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.
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.
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
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)
Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.
Provided by Amelia Nierenberg
Categories dinner, dumplings, project, vegetables, appetizer, main course, side dish
Time 1h30m
Yield 24 to 30 pierogi
Number Of Ingredients 12
Steps:
- Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
- Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
- While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
- Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
- Bring a large pot of heavily salted water to a boil over high.
- Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
- Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
- To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
- Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
- To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
- If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
- Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
More about "duck and potato pierogies food"
FROM A POLISH COUNTRY HOUSE KITCHEN'S PIEROGI WITH …
Web Feb 15, 2013 Recipe Details From a Polish Country House Kitchen's Pierogi With Potato, Cheese, Bacon, and Peas Filling Active 60 mins …
From seriouseats.com
4.8/5 (4)Total Time 2 hrsCuisine Copycat, PolishCalories 170 per serving
From seriouseats.com
4.8/5 (4)Total Time 2 hrsCuisine Copycat, PolishCalories 170 per serving
POTATO AND CHEDDAR PIEROGIES RECIPE | ANNE BURRELL
Web For the filling: Add the potatoes to cold salted water with the smashed garlic. Bring to boil, reduce to a simmer and cook until paring-knife …
From foodnetwork.com
Author Anne BurrellSteps 7Difficulty Intermediate
From foodnetwork.com
Author Anne BurrellSteps 7Difficulty Intermediate
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web Jan 18, 2019 Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then …
From natashaskitchen.com
From natashaskitchen.com
POTATO AND CHEESE PIEROGI RECIPE - SERIOUS EATS
Web Mar 9, 2022 Using a ricer or food mill, pass potatoes into a medium bowl. Using a flexible spatula, stir in remaining 3 tablespoons (45g) butter, and 1/2 cup (115g) of the reserved onion mixture; transfer remaining onion …
From seriouseats.com
From seriouseats.com
POLISH PIEROGIES RECIPE | FOOD NETWORK
Web For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough.
From foodnetwork.com
Author Emeril LagasseDifficulty Easy
From foodnetwork.com
Author Emeril LagasseDifficulty Easy
DUCK AND POTATO PIEROGIES | RECIPE | FOOD NETWORK RECIPES ...
Web Nov 23, 2019 - Get Duck and Potato Pierogies Recipe from Food Network. Nov 23, 2019 - Get Duck and Potato Pierogies Recipe from Food Network. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI ...
Web Dec 8, 2022 Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) – the Most Popular Kind Have you ever tried real, authentic Polish pierogi? Now I’m not talking about the frozen dish that you can purchase in almost every supermarket. In fact, these store-bought cousins are even improperly named. They’re called “Pierogies.”
From eatingeuropean.com
From eatingeuropean.com
WHAT TO SERVE WITH PEROGIES: 10 SAVORY SIDE DISHES
Web Jun 2, 2022 1. Bacon and Onions Let’s start with a traditional Polish topping. Cheese and potato perogies are usually topped with crisp and smoky bacon and sweet caramelized onions. This topping has a wonderful balance of sweet and savory and tastes amazing with the dumplings. To make, fry bacon in a pan.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
Web Mar 28, 2023 Filling. Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until …
From spendwithpennies.com
From spendwithpennies.com
DUCK AND POTATO PIEROGIES | RECIPE | POTATO PIEROGIES ...
Web Jan 5, 2020 - Get Duck and Potato Pierogies Recipe from Food Network. Jan 5, 2020 - Get Duck and Potato Pierogies Recipe from Food Network. Pinterest. Today. Explore. …
From pinterest.com.au
From pinterest.com.au
GUY FIERI TRIES DYNAMITE DUCK AND POTATO PIEROGIES ...
Web May 17, 2020 Food Network 2.21M subscribers Subscribe 3.7K 419K views 2 years ago #DinersDriveInsAndDives #GuyFieri #DDD "This is like I've been going to all the movies …
From youtube.com
From youtube.com
PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS | BAREFEET ...
Web Aug 12, 2021 Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold. In a small skillet over medium heat, warm the oil and then saute the onion until tender.
From barefeetinthekitchen.com
From barefeetinthekitchen.com
PEROGIES WITH CREAMY ALFREDO SAUCE - JULIA RECIPES
Web Feb 26, 2021 Bring a large pot with 12 cups of water to a boil and add 1 tbsp of salt. Add one pack of perogies to the boiling water and stir gently to avoid sticking to the bottom of the pot. Boil them for 3 minutes. Meanwhile, cook the bacon. On a large preheated skillet, cook cubed bacon until crispy.
From juliarecipes.com
From juliarecipes.com
DUCK AND POTATO PIEROGIES | PUNCHFORK
Web Duck and Potato Pierogies 1 day 11 hrs 25 mins 43/ 100 Rating Food Network 38
From punchfork.com
From punchfork.com
DUCK AND POTATO PIEROGIES | RECIPE | FOOD NETWORK RECIPES ...
Web Nov 23, 2019 - Get Duck and Potato Pierogies Recipe from Food Network
From pinterest.com
From pinterest.com
PIEROGI RECIPE | BBC GOOD FOOD
Web STEP 1. To make the filling, peel the potatoes and chop into quarters. Bring a pan of salted water to the boil, add the potatoes and simmer for 20 mins until soft. Drain and leave to cool. Meanwhile, fry the onions gently in the butter for 8 mins until soft and translucent. Set a couple of tablespoons aside to serve with the dumplings, if you like.
From bbcgoodfood.com
From bbcgoodfood.com
DUCK AND POTATO PIEROGIES | RECIPE | POTATO PIEROGIES ...
Web Duck and Potato Pierogies dawn2380 26followers More information Duck and Potato Pierogies from Food Network Find this Pin and more on Duckby dawn2380. Pierogi …
From pinterest.com
From pinterest.com
EASY PIEROGI RECIPE | KITCHN
Web Aug 14, 2019 Make the filling: Cook the potatoes. Place the potatoes in a medium saucepan and add water to cover by 2 inches. Stir in 1 tablespoon of the salt. Cover and bring to a boil over medium heat. Uncover and cook until the potatoes are tender, about 10 minutes. Drain the potatoes. Drain the potatoes and return to the pan.
From thekitchn.com
From thekitchn.com
DUCK AND POTATO PIEROGIES RECIPE | FOOD NETWORK
Web Duck and Potato Pierogies 0 Reviews Level: Advanced Total: 1 day 11 hr 25 min (includes chilling time and cooling time) Active: 2 hr Yield: 16 to 20 pierogies Save Recipe …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search