PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
TRADITIONAL UKRAINIAN PEROGIES
This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. This recipe makes around 150-200 perogies but can be doubled or divided to fit your needs.
Provided by Anastasia Sakawsky
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
- Drain well, reserving 2 cups of potato water for dough.
- Return potatoes to the pot and add grated cheese and sautéed onion. Mash until smooth. Let filling cool while making the dough.
- In a large bowl, sift flour and combine with salt.
- Mix together water, oil and egg, and pour half of mixture into flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined, into an elastic ball. You may need to add a small amount of either flour or water, depending on the consistency of the dough.
- When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
- Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy).
- Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down).
- Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands.
- Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. Make sure when pinching the edges to ensure there are no gaps or that the 2 sides of the dough do not pull away from each other. Wet you fingers just a little if needed to help dough stick together.
- Freeze on a baking tray and then transfer to a freezer bag if making in advance.
- To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
- Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
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 DOUGH
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Provided by iguana
Categories Polish
Time 1h15m
Yield 24 Pierogies
Number Of Ingredients 5
Steps:
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
- Drain well. Reserve 2 cups of potato water for dough (optional: You can just use regular water but potato water works really well for making perogy dough!)
- Return potatoes to the pot and add the grated cheese and sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough.
- In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky.
- Wrap dough in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
- Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness.
- Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass.
- Fill each round of dough with about one tablespoon of potato filling and seal the edges of the dough together with your fingers. Make sure there are no gaps when pinching the edges because if there are, your perogies will boil out when you cook them and you'll be left with just the dough (although this is still really yummy).
- To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
- Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
- To freeze perogies, place them in a single layer on a baking sheet lined with parchment paper and flash freeze them. You can layer parchment paper on top of perogies to freeze more on one tray, just don't let the perigees touch each other or they will stick together. Once perogies are frozen solid, transfer them to a freezer bag and store for up to 6 months.
TRADITIONAL POLISH PIEROGI
Authentic Polish pierogi recipe from a local chef in Kraków, Poland. Pierogi first showed up in Poland in the 13th century. Believed to have been brought over from eastern neighbors (today's Ukraine), pierogi have been a staple in Polish cuisine ever since. Pierogi are a type of dumpling consisting of dough wrapped around a savory or sweet filling. This recipe is for classic Polish pierogi, which consists of potato and cheese filling topped with caramelized onions and sour cream. Dessert pierogis are very common in Poland and usually consist of a fruit and sugar filling.
Provided by Olgierd
Categories Main Course
Number Of Ingredients 12
Steps:
- Pour flour into large bowl and form a well in the center.
- Add water, egg, oil and salt into well and beat together with a fork (without mixing together with flour).
- Continue stirring while gradually adding flour until soft dough forms.
- Transfer dough to lightly floured surface and begin to knead until smooth and elastic. This should take around 8 minutes and continue to add flour to keep the dough from sticking.
- Place soft dough in a bowl and let sit 1 hour at room temperature.
- Peel potatoes and cut into 1-in pieces.
- Cook in large saucepan of salted water until tender, usually about 8 minutes.
- Drain. Then transfer to bowl and add cheese, salt and pepper and mash until smooth. Let cool.
- Add onion and butter to saucepan and cook over moderately low heat. Stir occasionally until the onions are golden brown.
- Remove from heat and season with salt and pepper.
- Halve dough, keeping the other half in bowl, and roll out on lightly floured surface (be sure not to over-flour or dough will not stretch) with a lightly floured rolling pin.
- Cut out rounds with a lightly floured cutter, a cup will work fine.
- Holding round in one hand, add small amount of mashed potato filling to the center and close dough around the filling.
- Brush edges with water and pinch together to seal or seal with a fork. Make sure you're not leaving any gaps or the filling could come out while cooking.
- Bring a 6-8 quart pot of salted water to a rolling boil.
- Add half of pierogi, stirring a couple times to make sure they aren't sticking together.
- After the pierogi float to the surface, cook 5 minutes longer.
- Coat cooked pierogi in caramelized onion topping and serve with sour cream!
TRADITIONAL PIEROGI DOUGH
I found this recipe on another website and thought it worked well. The dough turns out a bit sticky so you'll need plenty of flour on your rolling pin and surface. Makes (2) dozen large pierogi (5" dia. cutter).
Provided by Scott 3
Categories Polish
Time 52m
Yield 24 Pierogi's w/5" cutter
Number Of Ingredients 4
Steps:
- I use a stand mixer with the flat beater to mix the ingredients. After about a minute, replace the flat beater with the spiral hook and knead the dough until it is firm and consistent. Rest the dough for 30 minutes with damp cloth over bowl.
- To stuff pierogi:.
- * Before stuffing the pierogi, put a BIG pot of salted water on the stove to boil.
- Roll out some dough on floured surface until about 1/16� - 1/8" thick.
- Cut out circles.
- Put a heaping teaspoon of your filling into the middle of your dough circle.
- Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour.
- Then pinch the edges together. Be very careful not to puncture the dough.
- Lay the completed pierogi on a floured surface. Repeat process with all your dough circles.
- Don't have the water boiling too vigorously while cooking the pierogi.
- GENTLY slide the pierogi into the water. Boil until all of the pierogi rise to the top - about 7 minutes.
- Take out the pierogi and let dry.
- Note: the pierogi do freeze well.
Nutrition Facts : Calories 150.2, Fat 4.7, SaturatedFat 2.5, Cholesterol 33.2, Sodium 121.7, Carbohydrate 22.5, Fiber 0.8, Sugar 0.8, Protein 4.1
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
BASIC POLISH PIEROGI
Soft, pasta-like dough surrounds pockets of traditional Polish fillings like potatoes and cheese, mushrooms, and sauerkraut in these homemade Polish Pierogi.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 1h15m
Number Of Ingredients 21
Steps:
- Place potatoes in a saucepan and cover with water. Heat to boiling and simmer until potatoes are very tender.
- Drain potatoes, reserving 1 cup of the liquid.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- Add onions to drained potatoes and mash using a potato masher or electric hand mixer.
- (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.)
- Add cheese, garlic, and salt. Mix well.
- Set filling aside to cool.
- Place potatoes in a saucepan and cover with water. Heat to boiling and simmer until potatoes are very tender.
- Drain potatoes, reserving 1 cup of the liquid.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- Add onions and seasonings to drained potatoes and mash using a potato masher or electric hand mixer. (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.)
- Mix well and set aside to cool.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- In a medium bowl, mix together sauerkraut, onions, and sour cream until combined.
- Set filling aside to cool.
- Mix the egg with the flour and dash of salt.
- Add water slowly, using only as much as needed to create a smooth and soft dough.
- Roll out to 1/8" thickness.
- (At this point, if you have your fillings ready to go, it's a good idea to get a pot of water boiling with 2 quarts of water. Once the water begins to boil, add 1 tsp salt, and turn it to a steady simmer. This way, you can start cooking the pierogi as you fill them.)
- Using a 3 ½ " cookie cutter (or the mouth of a juice glass if you don't have cookie cutters, like us) cut circles out of the dough. Re-roll dough as needed until all has been used.
- Place about a tablespoon of filling slightly off-center of the round. Moisten the edge of your dough with a little water, and fold the dough over the filling. Pinch the edges to seal well.
- Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes.
- Remove from boiling water with a large slotted spoon and place in a serving dish.
- If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to the frying pan and saute until slightly golden. Add additional butter as needed.
Nutrition Facts : ServingSize 5 pierogi
PIEROGI DOUGH RECIPE
Steps:
- Mix the flour and salt, place into a bowl and make a well in the centre.
- Add oil and crack the eggs into the flour. Using a fork, stir the eggs into the flour.
- Slowly add the water while kneading, until the dough forms a sticky ball.
- Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
- Cover the dough with a bowl and allow to rest for about an hour. If you're in a hurry you can use after 30 minutes of rest, but an hour is best.
- You now have the perfect Pierogi dough.
PIEROGI
Provided by Food Network
Categories main-dish
Time 1h20m
Yield About 72 pierogi
Number Of Ingredients 12
Steps:
- Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
- Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
- Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
- Mix well.
- To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
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4.7/5 (48)Category Side DishCuisine UkrainianTotal Time 4 hrs
- To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later. Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature.
- To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.
- Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.
- Divide the dough in 3. Roll out one ball of dough to 1/8 inch thickness. Use a pierogi press to make pierogies or use the instructions below to make them by hand.
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- Pierogi ruskie (potato and cheese pierogi) I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie.
- Potato and cheddar filling. This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland.
- Potato filling. This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.
- Sauerkraut and mushroom filling (pierogi z kapustą i grzybami) This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms).
- Sweet cheese filling. My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum! Here’s the recipe: sweet cheese pierogi.
- Sauerkraut filling (pierogi z kapustą kiszoną) Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!
- Wild mushroom filling (pierogi z grzybami) This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny).
- Meat pierogi (pierogi z mięsem) Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms.
- Dessert pierogi (fruit pierogi) Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi.
- Vegan pierogi with sun-dried tomato and lentil filling. This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes.
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- Sift four cups of flour onto your work surface. Make a well and pour in a little bit of hot water. Mix everything together using your hands, aiming to evenly moisten the flour as you go.
- Observe the forming dough and allow it to “drink” as much water as it requires. You’ll know it has enough liquid, once the dough doesn’t stick to your hands anymore.
- Continue kneading until the dough is soft, elastic and there aren’t any lumps. It can take a while, so don’t get discouraged.
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- Ruskie. In many Polish restaurants, they’re called Russian-style. How come typical Polish pierogi are ‘Russian’?! Well, it’s a consequence of a pretty shabby translation: ‘ruski’, even though in colloquial Polish refers to ‘Russian’, in fact is an adjective deriving from ‘Ruthenia’, i.e.
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