Directions:
- Grind the meat with bread.
- Add the onions which have been sauteed in the drippings.
- Season with salt and pepper.
- To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
- Roll out as thinly as you can.
- Cut out 2 1/2 to 3 inch squares.
- Put a little of the stuffing on each square.
- Fold to form a triangle, pinch the edges together.
- Cook in a large kettle with boiling salted water on high heat for 5 minutes.
- Remove with a colander spoon to a warmed serving platter.
- Add the bread crumbs to the butter and fry for a few minutes on low heat.
- Pour over the pierogi.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.18 Kcal (2082 kJ) | ||
| Calories from fat | 180.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.02g | 31% | |
|---|---|---|---|
| Cholesterol | 66.24mg | 22% | |
| Sodium | 1335.67mg | 56% | |
| Potassium | 282.09mg | 6% | |
| Total Carbs | 58.25g | 19% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 6.81g | 27% | |
| Protein | 21.13g | 42% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 6.5mg | 36% | |
| Calcium | 217.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 263.5 Kcal (1103 kJ) | ||
| Calories from fat | 95.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 31% | |
|---|---|---|---|
| Cholesterol | 35.11mg | 22% | |
| Sodium | 707.89mg | 56% | |
| Potassium | 149.51mg | 6% | |
| Total Carbs | 30.87g | 19% | |
| Sugars | 0.45g | 3% | |
| Dietary Fiber | 3.61g | 27% | |
| Protein | 11.2g | 42% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 3.4mg | 36% | |
| Calcium | 115.5mg | 22% | |
* 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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