Pierogi (Polish Dumplings)

Name: Pierogi (Polish Dumplings)
Yield: 3
Cuisine: Polaca
Ingredients: 3 cups Wheat flour; 3 tablespoons Butter; 3 Egg; 0.5 cups Onion; 2 cups Potato; 0.25 teaspoons Salt; 1 tablespoon Baking Powder; 1 Sour Cream; 1 cup Sauerkraut

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein12 %22 g
Carbs66 %119 g
Fat22 %18 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	727 kcal	198 kcal
Protein	22 g	6 g
Carbs	119 g	32.3 g
Fat	18 g	4.9 g

One serving is about 368 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty39/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Polish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Polish

Ingredients

720 ml Wheat flourOriginal: 3 cups
3 tablespoons Butter
3 Egg
120 ml OnionOriginal: 0.5 cups
480 ml PotatoOriginal: 2 cups
0.25 teaspoons Salt
1 tablespoon Baking Powder
1 Sour Cream (pot)
240 ml Sauerkraut (1/2)Original: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.