Almost Pierogies Recipes
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
ALMOST PIEROGIES
As a young kid running the streets with my friends, I remember going to the back door of the neighborhood tavern and begging the cooks for pierogies. Nothing tasted better than those pleaded for treats. Since I can no longer do that, here's the next best thing. Hope you enjoy.
Provided by Darkhunter
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles a couple of minutes less than directed on package, you want them a little chewy.
- Drain and set aside.
- Melt butter and saute onions until light golden; add garlic if using and continue to saute 1 minute.
- Add onions to potatoes and mix well.
- Spray 13x9 inch baking dish with non-stick cooking spray.
- Add half of noodles.
- Top with potato mixture.
- Add cheddar cheese.
- Top with remaining noodles.
- Add American cheese.
- Bake at 350 for 30 to 45 minutes, until hot and bubbly.
- Serve with sour cream.
- (For those who like it, you might like to add a can of rinsed and drained sauerkraut.).
ALMOST-INSTANT PIEROGIES
Make and share this Almost-Instant Pierogies recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes and cheese together; mash until smooth.
- Stir in salt and pepper; set aside.
- Melt the margarine in a skillet; add in onions; stir/sauté 10-15 minutes.
- Spread half the onions in a 13x9-inch pan.
- Stuff each pasta shell with potato mixture; arrange shells over onions.
- Sprinkle remaining onions over shells.
- Bake in a 350°F oven for 20-25 minutes.
Nutrition Facts : Calories 718.5, Fat 28.8, SaturatedFat 10.8, Cholesterol 39.5, Sodium 818.5, Carbohydrate 93.8, Fiber 8.4, Sugar 7.5, Protein 22.6
ALMOST-INSTANT PIEROGIES
Number Of Ingredients 7
Steps:
- Combine potatoes and cheese together mash until smooth. Stir in salt and pepper set aside. Melt margarine in a skillet add onions. Sauté 10 to 15 minutes spread half the onions in a 13" x 9" baking pan. Stuff each shell with potato mixture arrange over onions. Sprinkle with remaining onions bake at 350 degrees for 20 to 25 minutes.From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "almost pierogies recipes"
PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS | …
From barefeetinthekitchen.com
4.5/5 (52)Total Time 30 minsCategory Main CourseCalories 95 per serving
- Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.
- Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Chill the dough in the refrigerator for at least an hour.
- Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.
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From thekitchn.com
Ratings 3Calories 564 per servingCategory Lunch, Dinner
WHAT TO EAT WITH PIEROGIES? 17 SIDES TO SERVE RIGHT NOW!
From hotsalty.com
Cuisine AmericanCategory Side DishServings 4Published 2021-11-30
- Green salad. Are you a health-conscious person and want to keep yourself fit and healthy? Well, one best side dish that complements your pierogies are green salads.
- Fried bacon. Fr ied bacon is crispy, irresistible, and soft. Therefore complementing your pierogi with fried bacon enhances the overall flavor and adds a unique blend of cheese-filled pierogi with a subtle crisp of fried bacon.
- Caramelized onions. Caramelized onions mean frying finely cut pieces of onions until they are perfectly golden brown in color. These caramelized onions are very flavourful and are super rich in benefits.
- Roasted cherry tomatoes. This sideline is prepared when you roast your cherry-sized tomatoes along with spices and garlic. This recipe is straightforward to make and becomes one of the best sidelines to go with your homemade pierogies.
- Creamy Parmesan spinach. Creamy Parmesan spinach is a dish worth making. Although this dish takes a bit of time, you’ll thank yourself later. Eating pierogi with this feels like heaven on earth.
- Potato pancakes. You have heard about pancakes all your life. Well, this is not only a breakfast dish and can also be made in several other ways.
- Cauliflower cheese soup. The time of the day when temperatures start to drop, and winters knock on your doors are coming. In such times, many people crave to have soup at least once a day.
- Baked beans in tomato sauce. Let’s talk about a sideline which is more of a savory. Baked beans in tomato sauce are considered one of the best dishes among people.
- KielBasa. This sideline involves smoked sausages, which are juicy and plump. Onions, bell papers alongside olive oil, and general spices are added to the sausage to prepare this recipe.
- Nachos. You all have heard about this snack. Every time you go to watch a movie in a cinema, nachos are your companions. The question that comes to mind is, what makes nachos even better than they already are?
HOMEMADE PIEROGIES WITH SOUR CREAM - SALT & BAKER
From saltandbaker.com
5/5 (6)Total Time 25 minsCategory Main CourseCalories 71 per serving
- In a large bowl mix the flour and salt. Add the egg and stir to combine. (it won’t be much of a dough at this stage.)
- While the dough is chilling combine the warm mashed potatoes, cheddar cheese, salt, black pepper, and onion powder in a medium size bowl. Stir and mash until the cheese is melted and the filling is evenly combined.
- Roll half of the dough into 1/8” thickness. Using a 2-3 inch round cutter, cut circles out of the dough. Repeat with the other half of the dough.
- Bring a large pot of water to boil. Once boiling add 1-2 tablespoons of salt to the water. Reduce heat to a simmer.
SAVORY PUMPKIN SPICE PIEROGIES - ALMOST LIKE MOM'S
From almostlikemoms.com
Cuisine VegetarianEstimated Reading Time 4 minsCategory DinnerTotal Time 40 mins
- To make the dough, whisk one of the eggs, the yogurt, melted butter, and salt in a large bowl. Slowly add the flour into the wet ingredients a little at a time and gently stir. The dough will seem dry at the beginning but just be persistent and eventually it will take it’s shape. Once it starts to take shape, knead the dough by picking up pieces and kneading it back into the rest of the dough until it forms a ball. If you have a dough hook it is much easier to just use that. Let the dough rest for 15 minutes.
- While the dough is resting, make the pumpkin filling. Mix all the filling ingredients together in a medium bowl and set aside until you’re ready to fill the dough. When the dough is finished resting, lay it out on a well floured surface and cut it into quarters. Roll out the dough one quarter at at time until it’s thin. Using a 3 inch circle cookie cutter, or a pint glass if you don’t have one, cut out circles of dough. Continue until all the dough is gone.
- Scoop the filling into the dough, on tablespoon into each circle. Make an egg wash but whisking one egg and the tablespoon of water in a small bowl. Taking one dough circle at a time, swipe a small amount of the egg wash along one rim of the dough circle. Fold it into a halfmoon and firmly squeeze along the edges to seal it. Continue until you’ve made all the pierogies.
- Bring a large pot of water to a boil and boil the pierogies in the water until they begin to float. Once they float, boil them for 3 more minutes then remove from the boiling water. When they’re finishing boiling, pan fry with grilled onions and serve with one of the two sauces!
SUPER EASY PIEROGY APPETIZER - PRETTY PROVIDENCE
From prettyprovidence.com
5/5 (1)Total Time 15 minsCategory AppetizerCalories 434 per serving
- When Pierogies are almost done, sprinkle cheddar cheese on top to melt, and then slide onto a plate or platter.
- While Pierogies are cooking chop your bacon and green onions into little pieces. After plating your Pierogies, add your bacon and green onions into your frying pan and sauté together for a few minutes just until bacon is cooked and onions have softened.
ONE POT PEROGIE CASSEROLE RECIPE - THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
3.7/5 (71)Calories 474 per servingCategory Main Course
- In a large skillet/chefs pan over medium heat add the chopped onion, diced bacon, sausage and half the butter. Saute until onion is translucent.
- Add the rest of the butter and the frozen perogies. Saute for 5 -8 minutes, stirring around frequently until the perogies are no longer frozen.
- Add 1/2 cup of the cream and turn the heat to medium-low. When the cream looks like it's thickening, add the rest, stir and top with the cheese.
PIEROGI FILLINGS TO MAKE AT HOME [13 IDEAS!] | POLONIST
From polonist.com
- Meat. Which meat is best for dumplings? Poultry, pork or maybe a mix? It really depends on what you have on hand – veal, duck, beef – anything will do.
- Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’).
- Sauerkraut. Another classic. Not all sauerkrauts are created equal – especially when purchased ready-made. There is no shame in that of course! Just taste it beforehand to make sure it isn’t overly sour nor salty.
- Mushroom. With mushrooms, there are two paths: typical white button (champignon) and wild mushrooms. While you can purchase regular mushrooms all year round, most wild varieties are at their peak in the fall season.
- Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi, filled with wild mushrooms and/or sauerkraut. Packed with rich umami flavour, they never fail to be the best thing on the table.
- Sweet Cabbage. The name can be a bit misleading – sweet cabbage pierogi have no sugar added and they aren’t a dessert. The sweetness comes from using young, fresh cabbage instead of sauerkraut.
- Lentil. Dried lentils are a year-round staple in every pantry, and they work great as a pierogi filling. The type is up to you, although the most popular choice is red or green.
- Sweet Farmer’s Cheese. Sweet cheese pierogi filling is a firm favourite in canteens, at milk bars and in many Polish homes. While it’s very easy to make, it can be a real challenge to recreate it abroad.
- Fruit (Blueberry/Bilberry, Strawberry, Plum/Prune…) Fruit Pierogi are a classic in the summer kitchen. When the hot weather takes its’ toll, and the market stalls are full of fresh strawberries, apricots and cherries – it’s worth serving them instead of heavy and meaty dinner.
- Poppy seed & Dried Fruit (Christmas Style) Poppy seed must appear on the Polish Christmas Eve table, in one form or another. It symbolises fertility, prosperity and wealth.
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