Trio Of Pierogi Recipes

HOMEMADE PIEROGI

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.

PIEROGI (POLISH DUMPLINGS)

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.

HOMEMADE POLISH PIEROGI

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.

PIEROGI RUSKIE: POTATO-CHEESE PIEROGI

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.

POTATO PIEROGI

Steps:

• Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
• Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
• Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
• On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
• Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
• Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

THE VERY BEST POTATO PIEROGI RECIPE

Steps:

• In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
• Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
• Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
• Cover the dough with plastic wrap and allow to rest for 1 hour.
• Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
• Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat.
• Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
• Drain the potatoes and transfer to a large bowl.
• Add the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended.
• Season with salt and pepper, to taste.
• On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
• Using your hands, lightly flatten the dough disk to stretch it out a bit.
• Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
• Return to baking sheet and cover.
• Repeat with remaining dough and filling.
• Bring a large pot of salted water to a boil. Add 4 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry. Transfer to a serving platter, and cover with foil to keep warm.
• Repeat with remaining pierogies.
• Serve with melted butter, caramelized onions and sour cream, if desired.

VEGAN MISIR WOT PIEROGI

Steps:

• Place the potatoes in a saucepan and add water to cover. Bring to a boil over high heat. Cook until the potatoes are easily pierced with a fork, 15 to 20 mins. Drain.
• Meanwhile, bring the lentils and 3 cups water to a boil in a pot. Cook until the lentils are tender but not disintegrating, 15 to 20 minutes. Drain.
• Place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Mix until mashed with no lumps. Add the berbere, tomato paste, onion powder, garlic powder and 1 teaspoon salt. Continue to mix until combined.
• Check the dough for consistency; it should be moist and pliable but not wet. To test, roll a bit of dough between your palms: If it crumbles, add some vegetable oil until it holds together. If it's sticky and clings to your hands, add instant potato flakes until it holds together.
• Finally, taste for salt. The filling should be slightly saltier than you prefer so that the flavor stands up to the dough.
• To assemble the pierogi: On a well-floured surface, roll out a ball of Vegan Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do).
• Place 2 tablespoons of filling into the center of each round and fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers.
• Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream.
• Add the flax seeds and 2 cups water to a saucepan. Bring to a boil over high heat. (Keep an eye on the pan: Once the mixture starts boiling, it will foam up and boil over quickly!) As soon it starts to boil, reduce the heat to a simmer and cook for 10 minutes. Strain the resulting gel through a nut-milk bag or fine-mesh sieve. Discard the seeds and refrigerate the gel until cool.
• Mix the instant mashed potatoes with 1/2 cup water and let stand 2 to 3 minutes.
• Add the flour, water, baking powder, salt, 1 cup flax gel and 3/4 cup of the instant potatoes to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough is smooth, elastic and slightly tacky, about 8 minutes. Turn the dough out into a bowl and cover with a clean, damp kitchen towel. Let rest in the refrigerator for 30 minutes.

TRIO OF PIEROGI

Steps:

• For the dough: Add to a mixer the flour, sour cream, salt, egg and 1 1/4 cups water. Mix these ingredients until the dough comes together and is soft. Divide the dough in half and set on a floured surface. Roll each half of the dough into a thin circle, about 1/8 inch in thickness. Cut the dough into 3-inch rounds using a biscuit cutter.
• For the blueberry filling: Pour the blueberries into a medium-size bowl and mix them with the flour and sugar. Set this aside.
• For the farmer's cheese filling: In a medium-size bowl, mix the cream cheese, farmer's cheese, egg, salt and pepper together. Set this aside.
• For the salt pork filling: Add the butter to a saute pan over medium heat. Add in the salt pork and onions and cook for 10 minutes. When the salt pork is browned, add in the sauerkraut and garlic and cook for 5 to 10 more minutes.
• To fill the pierogi: Place a small spoonful of the filling into the center of each 3-inch round of dough. Moisten the edges with water, fold over and press the dough edges together with a fork to seal them. Repeat this process with the remaining dough and all fillings.
• Bring a large pot of lightly salted water to a boil. Add the pierogi and cook them until they float to the top, 3 to 5 minutes. Remove the pierogi with a slotted spoon to a bowl of cold water, and then drain them. Top the pierogi with melted butter or sour cream and serve warm.

PIEROGI

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.

TRIO OF PIEROGI

Steps:

• For the dough: Add to a mixer the flour, salt, sour cream, egg and 1 1/4 cups water. Mix these ingredients until the dough comes together and is soft. Divide the dough in half and set on a floured surface. Roll each half of the dough into a thin circle, about 1/8 inch in thickness. Cut the dough into 3-inch rounds using a biscuit cutter.
• For the blueberry filling: Pour the blueberries into a medium-size bowl and mix them with the flour and sugar. Set this aside.
• For the farmer's cheese filling: In a medium-size bowl, mix the cream cheese, farmer's cheese, egg, salt and pepper together. Set this aside.
• For the salt pork filling: Add the butter to a saute pan over medium heat. Add in the salt pork and onions and cook for 10 minutes. When the salt pork is browned, add in the sauerkraut and garlic and cook for 5 to 10 more minutes.
• To fill the pierogi: Place a small spoonful of the filling into the center of each 3-inch round of dough. Moisten the edges with water, fold over and press the dough edges together with a fork to seal them. Repeat this process with the remaining dough and all fillings.
• Bring a large pot of lightly salted water to a boil. Add the pierogi and cook them until they float to the top, 3 to 5 minutes. Remove the pierogi with a slotted spoon to a bowl of cold water, and then drain them. Top the pierogi with melted butter or sour cream and serve warm.