Mustardy Potato Pierogies Food

POTATO PIEROGIES

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.

MUSTARDY POTATO PIEROGIES

Steps:

• MAKE THE PIEROGI DOUGH: In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes.
• MEANWHILE, MAKE THE FILLING: In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper.
• Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough „ inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal.
• Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly.
• In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve.
• MAKE AHEAD The pierogies can be prepared through Step 4 and refrigerated for up to 3 days.

POTATO PIEROGIES

Steps:

• Sift flour, mix with salt, butter and eggs.
• Add warm milk to make a soft dough.
• Roll out dough on floured surface.
• Roll to about 1/8 inch thickness.
• Cut in 2inch squares.
• Put 1 t filling on each.
• Fold in 1/2 to make a triangle.
• Pinch edges.
• Drop into boiling water until they float.
• Drain.
• Fry briefly in the butter.

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.

OUR TRADITIONAL PIEROGIES

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.

POTATO PIEROGI

Steps:

• Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add 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 dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
• Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the 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 thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them 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 well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
• Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

QUARK AND POTATO PIEROGIES

Steps:

• In a medium bowl, mix flour, 1/2 tsp salt, water, sour cream and egg. You may need to add a little extra water if the dough seems too dry, or some extra flour if the dough is too sticky to handle.
• Transfer the dough to a floured surface (I find silicon baking mats work amazingly well for this), and knead it for a few minutes until the dough is smooth and elastic. Roll the dough into a ball and wrap in plastic wrap and refrigerate it while you prepare the filling.
• Boil the potatoes in lightly salted water until they are soft. Drain off the water.
• Add the Quark and butter to the hot potatoes and mash until mixture is smooth. Add salt and white pepper to taste. Set mixture aside to cool while you roll out your dough.
• Divide dough in half, and roll out the first half of the dough to about 1/8 inch thick and cut into 3 inch circles with a round cookie cutter.
• Scoop a heaping tablespoon of the potato mixture into the centre of each circle of dough. Fold the dough into a half moon shape around the filling, and firmly pinch edges closed, making sure the the filling does not prevent you getting a good seal.
• Set finished pierogies aside on a piece of parchment paper and repeat for the rest of the dough. Gather the extra scraps of dough from between your circles and reroll them for more wrappers.
• At this point you can either freeze the pierogies for later or boil them to eat now. To freeze the dumlings, put them on a parchment paper lined baking sheet and freeze until solid, then transfer to a plastic bag.
• To cook the pierogies, bring a large pot of lightly salted water to a boil, and then add the perogies in batches - I wouldn't recomend any more the amount that could lie in a single layer at the bottom of the pot. Boil for 6-8 minutes, until dumplings are floating and dough is completely cooked. If you're not sure, cut a pierogies open and see if it looks cooked. To cook from frozen, put the frozen pierogies straight into the pot of boiling water, but add 2-4 minutes to the cooking time.
• Serve pierogies warm, with sour cream or fried onions if desired.