Vitamin C | 7.5mg | 25% | |
| Iron | 2.4mg | 26% | |
| Calcium | 84.9mg | 17% | |
* 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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