|Nutritional Guidelines (per serving)|
|Servings: 36 pierogi (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Since these are vegetarian, they would be perfect for meatless Lenten meals or for wigilia, also known as Christmas Eve supper.
Included here is a recipe for pierogi dough.
- Mushroom Filling:
- 3 cups mushrooms (fresh, finely chopped)
- 2 large onions (finely chopped)
- 4 tablespoons butter (or more)
- 4 tablespoons breadcrumbs (fine dry, or more)
- Optional: salt and pepper (to taste)
- For the Pierogi Dough:
- 2 large eggs
- 5 tablespoons sour cream
- 3 tablespoons oil (vegetable)
- 1 teaspoon salt
- 3/4 cup broth (chicken)
- 4 cups flour (all-purpose)
Make the Filling
In a large skillet, sauté mushrooms and onions in butter until tender.
Remove from heat and cool.
Add breadcrumbs, salt, and pepper, mixing well. Use immediately.
Make the Pierogi Dough
In a large bowl, combine eggs, 5 tablespoons sour cream oil, salt, and chicken broth until well mixed.
Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes.
Fill and Cook
Using a 1 1/2-inch cookie scoop, follow these steps to roll, cut, fill, and cook pierogi.