Homemade Pierogies
Homemade Pierogies is a hor d'oeuvre that serves 20. One serving contains 167 calories, 4g of protein, and 8g of fat. For 20 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Premeditated Left Over requires butter, butter, salt, and salt. 13 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a very affordable recipe for fans of Eastern European food. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 27%, this dish is rather bad. Try Homemade Pierogies, Easy Homemade Pierogies, and Homemade Pierogies with Sauteed Onions for similar recipes.
Servings: 20
Ingredients:
¼ cup butter
½ cup butter
3 beaten eggs
3 cups flour
¼ cup milk
2 pounds of potatoes
½ teaspoon salt
pinch of salt
½ cup water
Equipment:
Cooking instruction summary:
Beat three eggs until smooth and fluffy.Add flour, and salt. Slowly add water until doughy consistency.Let sit for up to an hour while you prepare filling.Peel, chop and boil potatoes.Strain and add milk, butter, and salt. Mash or mix with your favorite mixer until creamy. Feel free to add herbs, spices, or even cheese for an extra bit of flavor.On a well-floured surface roll dough out until about th inch thick. Use a large cup to cut circles out of the dough. For smaller pierogies you can use a biscuit cutter.Fill each circle with potato filling.Pinch to seal.Boil until floating.Saut in butter over medium heat until golden.Serve hot.
Step by step:
1. Beat three eggs until smooth and fluffy.
2. Add flour, and salt. Slowly add water until doughy consistency.
3. Let sit for up to an hour while you prepare filling.Peel, chop and boil potatoes.Strain and add milk, butter, and salt. Mash or mix with your favorite mixer until creamy. Feel free to add herbs, spices, or even cheese for an extra bit of flavor.On a well-floured surface roll dough out until about th inch thick. Use a large cup to cut circles out of the dough. For smaller pierogies you can use a biscuit cutter.Fill each circle with potato filling.Pinch to seal.Boil until floating.Saut in butter over medium heat until golden.
4. Serve hot.
Nutrition Information:
covered percent of daily need
