Pierogi I – a delicious recipe with flour, eggs, sour cream, salt, water, recipe Sauerkraut Filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
2
Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
3
Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)
1165
kcal
Calories
25
g
Fat
185
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 cups all-purpose flour, 4 eggs, 1 (8 ounce) container sour cream, 1/2 teaspoon salt, and more.
Yes, Pierogi I falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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