Nanas Pierogies Recipes

PIEROGI (POLISH DUMPLINGS)

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.

NANA'S PIEROGIES

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.

LAZY GIRLS PIEROGIES

Steps:

• 1. Grease a lasagna pan with non stick baking spray.
• 2. Mix both fillings in seperate bowls.
• 3. Add a layer of noodles to the lasagna pan. Spoom the first filling over the noodles and spread it to cover them.
• 4. Add another layer of noodles and spread the second filling over them.
• 5. Now add the third layer of noodles.
• 6. Melt butter in a pan and saute onions until cooked thru. Pour the butter and onions over the noodles.
• 7. Cover the lasagna pan and bake in preheated 350 degree oven for about 30 to 35 minutes or until it is heated completely thru.
• 8. Allow to cool on counter for a few minutes before serving.
• 9. Slice pieces and serve topped with more butter, sour creme, onions, salsa, and /or scallions! We prefer ours with just butter and onions and scallions : )