Prep Time
Cook Time
Ready In

"This is something I always have in the freezer. When I make these, I make 100’s at a time. This is a scaled down recipe that makes about 40, depending how big you make them. I use the outside ring that goes on a wide mouth mason jar to cut the dough into circles. If you are freezing these for future use, make sure you freeze them on a cookie sheet first; if you throw them in a freezer bag before being frozen they will stick together. Once frozen, you can toss them together in a freezer bag."

Original is 8 servings


  • Serving Size: 1 (170.3 g)
  • Calories 313.4
  • Total Fat - 6 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 30 mg
  • Sodium - 215.9 mg
  • Total Carbohydrate - 53.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 0.7 g
  • Protein - 9.9 g
  • Calcium - 82.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine water, egg and salt and add to 3 cups of flour.

Step 2

Mix well; add and knead in the fourth cup of flour until smooth and elastic, using more flour if needed.

Step 3

Brush with oil and set aside for 15 minutes; roll out dough as for pie crust and cut out with a round cookie cutter.

Step 4

Mix filling ingredients together.

Step 5

Place a round on the palm of our hand; place a spoonful of the filling on it.

Step 6

Fold dough over to make a half-circle.

Step 7

Press the edges together with your fingers, making sure the edges are free from filling.

Step 8

Place these on a parchment paper lined cookie sheet and freeze for about an hour.

Step 9

You can then toss them together in a freezer bag.

Step 10

To cook; bring a pot of water to a boil and toss in a few at a time until they float. Remove with a slotted spoon and toss with butter. You can then brown them in a skillet or in a 350 degree Fahrenheit oven.

Step 11

Top with cooked bacon and onions and a dollop of sour cream and serve.


No special items needed.

1 Reviews


Very easy to get together and tasty but I am used to sauerkraut pierogies so I think I would add some to this filling mixture.


review by:
(5 Sep 2012)

You'll Also Love