PIEROGIES - HOMEMADE, ANOTHER VARIATION
Make and share this Pierogies - Homemade, Another Variation recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For filling: Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
- Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
- Egg white is used to seal filling inside dough circles.
- For dough: Combine ingredients for dough, adding a sprinkling of water if necessary.
- Roll out dough, press out circles. (An empty soup can may be used to make circles out of the rolled dough.)
- Brush egg white all around inner edge of circles.
- Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
- Cooking: Put water into deep pot and bring to boil.
- Drop pierogi into water a few at a time.
- They will sink to the bottom and when they float to the surface, remove and drain.
- Repeat until all pierogi are cooked.
- In heavy skillet melt butter and add onions.
- Cook onion until transparent; add pierogi and fry golden.
- Serve hot with onion.
- To freeze: Dust with flour, put on cookie sheet and freeze.
- When ready to use, put frozen pierogi in boiling water and proceed as above.
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOST PIEROGIES
As a young kid running the streets with my friends, I remember going to the back door of the neighborhood tavern and begging the cooks for pierogies. Nothing tasted better than those pleaded for treats. Since I can no longer do that, here's the next best thing. Hope you enjoy.
Provided by Darkhunter
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles a couple of minutes less than directed on package, you want them a little chewy.
- Drain and set aside.
- Melt butter and saute onions until light golden; add garlic if using and continue to saute 1 minute.
- Add onions to potatoes and mix well.
- Spray 13x9 inch baking dish with non-stick cooking spray.
- Add half of noodles.
- Top with potato mixture.
- Add cheddar cheese.
- Top with remaining noodles.
- Add American cheese.
- Bake at 350 for 30 to 45 minutes, until hot and bubbly.
- Serve with sour cream.
- (For those who like it, you might like to add a can of rinsed and drained sauerkraut.).
PEROGIES
I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.
Provided by CATSY
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
- To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
- To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
- Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g
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