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
APPLE PIE PIEROGI
Serve as you like .. as a dessert with a scoop of vanilla ice cream or as a side dish with your pork roast/chop dinner.
Provided by Mary Lee
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 5
Steps:
- 1. In large pot boil diced apples until soft but not mushy ... drain .. while still hot add approx 6 teaspoons butter and 2-3 teaspoons cinnamon sugar mixture and nutmeg ... mix well. Apples are now ready to make into pierogi.
- 2. Pierogi Dough 2 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 inches diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of apple filling ... fold over circle and with a egg wash or warm water close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. (stir gently) Remove from water and drain.
- 3. In fry pan melt remaining butter .. add 6-8 pierogi, brown lightly on both side .. remove from pan ... add remaining cinnamon sugar mixture to butter left in pan ... cook low until a syrup texture ... drizzle syrup over pierogi and serve. (make additional syrup if needed) Suggestion: add chopped walnuts to syrup, dust with powderedk sugar over pierogi Serve as a dessert with a scoop of vanila ice cream "or" as a side with your pork roast / chop dinner.
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- 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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