PIEROGI (TRADITIONAL POLISH DUMPLINGS)
This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking. There are many ways to serve pierogi - either topped with fried onions and parsley or serve them with sour cream, melted butter, and fried pieces of bacon.
Provided by Magda
Categories Main Dish Recipes Dumpling Recipes
Time 1h55m
Yield 80
Number Of Ingredients 11
Steps:
- Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.
- Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat.
- Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
- Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
- Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter, saving the excess dough for your next batch.
- Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
- Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 11.3 g, Cholesterol 9.2 mg, Fat 2.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 13.8 mg, Sugar 0.5 g
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
PIEROGI Z KAPUSTY (PIEROGI W/ SAUERKRAUT & MUSHROOM FILLING)
A popular Polish dish similar to dumplings or ravioli. Pronounced pyeh-RAW-ghee (this is the plural form, not pierogies, 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 and mushrooms, cheese and potatoes (known as ruskie/Ruthenian pierogi), sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes and onions and lentils. Toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.
Provided by littleturtle
Categories One Dish Meal
Time 1h30m
Yield 9-10 serving(s)
Number Of Ingredients 10
Steps:
- Saute the sauerkraut in 1/3 of the butter.
- Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter.
- Combine these ingredients, season with pepper, and refrigerate until ready to assemble pierogi.
- Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
- Twist off workable portions of dough and roll out very thin on a floured surface.
- Using a glass with a thin lip and a diameter of about 3-1/2 inches, dip lip of glass in flour and cut circles out of the dough.
- Place about 2 teaspoons filling in the center of 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.
- Bring water to a boil.
- Cook 12 pierogi at a time, reducing heat to a gentle boil.
- Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
- Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.
Nutrition Facts : Calories 356.2, Fat 15.2, SaturatedFat 9, Cholesterol 82.6, Sodium 770.1, Carbohydrate 46.3, Fiber 3.1, Sugar 1.9, Protein 8.5
POLISH SAUERKRAUT PIEROGI
Steps:
- Gather the ingredients.
- In a large skillet, heat 2 tablespoons oil over medium. Add onion and cook until tender but not browned. Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender.
- Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream. If the mixture doesn't hold its shape when squeezed together, add more sour cream.
- Let this filling cool completely before filling pierogi dough. If desired, store covered in the refrigerator for one day before using.
- Gather the ingredients.
- In a large bowl, combine eggs, 5 tablespoons sour cream, 3 tablespoons oil, 1 teaspoon salt, and chicken broth until well mixed.
- Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes before rolling.
- Remove the sauerkraut filling from the refrigerator and let it come to room temperature.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness.
- Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap, and set aside.
- Using a 1 1/2-inch cookie scoop, portion sauerkraut filling onto all the dough circles before folding.
- With clean, dry hands, fold dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as for a pie.
- Roll, cut, and fill the reserved scraps of dough.
- Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the thickness of the dough).
- Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.
- Repeat until all pierogi are cooked. Serve as is with melted butter or fry in butter.
- Gather the ingredients.
- Add butter and 1 cup chopped onion to a heavy, large skillet and sauté until onion is translucent. Add pierogi and fry until golden on both sides and onion is tender.
- Serve hot with onion, sour cream, and bacon bits if desired.
Nutrition Facts : Calories 666 kcal, Carbohydrate 76 g, Cholesterol 119 mg, Fiber 6 g, Protein 13 g, SaturatedFat 14 g, Sodium 1098 mg, Sugar 6 g, Fat 35 g, ServingSize 36 pierogi (6 servings), UnsaturatedFat 0 g
POLISH KAPUSTA
A traditional Polish dish. I got this recipe from my Mother in-law, Epherzine. We make it for every holiday meal. If you like sauerkraut, you will like kapusta.
Provided by queenbeatrice
Categories Low Protein
Time 1h5m
Yield 8 side portions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook onion and kielbasa in frying pan until onions are translucent.
- Drain liquid from sauerkraut.
- Mix all ingredients together.
- Transfer to a buttered casserole dish.
- Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Nutrition Facts : Calories 83.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 552, Carbohydrate 5.8, Fiber 2.7, Sugar 2.6, Protein 1.3
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