PIEROGIES
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
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.
PEROGIES
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
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
ALMOST PIEROGIES
As a young kid running the streets with my friends, I remember going to the back door of the neighborhood tavern and begging the cooks for pierogies. Nothing tasted better than those pleaded for treats. Since I can no longer do that, here's the next best thing. Hope you enjoy.
Provided by Darkhunter
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles a couple of minutes less than directed on package, you want them a little chewy.
- Drain and set aside.
- Melt butter and saute onions until light golden; add garlic if using and continue to saute 1 minute.
- Add onions to potatoes and mix well.
- Spray 13x9 inch baking dish with non-stick cooking spray.
- Add half of noodles.
- Top with potato mixture.
- Add cheddar cheese.
- Top with remaining noodles.
- Add American cheese.
- Bake at 350 for 30 to 45 minutes, until hot and bubbly.
- Serve with sour cream.
- (For those who like it, you might like to add a can of rinsed and drained sauerkraut.).
ALMOST PIEROGIES CASSEROLE
You couldn't get any closer to a real perogie, than this out-of-this-world tasting perogie-style casserole. Sauerkraut may be added to the potato mixture if desired. To save time, the potato/cheese mixture may be prepared a day ahead, just heat them before spreading in the pan, the noodles could be boiled a day ahead as well. You will be very suprised at how much this casserole tastes like perogies...it is a must try! (note: prep time does not include boiling the noodles, or cooking the potatoes).
Provided by Kittencalrecipezazz
Categories Potato
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees.
- Grease a 9" x 13" baking dish.
- Cook noodles until soft, remove to a bowl, toss lightly with oil to prevent sticking; set aside.
- In a saute pan, saute onions in butter until brownish (do not burn); set aside.
- Cook potatoes (or heat if potatoes have been cooked before); add shredded cheese, potatoes must be hot to melt the cheese, and is easier to spread in the baking dish.
- In prepared baking pan, layer as follows:.
- In bottom of baking dish layer 4 noodles.
- Then cover noodles with half of the hot potatoes.
- Then half of the fried onion.
- Repeat, ending with the onions covering the top completely.
- Cover with foil.
- Bake for 40 minutes.
- Let sit for half an hour before cutting.
- Note: Sauerkraut may be used, just drain very well, then add to the potato mixture.
Nutrition Facts : Calories 515.6, Fat 23.3, SaturatedFat 14.6, Cholesterol 66.8, Sodium 323.7, Carbohydrate 60.7, Fiber 6.4, Sugar 4, Protein 17.3
ALMOST-INSTANT PIEROGIES
Number Of Ingredients 7
Steps:
- Combine potatoes and cheese together mash until smooth. Stir in salt and pepper set aside. Melt margarine in a skillet add onions. Sauté 10 to 15 minutes spread half the onions in a 13" x 9" baking pan. Stuff each shell with potato mixture arrange over onions. Sprinkle with remaining onions bake at 350 degrees for 20 to 25 minutes.From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Green salad. Are you a health-conscious person and want to keep yourself fit and healthy? Well, one best side dish that complements your pierogies are green salads.
- Fried bacon. Fr ied bacon is crispy, irresistible, and soft. Therefore complementing your pierogi with fried bacon enhances the overall flavor and adds a unique blend of cheese-filled pierogi with a subtle crisp of fried bacon.
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- Baked beans in tomato sauce. Let’s talk about a sideline which is more of a savory. Baked beans in tomato sauce are considered one of the best dishes among people.
- KielBasa. This sideline involves smoked sausages, which are juicy and plump. Onions, bell papers alongside olive oil, and general spices are added to the sausage to prepare this recipe.
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- Borscht. Borscht is a classic Ukrainian soup, often brightly colored due to beets as the main ingredient. It can be served hot or cold, depending on your preference.
- Cold Cucumber Soup. As the name suggests, you should serve this soup cold. It can have an intense flavor if you’re using soured milk for a classic take, but sour cream or plain yogurt will have the same effect.
- Butternut Squash Soup. If you have the time or energy, roasting the butternut squash whole in your oven before you shred its insides for this winter-themed soup will bring out the nutty flavors.
- Tomato Soup. As a perfect summer and fall soup, this soup will accent a perogy meal just right. If you roast the tomatoes beforehand, it’ll add even more flavor!
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- Sauteed Kale and Apple Cider Vinegar. Unlike other salads, this salad is served warm and adds a tangy flavor to your meal. In addition, sauteeing the kale makes it more tender than raw, making it slightly more palatable to those who may not enjoy kale as much.
- Cucumber and Radish Salad. As it’s often paired with balsamic vinaigrette or a creamy dill dressing, this salad adds a zing of freshness and crunch to any dish.
- Brussel Sprouts and Bacon. This one is easy and done all in one pan! Slice those sprouts in half, cut up some fresh bacon, spread them on the pan with some olive oil and salt, then pop them in a hot oven until everything has a nice browned color.
- Sauteed Asparagus and Mushrooms. You can do this one in 10 minutes since you want those asparagus spears and mushrooms to keep some of their stability.
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