Potato-Filled Pierogi with Buttered Onions

1. 1

   Put the sour cream in a large bowl, then mix in the flour to form a dough. Roll the dough on a floured surface to about 1/16 inch thick, and cut rounds about 3 1/2 inches wide with a cookie cutter or a glass. Gather and re-roll the scraps to make more rounds, up to 4 times, as it becomes difficult to handle after that.

2. 2

   Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold into a half-moon, and press and seal the edges with a fork. Set the filled pierogies aside under a towel so they do not dry out.

3. 3

   Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until they are translucent, 4 to 5 minutes. Remove the onions and set them aside, leaving the butter in the skillet.

4. 4

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

5. 5

   Reheat the butter in the skillet over medium heat. Gently lift the pierogies from the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Transfer the fried pierogies to a buttered baking sheet, sprinkle with the cooked onions, and keep warm in the oven on a low setting until served.

• Calories 239.15 kcal Moderate
• Protein 4.04 g Low Source
• Carbs 24.53 g Moderate
• Total Fat 12.72 g Moderate
• Saturated Fat 8.09 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 38.93 mg Moderate
• Sodium 102.68 mg Low Source
• Fiber 1.47 g Low Source
• Sugar 2.21 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 36.31 mg Low Source
• Iron 1.28 mg Low Source
• Potassium 56.26 mg Low Source
• Vitamin A 6.47 mcg_rae Low Source
• Vitamin C 1.28 mg Low Source
• Vitamin D 0.0 mcg Low Source

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

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅