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Ingredients
- 15 3/4 ounce. (3 1/2 c.) all-purpose flour; more for dusting
- 3 large Large eggs
- 2 tbs. lowfat sour cream
- 1 c. water; more as needed
- Butter or possibly vegetable oil
- Salt and freshly grnd black pepper to taste
Directions
- In a large bowl, combine the flour, Large eggs, lowfat sour cream, and 1/2 c. of water. Stir, beating the Large eggs as you mix. Gradually add in the rest of the water, stirring till the mix begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead till the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 minutes. Gather in a ball, wrap in plastic, and let rest for at least 20 minutes. while you make the filling (see below). While you fill the pierogis, put 5 quart. water on to boil. Drop the perogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 minutes.; bite into one to check which there's no chalky line. Drain in a colander or possibly fish them out with a spider and put them in a bowl. Saut
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 127 | 38% |
| Total Fat 14.42g | 18% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 112mg | 5% |
| Potassium 91mg | 3% |
| Total Carbs 41.97g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.4g | 0% |
| Protein 8.16g | 13% |
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