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Have you made Pierogi?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 195
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 89mg
Sodium 225mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 0g
Protein 8g
Vitamin A  2%Vitamin C  0%
Calcium  2%Iron  4%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: February 20, 2021


2 Eggs Hard Cooked, Chopped
1/2 Cup Water plus more as needed
2 Cups Flour A/P
1/2 Teaspoon Salt ; (optional)
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1. Mound flour on kneading board and make hole in center.

2. Drop eggs into hole and cut into flour with a knife.

3. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl.

4. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter.

5. Place a small mound of filling a little to one side on each round of dough.

6. Moisten edge with a little water, fold over and press edges firmly together.

7. Be sure they are well sealed to prevent the filling from running out.

8. Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes.

9. Lift out of water carefully with a perforated spoon.

10. The dough has a tendency to dry while you are working.

11. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling.

12. Then cut with a small biscuit cutter and seal firmly.

13. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.

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Dietary Notes:
This recipe is low-saturated fat with 0.83g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten allergies.
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