Potato Pierogi Recipe

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Potato Pierogi
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Ingredients
12
Count
Nutrition
733
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  2. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked inches Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
  3. Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  4. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
  5. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
  6. Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 733.36 Kcal (3070 kJ)
Calories from fat 234.49 Kcal
% Daily Value*
Total Fat 26.05g 40%
Cholesterol 93.71mg 31%
Sodium 120.91mg 5%
Potassium 173.09mg 4%
Total Carbs 106.91g 36%
Sugars 2.04g 8%
Dietary Fiber 7.78g 31%
Protein 17.39g 35%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 7%
Iron 0.9mg 5%
Calcium 245mg 25%
Amount Per 100 g
Calories 157.36 Kcal (659 kJ)
Calories from fat 50.31 Kcal
% Daily Value*
Total Fat 5.59g 40%
Cholesterol 20.11mg 31%
Sodium 25.94mg 5%
Potassium 37.14mg 4%
Total Carbs 22.94g 36%
Sugars 0.44g 8%
Dietary Fiber 1.67g 31%
Protein 3.73g 35%
Vitamin C 0.1mg 1%
Iron 0.2mg 5%
Calcium 52.6mg 25%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • sugar free

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