POTATO AND CHEESE PIEROGIES
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
- For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
- To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
- Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
- Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.
POTATO AND CHEESE PIEROGI
This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.
Provided by BOB_E_72
Categories Main Dish Recipes Dumpling Recipes
Time 2h10m
Yield 60
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
- To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g
PIEROGIES WITH POTATO AND CHEESE FILLING
Steps:
- Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
- Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
- Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.
CHEESY POTATO PIEROGIES #5FIX
5-Ingredient Fix Contest Entry. These easy-to-make potato pierogies will be ready in a snap! I did this after work one evening with my two toddlers in the kitchen. It was a quick, delicious meal solution and one that we will definitely add to our dinner rotation! The tortilla shells combined with a little bit of vegetable broth gives them the same texture as pierogi dough without all of the work.
Provided by lindabeach
Categories Potato
Time 30m
Yield 8 pierogi pockets, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes according to package directions.
- Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
- Scoop cheesy potato filling evenly onto 8 flour tortillas.
- Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
- Layer the tortilla pockets in a greased 9 x 13 glass pan.
- Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
- Sprinkle remaining 1/2 cup of cheese over the top.
- Bake at 400 degrees for 10 minutes.
- Top with sour cream and enjoy!
Nutrition Facts : Calories 489.8, Fat 25.2, SaturatedFat 13.5, Cholesterol 59.3, Sodium 885.1, Carbohydrate 43.9, Fiber 2.6, Sugar 1.9, Protein 21
POTATO PIEROGI
Steps:
- In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
- Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
- Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
- Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
- Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.
BEST EVER CHEESY POTATOES
This is a super simple recipe but it is super delicious. We make this for every familiy holiday and it never fails to disappear. This recipe does make super buttery potatoes, so if that isn't what you want you really should cut down on the butter.
Provided by amydietrichmark
Categories Beginner Cook
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything but the hashbrowns in a large bowl.
- Add the hashbrowns.
- Bake at 350 for at least 1 hour (until slightly brown and bubbly).
- Enjoy!
CHEESY POTATOES
Easy microwave recipe for yummy potatoes that go great with everything!!!
Provided by MEAMIGOS
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
- Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.
Nutrition Facts : Calories 508 calories, Carbohydrate 66.8 g, Cholesterol 54.3 mg, Fat 18.4 g, Fiber 8.4 g, Protein 20.5 g, SaturatedFat 11.2 g, Sodium 355.1 mg, Sugar 3.9 g
POTATO PIEROGIES
I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!
Provided by Laura Elisabeth
Categories Savory Pies
Time 2h10m
Yield 6 per person, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk the egg.
- Add the sour cream, and whisk until smooth.
- Add the milk and 1 cup water, and whisk until combined.
- Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
- Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
- Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
- The dough should be elastic and no longer sticky.
- Be careful not to add too much flour as this will toughen the dough.
- Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
- Cook potatoes in salted boiling water until fork-tender.
- Drain, and mash with a potato masher.
- Add melted butter and cheeses, and continue to mash until well-incorporated.
- Season with salt and pepper to taste.
- Place a large pot of salted water over high heat, and bring to a boil.
- Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
- On a floured surface, roll out dough to about 1/8-inch thickness.
- Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
- Gather dough scraps together, roll out again, and continue cutting.
- Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
- Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
- Transfer to linen towel.
- Continue until all dough circles are filled.
- Add pierogi to the boiling water in batches.
- They will sink to the bottom of the pot, then rise to the top.
- Once they rise, let them cook for about 1 minute more.
- Meanwhile, drizzle platter with melted butter.
- Remove pierogi from pot, and transfer to platter to prevent sticking.
- Serve immediately.
Nutrition Facts : Calories 1034, Fat 37.3, SaturatedFat 22.7, Cholesterol 134.4, Sodium 169.4, Carbohydrate 152.4, Fiber 9.5, Sugar 3.7, Protein 23.5
SIMPLY POTATOES CHEESY POTATO TRUFFLES #5FIX
5-Ingredient Fix Contest Entry. A fun appetizer that's soft on the inside and crispy on the outside. Add your favorite dip and you'll have an appetizer that disappears fast!
Provided by kimmerskitchen
Categories Potato
Time 50m
Yield 15-18 truffles, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Measure potatoes into a medium size mixing bowl. Add beaten eggs and mix thoroughly. Add pancake mix and dill and stir to combine. Allow mixture to sit for 5 or 10 minutes. Take a teaspoonful of the cream cheese and roll into small ball about the size of a marble. Using hands, take just enough of the potato mixture to totally surround the cream cheese ball and form into a ball, gently applying just enough pressure to hold potato mixture together. A little messy but kind of fun! Gently drop potato balls into hot oil with a slotted spoon and fry until golden about 3 -4 minutes. Allow to cool slightly -- cheese inside will be hot!
Nutrition Facts : Calories 233, Fat 18.1, SaturatedFat 9.5, Cholesterol 127.1, Sodium 332.4, Carbohydrate 11.3, Fiber 0.4, Sugar 1.5, Protein 6.5
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