PIEROGIES STUFFED WITH GRUYERE AND HAM
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 18 to 20 pierogies
Number Of Ingredients 15
Steps:
- For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
- For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
- Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
- Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
- Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.
REUBEN PIEROGI BAKE
Makes a great easy weeknight dinner and is easily a one-dish meal. I usually serve this with a side of pickled beets and/or rye bread/rolls.
Provided by TheDancingCook
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 425 degrees.
- In a saucepan, bring 2 quarts of water to a boil; add pierogies and cook for about 5 minutes or until they float.
- Drain and transfer pierogies into a greased 10 inch round baking dish.
- Layer on top of the pierogies: corned beef, sauerkraut, dressing and end with the swiss cheese.
- Bake for 10 minutes or until pierogies are hot and cheese melts.
Nutrition Facts : Calories 262.8, Fat 20.6, SaturatedFat 7.9, Cholesterol 59.3, Sodium 790.1, Carbohydrate 6.2, Fiber 1.2, Sugar 4.2, Protein 13.3
PIEROGIES AND SAUSAGES
Yum.....easy, fast and delicious comfort food. These are a regular item on our menu that take very little effort for a great reward ! I came home dog tired tonight and the last thing on my mind was dinner, but had these on the table in 30 minutes! Not bad for a Monday night dinner !
Provided by cfletcher
Categories Pork
Time 25m
Yield 30 pierogies, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large pan of water to boiling.
- When the water boils, add the pierogies.
- Cook the frozen pierogies for approximately 10 - 15 minutes. They will float to the top when ready.
- Drain and set aside.
- While the water is heating, cook 3 slices of bacon until crisp.
- Drain on a paper towel then cut up finely.
- Reserve the oil from the bacon.
- Fry the sausages in the oil until done - about 10 - 15 minutes on medium heat.
- Remove the sausages and set aside but keep warm.
- Add the pierogies to the oil and fry for approximately 10 minutes. Add the onion and bacon 1/2 way through.
- Turn the pierogies frequently, they should start to get a bit crisp from the oil.
- Serve pierogies and sausages with bits of fried onion, bacon and top with sour cream.
- Yum !
Nutrition Facts : Calories 259.6, Fat 22.5, SaturatedFat 7.5, Cholesterol 51.9, Sodium 498.6, Carbohydrate 2.9, Fiber 0.4, Sugar 1.2, Protein 10.7
PIEROGI BEEF SKILLET
We love pierogis and this looks like a different and delicious way to serve them. It makes a complete meal-in-one. You could also substitute onion and potato pierogies in this dish. Recipe is from Simple and Delicious.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 T drippings.
- Sprinkle flour over beef and drippings; stir until blended.
- Gradually add beef broth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the pierogies, vegetables and seasonings.
- Cook, uncovered, for 4-5 minutes or until heated through.
- Sprinkle with cheese.
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