Pierogis Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PIEROGIES



Pierogies image

Provided by Food Network

Time 45m

Yield about 24 pierogies

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
3/4 cup milk (soy or whole)
Kosher salt
2 cups mashed potatoes (white or sweet)
1 stick butter or margarine
1 small onion, chopped

Steps:

  • Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
  • Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
  • Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
  • While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

PIEROGI (POLISH DUMPLINGS)



Pierogi (Polish Dumplings) image

This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.

Provided by TAB

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

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.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g

HOMEMADE POLISH PIEROGI



Homemade Polish Pierogi image

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. -Veronica Weinkauf, South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1/4 cup water
1/2 teaspoon salt
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
1 to 4 tablespoons butter, divided
Optional: sour cream and minced chives

Steps:

  • In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Nutrition Facts : Calories 230 calories, Fat 6g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 11g protein.

PIEROGIES



Pierogies image

My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.

Provided by gclark

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 16

Number Of Ingredients 5

1 (16 ounce) container sour cream
3 cups all-purpose flour
2 cups cold mashed potatoes
½ cup butter
2 large onions, chopped

Steps:

  • Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
  • Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
  • Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
  • Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
  • Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g

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!

HOMEMADE PIEROGI



Homemade Pierogi image

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 dozen.

Number Of Ingredients 16

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

Steps:

  • In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

GRANDMA'S POLISH PEROGIES



Grandma's Polish Perogies image

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

Provided by STEPH577

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 20

Number Of Ingredients 12

4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

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.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g

BASIC PIEROGI



Basic Pierogi image

The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 5 dozen (or 2 dozen plum)

Number Of Ingredients 15

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Blueberry Filling and Spiced Sour Cream
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse salt
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse Salt

Steps:

  • Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
  • Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
  • Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
  • Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
  • Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
  • Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
  • Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
  • Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE



Baba's Traditional Ukrainian Perogies Recipe image

Number Of Ingredients 8

5 lbs. potatoes (large russet potatoes work best)
1 lb. brick of sharp cheddar cheese, grated
1 onion, diced 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 or olive oil
2 large eggs lightly beaten

Steps:

  • Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
  • Drain well. Reserve 2 cups of potato water for dough (optional: You can just use regular water but potato water works really well for making perogy dough!)
  • Return potatoes to the pot and add the grated cheese and sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough.
  • In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky.
  • Wrap dough 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.
  • Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass.
  • Fill each round of dough with about one tablespoon of potato filling and seal the edges of the dough together with your fingers. Make sure there are no gaps when pinching the edges because if there are, your perogies will boil out when you cook them and you'll be left with just the dough (although this is still really yummy).
  • 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!
  • To freeze perogies, place them in a single layer on a baking sheet lined with parchment paper and flash freeze them. You can layer parchment paper on top of perogies to freeze more on one tray, just don't let the perigees touch each other or they will stick together. Once perogies are frozen solid, transfer them to a freezer bag and store for up to 6 months.

PIEROGI RUSKIE: POTATO-CHEESE PIEROGI



Pierogi Ruskie: Potato-Cheese Pierogi image

This recipe for potato-cheese pierogi or pierogi ruskie (Polish dumplings) is from chef Marek Widomski of the Culinary Institute in Kraków, Poland.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish     Pasta

Time 2h25m

Number Of Ingredients 19

For the Potatoes:
2 pounds russet potatoes
1 tablespoon kosher salt
For the Filling:
8 ounces farmer's cheese, or dry curd, or ricotta; room temperature
1 tablespoon butter
2 tablespoons onion, finely minced
Kosher salt to taste
Freshly ground black pepper to taste
For the Dough:
2 to 2 1/2 cups all-purpose flour
1 large egg, room temperature
1 teaspoon salt
1 to 1/2 cups water, lukewarm
For Serving:
2 to 3 tablespoons of butter
Optional: Caramelized onions
Optional: Skwarki or fried bacon pieces
Optional: Sour cream

Steps:

  • Gather the ingredients.
  • Parboil the potatoes in a large saucepan by covering them with cold water and adding 1 tablespoon of salt.
  • Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Drain and let cool slightly.
  • While the potatoes are parboiling, place the butter in a small pan, add the onion, and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
  • Peel the cooked potatoes, place them in a large bowl, and mash them with a fork or potato ricer .
  • Add the sautéed onion and farmer cheese to the potatoes and mix well. Season to taste with salt and pepper and set aside.
  • Gather the ingredients.
  • Place 2 cups of flour in a large bowl or on a work surface and make a well in the center.
  • Break the egg into it, then add 1 teaspoon of salt and 1 cup of lukewarm water, a little at a time.
  • Bring the dough together, kneading well and adding the remaining flour or water as needed to form a smooth dough ball.
  • Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
  • Assemble the pierogi on a floured work surface by rolling out the dough to 1/8 inch in thickness. Using a 2-inch round cookie cutter or drinking glass, make small circles.
  • Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
  • Fold the dough in half to form a half-circle shape and then firmly pinch the edges together.
  • Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Keep the formed pierogi under a clean kitchen towel to stop them from drying.
  • Gather scraps, reroll, and fill until you've used all of the first half of the dough. Repeat the process with the remaining half of dough.
  • Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogi at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
  • With a slotted spoon taste one, and if done, remove the remaining pierogi to a platter greased with some of the butter for serving. This will prevent the pierogi from sticking to each other.
  • Serve warm with caramelized onions , skwarki, or crispy bits of bacon and a dollop of sour cream. Enjoy.

Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Cholesterol 46 mg, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, Sodium 813 mg, Sugar 2 g, Fat 11 g, ServingSize 60 pierogi (10 servings), UnsaturatedFat 0 g

PIEROGIES



Pierogies image

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Categories     Mixer     Onion     Potato     Side     Easter     Vegetarian     Cheddar     Boil     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 48 pierogies

Number Of Ingredients 18

For dough
3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt
For potato filling
1 1/2 pound russet (baking) potatoes
6 ounces coarsely grated extra-sharp white Cheddar (2 1/4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
For onion topping
1 medium onion, halved lengthwise and thinly sliced crosswise
1 stick (1/2 cup) unsalted butter
Accompaniment: sour cream
Special Equipment
a 2 1/2-inch round cookie cutter

Steps:

  • Make dough:
  • Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
  • Make filling while dough stands:
  • Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
  • When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
  • Make onion topping:
  • Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.
  • Form and cook pierogies:
  • Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.
  • Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.

PIEROGI



Pierogi image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield About 72 pierogi

Number Of Ingredients 12

3 heaping cups flour
3 eggs, beaten
Salt
1 stick butter
1 large onion, 1/4-inch dice
32-ounce canned or fresh kapusta (sauerkraut), rinsed well to remove brine
Salt and pepper
Cheese filling (note: a traditional recipe would call for farmer's cheese, but we find it too dry)
1 pound ricotta
2 eggs
Salt
1 tablespoon sugar

Steps:

  • Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
  • Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
  • Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
  • Mix well.
  • To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.

PEROGIES



Perogies image

I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.

Provided by CATSY

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
⅔ cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
¼ pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste

Steps:

  • To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
  • To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
  • To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
  • Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g

More about "pierogis recipes"

PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
pierogi-recipe-video-natashaskitchencom image
2019-01-18 Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.. This …
From natashaskitchen.com
4.9/5 (143)
Calories 246 per serving
Category Medium
  • Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes then mash potatoes.
  • In the bowl of a stand mixer (or large mixing bowl if mixing by hand), whisk together 1 cup warm water, 1/4 cup milk, 2 Tbsp sour cream, 1 egg and 1 tsp salt until blended.
  • Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8” thickness.
  • Make the topping before boiling pierogi so it’s ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.


PIEROGIS | RICARDO
pierogis-ricardo image
2014-01-20 Place about 10 ml (2 teaspoons) of filling in the centre of each disc. Brush edges with water and close into half-moons, pressing edges to seal. Set …
From ricardocuisine.com
4/5 (9)
Total Time 50 mins
Category Main Dishes
Calories 590 per serving
  • In a large bowl, combine flour, baking powder and salt. Make a well in the centre and pour water, oil and egg. Mix with a fork or with your hands. Place dough on a lightly floured work surface and knead until smooth. Form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
  • In a bowl, combine mashed potatoes, cheese and chives. Season with salt and pepper. Set aside.
  • In a non-stick skillet, brown shallots in butter. Add pierogis and brown on both sides. Add butter, if needed. Season with salt and pepper. Serve with sour cream. If desired, serve with Pozharsky Veal Croquettes (see recipe).


THE BEST PIEROGI DOUGH RECIPE + HOW TO MAKE PERFECT ...
the-best-pierogi-dough-recipe-how-to-make-perfect image
2018-06-20 Use a cup or a pierogi/pastry cutter to cut out rounds. Place one ball of filling / 1 teaspoon of filling on each round. Gather scraps, cover with …
From everyday-delicious.com
Ratings 88
Calories 2107 per serving
Category Dinner


7 RECIPES USING FROZEN PIEROGIES | RECIPELION.COM
7-recipes-using-frozen-pierogies-recipelioncom image
All of the perogies dinner ideas below are easy and appetizing. Most can be made in under an hour and have very few ingredients. One Pot Perogie Casserole Bake. Comfort food at its finest, this casserole recipe uses frozen …
From recipelion.com


HOMEMADE PIEROGI | KING ARTHUR BAKING
To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small …
From kingarthurbaking.com
4.7/5 (191)
Total Time 1 hr
Servings 42
Calories 220 per serving
  • Add the egg to the flour and combine. The dough will be quite clumpy at this stage., Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball., Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist., Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours., To make the filling: Combine the warm mashed potato and cheese.
  • Taste and adjust the seasonings with salt and pepper., To fill the pierogi: Roll half the dough 1/8" thick.


PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)

From everyday-delicious.com
Reviews 21
Published 2021-01-13
Estimated Reading Time 8 mins
  • Pierogi ruskie (potato and cheese pierogi) I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie.
  • Potato and cheddar filling. This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland.
  • Potato filling. This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.
  • Sauerkraut and mushroom filling (pierogi z kapustą i grzybami) This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms).
  • Sweet cheese filling. My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum! Here’s the recipe: sweet cheese pierogi.
  • Sauerkraut filling (pierogi z kapustą kiszoną) Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!
  • Wild mushroom filling (pierogi z grzybami) This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny).
  • Meat pierogi (pierogi z mięsem) Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms.
  • Dessert pierogi (fruit pierogi) Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi.
  • Vegan pierogi with sun-dried tomato and lentil filling. This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes.


AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI ...
2018-12-07 The common dishes served on Christmas Eve would be:. borsch with mushroom mini pierogi (kind of like a ravioli), mushroom soup,; different varieties of pierogi (the most …
From eatingeuropean.com
5/5 (20)
Total Time 2 hrs 30 mins
Category Dinner
Calories 411 per serving
  • Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty);


TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
2013-09-20 Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room …
From theblackpeppercorn.com
4.7/5 (47)
Category Side Dish
Cuisine Ukrainian
Total Time 4 hrs
  • To make the filling, boil the potatoes until tender. Drain water into a bowl. Set aside for later. Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese will melt. Sprinkle with 1 tsp salt and mash the potatoes and cheese with a hand blender, potato masher. Let cool to room temperature.
  • To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.
  • Place the dough on a floured surface. Knead with floured hands. The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.
  • Divide the dough in 3. Roll out one ball of dough to 1/8 inch thickness. Use a pierogi press to make pierogies or use the instructions below to make them by hand.


14 PIEROGI RECIPES THAT PUT OTHER DUMPLINGS TO SHAME ...

From huffpost.com
Author Alison Spiegel
Published 2013-04-30
Estimated Reading Time 1 min


PEROGY RECIPES - PEROGIES. RECIPES. PIEROGIES. CHEEMO ...
Perogy Recipes you can really sink your teeth into! Try these delicious serving ideas & perogy recipes. Perogy casserole recipe, perogy stew recipe, stir-fry perogies recipe, bacon wrapped perogy appetizer recipe and many more...
From cheemo.com


TOP PIEROGI RECIPES AND IDEAS | FOOD NETWORK
Potato and Cheese Pan-Fried Pierogi. Recipe | Courtesy of Pauly Fohrenkamm. Total Time: 1 hour 45 minutes. 5 Reviews.
From foodnetwork.com


RECIPES ARCHIVE - MRS. T'S PIEROGIES
From main dishes to snacks, our delicious recipes using frozen pierogies have become family favorites and are perfect for every meal. Air Fried Minis with Homemade Apple Pie Dip. Asian Pierogy Stir Fry. Avocado Ranch Mini Pierogy Salad. Bacon And Chicken Mini Pierogy Sauté. Bacon Cheeseburger Dip with Pierogies. Bacon Wrapped Mini Pierogies.
From mrstspierogies.com


10 BEST FILLING PIEROGI FILLING RECIPES | YUMMLY

From yummly.com


PIEROGI AND KIELBASA RECIPE - ALL INFORMATION ABOUT ...
10 Best Pierogies Kielbasa Recipes | Yummly hot www.yummly.com. Sweet and Sour Cabbage with Kielbasa and Sweet Potato Pierogi Fool a Cannivore. carrots, white wine, Tofurky Kielbasa, garlic, caraway seeds and 18 more. Cheesy Pierogi Casserole BottomLeftoftheMittenErin. diced ham, flour, pierogies, butter, sharp cheddar cheese, black pepper and 1 more.
From therecipes.info


PIEROGI RECIPES | ALLRECIPES
12. This is an old Czechoslovakian recipe. It has recently become available in supermarkets, but this recipe beats them all. Top cooked pierogi with sauteed onions and melted butter. These can also be frozen between layers of waxed paper and boiled for 10 minutes. Try alternate fillings of prunes or mashed potatoes. By Robbie Rice.
From allrecipes.com


Related Search