These full-flavoured perogies need no adornments. Enjoy them plain or with sautéed onions.
- Portion size 36 servings
- Credits : Canadian Living Magazine: March 2011
Ingredients
Method
In skillet, melt butter over medium heat; cook onion until softened, about 5 minutes.Add mushrooms; cook until no moisture remains, about 4 minutes.Add sauerkraut, salt and pepper; cook until no moisture remains, about 4 minutes.
Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.
Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain.
Nutritional facts Per piece: about
- Sodium 180 mg
- Protein 2 g
- Calories 57.0
- Total fat 2 g
- Potassium 40 mg
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 5.0
- Folate 12.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0
