Pierogi Peanut Butter And Jelly Pierogis Peer Oh Gee Recipes

HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD FASHIONED

Steps:

• Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
• If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
• Mix the flour with the salt in a deep bowl.
• Add the egg, oil and water to make a medium soft dough.
• Knead on a floured board until the dough is smooth.
• Caution: Too much kneading will toughen the dough.
• Divide the dough into 2 parts.
• Cover and let stand for at least 10 minutes.
• Prepare the filling.
• The filling should be thick enough to hold its shape.
• Roll the dough quite thin on a floured board.
• Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
• Put the round in the palm ofyour hand.
• Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
• The edges should be free of filling.
• Be sure the edges are sealed well to prevent the filling from running out.
• Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
• COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
• Do not attempt to cook too many at a time.
• Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
• Continue boiling for 3-4 minutes.
• The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
• Pierogies will be ready when they are puffed.
• Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
• Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
• Cover and keep them hot until all are cooked.
• Serve in a large dish without piling or crowding them.
• Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
• REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
• Many prefer reheated pierogies as compared to freshly boiled ones.
• To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.

PIEROGIS

Steps:

• Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
• After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.
• Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
• Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.
• Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Steps:

• note***The dough recipe is for around 50 perogies.
• At least 1 batch for each filling.
• I make a day of this and triple each recipe.
• Believe me, they don't last long!
• For the dough: Mix egg, oil and water.
• Add to flour and salt and knead to elastic.
• Flour your counter top and rolling pin.
• Roll the dough to around 1/4 inch thick and cut into small circles.
• Stretch with fingers and add 1 t. filling, fold over and flute.
• Boil until perogies float.
• Cool before freezing.
• Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
• Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
• Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
• You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

PIEROGIE [PEER-OH-GEE] POTATO PIEROGIES PEROGIES

Steps:

• In a food processor with the blade and pulse flour and salt.
• Add eggs and cream cheese run processor till crumbly about 20 seconds.
• Then through tube slowly add lukewarm water till dough comes into a ball.
• Process 6 seconds.
• If sticky just add a little more flour.
• Let rest 20 minutes.
• Roll half the dough on floured surface to about 1/16 inch thick.
• Cut out 5 inch circles using a glass or cookie form.
• Fill each circle with about 2 tablespoons of filling.
• Fold over making sure edges are sealed.
• If dough won`t seal lightly brush water on edges and pinch together.
• Continue till all dough and filling is used up.
• Cook in salted boiling water with olive oil.
• Cook 10 at a time do not over crowd.
• Stir to avoid sticking.
• About 3 minutes.
• Remove with slotted spoon and place in bowl.
• Add sauteed onions and butter to coat.
• Repeat till all are cooked.
• You can serve with sour cream.
• After boiling you can also pan fry in butter and onions till golden brown.