Pierogi Supper Recipes

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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 CHICKEN SUPPER



Pierogi Chicken Supper image

Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. -Barbara Scott, Walkersville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen pierogi
1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese

Steps:

  • Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

Nutrition Facts : Calories 444 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 762mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

SMOTHERED PIEROGIES



Smothered Pierogies image

Sausage, onions, peppers and mushrooms turn frozen pierogies into a delicious treat. This simple meal takes only 45 minutes to prepare. This recipe is so versatile. Try experimenting with different sausages, vegetables and cheeses.

Provided by ANGCHICK

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 4

Number Of Ingredients 17

½ pound bulk Italian sausage
1 tablespoon olive oil
1 onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
2 cloves garlic, minced
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons dried parsley
½ teaspoon garlic powder
⅛ teaspoon dried oregano
⅛ teaspoon dried basil
1 pinch crushed red pepper flakes
salt and black pepper to taste
1 tablespoon olive oil
20 ounces frozen pierogies
1 (8 ounce) package shredded mozzarella cheese
¼ cup grated Romano cheese

Steps:

  • Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then remove the sausage from the skillet and place into a bowl.
  • Heat 1 tablespoon of olive oil in the skillet. Stir in the onion, green bell pepper, and red bell pepper; cook and stir until the onion is golden, and the peppers are tender, about 8 minutes. Stir in the garlic and mushrooms; cook for 1 minute more. Season with parsley, garlic powder, oregano, basil, and red pepper flakes. Season to taste with salt and pepper. Stir to combine, then scrape the vegetables into the bowl with the sausage.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pierogies into the hot oil, and cook until golden brown on each side and hot in the center, about 5 minutes. Spoon the sausage and vegetable mixture over the pierogies. Sprinkle with mozzarella cheese and Romano cheese. Cover, and cook until the cheese has melted.

Nutrition Facts : Calories 610.1 calories, Carbohydrate 50.7 g, Cholesterol 71.7 mg, Fat 30.9 g, Fiber 4.5 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 1433 mg, Sugar 6.4 g

PIEROGI SUPPER



Pierogi Supper image

"My husband love pierogi," writes Holly Bosworth of Ocala, Florida. "When I needed a fast meal without a lot of cleanup, I came up with this all-in-one dinner. It's colorful, healthy and very filling."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 package (16.9 ounces) frozen pierogi
2 cups cubed fully cooked ham
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon garlic powder
3 tablespoons butter

Steps:

  • Cook pierogi according to package directions. Meanwhile, in a large skillet, cook the ham, squash, zucchini and garlic powder in butter for 4 minutes or until squash is tender. Drain pierogi and add to skillet; heat through.

Nutrition Facts : Calories 393 calories, Fat 15g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 1364mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.

KIELBASA AND PIEROGIES SHEET PAN MEAL



Kielbasa and Pierogies Sheet Pan Meal image

Take a one-pot dinner to the next level with this baked Kielbasa and Pierogies Sheet Pan Meal. It's a delicious and efficient way to get dinner on the table even on the busiest nights.

Provided by Rebecca Lindamood

Categories     Main Dish

Time 40m

Number Of Ingredients 13

2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it's readily available.)
2 medium onions (peeled, halved, and cut into 1/2-inch thick strips)
12 baby bell peppers (or 2 large bell peppers, stemmed, seeded and cut into 1/2-inch thick strips)
1 tablespoon olive oil
1/2 teaspoon plus 1 teaspoon kosher salt (divided)
1/2 teaspoon freshly ground black pepper
24 frozen pierogies
2 tablespoons canola or peanut oil
1 tablespoon chili powder
2 teaspoons Tabasco or preferred hot sauce
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
any robust mustard like grainy Dijon (smooth Dijon, spicy brown, etc...)

Steps:

  • Preheat oven to 400°F.
  • Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
  • In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
  • Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

Nutrition Facts : Calories 887 kcal, Carbohydrate 90 g, Protein 37 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 142 mg, Sodium 1809 mg, Fiber 7 g, Sugar 7 g, TransFat 1 g, ServingSize 1 serving

PIEROGI CHICKEN SUPPER



Pierogi Chicken Supper image

Make and share this Pierogi Chicken Supper recipe from Food.com.

Provided by Carly

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen pierogi
1 lb boneless skinless chicken breast, cut into 2 inch strips
1/2 large sweet onion, thinly sliced
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Cook pierogies according to package directions.
  • Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
  • Drain pierogies; add to skillet.
  • Cook over medium heat until lightly browned.
  • Return chicken mixture to the pan.
  • Stir in salt and pepper.
  • Sprinkle with cheese.
  • Cover and remove from the heat.
  • Let stand for 5 minutes or until cheese is melted.

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  • In a large skillet, heat the olive oil over medium to medium-high heat. Add the kielbasa and cook on each side until it begins to brown. Remove the browned kielbasa from the skillet and set aside. Leave the oil in the skillet.
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