Pierogi Dough With Sour Cream 2 Ingredient Recipes

PIEROGI HOMEMADE WITH SOUR CREAM SAUCE RECIPE - (4/5)

Steps:

• or the dough ~ Potato and Cheese Pierogi IngredientsIn a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined. Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough. Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling. For the filling ~ Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes. While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool. When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough. Assemble and cook ~ Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working. Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap. Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool. Sauté and serve ~ To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.

PIEROGI DOUGH RECIPE

Steps:

• Sift flour and salt together onto a work surface. Make a hill with the flour and form a hole. Pour the water in a thin stream and work in the flour. Mix well and knead until smooth. Rest under a bowl for 15 minutes. If you want to use eggs in this recipe, break two eggs into a measuring cup and add water to equal 1/2 cup. Up to 1 tablespoon of vegetable or light olive oil may be added before the water is measured. Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. water or milk called for) to make a more tender pierogi. For convenience, any of the doughs may be mixed using a food processor, but the pierogi may be less tender and quantities may require slight adjustments. Roll dough thinly as you would pasta dough (a pasta machine may be used). Cut out circles. Place a spoon of filling on one side; fold the other side over the filling and pinch to seal. The pierogi will be the shape of a half circle. If pierogi are not sealing well, paint the edges with beaten egg white or water. Pierogi may be filled with a mashed potato and onion or leeks mixture, soft cheese mixture or a cabbage mixture. Cheese Filling: 1 lb ground Farmer's Cheese (dry cottage cheese) 1 egg 1 egg yolk salt and pepper, to taste 1 tsp. sugar (optional) Sweet Cheese Filling: 1 lb ground Farmer's Cheese 1/2-1/2 c. sugar (scant) 1 egg 1 egg yolk 1/2 tsp. vanilla extract pinch of salt Potato Filling: 1 1/2 lbs mashed potatoes, cooked and cooled 2 onions, finely minced and browned in 2-3 tbsp. butter 1 egg 2 tbsp. bread crumbs (optional) 2 tbsp. chopped chives, scallions, leeks or green onions Note: The onions may be browned in lean salt pork or bacon. Combine mashed potatoes with browned onions and other ingredients. The eggs and the bread crumbs may be omitted. Cabbage Filling: Shred 1 small head of cabbage, cover with boiling water and heat on high heat for 3 minutes. Drain. Cover again with boiling water and simmer for 20 minutes. In a skillet, brown 1 chopped onion in 3 tablespoons of butter until tender and lightly colored. Stir in cabbage to mix, add salt and pepper, to taste. Simmer, covered, until tender, then uncover and continue to cook over low heat for a few minutes until moisture evaporates. Press out excess moisture using a sieve or squeeze dry between clean paper towels. Pulse in a food processor of finely grind the mixture. Optional seasonings: 1 teaspoon fresh chopped dill or 1/4 teaspoon crushed caraway seeds. 1/2 lb. sliced fresh mushrooms may be added to the cabbage. Cooking the Pierogi: After pierogi are filled and sealed, boil them in salted water for 10-15 minutes, or until they rise to the surface and are cooked through (try one to see exactly how long it will take to cook through as this will vary due to size and other conditions). The pierogi may be served as is with a little melted butter, or they can also be browned in a little butter before serving. Leftover pierogi are best browned or steamed the next day.

SOUR CREAM DOUGH FOR PIEROGI

Steps:

• Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.

GRANDMA'S POLISH PEROGIES

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.