HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES
Make and share this Homemade Potato and Cheese Pierogies / Old Fashioned Perogies recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Potato and Cheese Filling: Cook the onion in butter until tender.
- Combine it with potatoes and cheese.
- Season to taste with salt and pepper.
- Vary the proportions and ingredients in this recipe to suit your taste.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated perogies as compared to freshly boiled ones.
- To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.
POTATO AND CHEESE PIEROGI
This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.
Provided by BOB_E_72
Categories Main Dish Recipes Dumpling Recipes
Time 2h10m
Yield 60
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
- To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g
POTATO-CHEESE PIEROGIES WITH BACON
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in the 60s - which melts into the potatoes. She tops the pierogies with bacon as a treat. Alternatively, you can also serve them dressed with a little melted butter and chopped chives.
Provided by Francis Lam
Categories dumplings, main course
Time 1h30m
Yield Serves 4-6 (about 60 pierogies)
Number Of Ingredients 7
Steps:
- Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
- Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
- While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
- Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
- Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
- Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
- Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 22 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 755 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO AND GOAT CHEESE PIEROGIES
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well. Add egg, sour cream, water, and canola oil and knead by hand or in a stand mixer fitted with dough hook attachment for 8 to 10 minutes.
- For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency.
- For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat. Season the onions with salt, freshly ground black pepper, and chopped thyme.
- For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg.
- To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.
POTATO AND JALAPENO PEPPER PIEROGIES
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 2 dozen pierogies
Number Of Ingredients 12
Steps:
- To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
- Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
- To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.
POTATO AND CHEESE PIEROGIES
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
- For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
- To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
- Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
- Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.
POTATO AND GOAT CHEESE PIEROGI
These Polish dumplings are traditionally served with soft, browned onions or sour cream.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Place potato in a large pan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and holding the potato with a kitchen towel, peel while hot. Pass potato through a food mill, fitted with the finest disk, or a potato ricer into a large bowl.
- Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.
- To form dumplings, place a circle of pierogi dough on a work surface, and put a heaping teaspoon filling toward the front of the circle. Moisten the edges of the dough with water, and fold in half around the filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough is used up.
- Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and cook for 3 to 4 minutes more. Lift out with a slotted spoon, and repeat with remaining pierogi. Serve immediately.
POTATO-COTTAGE CHEESE FILLING (PIEROGI FILLING)
This is one of the three fillings for Pierogi's that I will be listing. These came from a newspaper clipping from 1981. Do not add milk or seasoning when you mash the potatoes.
Provided by chefRD
Categories Polish
Time 40m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion in butter or margarine till tender. Combine with potatoes, dill, salt and dash pepper. Stir in cottage cheese.
SIMPLY POTATOES GOAT CHEESE PIEROGIES
Ready, Set, Cook! Special Edition Contest Entry: Growing up my mom always made pierogies around the holidays. And, being a picky little girl, I always turned my nose up at them. My Hungarian relatives would hang their heads in shame and worry that too much Texas had rubbed off on me. Oh how times have changed! I love pierogies now and especially love playing with different fillings that are far from the traditional sauerkraut filling from my childhood. Simply potatoes mashed potatoes makes it so easy to whip up the pierogie dough and makes for a delicious pierogie. If you haven't ever tried a pierogie, you absolutely must give this recipe a try!
Provided by lindseyallyn
Categories Savory Pies
Time 45m
Yield 12 pierogies, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?).
- Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
- Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
- Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling.
- Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
- In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side. I let mine get pretty brown, but you can opt to cook them for less time. Again, pierogie maker's choice!
- Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.
Nutrition Facts : Calories 294.4, Fat 9.9, SaturatedFat 5.6, Cholesterol 64.6, Sodium 1022.3, Carbohydrate 43.2, Fiber 2.9, Sugar 3.6, Protein 8.5
RUSKIE PIEROGI (PIEROGI WITH CHEESE & POTATO FILLING)
A popular Polish dish similar to dumplings or ravioli. pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut & mushrooms, cheese and potatoes, sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes & onions and lentils. Common toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.
Provided by littleturtle
Categories One Dish Meal
Time 45m
Yield 24 pierogi, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
- Combine flour, salt and butter in food processor.
- In a separate bowl, blend together egg, egg yolk, milk and sour cream.
- Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky).
- Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
- Cut dough into thirds; roll each section out on floured surface into 12" round.
- Cut each round into 8 (3") circles (using a glass works well).
- Place about 2 tsp filling on each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- In large pot, bring salted water to boil.
- Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes).
- Remove with a slotted spoon, drain on paper towel and transfer to serving dish.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.
Nutrition Facts : Calories 550.1, Fat 16.7, SaturatedFat 8.7, Cholesterol 166.9, Sodium 752.6, Carbohydrate 79.7, Fiber 4.7, Sugar 6.5, Protein 19.6
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.
PIEROGIES (OR PEROGY) CHEESE AND POTATO FILLING
This is the basic potato/cheese perogy filling that my family has always used, it is delicious! I use this recipe just as a base, I am alway fooling around with measurements to get the "perfect" taste.
Provided by Suzie_Q
Categories Potato
Time 40m
Yield 70-80 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut up potatoes, boil until tender.
- While potatoes are cooking, sauté onion in butter on medium heat until translucent and slightly browned.
- Drain potatoes, slightly mash them, then add sautéed onions, mash slightly more.
- Add cheese 1/2 cup a time and salt and pepper, mixing thoroughly while mashing potatoes.
- Depending on your tastes, you may want to add more or less cheese, as well as salt and pepper.
- You don't want to over-mash the potatoes, they are easier to work with when they are "roughly" mashed rather than whipped or creamy, although that may just be a preference among my family.
- I usually can fill between 70 - 80 perogies with this recipes depending on size of perogies.
Nutrition Facts : Calories 29.1, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.6, Sodium 13.9, Carbohydrate 4.5, Fiber 0.6, Sugar 0.3, Protein 0.9
CHEF JOHN'S POTATO AND CHEESE PIEROGI
If I had to pick a favorite recipe of all time, I think it might be this potato and cheese pierogi recipe handed down to me by my Polish grandmother.
Provided by Chef John
Categories Pierogi
Time 3h15m
Yield 7
Number Of Ingredients 16
Steps:
- Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
- Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
- Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
- Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
- Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
- Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
- Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
- Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
- Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
- While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
- Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
- Continue boiling and browning pierogi in batches as needed.
- Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.
Nutrition Facts : Calories 739.1 calories, Carbohydrate 67.6 g, Cholesterol 96.4 mg, Fat 41.8 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 23.8 g, Sodium 1267.1 mg
More about "pierogies with potato and cheese filling food"
10 BEST CHEESE PIEROGI FILLING RECIPES - YUMMLY
From yummly.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE VERY BEST POTATO PIEROGI RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
THE CLASSIC PIEROGI (POTATOES AND CHEESE) - MOMSDISH
From momsdish.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE …
From eatingeuropean.com
HOMEMADE CHEDDAR PIEROGIES. - HALF BAKED HARVEST
From halfbakedharvest.com
PIEROGI RUSKIE: POTATO-CHEESE PIEROGI RECIPE - THE …
From thespruceeats.com
POTATO AND CHEESE PIEROGI (HOMEMADE CHEDDAR PIEROGI)
From everyday-delicious.com
HOMEMADE PIEROGIES (POTATO AND CHEESE) - BROWN …
From browneyedbaker.com
BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS - CURIOUS CUISINIERE
From curiouscuisiniere.com
PIEROGI RECIPE: CHEESE AND POTATO FILLING - GO FOOD
From gofoodfood.cc
HOW TO SERVE PIEROGIES: TOPPINGS, FILLINGS & SIDES - POPTIONS
From poptionspopcorn.com
GRANDMA’S POTATO & CHEESE PIEROGI - POLISH FOOD RECIPES
From cookinpolish.com
CHEDDAR AND POTATO PEROGIES RECIPE - CHATELAINE
From chatelaine.com
FROM A POLISH COUNTRY HOUSE KITCHEN'S PIEROGI WITH POTATO, CHEESE ...
From seriouseats.com
CARAMELIZED ONION, POTATO & CHEESE PIEROGI | CONFESSIONS OF A …
From confessionsofagroceryaddict.com
GRANDMA MARY’S PEROGIES WITH POTATO-CHEESE FILLING
From foodnetwork.ca
PIEROGIES | HOMEMADE | COMFORT FOOD | DUMPLINGS
From charlottefashionplate.com
TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
From theblackpeppercorn.com
PIEROGI DOUGH WITH POTATO AND CHEESE FILLING RECIPE
From recipes.com.co
POTATO AND CHEESE PIEROGI » ALLFOOD.RECIPES
From allfood.recipes
PIEROGIES WITH POTATO AND CHEESE FILLING RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE FABULOUS POTATO AND CHEESE PIEROGI
From cookingnook.com
POTATO AND CHEESE PIEROGI - THESTAYATHOMECHEF.COM
From thestayathomechef.com
HOMEMADE POTATO PIEROGI LIKE GRANDMA USED TO MAKE
From realmomnutrition.com
PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
From everyday-delicious.com
POTATO PIEROGI RECIPE (PEROGIES) VIDEO - SIMPLY HOME COOKED
From simplyhomecooked.com
[HOMEMADE] PIEROGIES WITH A POTATO AND CHEESE FILLING. : FOOD
From reddit.com
PIEROGI RUSKIE - CHEESE AND POTATO PIEROGIES - SEARCHING FOR SPICE
From searchingforspice.com
THE BEST HOMEMADE PIEROGI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
POLISH POTATO CHEDDER PIEROGI - INGREDIENTS FOR A FABULOUS LIFE
From ingredientsforafabulouslife.com
AUTHENTIC POLISH PIEROGI POTATO AND CHEESE (STEP BY STEP)
From natteats.com
POTATO AND CHEESE PIEROGI RECIPE - SERIOUS EATS
From seriouseats.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