Servings 15 servings
- 3 lb large Potatoes
- 4 tbsp Butter
- 1/4 cup warm Milk
Whisk eggs together with sour cream and milk until you get an even texture.
To the liquid ingredients, add in flour, baking powder and salt.
You can combine all ingredients with a mixer, hands or using a spatula.
Roll out the dough on a well floured surface. Cut circles out of the dough, using a cookie cutter or simply a floured glass cup.
One by one, fill dough with a filling, turn the edge over.
Pinch them together with your fingers.
Flour the surface where you plan to place pierogi, you can place them on a cooking sheet and freeze them. For longer storage, you can shift the frozen pierog to a ziplock bag and continue holding them in the freezer for several months.
Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they will float to the top, i.e. 10-15 minutes into the cooking, pierogi are cooked.
Sautee onion to a golden brown, add pierogi to it.
Fry sides of pierogi to a golden brown.
Calories: 158kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 357mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 68mg | Iron: 2mg