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Sour Cream Dough for Pierogi

Courtney S.

"A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut."
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10 m servings 67 cals
Original recipe yields 48 servings (1 dough recipe)

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  • Cook's Note:
  • To make pierogi: roll out dough, cut 3-inch circles, add a spoonful of your favorite filling, and pinch edges together to seal. Boil in salted water for 5 to 10 minutes.

Nutrition Facts

Per Serving: 67 calories; 1 g fat; 12.1 g carbohydrates; 2.1 g protein; 13 mg cholesterol; 103 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made a similar dough with half the amounts of each ingredient and no milk. Rested dough for 20 minutes before rolling. Turned out great.

This is a very thick dough. I do believe the liquid (milk) quantity will need to be adjusted for pliability. I reduced this to 16 servings, but somehow I think this will make a lot!