Pierogies

Name: Pierogies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 48
Cuisine: Eastern European, European
Ingredients: 118 milliliters butter; 710 milliliters all-purpose flour; 2 larges onions, chopped; 473 milliliters cold mashed potatoes; 454 grams sour cream

You can never have too many hor d'oeuvre recipes, so give Pierogies a try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 71 calories, 1g of protein, and 4g of fat each. A mixture of cream, flour, onions, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours. It is a good option if you're following a vegetarian diet.

Instructions

Place the sour cream in a large bowl, and mix in flour to make a dough.

Ingredients you will need

Sour Cream

Dough

All Purpose Flour

Equipment you will use

Bowl

Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.

Ingredients you will need

Potato

Dough

Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Remove the cooked onions and set aside, leaving butter in the skillet.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes.

Ingredients you will need

Butter

Water

Equipment you will use

Frying Pan

Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

Ingredients you will need

Onion

Equipment you will use

Baking Sheet