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.
TRADITIONAL UKRAINIAN PEROGIES
This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. This recipe makes around 150-200 perogies but can be doubled or divided to fit your needs.
Provided by Anastasia Sakawsky
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
- Drain well, reserving 2 cups of potato water for dough.
- Return potatoes to the pot and add grated cheese and sautéed onion. Mash until smooth. Let filling cool while making the dough.
- In a large bowl, sift flour and combine with salt.
- Mix together water, oil and egg, and pour half of mixture into flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined, into an elastic ball. You may need to add a small amount of either flour or water, depending on the consistency of the dough.
- When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
- Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy).
- Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down).
- Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands.
- Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. Make sure when pinching the edges to ensure there are no gaps or that the 2 sides of the dough do not pull away from each other. Wet you fingers just a little if needed to help dough stick together.
- Freeze on a baking tray and then transfer to a freezer bag if making in advance.
- To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
- Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
PIEROGIES
Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.
Categories Mixer Onion Potato Side Easter Vegetarian Cheddar Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 48 pierogies
Number Of Ingredients 18
Steps:
- Make dough:
- Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
- Make filling while dough stands:
- Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
- When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
- Make onion topping:
- Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.
- Form and cook pierogies:
- Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.
- Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.
WHAT TO SERVE WITH PEROGIES? 8 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
PIEROGI
Provided by Food Network
Categories main-dish
Time 1h20m
Yield About 72 pierogi
Number Of Ingredients 12
Steps:
- Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
- Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
- Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
- Mix well.
- To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
PIEROGIES (OUTSTANDING)
Being a small business owner, the holidays especially in the Northeast part of Pennsylvania are times for ethnic foods. One of them being Pierogies; Pirohis or whatever you know them by. This particular recipe includes the addition of sour cream which makes for a wonderfully soft dough. What I especially like about this recipe is that it is a very "forgiving" dough. Very easy to roll out and very easily prepared in a food processor.
Provided by SarikaKisSzentem
Categories Potato
Time 1h20m
Yield 40 pierogies, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Filling:.
- Shred the cheese and set aside.
- Peel, cube and cook until tender the 8 potatoes. Drain.
- Place half the potatoes in a mixing bowl (I utilize the KitchenAid) add the shredded cheese and top with the remaining potatoes. Beat well, tasting if the seasoning seems correct for your taste. Let cool.
- The filling may be made the day before. Let cool completely before covering otherwise it may sweat and make the potatoes a little watery.
- Dough:.
- In a food processor bowl place all the ingredients starting first with the flour. Let process until all the dough comes into a ball and the sides of the processor are clean. Shape into a flat disc using flour is a little sticky. Wrap in plastic wrap and let rest 30 minutes.
- Flour your working area and roll the dough fairly thin. Just to give you an idea, you should get approximately 38 to 40 pierogies out of this recipe.
- Cut the dough into a circle using a top from a wide mouth canning jar or anything which is about that size. Wet the one side of each circle and place a walnut sized portion of potato mixture onto the center. Fold over and pinch well. Set each pierogie on a parchment lined cookie sheet separated from each other.
- Continue to use up all the dough.
- Bring a 5 quart pot to a boil. Using a wooden spoon keep stirring the water as you place each pierogi in to cook. Cook only about 10 at a time. Let them surface and continue to cook for about 2 minutes.
- Have a large bowl of cold water on hand. Remove the pierogies and place them in the cold water for several minutes. Drain each one well so no water remains on them and roll them in some vegetable or canola oil shaking off the excess oil. This is needed so that they won't stick together.
- You may use quart sized ziploc bags to bag about 10. Lay them place on a cookie sheet and at this point they may be frozen until ready for use.
- When preparing about 10 or 12:.I wouldn't put any more in one fry pan.
- Using a large coated fry pan, melt 1/2 to 1 stick butter or margarine. Add 1 cup diced onions and saute until soft and golden but not brown. Add about 3 tablespoons of water and lay your unfrozen pierogies on top. Cover with lid and on low flame allow them to become soft and puffy. Be careful not to cook any faster because the bottoms will get browned.
- When ready to serve pour onto a dinner sized plate. It's easier to scoop out than from a bowl.
- Really, these are just the best and I've tried many recipes.
PIEROGIES OLE!
Make and share this Pierogies Ole! recipe from Food.com.
Provided by Lorac
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw pierogies in boiling water 5 minutes, drain and keep warm.
- In the meantime, combine chili and salsa in a skillet.
- Cook over medium high heat until hot and bubbly, about 4 minutes.
- Reduce heat to medium, add corn and cook 6 minutes.
- Pour chili mix over pierogies and top with cheese.
Nutrition Facts : Calories 286.5, Fat 15.6, SaturatedFat 8.5, Cholesterol 47.7, Sodium 1120.2, Carbohydrate 25.6, Fiber 6.7, Sugar 3.5, Protein 15.3
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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- Peel and dice potatoes, fill a stock pot with water and add potatoes and salt to the water. Boil the potatoes until they are fully cooked, or you can easily puncture them with a fork with no resistance
- While the potatoes are cooking, saute the onions in a fry pan using a little butter and some of the drippings from the bacon. You want the onions to brown and caramelized.
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- On a clean work surface, place all of the 7½ cups of flour into a pile. Stir in salt then make a valley in the center of the flour. Crack both eggs into center along with sour cream. With a fork, start stirring the eggs and sour cream into the flour pulling the edges toward the center. Then gradually add the water a little at a time as you continue to stir with a fork. You may not use all of the water so after 2 cups check texture and slowly incorporate another half cup of water. (Our dough was a perfect consistency at 2½ cups and we did not use the remaining ½ cup.) The texture should be soft and sticky to the touch.
- Boil potatoes in salted water for 5-10 minutes until tender, then drain and place back into the pan. Heat over medium just long enough to evaporate any liquid left in the pan and to dry out the potatoes. Remove to a bowl and set aside.
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