POTATO AND ONION PIEROGI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h50m
Yield about 24 pierogi
Number Of Ingredients 15
Steps:
- Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.
- While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.
- Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.
- Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.
- Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.
- Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.
- Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.
- The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.
CREAMY BACON AND ONION MASHED POTATOES
I found this recipe on the All Recipes site and knew right away that our family would love it. We all did and now it is one of the favorites in my "keeper" file. Granted, it is high in fat content and calories but is oh-so-good for the occasional splurge -- we usually have it with grilled chicken and a steamed vegetable.
Provided by TasteTester
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes, depending on the size of the potato cubes.
- Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels.
- Add the onions to the bacon grease in the skillet and fry until tender, stirring often. Drain excess grease.
- When the potatoes are done, drain the water out of pot and mash. Mix in the buttermilk (or the buttermilk/whole milk combination) until you get your desired consistency.
- Crumble in the bacon and stir in the onions. You can also stir in between 1-2 tablespoons of the bacon grease if you like. Mix together and serve.
Nutrition Facts : Calories 400, Fat 18.7, SaturatedFat 6.6, Cholesterol 32.3, Sodium 499.1, Carbohydrate 44.9, Fiber 4.7, Sugar 10.9, Protein 14
POTATO PIEROGIES WITH CABBAGE AND BACON
F&W's Marcia Kiesel uses frozen pierogies in this rich but genius dish. I know, but it is OK once in a while! Comfort food at it's finest! UPDATE: 10/22/2009 have wanted to do this for a long time - so here goes: caramelize the onions and I added 1 more onion, used less oil 1/8 cup of vegetable oil, More to come :) Used 2-3 T of butter and used cooking spray wherever I could & then used maple-cured bacon. I change any recipe I have to make them lower in fat/calories etc. ;)
Provided by Manami
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 300°F.
- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering.
- Add half of the pierogies and cook over high heat until lightly browned, about 2 minutes per side.
- Transfer the pierogies to a large rimmed baking sheet and cover with foil.
- Repeat with the remaining oil and pierogies; keep hot in the oven.
- Wipe out the skillet and add 2 tablespoons of the butter.
- Once it has melted, add the bacon and cook over moderate heat, stirring occasionally, until golden brown and crisp, about 7 minutes.
- Add the remaining 2 tablespoons of butter and the onion and cook over moderately low heat until the onion is softened, about 5 minutes.
- Stir in the cabbage, season with salt and pepper and cook, stirring occasionally, until the cabbage is very tender, about 15 minutes.
- Stir in the hot and sweet paprikas and cook, stirring, until fragrant, about 3 minutes.
- Add the yogurt and hot water and stir until smooth and creamy.
- Add the pierogies and gently toss with the sauce.
- Transfer the pierogies to a warm platter, sprinkle with the parsley and serve right away.
Nutrition Facts : Calories 387.2, Fat 35.4, SaturatedFat 12.6, Cholesterol 51.4, Sodium 357.4, Carbohydrate 11.6, Fiber 3.4, Sugar 7.2, Protein 7.9
LAZY PEROGIES
The deliciousness of perogies, all done up in a 9x11-inch pan...mmmmm!
Provided by Tonja Popowski
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
- To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
- Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 27.6 g, Cholesterol 45.7 mg, Fat 10.4 g, Fiber 2.1 g, Protein 16.9 g, SaturatedFat 4.7 g, Sodium 689.2 mg, Sugar 4 g
SHORTCUT POTATO ONION PEROGIES
Although you have to make the dough from scratch, the filling is extremely EASY!
Provided by roguejoker
Categories Main Dish Recipes Dumpling Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
- To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
- Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
- Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 58.3 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 340.6 mg, Sugar 1.4 g
EASY BACON AND ONION PIEROGIES
We're fans of pierogies of all kinds-especially when onions and bacon are involved! These start with ready-made pierogies, so they're easy to prepare.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook and stir onions in dressing in large skillet on medium heat 8 min. or until crisp-tender.
- Add water and pierogies. Cook 8 to 10 min. until water is evaporated and pierogies are browned, occasionally turning pierogies.
- Sprinkle with bacon.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 800 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 6 g, Protein 11 g
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