SHORTCUT POTATO ONION PEROGIES
Although you have to make the dough from scratch, the filling is extremely EASY!
Provided by roguejoker
Categories Main Dish Recipes Dumpling Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
- To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
- Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
- Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 58.3 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 340.6 mg, Sugar 1.4 g
POTATO AND ONION PIEROGI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h50m
Yield about 24 pierogi
Number Of Ingredients 15
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.
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.
SHORTCUT POTATO ONION PEROGIES
Although you have to make the dough from scratch for these potato and onion perogies, the filling is extremely easy!
Provided by roguejoker
Categories Dumplings
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, stir flour and salt together. Cut in butter using a fork until pieces are very small. Stir in water and mix until well blended. If dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
- On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
- To make the filling, prepare mashed potato flakes according to package directions; set aside. Heat olive oil in a skillet over medium heat. Add onions; cook and stir until soft and transparent. Remove from heat and mix in mashed potatoes.
- Place one tablespoon of pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so no filling can escape while they boil. They can be frozen at this time if you like.
- Bring a large pot of water to a boil. Carefully drop several perogies into boiling water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry perogies in some butter with onion before serving if you like.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 58.3 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 340.6 mg, Sugar 1.4 g
SHORTCUT PIEROGI RECIPE
Discover this tasty Shortcut Pierogi Recipe. Mashed potatoes and seasoned cream cheese spread make a delicious stuffing for these easy shortcut pierogis.
Provided by My Food and Family
Categories Dairy
Time 53m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.
- Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center of each wrapper; fold in half. Press edges together to seal. Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min. or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well.
- Melt 1 Tbsp. butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and pierogies. Serve with sour cream.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 2 g, Protein 4 g
POTATO AND GARLIC PIEROGI
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.
- Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.
- Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.
More about "shortcut potato onion perogies food"
ONION AND POTATO PIEROGI - HONEST COOKING - RECIPES
From honestcooking.com
POTATO AND ONION PIEROGIES | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
SHORTCUT POTATO ONION PEROGIES - CRECIPE.COM
From crecipe.com
[HOMEMADE] POTATO, CHEESE, ONION FILLED PEROGIES : FOOD
From reddit.com
SHORTCUT POTATO ONION PEROGIES
From pinterest.com.au
SHORTCUT POTATO ONION PEROGIES PHOTOS RECIPE
From crecipe.com
SHORTCUT POTATO ONION PEROGIES RECIPE | COOKBOOK CREATE
From cookbookcreate.com
SHORTCUT PIEROGIES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PIN ON 2019 FOOD MAIN COURSE - PINTEREST.CA
From pinterest.ca
SUPERMARKET SHORTCUT PIEROGI — RECIPES — QVC.COM
From qvc.com
RECIPES/SHORTCUT-POTATO-ONION-PEROGIES.JSON AT MASTER · …
From github.com
REDDIT - DIVE INTO ANYTHING
From reddit.com
POTATO ONION PIEROGI SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
THE CLASSIC PIEROGI (POTATOES AND CHEESE) - MOMSDISH
From momsdish.com
LAZY PEROGIES - DUMPLING RECIPES
From worldrecipes.org
HOW TO COOK PIEROGIES WITH ONIONS – GALAXY TRAINING
From galaxy-training.com
CARAMELIZED ONION & POTATO VEGAN PIEROGIES - CONNOISSEURUS VEG
From connoisseurusveg.com
THE VERY BEST POTATO PIEROGI RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
SHORTCUT POTATO ONION PEROGIES | RECIPESTY
From recipesty.com
EASY POTATO AND CHEDDAR PIEROGI - THEKITTCHEN - A FOOD
From thekittchen.com
SHORTCUT POTATO ONION PEROGIES - DUMPLING RECIPES
From worldrecipes.org
SHORTCUT POTATO ONION PEROGIES RECIPE | ALLRECIPES
From freeaisyahkitchen.netlify.app
SHORTCUT POTATO ONION PEROGIES - EASTERN EUROPEAN RECIPES
From fooddiez.com
BEST COOKING BUTTER RECIPES: SHORTCUT POTATO ONION PEROGIES
From worldbestbutterrecipe.blogspot.com
SHORTCUT POTATO ONION PEROGIES - PLAIN.RECIPES
From plain.recipes
SHORTCUT PIEROGI RECIPE - FOOD NEWS
From foodnewsnews.com
ONION AND POTATO PIEROGI | POTATO NUTRITION | POTATO RECIPES
From potatogoodness.com
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
CHEDDAR & ONION PEROGIES – FRENCH TOUCH
From frenchtouchto.com
POTATO ONION PEROGIES RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
QUICK POTATO PIEROGI – SMITTEN KITCHEN
From smittenkitchen.com
EASY SHORTCUT PIEROGIES RECIPE - LAUREN'S LATEST
From laurenslatest.com
POTATO PEROGIES RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
POTATO, CHEESE & ONION PEROGIES | THRIFTY FOODS RECIPES
From thriftyfoods.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