Nanas Pierogi Dough Recipes

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PIEROGI (POLISH DUMPLINGS)



Pierogi (Polish Dumplings) image

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

2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

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

TRADITIONAL UKRAINIAN PEROGIES



Traditional Ukrainian Perogies image

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

5 lbs russet potatoes
1 lb brick of old/sharp cheddar cheese (grated)
1 onion (finely chopped and sautéed in butter)
6 cups all purpose flour
2 tsps salt
2 cups warm water (potato water from filling is the best)
2 Tbsp vegetable oil
2 large eggs lightly beaten

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 DOUGH



Pierogi dough image

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

2 cups flour
1 egg
1/2 cup warm water
1 teaspoon salt
2 tablespoons oil

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.

PIEROGI DOUGH



Pierogi Dough image

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

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
¼ teaspoon baking powder
1 cup warm water
1 egg, beaten

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

NANA'S PIEROGIES



Nana's Pierogies image

My Nana would take me to my cousin Jeannies house every year to make these. We would roll out the dough and they would let me help cut them, fill them and seal them. I felt like such a big part of the process. However I must say the best part was eating them : ) I enjoy them best with potato and cheese, however you can also...

Provided by Deneece Gursky

Categories     Savory Pies

Number Of Ingredients 12

2 1/2 to 3 cups flour
1 egg
3/4 cup warm water
2 t oil
1/2 t salt
POTATO AND CHEESE FILLING
1 1/2 to 2 lbs baking potatoes (i like mine plump so i use more)
2-3 t butter
1 small vidalia onion, chopped fine
1 clove garlic, minced
grated cheddar cheese (amount depends on how cheesy you like yours..so between 4 to 8 oz)
salt pepper and garlic powder

Steps:

  • 1. Mix the flour and salt in a deep mixing bowl.
  • 2. Add egg, oil and water to make a medium soft dough.
  • 3. Knead dough on a floured surface until the dough is smooth. Do NOT over knead dough or it will become tough!
  • 4. Divide your dough into two parts and cover them. Allow to set covered for at least 15 minutes.
  • 5. Prepare Filling: Boil potatoes until they are soft. Drain and return to pot.
  • 6. Melt butter and oil on medium heat, add onion and garlic and cook about 2 minutes. Just till onions are softened. Lower your heat and cook until onions are lightly browned or carmelized. Season with salt and pepper. ( You can add more butter while cooking to avoid the onions burning)
  • 7. Add onions once they are cooled to potatos. Then add cheese. Mash until all large potato lumps are gone and cheese and onions are blended into potatoes. Add salt, pepper and garlic powder to taste. Set aside.
  • 8. Prepare pierogies: Roll the dough out thin on a floured surface. Cut circles using a large biscuit cutter, or the mouth of a large glass. Place a spoonful of potatoe and cheese filling in each circle and fold over to make a half circle. Make sure no filling is near the edges. Press the edges together with your fingers to seal each pierogi. Making sure they are sealed well so filling doesnt come out while cooking. Put filled pierogi on a floured surface and cover with a tea towel to keep them from drying up. ( you can seal them with a little water & press down on edges with a fork to help keep them from coming apart while cooking)
  • 9. Cooking Pierogies: COOKING: Drop a few pierogies (about 6)into a large quantity of rapidly boiling salted water. (I add oil to the water to help prevent them from sticking together) Do not cook too many at a time or they will not cook correctly. Stir VERY gently with a wooden spoon to separate pierogies and to keep them from sticking to the bottom of the pot or each other. Boil for 3-4 minutes or until they are puffed up. Remove pierogies from water with a slotted spoon or skimmer and transfer to a colander to drain completely. Transfer to a deep dish, and generously add melted butter to prevent them from sticking.
  • 10. Serve with melted butter and fried onions To reheat: Pan fry in butter until browned and serve with onions or scallions, or deep fry and brush with butter before serving (I love them this way) Freezing:If you choose not to cook all the pierogies at this time, you can refrigerate uncooked pierogies for several days or freeze them for several months.

PIEROGI DOUGH RECIPE



Pierogi Dough Recipe image

The perfect dumpling dough recipe for to make Pierogi dough, Vareniki dough, Pelmeni dough, Pirohy or Derelye dough. A simple classic dough recipe. Soft, pliable and perfect everytime.

Provided by Peter Kolesnichenko

Categories     Dinner     Main

Time 1h10m

Number Of Ingredients 5

4 cups flour (plus ¼ cup extra flour for kneading)
2 small eggs
1 cup lukewarm water
1 teaspoon salt
1 tablespoon oil

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.

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