PIEROGIES WITH CREAMY MUSHROOM AND SHERRY SAUCE
This is one of my all time favorite WW recipes. I serve it to company all of the time, and no one ever guesses its low fat! I have used ravioli instead of pierogies and have added ham for variation. Recipe as written is 5 points.
Provided by KelBel
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add the mushrooms, onion, salt and pepper to taste.
- Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
- Stir in sherry and cook until evaporated.
- Sprinkle in flour and stir to combine.
- Stir in milk, broth, and pierogies; bring to a boil.
- Remove from heat and stir in sour cream.
Nutrition Facts : Calories 71.3, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.5, Sodium 73, Carbohydrate 8, Fiber 0.9, Sugar 4.1, Protein 3.5
PIEROGIES AND CABBAGE
A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
Provided by MOLSON7
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
- Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
- Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
- Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g
MUSHROOM PIEROGI
Pierogi are idiosyncratic dumplings. You can fill them with pretty much whatever you want, make them as large or small as you want, alter the dough and either boil or fry them... or both. Mushroom pierogi are a very common thing in Eastern Europe, as the various Slavic nations tend to be serious mushroom eaters. These pierogi are made with fresh porcini and reconstituted black trumpet mushrooms. But you can do this with pretty much any mushroom you'd want to eat. I like having two different kinds for variety, but you could do fresh and dried morels, for example.
Provided by Hank Shaw
Categories Main Course
Time 1h50m
Number Of Ingredients 14
Steps:
- Make the dough by mixing all the ingredients together in a large bowl. Knead the dough until it comes together as a sift, silky dough, about 5 minutes. Cover in plastic wrap and let the dough sit on the counter for an hour or so. You can refrigerate it up to 2 days.
- To make the filling, chop the fresh and dried mushrooms and add them to a large saute pan with the minced onions. Turn the heat to medium-high and saute until the mushrooms give up their water, about 2 to 5 minutes depending on the mushroom. Salt them well. When the water from the mushrooms has almost evaporated, add the butter and saute until everything begins to brown, about 4 to 6 minutes. Add the garlic and cook another minute. Turn off the heat and let the mixture cool for a few minutes.
- Add the contents of the pan to a food processor, along with the dill or parsley. Buzz to make a fine crumble, but not a paste. You want some texture in the filling. Put the contents of the food processor in a bowl and mix well with breadcrumbs. Add salt and black pepper to taste.
- To make the pierogi, roll the dough out by hand -- it's too soft for a pasta roller.
- And you don't want it too thin, either. About 1/8 inch is good. The reason is you stretch the dough when you make the pierogi.
- I use pastry cutters to make my pierogi, but you can use a glass or you can cut out squares. How wide is up to you. I used a 3-inch round, which makes smallish pierogi that are a bit more like potstickers in size. Everyone's pierogi are different shapes and sizes, so go for whatever floats your boat.
- Take the round of dough and stretch it a little evenly all around, like you would with pizza dough. It doesn't have to be too stretched out, but a little helps. Hold the dough in the palm of your "off" hand. Put a teaspoon, tablespoon or whatever seems to fit in the center of the dough -- you can fill pierogi more than you can with Italian pasta dough because it's so flexible.
- Fold the dough over the filling. I start at the center and work towards an edge, stretching and pinching the dough at the rim of the dumpling as I go. Finish by sealing the other edge. Set the dumpling on your well-floured surface and seal it tight by crimping with the tines of a fork. Set your finished pierogi on a baking sheet that you've dusted with either semolina flour or cornmeal.
- Pierogi are pretty moist, so they don't do too well stored uncooked, unless you freeze them right away. To freeze, put the baking sheet in the freezer (or a plate if the whole sheet won't fit), then, when they are frozen, you can put them in a freezer bag. Normally I cook pierogi shortly after making them.
- You can either simply boil your pierogi until they float -- I give them another minute once they float, too -- or you can double cook them, which is what I prefer. To do this, boil until they float, then fry in lots of butter. Serve with caramelized onions, sour cream and dill.
Nutrition Facts : Calories 428 kcal, Carbohydrate 73 g, Protein 12 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 832 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
FRESH CABBAGE PIEROGI RECIPE
While sauerkraut pierogi recipe is definitely more popular than a fresh cabbage pierogi recipe, both versions are worth trying! The quality cabbage is usually seasonal, that's why I recommend to use it only in the summertime.
Provided by Karolina Klesta
Categories Dinner
Time 2h
Number Of Ingredients 8
Steps:
- Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
- Start adding the water slowly, letting it incorporate before adding more.
- Whisk until all the ingredients are incorporated and there are no lumps.
- Wash, and finely chop the cabbage (be sure to throw away the core).
- Add a bit of water and cook the cabbage until soft.
- When the cabbage is soft, drain it off.
- Finely chop the onions and fry it with a bit of oil until it's caramelized and soft.
- Mix the cooked cabbage and onions together.
- Season with salt and pepper.
- Divide the dough into the 2 or 3 pieces.
- Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
- Use a round cookie cutter to cut the circles from the dough.
- Put the cabbage filling in the center of each circle. The more filling, the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
- Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
- Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used.
- Pour the water into the big pot. Add 2 pinches of salt. Boil.
- Gently throw pierogi, one by one into the boiling water.
- When they start floating, wait for a minute and take them out with the slotted spoon.
- Pour the melted butter or lard on top.
Nutrition Facts : Calories 377 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 159 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
PIEROGIES WITH KIELBASA AND CABBAGE
Make and share this Pierogies With Kielbasa and Cabbage recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat 1 T oil over medium heat.
- Add pierogies; cook, turning once, until tender and lightly browned, 8-10 minutes.
- Transfer to a plate.
- To same skillet over medium-high heat, add kielbasa, onion and caraway seeds; cook, stirring, until lightly browned, 5 minutes.
- Stir in coleslaw mix, apple, 1/4 t salt and 1/4 t black pepper.
- Cook until tender, 3 minutes.
- Add 1/2 cup water and pierogies; cook, stirring 1 minute.
- Serve with coarse-grain mustard, if desired.
Nutrition Facts : Calories 258.4, Fat 19.1, SaturatedFat 5.8, Cholesterol 37.4, Sodium 672.2, Carbohydrate 14.7, Fiber 3.5, Sugar 9, Protein 8.3
POLISH WILD MUSHROOM PIEROGIES
From Bear to Marianne - our lovable Polish foodie. Note from Bear - Filled pierogies can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking. I recommend doubling this and making a gi-normous batch with friends - freeze & share amongst the crew. It's fidgety but fun when working with a crew - have the dough resting & filling made & cooled when the crew arrives.
Provided by Busters friend
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Pierogi/Varenko Dough:.
- Stir together flours in a bowl. Make a well in flour and add eggs,.
- salt, and water, then stir together with a fork without touching.
- flour. Continue stirring, gradually incorporating flour into well.
- until a soft dough forms. Transfer dough to a lightly floured work.
- surface and knead, adding only as much additional flour as needed to.
- keep dough from sticking, until smooth and elastic, about 8 minutes.
- (Dough will be soft.) Cover with plastic wrap and let rest at room.
- temperature at least 30 minutes.
- Note: Bring to room temperature before using if storing in fridge overnight.
- For filling: Pour boiling water over porcini in a small bowl and soak.
- until softened,10 to 20 minutes. Lift porcini out of water, squeezing.
- excess liquid back into bowl, and rinse well to remove any grit. Pour.
- soaking liquid through a paper-towel- lined sieve into a bowl and.
- reserve.
- Finely chop onion and garlic in a food processor, then add cremini and.
- porcini and pulse until very finely chopped. Heat butter in a skillet.
- over moderate heat until foam subsides, then cook mushroom mixture,.
- stirring frequently, until mushrooms are dry and 1 shade darker, about.
- 8 minutes. Add reserved soaking liquid and simmer, stirring.
- frequently, until mixture is thick, dry, and beginning to brown, about.
- 15 minutes (there will be about 1 cup filling). Stir in parsley and.
- salt and pepper to taste. Cool completely.
- Roll out dough and fill pierogies: Halve dough and roll out 1 piece on.
- a lightly floured surface into a 15-inch round, keeping remaining.
- dough wrapped. Cut out rounds (about 24) with floured cookie cutter. Put 1.
- teaspoon filling in center of each round. Working with 1 round at a.
- time, moisten edges with water and fold in half to form a half-moon,.
- pinching edges together to seal. Transfer pierogies as assembled to a.
- flour-dusted kitchen towel. Repeat with remaining rounds, then make.
- more pierogies with remaining dough and filling.
- If freezing, place on flat sheet & freeze then store in airtight Ziploc bags.
- Cook onions and pierogies: Cook onions in butter in a large heavy.
- skillet over moderately low heat, stirring frequently, until golden.
- brown, about 30 minutes. Season with salt and pepper and keep warm.
- Cook pierogies in a large pot of lightly salted boiling water until.
- tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet.
- with onions. Toss gently to coat and serve immediately.
Nutrition Facts : Calories 394.4, Fat 20.7, SaturatedFat 12.3, Cholesterol 115.3, Sodium 343, Carbohydrate 44.5, Fiber 2.7, Sugar 5.5, Protein 8.9
PIEROGIES WITH CABBAGE AND MUSHROOMS
this was a quick easy meal using store bough pierogies and cabbage, which was a steal after st patty's day.
Provided by chia2160
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat 1 tbsp oil and 1 tbsp butter in a skillet.
- add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
- add more oil and butter if needed for the next batch, keep warm.
- heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
- pour most fat off of skillet.
- add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
- add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
- or you can just keep stirring, uncovered until the cabbage is crisp tender.
- place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
- serve with sour cream if desired.
PIEROGIES WITH MUSHROOM SAUCE
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
CABBAGE, POLISH SAUSAGE & PIEROGIES
This is a meal I threw together one night when one of my lady friends came over and being a few days before payday I didn't have money to take her out to eat so I whipped this up with things I had in the house. Now she wants to come over here for dinner all the time so I figured it was good enough to post here!
Provided by Abraxis
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut cabbage into quarters and place into a decent sized pot.
- Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
- While cabbage is cooking, slice sausage into about 1/8" thick slices.
- Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
- After sausage mixture is cooked, add mixture to cabbage and continue to cook.
- In a pot, boil pierogies for 5-10 minutes, until they float.
- Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
- Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
- Notes:.
- - Any type of cabbage can be used but I prefer to use savoy cabbage.
- - Store bought pierogies are alright to use, but nothing beats homemade pierogies.
Nutrition Facts : Calories 407.2, Fat 34.5, SaturatedFat 16.6, Cholesterol 87, Sodium 778.9, Carbohydrate 10.2, Fiber 1.2, Sugar 3.7, Protein 11
PIEROGIES WITH MUSHROOM SAUCE
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
FAMOUS POLISH PIEROGIES
Pierogies should be called "Pillows of Heaven" as they are one delectable bite of fluff mainly filled with potatoes. I just love them! This recipe I've posted is from a cooking class with Chef Tad that I and my Dad (John) attended so that we could get a refresher from days gone by when his Bubba (Grandma Karski) and his Mum (Mary...
Provided by Kimberly Biegacki
Categories Other Main Dishes
Time 3h45m
Number Of Ingredients 27
Steps:
- 1. Whisk egg and sour cream together. Then whisk in milk and water. With a wooden spoon stir in flour 1 cup at a time until a loose sticky dough forms.
- 2. Turn the dough out onto a floured surface and turn and fold dough to knead, dusting with flour as needed until elastic and no longer sticky about 8-10 minutes. (Be careful not to add too much flour, which will toughen the dough).
- 3. Cover with inverted bowl and let rest for 1 hour.
- 4. Spray a baking sheet with oil to put your pierogies on so they wont stick or spray wax paper lightly with oil. Divide dough into 4 equal parts. Wrap the 3 pieces in plastic wrap and roll out the 4th on a lightly floured surface until 1/8 inch thick. Use a 3 inch biscuit cutter or a glass about the same size to cut out your circles of dough. Try your best to cut as close to one another as possible. Set aside scraps to be reworked.
- 5. Place about 1 1/2 tablespoons of the mixture of your choice into the center of each circle. Fold in half and pinch closed. If you have trouble with it closing just use a dab of water to it for closure. Place on your baking sheet or lightly greased wax paper.
- 6. Boil some water in a large pot with some salt. Drop 10 - 12 pierogies at a time into the water. They will cook for about 5 minutes or until they float to the top. Remove them when finished.
- 7. Have a pan ready with your onion & garlic sauce.....cook up those onions & garlic low and slow....stirring occasionally. You want your onions & garlic nice and tender. Add some of your pierogies and cook on both sides till they are lightly browned.
- 8. Don't laugh to hard....these are my first attempt at making pierogies. They look kinda sad but they tasted fantastic. lol Of course, Dad made his perfectly shaped and so beautiful.
- 9. Here is a pic of Dad & I getting ready to stuff our pierogies. This was a class we took as Dad wanted a refresher since his Bubba and Mum have passed. He had forgotten some details. I'll post a few pics of Dad & I last year making pierogies at my house.
- 10. Last year Dad & I making pierogies at my house. I think we ended up with 10 dozen or more. Worked all day on them....took a lot longer than we thought it would. Hopefully we will get faster this year. Dad rolling out the dough and cutting.
- 11. Here is what I was working on...all the fillings and then I stuffed them all.
- 12. Our finished pierogies on the counter which we froze most all of them.
- 13. Here were some that I cooked up to sample that night.
POLISH PIEROGIES WITH CABBAGE AND MUSHROOM SAUCE
Pierogies are stuffed with cabbage which gives them a milder flavor and served in a yummy mushroom sauce made with both dried and fresh mushrooms.
Provided by alaola
Categories Dumplings
Time 2h10m
Yield 10
Number Of Ingredients 15
Steps:
- Combine butter with 1/3 of the water in a saucepan and bring to a boil. Add remaining water.
- Sift flour into a bowl, add butter-water mixture, and mix. Knead mixture into a smooth dough for 5 minutes, put on a plate, and cover with an inverted bowl. Rest for 30 minutes.
- Place quartered cabbage in a pot, cover with water, and boil until cabbage is soft, about 15 minutes. Drain cabbage and wrap in a clean kitchen towel. Squeeze out as much liquid as possible.
- Cut dry cabbage into thin slices and put in a bowl. Add onion and season with caraway, salt, and pepper. Cook in a non-stick pan until softened, about 10 minutes. Add fresh mushrooms and onions and cook for another 10 minutes. Mix cream and potato starch in a cup; add to mushrooms. Bring to a boil and season with salt and pepper.
- Roll about 1/4 of 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. Add leftover dough to the next 1/4 dough and repeat process.
- Place about 1 teaspoon of cabbage filling 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.
- Bring a large saucepan of water to a boil, and carefully drop about 15 pierogies at a time into the boiling water. Boil in simmering water until they float to the top, about 5 to 10 minutes. Cook remaining pierogies the same way in batches.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 46 g, Cholesterol 9.2 mg, Fat 8 g, Fiber 5.2 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 303.9 mg, Sugar 4.3 g
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- In a mixing bowl, combine flour and salt. Add olive oil. Mix well and add about 240 ml / 1 cup of hot water. Once combined roughly with a wooden spoon, start bringing the dough together with your hands. If after a little bit of kneading the dough isn't holding together (initially it's supposed to be a bit dry to the touch but hold together), it may need a bit more hot water. It is very important to add the water in very small amounts as too much water will negatively affect the dough. Knead it for about 5-10 minutes with your hands (after kneading, the dough should become very smooth and elastic, but not sticky) and then set aside for 30 minutes under a damp kitchen towel so that the dough doesn't dry up.
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