Pierogi Dough Recipe
Ingredients
| Flour | 3 Cup (48 tbs) | |
| Egg yolks | 2 | |
| Salt | 1⁄2 Teaspoon | |
| Boiling water | 3⁄4 Cup (12 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Salt | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1725 Calories from Fat 368
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 7.3 g36.7%
Trans Fat 0 g
Cholesterol 370.2 mg123.4%
Sodium 6813.6 mg283.9%
Total Carbohydrates 287 g95.7%
Dietary Fiber 10.1 g40.5%
Sugars 1.2 g
Protein 43 g87%
Vitamin A 8.7% Vitamin C
Calcium 10.5% Iron 101.5%
*Based on a 2000 Calorie diet
Directions
Knead.
Cover and let stand for 1/2 hour.
Roll out dough to 1/8 inch thick.
Cut into circles, fill and press edges together well with a fork.
Edges can be brushed with water or milk to seal better.
Can be frozen at this stage.
Chef
