Pierogiesoutstanding Recipes

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.

MOM'S BEST PIEROGIES

Steps:

• Sauté onions with the butter in a medium sized skillet until translucent.
• Boil potatoes in a large pot of water until they are soft (about 8 minutes).
• Drain.
• Add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
• While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
• Add more flour as you knead if necessary.
• Separate dough into two pieces and cover bowl with a towel or plastic wrap.
• Allow dough to rest for 20-30 minutes.
• While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
• Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
• Set aside.
• Roll out one of the two dough pieces gently on a lightly floured board or table top.
• Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
• Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
• Repeat with second piece of dough.
• Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
• Flour your finger tips as you go along.
• Place a potato ball in the middle of each dough cut-out.
• Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
• Make sure there are no air bubbles in the pierogies.
• Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
• Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
• Pierogies will float.
• Drain pierogies and transfer to serving bowl.
• You can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.

PIEROGIES (OUTSTANDING)

Steps:

• Filling:.
• Shred the cheese and set aside.
• Peel, cube and cook until tender the 8 potatoes. Drain.
• Place half the potatoes in a mixing bowl (I utilize the KitchenAid) add the shredded cheese and top with the remaining potatoes. Beat well, tasting if the seasoning seems correct for your taste. Let cool.
• The filling may be made the day before. Let cool completely before covering otherwise it may sweat and make the potatoes a little watery.
• Dough:.
• In a food processor bowl place all the ingredients starting first with the flour. Let process until all the dough comes into a ball and the sides of the processor are clean. Shape into a flat disc using flour is a little sticky. Wrap in plastic wrap and let rest 30 minutes.
• Flour your working area and roll the dough fairly thin. Just to give you an idea, you should get approximately 38 to 40 pierogies out of this recipe.
• Cut the dough into a circle using a top from a wide mouth canning jar or anything which is about that size. Wet the one side of each circle and place a walnut sized portion of potato mixture onto the center. Fold over and pinch well. Set each pierogie on a parchment lined cookie sheet separated from each other.
• Continue to use up all the dough.
• Bring a 5 quart pot to a boil. Using a wooden spoon keep stirring the water as you place each pierogi in to cook. Cook only about 10 at a time. Let them surface and continue to cook for about 2 minutes.
• Have a large bowl of cold water on hand. Remove the pierogies and place them in the cold water for several minutes. Drain each one well so no water remains on them and roll them in some vegetable or canola oil shaking off the excess oil. This is needed so that they won't stick together.
• You may use quart sized ziploc bags to bag about 10. Lay them place on a cookie sheet and at this point they may be frozen until ready for use.
• When preparing about 10 or 12:.I wouldn't put any more in one fry pan.
• Using a large coated fry pan, melt 1/2 to 1 stick butter or margarine. Add 1 cup diced onions and saute until soft and golden but not brown. Add about 3 tablespoons of water and lay your unfrozen pierogies on top. Cover with lid and on low flame allow them to become soft and puffy. Be careful not to cook any faster because the bottoms will get browned.
• When ready to serve pour onto a dinner sized plate. It's easier to scoop out than from a bowl.
• Really, these are just the best and I've tried many recipes.