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Homemade Pierogies with Sauteed Onions

 
One serving costs about $0.35

$0.35 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

30 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Eastern European,European
spoonacular Score:18%

Spoonacular Score: 18%

 

Homemade Pierogies with Sauteed Onions might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 207 calories, 2g of protein, and 18g of fat per serving. For 35 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up cream, garlic powder, salt, and a few other things to make it today. This recipe is typical of Eastern European cuisine. From preparation to the plate, this recipe takes roughly 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Try Pierogies with Bacon, Sautéed Onion, and Sour Cream, Pierogies with Cabbage, Bacon, and Onions, and Crispy Fried Pierogies with Caramelized Onions for similar recipes.

Ingredients

Servings:
0.25 cup
0.25 cup butter
butter
1 Tbsp
1 Tbsp butter
butter
1
1  egg
egg
2 cups
2 cups flour
flour
2 tsps
2 tsps garlic powder
garlic powder
3 Tbsps
3 Tbsps milk
milk
some
some olive oil
olive oil
2 large
2 large onions
onions
3 medium
3 medium potatoes
potatoes
1 tsp
1 tsp salt
salt
some
some salt and pepper
salt and pepper
some
some scallion
scallion
0.5 cup
0.5 cup shredded cheddar cheese
shredded cheddar cheese
0.5 cup
0.5 cup sour cream
sour cream
0.25 cup butter
0.25 cup
butter
1 Tbsp butter
1 Tbsp
butter
1  egg
1
egg
2 cups flour
2 cups
flour
2 tsps garlic powder
2 tsps
garlic powder
3 Tbsps milk
3 Tbsps
milk
some olive oil
some
olive oil
2 large onions
2 large
onions
3 medium potatoes
3 medium
potatoes
1 tsp salt
1 tsp
salt
some salt and pepper
some
salt and pepper
some scallion
some
scallion
0.5 cup shredded cheddar cheese
0.5 cup
shredded cheddar cheese
0.5 cup sour cream
0.5 cup
sour cream

Equipment

baking sheet
baking sheet
bowl
bowl
frying pan
frying pan
pot
pot
baking sheet
baking sheet
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

  1. For the dough... In a large bowl mix together the flour and salt. Add in the egg and stir to incorporate. Add in the sour cream and butter. Using a rubber spoon, mix until just combined.
  2. Remove the dough from the bowl and knead by hand for approx 5 minutes, until combined, and some of the stickiness is gone. Form into a ball.
  3. Wrap in plastic and place in fridge overnight.
  4. For the filling... Boil the potatoes until cooked. Drain and place the potatoes back into the pot.
  5. Add in the remaining ingredients as well as salt and pepper to taste. Mash until relatively smooth, some small chunks are just fine.
  6. Assembly time! Remove the dough from the fridge and cut into 2 pieces. Roll out the dough to about a 1/4 of an inch thick.
  7. Using a glass, approx 2-3 inch, press out circles. The remaining dough can be gently kneaded back together and rolled back out. One thing I did notice is that it was helpful to let the dough rest a few minutes after kneading, it rolled out much easier.
  8. Place a small spoonful of the filling on the rounds. Get a small bowl with water and using your finger rub one side of the circle with water. Fold over to create a crescent shape. Using a fork press the ends to ensure the seam is sealed. I pressed with the fork on both sides to make sure that nothing was going to open up on me after all the work.
  9. In a pot of boiling water, cook the perogies in a few batches just until they float to the top. Place on a lightly oiled baking sheet.
  10. The onions are super simple. Toss the sliced onions into a large saut pan, over medium heat, with some olive oil, salt and pepper. Cook until golden and softened.
  11. Right before serving I browned the perogies in a few batches. Toss the boiled perogies into a large saut pan with just a few drizzles of olive oil and lightly brown on each side. Toss with the onions and ENJOY!!!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.35
Ingredient
¼ cups butter
1 Tbsp butter
1 egg
2 cups flour
2 teaspoons garlic powder
3 Tbsps milk
some olive oil
2 larges onions
3 mediums potatoes
some salt and pepper
some scallion
½ cups shredded cheddar cheese
½ cups sour cream
Price
$0.49
$0.12
$0.24
$0.33
$0.19
$0.06
$5.00
$0.66
$0.85
$0.02
$1.19
$0.61
$0.78
$10.54

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
212k Calories
2g Protein
17g Total Fat
11g Carbs
1% Health Score
Limit These
Calories
212k
11%

Fat
17g
27%

  Saturated Fat
4g
26%

Carbohydrates
11g
4%

  Sugar
0.96g
1%

Cholesterol
14mg
5%

Sodium
308mg
13%

Get Enough Of These
Protein
2g
5%

Vitamin K
21µg
21%

Vitamin E
2mg
14%

Vitamin C
6mg
7%

Folate
25µg
6%

Vitamin B1
0.09mg
6%

Manganese
0.12mg
6%

Selenium
3µg
6%

Vitamin B2
0.08mg
5%

Vitamin B6
0.09mg
5%

Phosphorus
45mg
5%

Iron
0.8mg
4%

Fiber
1g
4%

Potassium
144mg
4%

Vitamin B3
0.77mg
4%

Vitamin A
172IU
3%

Calcium
31mg
3%

Magnesium
10mg
3%

Copper
0.05mg
2%

Zinc
0.27mg
2%

Vitamin B5
0.17mg
2%

covered percent of daily need

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