Potato Cheese Perogies With Bacon Onion Food

HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES

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

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.

POTATO-CHEESE PIEROGIES WITH BACON

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.

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.

POTATO & CHEESE PEROGIES WITH BACON & ONION

Steps:

• 1. make your filling first. peel potatoes and quarter and put to boil, cook till tender same as you would for mashed potatoes. Drain and return to pot. smash the potatoes.
• 2. while potatoes are boiling , fry up bacon, when done remove bacon from grease, but do not throw out grease. set bacon aside.
• 3. add the onions to the bacon grease and cook till tender . when done add both sticks of butter to the onions and stir until butter is melted. remove from heat, set aside.
• 4. cut velveta cheese up into smaller chunks. when potatoes are done and drained ,and smashed, pour the onions and butter into potatoes , add the cheese to it too, crumble or cut up bacon and mix up well . set aside, and make dough.
• 5. mix 3 1/2 cups of flour with the salt add 1 egg and the 16oz container of sour cream mix well. on a floured surface roll dough out to about 1/8" thickness. cut out circles of dough, fill with 2 tbs of filling , fold over and seal edges with water , crimp edges with fork.
• 6. boil a pot of water when water is at a full boil drop perogies into the water when they float to the top remove from water and let drain on racks. when dried you can either bag them up and freeze until ready or fry up in butter till golden brown and serve with sour cream. 8]

EASY BACON AND ONION PIEROGIES

Steps:

• Cook and stir onions in dressing in large skillet on medium heat 8 min. or until crisp-tender.
• Add water and pierogies. Cook 8 to 10 min. until water is evaporated and pierogies are browned, occasionally turning pierogies.
• Sprinkle with bacon.

POTATO, MUSHROOM, ONION & CHEESE PIEROGIES & ..........

Steps:

• Dough:.
• Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
• Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
• Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
• Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
• Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
• Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
• Filling:.
• Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
• Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
• Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
• Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
• Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
• Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
• Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
• Lightly flour your rolling pin and counter.
• Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
• Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
• Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
• Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
• Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
• Lightly tap the bottoms of the dumpling on the counter to make it flat.
• Repeat with the remaining half of dough and filling.
• You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
• Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
• Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
• Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
• Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:.
• Roasted apples:.
• 3 Gala apples, peeled, cored and coarsely chopped.
• 3 Golden Delicious, peeled, cored and coarsely chopped.
• 1 lemon juiced.
• 2 cinnamon sticks.
• 1/4 cup brown sugar or brown sugar "splenda".
• Pinch of salt.
• 2 Tablespoons butter.
• Preheat oven to 400°F.
• Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
• Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
• Serve the apples with peirogies, either hot or chilled.
• Caramelized Onions & Sour Cream:.
• 4-5 large onions, sliced thin.
• 3-4 tablespoons butter or margarine.
• 1-2 teaspoons sugar, to caramelize - no subs.
• Sour cream, to serve on the side.
• Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
• Serve onions with pierogies and sour cream, as little or all you want.
• "Maple" Cured Bacon & Melted Butter:
• 1/2 lb of "maple" cured bacon or turkey bacon.
• 4-5 tablespoons butter.
• Parsley, chopped fine - garnish.
• Saute bacon in frying pan or microwave oven.
• When crispy and drained; crumble into little pieces.
• Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
• Sprinkle melted butter with parsley and bacon on hot pierogies.
• Melted Butter & Green Onions:.
• 4-5 tablespoons butter
• 1-2 green onions, chopped fine (green & white parts).
• Melt butter in saucepan or microwave, remove before it browns.
• Sprinkle with green onions and spread it over the warm pierogies.
• Use any and all combinations with these.
• There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!

PIEROGIES WITH POTATO AND CHEESE FILLING

Steps:

• Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
• Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
• Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

POTATO AND ONION PIEROGI

Steps:

• Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.
• While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.
• Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.
• Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.
• Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.
• Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.
• Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.
• The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.

POTATO AND CHEESE FILLING FOR PIEROGI

Steps:

• In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste.