PIEROGI DOUGH
Dough to make your own pierogies. I have then provided filling options that you can choose from, depending on what kind of mood you are in! Don't let the long directions deter you...I've included a lot of options for these babies!
Provided by jonesies
Categories < 60 Mins
Time 35m
Yield 4-5 dozen
Number Of Ingredients 6
Steps:
- Mix all ingredients together, either in a food processor or by hand.
- Form into a ball; cover and let rest approximately 30 minutes.
- Roll dough out onto a board or counter until about 1/4 inch thick.
- Cut circles with large cookie cutter or drinking glass.
- Choose filling (see options below) and place approximately 1 tablespoon of filling onto each circle of dough.
- Fold dough over filling and crimp with fork, moistening with water if necessary.
- (Option 2: before cutting dough, place filling approximately 3 inches apart on half the sheet of dough, then fold over the other half and cut around mounds.).
- To cook finished pierogies, boil at a low boil (do not over-crowd pierogies in the pot). When the pierogies float to the top, boil for another 5 minutes or so. Remove with slotted spoon and place on cookie sheets to cool. They can then be frozen (or served) and when reheated, can be deep fried, pan-cooked in butter, microwaved (not as tasty) or re-boiled (more bland). Suggested to freeze 1 dozen per bag.
- Filling Variations:.
- Potato and cheese pierogies: 5 lbs of potatoes, boiled until tender and mashed (no milk, just potatoes), mixed with 1 1/2 pounds of your favorite cheese (cheddar is good). Best reheated with pan-cooked method (with butter).Serve with fried onions and butter after cooked.
- Mexican pierogies: (I made these up).
- 1 1/2 lb taco meat (made your favorite way) mixed with 1/2 lb mexican cheese. Deep fry reheat method (or pan fry). Serve cooked pierogies topped with shredded lettuce, tomatoes, onions, jalepenos, sour cream and salsa. Awesome!
- Cheesteak pierogies: (I made these up too).
- 1 large box of your favorite brand of chip steak cooked with 1/2 lb of swiss (or your favorite) cheese. Deep fry or pan fry reheat method. Top cooked pierogies with your favorite tomato or pasta sauce and onions.
Nutrition Facts : Calories 556.2, Fat 8.8, SaturatedFat 4.2, Cholesterol 121.9, Sodium 87.8, Carbohydrate 98.4, Fiber 3.4, Sugar 0.5, Protein 18.1
UNCLE BILL'S PYRAHI DOUGH
This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.
Provided by William Uncle Bill
Categories Yeast Breads
Time 5h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
- In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
- Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
- Add flour, 1 cup at a time mixing well after each addition.
- If dough is too sticky, add a bit more flour.
- Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
- Place dough in a lightly greased bowl, turn once to coat.
- Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
- When ready to use, remove from refrigerator and punch dough down.
- Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
- Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
- Place about 3 tablespoons of filling mixture of your choice in the center of each round.
- Fold the left and right side of the round towards the center, pinching the dough to crease.
- Bring the other 2 edges towards the center and pinch again to crease.
- Leave a space of about 1/4" slit in the center of the pyrahi.
- Slightly flatten the pyrahi with the palm of your hand.
- Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
- Bake in preheated 400 F oven for 25 minutes or until lightly browned.
- Remove from oven and brush with melted butter.
- Serve with melted butter and sour cream or yogurt.
- To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.
UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING
For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694
Provided by William Uncle Bill
Categories Cheese
Time 15m
Yield 30-36 perogies
Number Of Ingredients 5
Steps:
- Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
- In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
- Use 1 heaping tablespoon for each perogie.
- Boil for 2 to 3 minutes or until they float to the surface.
- Serve with melted butter and sour cream if desired.
- These perogies freeze well.
UNCLE BILL'S PASTRY DOUGH FOR PEROSHKY
I have been using this recipe for the past 10 years. The pastry is a bit more difficult to handle, but the tarts taste super great.
Provided by William Uncle Bill
Categories Tarts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine cake and pastry flour and salt.
- Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly.
- In a small bowl, beat egg.
- Add water and white vinegar and mix to blend.
- Add egg mixture to flour and mix until dough is evenly moist.
- Divide dough in half and form into balls.
- Wrap one dough ball in plastic wrap while you are using the other one.
- On a lightly floured surface roll dough out to about 1/8" thickness.
- Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds.
- Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray.
- Carefully lift dough rounds with a spatula and place rounds into the muffin tins.
- Gently press down and around the sides of the muffin tin to shape.
- Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL).
- Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern.
- Add 1/2 teaspoon of sugar (if desired) onto the fruit.
- Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown.
- Let sit for about 5 minutes to cool slightly.
- Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool.
- The crusts will be quite short, so be carefull when removing the tarts from the muffin tins.
- Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream.
- These tarts are good to eat hot or cold.
Nutrition Facts : Calories 318.7, Fat 20.2, SaturatedFat 6.1, Cholesterol 26.4, Sodium 227.6, Carbohydrate 30.1, Fiber 0.7, Sugar 0.2, Protein 4
UNCLE BILL'S SAUERKRAUT FILLING FOR PEROGIES
This sauerkraut recipe is another very popular perogie dish. COSTCO has a very good brand of sauerkraut, Steinfelds Western Acres, Wine Sauerkraut, a 2 litre size. Yields 4 cups when drained and squeezed.
Provided by William Uncle Bill
Categories Vegetable
Time 35m
Yield 24-36 perogies
Number Of Ingredients 8
Steps:
- Squeeze as much liquid from the sauerkraut and discard.
- In a large frying, add sauerkraut and fry on medium-high heat for 15 minutes, stirring frequently.
- DO NOT BURN AND DO NOT USE ANY BUTTER OR OIL FOR FRYING.
- When done, transfer sauerkraut to a bowl and set aside.
- Using the same frying pan, add butter, garlic, onions and saute' for 3 minutes or until golden.
- Add sweet red pepper, green pepper and sauerkraut, mix well.
- Fry for 10 minutes, stirring often.
- DO NOT BURN.
- Cool slightly before filling dough perogies.
- Use 1 heaping tablespoon for each perogie if using the 4" diameter Mini Form.
Nutrition Facts : Calories 46.8, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 239.6, Carbohydrate 2.9, Fiber 1.1, Sugar 1.3, Protein 0.5
UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES
Make and share this Uncle Bill's Blueberry Filling for Perogies recipe from Food.com.
Provided by William Uncle Bill
Categories Berries
Time 15m
Yield 16 perogies
Number Of Ingredients 6
Steps:
- If you are using frozen berries, thaw first before using.
- In a bowl, mix together sugar and tapioca starch, mix well.
- Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
- Now add lemon juice and mix well.
- In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
- Prepare dough rounds to use in your Mini Form.
- Place dough over Mini Form.
- Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
- Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
- Continue with the remainder of the blueberry mixture.
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