THE CLASSIC PIEROGI (POTATO AND CHEESE)
This recipe was inspired by my Eastern European roots! Do you like Pierogi, these Classic Pierogi with Potatoes and Cheese will win you over!
Provided by Natalya Drozhzhin
Categories Appetizer Main Course
Time 1h20m
Number Of Ingredients 11
Steps:
- Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.
- Whisk eggs with sour cream and milk until you get an even texture.
- To the liquid ingredients, add in flour and salt.
- Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.
- Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.
- One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.
- Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.
- Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.
- In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.
Nutrition Facts : Calories 189 kcal, Carbohydrate 24 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 40 mg, Sodium 408 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
PIEROGI RUSKIE: POTATO-CHEESE PIEROGI
Steps:
- Gather the ingredients.
- Parboil the potatoes in a large saucepan by covering them with cold water and adding 1 tablespoon of salt.
- Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Drain and let cool slightly.
- While the potatoes are parboiling, place the butter in a small pan, add the onion, and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
- Peel the cooked potatoes, place them in a large bowl, and mash them with a fork or potato ricer .
- Add the sautéed onion and farmer cheese to the potatoes and mix well. Season to taste with salt and pepper and set aside.
- Gather the ingredients.
- Place 2 cups of flour in a large bowl or on a work surface and make a well in the center.
- Break the egg into it, then add 1 teaspoon of salt and 1 cup of lukewarm water, a little at a time.
- Bring the dough together, kneading well and adding the remaining flour or water as needed to form a smooth dough ball.
- Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
- Assemble the pierogi on a floured work surface by rolling out the dough to 1/8 inch in thickness. Using a 2-inch round cookie cutter or drinking glass, make small circles.
- Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
- Fold the dough in half to form a half-circle shape and then firmly pinch the edges together.
- Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Keep the formed pierogi under a clean kitchen towel to stop them from drying.
- Gather scraps, reroll, and fill until you've used all of the first half of the dough. Repeat the process with the remaining half of dough.
- Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogi at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
- With a slotted spoon taste one, and if done, remove the remaining pierogi to a platter greased with some of the butter for serving. This will prevent the pierogi from sticking to each other.
- Serve warm with caramelized onions , skwarki, or crispy bits of bacon and a dollop of sour cream. Enjoy.
Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Cholesterol 46 mg, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, Sodium 813 mg, Sugar 2 g, Fat 11 g, ServingSize 60 pierogi (10 servings), UnsaturatedFat 0 g
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.
HOMEMADE POTATO AND CHEESE PIEROGIES
These homemade pierogies are made with a potato and cheese filling and dough that's a dream to work with. Saute in butter and serve with caramelized onions!
Provided by Michelle
Categories Snack
Time 2h50m
Number Of Ingredients 19
Steps:
- Make the Pierogi Dough: Pulse the flour and salt together in a food processor until combined, about 4 pulses. With the machine running, slowly add the whole egg, egg yolk, and oil through the feed tube until the mixture resembles wet sand, about 30 seconds. With the machine running, slowly add 4 tablespoons of the water until the dough forms a ball. If the dough doesn't ball up, add the remaining water, 1 tablespoon at a time, with the processor running until a dough ball forms (you may not use all the water).
- Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and becomes smooth, about 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.
- Make the Caramelized Onions: Meanwhile, melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and salt and cook until very soft and well browned, 15 to 20 minutes. Measure out ¼ cup of the onions, chop them fine, and reserve them for the filling. Cover the caramelized onions to keep warm.
- Make the Potato and Cheese Filling: Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. Drain the potatoes into a colander.
- Set a food mill or ricer over a medium bowl and process the potatoes into the bowl. Add the caramelized onions. Stir in the cheeses and butter until incorporated and season with salt and pepper to taste. Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, up to 2 days.
- Assemble the Pierogi: Dust a baking sheet liberally with flour; set aside. Divide the dough into 2 even pieces and cover with plastic wrap. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/16-inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds as possible. Carefully gather up the dough scraps, wrap them in plastic wrap, and set aside.
- Place 1 teaspoon of the filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Crimp the seam using the tines of a fork. Transfer to the prepared baking sheet and cover with a damp kitchen towel. Repeat with the remaining dough.
- Gently knead all of the dough scraps together into a ball and let relax for 5 to 10 minutes. Roll out, cut, and assemble additional pierogi, discarding any remaining dough scraps. [MAKE-AHEAD NOTE: The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; once completely frozen, the pierogi can be transferred to a zipper-lock bag. Do not thaw before boiling.]
- Cook the Pierogi: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside. Return the water to a boil and cook the remaining pierogi.
- While the second batch of pierogi is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side. Transfer the browned pierogi to a platter and cover to keep warm. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter. Sprinkle the caramelized onions over the top and serve with sour cream.
Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 451 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
POTATO AND CHEESE PAN-FRIED PIEROGI
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
- Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
- Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
- Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
- For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
- Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
- In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.
- To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!
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
PAN-FRIED PIEROGIES
I use Costco's brand (Santarelli's) to make this recipe. The box has 96 oz. split into two bags. I use about half a bag (24 oz). Whatever brand you buy, just make sure the pierogies have a thick pasta shell. If they're too thin, they can tear during the pan-frying. Also, it's good to use a soft spatula (one that can withstand high heat) to turn the pierogies over.
Provided by KissKiss
Categories Very Low Carbs
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
- In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
- Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 1071.9, Fat 91.9, SaturatedFat 54, Cholesterol 258.5, Sodium 1463.9, Carbohydrate 5.4, Fiber 0.3, Sugar 2.3, Protein 56.8
POLISH POTATO & CHEESE PIEROGI "RUSKIE"
These classic Potato & Cheese Pierogi are everything you want in a dumpling: plump and pleasantly chewy, filled with soft potatoes and farmer's cheese, nicely flavoured with fried onions and spices. Also known as: Potato Pierogi, Russian Pierogi
Provided by Kasia
Categories Polish Main Courses
Time 1h20m
Number Of Ingredients 12
Steps:
- Choose one of the dough recipes from here, or follow this basic instruction below.
- Sift the flour onto your work surface, make a well in the flour heap.
- Pour in a small amount of hot water. Knead together, adding more water gradually, so that the dough to becomes elastic and soft.
- Cut the dough into parts. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.
- Peel the potatoes, rinse, place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.
- Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely.
- Crush the cheese with a fork. Mix with potatoes, season with salt and pepper.
- Salt the pot of water, bring to boil.
- Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.
- Peel & chop the onion. Melt some butter on a frying pan. Add the onion and brown it a bit.
- Add pierogi to the frying pan and fry them until golden.
- Serve on the plate. Top with remaining butter/onion mixture.
Nutrition Facts : ServingSize 1, UnsaturatedFat 0 grams unsaturated fat
FRIED PIEROGIES
Easy family meal using frozen Pierogies
Provided by DinnerPlanner
Categories Dinner
Number Of Ingredients 5
Steps:
- Cook Pierogis according to package directions. Drain and keep in the colander until ready to use.
- Melt butter and oil in a large skillet over medium heat.
- Add pierogis and cook for about 5 minutes, flipping over at least once using a spatula.
- Lightly salt and pepper, stir in cheese or other additions.
- Reduce heat to low. Cover and cook for about 5 additional minutes.
Nutrition Facts : Calories 410 kcal, Carbohydrate 35 g, Protein 19 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 741 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
POTATO PIEROGI
Steps:
- In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
- Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
- Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
- Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
- Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.
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- For the dough: Beat the eggs together well. Add the water and the oil. Blend well. Mix the flour and salt together in a separate bowl. Add the wet mixture.
- Knead the dough until it is smooth and soft. Cover it and let sit for 30 minutes. Roll the pierogi dough out thin and cut it into circles with a glass or pierogi cutter.
- For the Filling:Mix potatoes, onion, salt and pepper together. Roll filling into small balls, place one in the center of the dough circle, fold and pinch the edges together. Use water to pinch and seal if the dough will not stick well. Boil them in salted water for about 5 minutes or until the pierogis are floating on the top of the water.
- Meanwhile, melt the butter in a frying pan over medium heat and saute the onions until they are soft and beginning to brown.
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- Peel the potatoes and cut into quarters. Add them to a large stockpot with boiling water. Boil for 20 minutes or until tender and cooked through. Drain in colander and place back into the same pot, set aside. Saute the onion while potatoes are cooking.
- Heat 2 tbsp olive oil in pan over medium heat. Add onion and saute for 10 minutes until golden brown and soft. Add the sauteed onions into the pot with the potatoes along with sour cream, melted butter, and salt. Mash the potato mixture with a masher or a a mixer.
- Assemble the pierogi: Work with 3-4 dough wrappers at a time. Lay them out on a clean surface. Spoon a tablespoon amount of filling in the middle of each wrapper. Dab your finger in a small dish of water and encircle the edges of the wrapper (this will help the dough stick together.) Fold the dough in half and bring the edges together. Crimp the edges of each pierogi with a fork to make sure they are well sealed. Transfer to a parchment lined baking sheet or large plate. Repeat with remaining ingredients.
- Cook the pierogi: Heat 3 tbsp of oil in pan over medium/low heat. Add 6-8 pierogi at a time to the pan, making sure you don't overcrowd the pan. Cook 2-3 minutes per side, until golden and crisp. Transfer to a paper towel lined plate. Repeat with remaining pierogi. Add additional oil as needed. Serve with sour cream and garnish with chives.
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- Boil the potatoes in a pot of salted water, until soft enough to mash (about 15-20 minutes). Drain and mash the potatoes, transfer to a large bowl, set aside to cool.
- Divide the dough into smaller portions. Thinly roll out the dough onto a lightly floured surface to a thickness of 2-3 mm / 1/8-1/12 inch (or as thick as you like). Cut out rounds with a pastry cutter or a glass. Place a teaspoon of the filling in the center of each dough circle, then fold the edges together to create a semi-circular dumpling, pressing the edges together to seal. Do not leave any gaps or pierogi may open during cooking. If the dough sticks to your hands, sprinkle it gently with flour. If the dough is hard to roll out, leave it for a while to rest. Gather scraps, reroll and fill. Repeat with remaining dough. Place the pierogi apart on a towel sprinkled with flour.
- Bring a large pot of slightly salted water to a boil. Drop in the pierogi about 10 at a time. When they float to the water surface cook them for 2 minutes then remove from the water with a slotted spoon and transfer onto a plate (cooking time depends on the dough thickness and the size of the dumplings).
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