PIEROGIES
Provided by Food Network
Time 45m
Yield about 24 pierogies
Number Of Ingredients 6
Steps:
- Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
- Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
- Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
- While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.
ALMOST-INSTANT PIEROGIES
Make and share this Almost-Instant Pierogies recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes and cheese together; mash until smooth.
- Stir in salt and pepper; set aside.
- Melt the margarine in a skillet; add in onions; stir/sauté 10-15 minutes.
- Spread half the onions in a 13x9-inch pan.
- Stuff each pasta shell with potato mixture; arrange shells over onions.
- Sprinkle remaining onions over shells.
- Bake in a 350°F oven for 20-25 minutes.
Nutrition Facts : Calories 718.5, Fat 28.8, SaturatedFat 10.8, Cholesterol 39.5, Sodium 818.5, Carbohydrate 93.8, Fiber 8.4, Sugar 7.5, Protein 22.6
OUR TRADITIONAL PIEROGIES
We have these pierogies every year for Christmas and even though it might sound strange it is one of our family's favorites. You don't even have to wait for Christmas! Just a note.. We usually make 2 casserole dishes full and it is enough for almost 40 people.
Provided by Darlene28
Categories For Large Groups
Time 1h15m
Yield 1-2 casseroles, 20-40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Lightly grease one large or two small baking dishes.
- Boil the pierogies in batches until mostly cooked but not completely cooked.
- Place one layer in the baking dish with half the onions and dot with 3 tbsps. marg. or butter.
- Repeat layers, sprinkling with salt and pepper.
- Fill the baking dish not quite to the top with the whipping cream and place on a baking sheet as this helps prevent leaking onto the bottom of the oven.
- Cover and bake for 30 to 45 minutes or until pierogies are fork tender.
Nutrition Facts : Calories 206.7, Fat 22.1, SaturatedFat 13.8, Cholesterol 78.2, Sodium 43.9, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 1.1
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
ALMOST PIEROGIES
As a young kid running the streets with my friends, I remember going to the back door of the neighborhood tavern and begging the cooks for pierogies. Nothing tasted better than those pleaded for treats. Since I can no longer do that, here's the next best thing. Hope you enjoy.
Provided by Darkhunter
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles a couple of minutes less than directed on package, you want them a little chewy.
- Drain and set aside.
- Melt butter and saute onions until light golden; add garlic if using and continue to saute 1 minute.
- Add onions to potatoes and mix well.
- Spray 13x9 inch baking dish with non-stick cooking spray.
- Add half of noodles.
- Top with potato mixture.
- Add cheddar cheese.
- Top with remaining noodles.
- Add American cheese.
- Bake at 350 for 30 to 45 minutes, until hot and bubbly.
- Serve with sour cream.
- (For those who like it, you might like to add a can of rinsed and drained sauerkraut.).
PIEROGIES
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.
Categories Mixer Onion Potato Side Easter Vegetarian Cheddar Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 48 pierogies
Number Of Ingredients 18
Steps:
- Make dough:
- Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
- Make filling while dough stands:
- Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
- When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
- Make onion topping:
- Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.
- Form and cook pierogies:
- Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.
- Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.
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WHAT TO EAT WITH PIEROGIES? 17 SIDES TO SERVE RIGHT NOW!
From hotsalty.com
Servings 4Published 2021-11-30Category Side Dish
- Green salad. Are you a health-conscious person and want to keep yourself fit and healthy? Well, one best side dish that complements your pierogies are green salads.
- Fried bacon. Fr ied bacon is crispy, irresistible, and soft. Therefore complementing your pierogi with fried bacon enhances the overall flavor and adds a unique blend of cheese-filled pierogi with a subtle crisp of fried bacon.
- Caramelized onions. Caramelized onions mean frying finely cut pieces of onions until they are perfectly golden brown in color. These caramelized onions are very flavourful and are super rich in benefits.
- Roasted cherry tomatoes. This sideline is prepared when you roast your cherry-sized tomatoes along with spices and garlic. This recipe is straightforward to make and becomes one of the best sidelines to go with your homemade pierogies.
- Creamy Parmesan spinach. Creamy Parmesan spinach is a dish worth making. Although this dish takes a bit of time, you’ll thank yourself later. Eating pierogi with this feels like heaven on earth.
- Potato pancakes. You have heard about pancakes all your life. Well, this is not only a breakfast dish and can also be made in several other ways.
- Cauliflower cheese soup. The time of the day when temperatures start to drop, and winters knock on your doors are coming. In such times, many people crave to have soup at least once a day.
- Baked beans in tomato sauce. Let’s talk about a sideline which is more of a savory. Baked beans in tomato sauce are considered one of the best dishes among people.
- KielBasa. This sideline involves smoked sausages, which are juicy and plump. Onions, bell papers alongside olive oil, and general spices are added to the sausage to prepare this recipe.
- Nachos. You all have heard about this snack. Every time you go to watch a movie in a cinema, nachos are your companions. The question that comes to mind is, what makes nachos even better than they already are?
EVERYTHING BAGEL PIEROGIES RECIPE - GOOD. FOOD. STORIES.
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Category BreakfastCalories 645 per serving
- Toast the sesame seeds and poppy seeds in a small skillet over medium heat, stirring occasionally just until the sesame seeds are fragrant and starting to turn golden.
- Add the garlic and onion and cook, stirring constantly, for about 20 seconds more to toast lightly, then remove from the heat and transfer to a bowl.
- Stir the cream cheese, bagel seasoning, and garlic powder together with a silicone spatula until blended.
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