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Pierogi Stuffed Dough Pockets

Budget.Gourmet's picture
  Flour 1 Cup (16 tbs)
  Egg 1
  Salt 1⁄4 Teaspoon
  Cold water 4 Tablespoon
For filling
  Melted butter 1 Tablespoon
  Bread crumbs 1 Cup (16 tbs) (adjust quantity as needed for topping)

Mix the flour, egg, and salt with enough water to make a medium-soft dough.
Knead well; then roll out until thin.
Cut into squares to make 40 pierogi or into 40 circles about 3 1/4 inches in diameter.
Place 1 teaspoon of filling in the center of each square or circle, and fold the dough in half to make a triangle or half-circle.
Pinch the edges well to keep the dumpling from falling apart.
To cook, drop into salted water, and cook, covered, until all the pierogi float to the top, about 10 minutes.
Cook, still covered, for 5 minutes longer.
Drain, and place on heated platter.
Drizzle melted butter over the dumplings, and sprinkle with a few bread crumbs.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 754 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.5%

Saturated Fat 9.8 g48.9%

Trans Fat 0 g

Cholesterol 243.7 mg81.2%

Sodium 867.5 mg36.1%

Total Carbohydrates 119 g39.5%

Dietary Fiber 4.5 g17.8%

Sugars 2.7 g

Protein 23 g45.5%

Vitamin A 12.4% Vitamin C

Calcium 11.9% Iron 46.7%

*Based on a 2000 Calorie diet

Pierogi Stuffed Dough Pockets Recipe