Pierogi I Recipe
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Pierogi I

By: Jill  
"A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking."

Rating: This weblink has been rated 39 times with an average star rating of 4.3 Read Reviews (28)

Rate/Review | 2,347 people have saved this

Prep Time:
45 Min
Cook Time:
15 Min
Ready In:
1 Hr

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Original Recipe Yield 10 to 12 servings
 

Ingredients

Directions

  1. In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
  2. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
  3. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 420 | Total Fat: 9g | Cholesterol: 86mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2006 by BLEU BELLE 
Very nicely flavored, easy to work with dough. I rolled the doug very thinly, and with this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2006 by OTTOS2 
Wow, these were great. I divided the dough into about 6 small sections, wrapping each section... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2003 by STEVE IN FL 
I'll just make a mention to folks that there really is no exact science to how much liquid... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2008 by ChefLes 
These are good.....I find freezing them on a parment paper lined baking sheet first is better... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2003 by JENMI 
Yum! Made these tonight, very good. I ended up freezing most of them, have a lot of... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2003 by RINNY2702 
They're also great if you add a little caramelized onion to the potato and cheese filling and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2006 by ReneeW. 
My husbands grandmother always made Pierogi's on Christmas Eve. I had never this dish but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2003 by KUNGFUKAREN 
These turned out well! The dough became soft and difficult to work with as it warmed up. As... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2003 by TSAMER 
I'm glad I found this recipe..my family loves it but can't always find it in the stores.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2003 by STEPH C 
Would've been nice to have an exact measure of water - my dough didn't turn out correctly... MORE

 
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