Pierogi I

1. 1

   In a large bowl, beat together the eggs, carton sour cream, and salt. Stir in the flour and warm water. Add water until the dough feels like velvet. Turn the dough out onto a lightly floured board, and knead until smooth. Roll it out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles using the top of a glass or a biscuit cutter. Cover with waxed paper to keep from drying out if not filling right away.

2. 2

   Place 1 or 2 tablespoons of filling on one side of a dough circle. Fold over, and seal by pressing the edges with a fork. Repeat until all ingredients are used.

3. 3

   Bring a large pot of water to a boil. Add the pierogi. Cook until the dumplings rise to the surface. (See Cook's Note for tips on freezing extra pierogies.)

• Calories 423.28 kcal High
• Protein 11.82 g Good Source
• Carbs 69.81 g Moderate
• Total Fat 7.69 g Moderate
• Saturated Fat 4.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 83.68 mg High
• Sodium 363.23 mg Moderate
• Fiber 4.78 g Moderate
• Sugar 2.11 g Low Source
• Added Sugar 0.83 g Low Source
• Calcium 45.74 mg Low Source
• Iron 4.51 mg Good Source
• Potassium 78.25 mg Low Source
• Vitamin A 30.22 mcg_rae Low Source
• Vitamin C 12.11 mg Moderate
• Vitamin D 1.01 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten