BABACI'S POTATO PIEROGI
This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!
Provided by MOELIZ
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
- Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
- On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
- Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
- Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
- Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 27.9 g, Cholesterol 31.3 mg, Fat 7.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.4 g, Sodium 120.4 mg, Sugar 1 g
POTATO PIEROGI
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 60
Number Of Ingredients 11
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.
POTATO AND CHEESE PIEROGIES
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
- For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
- To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
- Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
- Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
PIEROGI DOUGH
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Provided by iguana
Categories Polish
Time 1h15m
Yield 24 Pierogies
Number Of Ingredients 5
Steps:
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.
SHORTCUT PIEROGI RECIPE
Discover this tasty Shortcut Pierogi Recipe. Mashed potatoes and seasoned cream cheese spread make a delicious stuffing for these easy shortcut pierogis.
Provided by My Food and Family
Categories Dairy
Time 53m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Bring large saucepan of water to boil. Meanwhile, mix potatoes, cream cheese spread and pepper.
- Cut won ton wrappers into circles with 3-inch biscuit cutter; brush edges with egg white. Spoon 1 Tbsp. potato mixture onto center of each wrapper; fold in half. Press edges together to seal. Add, in batches of 12, to boiling water in large saucepan; cook 2 to 3 min. or until pierogies float to surface. Drain in colander. Rinse with cold water; drain well.
- Melt 1 Tbsp. butter in large nonstick skillet on medium-high heat. Add 12 pierogies; cook 2 to 3 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and pierogies. Serve with sour cream.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 2 g, Protein 4 g
POLISH PIEROGIES (POTATO CHEESE)
These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)
Provided by Karen..
Categories Potato
Time 45m
Yield 50 small pierogies
Number Of Ingredients 7
Steps:
- Place flour in a large bowl and make a well in center.
- Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
- In a separate bowl, prepare filling by combining all ingredients.
- Add about 2 tsp. of filling to dough and knead in.
- Roll out dough about 1/8" thick.
- Cut out large rounds, 3 to 4" (I use the widest glass I have).
- Place about a tablespoon of filling on one side of each circle.
- Moisten edges with water and fold over to close.
- Pinch edges or use fork to seal.
- After filling all pierogies, place in boiling water until they float.
- Freeze for later use or fry in butter over medium heat and light brown both sides.
More about "pierogi dough with mashed potatoes recipes"
PIEROGIS WITH MASHED POTATO FILLING - RECIPES FOOD AND …
From recipesfoodandcooking.com
Servings 40Total Time 1 hr 4 minsEstimated Reading Time 2 mins
HOMEMADE POTATO-BASED PIEROGI DOUGH RECIPE - THE …
From thespruceeats.com
3.8/5 (58)Total Time 45 minsCuisine Eastern European, Polish, AmericanCalories 162 per serving
PIEROGI - WIKIPEDIA
From en.wikipedia.org
10 BEST PIEROGI DOUGH NO EGG RECIPES | YUMMLY
From yummly.com
PIEROGI WITH POTATO AND SAUERKRAUT | THE COZY APRON
From thecozyapron.com
THE BEST PIEROGI DOUGH RECIPE + HOW TO MAKE PERFECT …
From everyday-delicious.com
MASHED POTATO PIEROGI DOUGH - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
MEAT & POTATO PIEROGI RECIPE - MOMSDISH
From momsdish.com
POTATO AND CHEESE PIEROGI (HOMEMADE CHEDDAR PIEROGI)
From everyday-delicious.com
PIEROGIES POTATO AND CHEESE BEST RECIPES
From findrecipes.info
EASY PIEROGI RECIPE - HOW TO MAKE PIEROGI - DELISH
From delish.com
POTATO AND CHEESE PIEROGI RECIPE - WANDERZEST
From wanderzestblog.com
TASTETORONTO | HOMEMADE POTATO PIEROGI
From tastetoronto.com
EASY HOMEMADE PIEROGIES - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
LAZY PIEROGI RECIPE - MASHED
From mashed.com
HOMEMADE PIEROGI | KING ARTHUR BAKING
From kingarthurbaking.com
POTATO AND CHEESE PIEROGI - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BASIC POLISH PIEROGI DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATO PIEROGI DOUGH BEST RECIPES
From findrecipes.info
POTATO PIEROGI RECIPE | HOW TO MAKE PIEROGI WITH POTATOES | EASY …
From victoriahaneveer.com
POTATO VARENIKI (UKRAINIAN PIEROGI RECIPE) - LENA'S KITCHEN
From lenaskitchenblog.com
BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS
From curiouscuisiniere.com
POTATO PIEROGIES RECIPES | MICHAEL FOODS
From michaelfoods.com
PIEROGI DOUGH WITH MASHED POTATOES - THERESCIPES.INFO
From therecipes.info
HOMEMADE PIEROGIES WITH SOUR CREAM — SALT & BAKER
From saltandbaker.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI RUSKIE)
From eatingeuropean.com
POTATO CHEDDAR PIEROGI RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
HOMEMADE POTATO PIEROGI LIKE GRANDMA USED TO MAKE
From realmomnutrition.com
PIEROGI WITH CHEESY MASHED POTATOES AND ONION - TASTYDONE
From tastydone.com
POTATO AND CHEESE PIEROGI RECIPE - SERIOUSEATS.COM
From seriouseats.com
THE VERY BEST POTATO PIEROGI RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
PIEROGI RECIPE (HOMEMADE POLISH DUMPLINGS) - HOUSE ... - HOUSE …
From houseofnasheats.com
MASHED POTATO PIEROGI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE PIEROGIES RECIPE - PREMEDITATED LEFTOVERS™
From premeditatedleftovers.com
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
POTATO PIEROGI RECIPE (PEROGIES) VIDEO - SIMPLY HOME COOKED
From simplyhomecooked.com
MASHED POTATO DOUGH PIEROGI - RECIPES | COOKS.COM
From cooks.com
THE CLASSIC PIEROGI (POTATOES AND CHEESE) - MOMSDISH
From momsdish.com
PIEROGI: POLAND'S FAVORITE COMFORT FOOD - KING ARTHUR BAKING
From kingarthurbaking.com
PIEROGI - I AM HOMESTEADER
From iamhomesteader.com
You'll also love