20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
- While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
- Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)
Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.
Provided by Amelia Nierenberg
Categories dinner, dumplings, project, vegetables, appetizer, main course, side dish
Time 1h30m
Yield 24 to 30 pierogi
Number Of Ingredients 12
Steps:
- Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
- Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
- While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
- Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
- Bring a large pot of heavily salted water to a boil over high.
- Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
- Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
- To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
- Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
- To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
- If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
- Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
PIEROGIE PASSION
Pierogies are very versatile as far as the filing goes and can be served as a main dish or as a side. Don't be afraid to experiment a little. As with all my recipes, I try to sneak in as much nutrition as possible and keep to my low or reduced fat goals without sacrificing taste. Just remember, a little can go a long way!
Provided by DayJahView
Categories < 4 Hours
Time 1h10m
Yield 2 24 pierogies, 12 serving(s)
Number Of Ingredients 16
Steps:
- Peel, cut boil and drain potatoes. While hot mash with cream cheeses. Add next six ingredients and seasoning. Cover with plastic wrap and set aside while making dough. To make the dough melt the butter and warm the milk and mix with remaining ingredients and form into a ball. Roll half the dough on a generously floured surface and cut into 3-4 inch circles. Place one tablespoon of filling in center of half the circles. and wet the edges with water. Place a circle on top and pinch edges together tightly. Boiling approximately two minutes and drain on paper towel. Transfer to waxed paper to dry completely. Heat canola oil and fry until golden brown on both sides (turning once). Drain on paper towel, add additional salt and pepper to taste. Serve while hot being careful not to burn your mouth as inside filling is very hot. Enjoy!
Nutrition Facts : Calories 258.6, Fat 9.3, SaturatedFat 5, Cholesterol 56, Sodium 484.4, Carbohydrate 33.6, Fiber 2, Sugar 1.5, Protein 9.9
PASSION MERINGUE PIE
Add a bit of passion to your pudding with this modern take on a classic
Provided by Cathryn Evans
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Supper, Treat
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Dust the work surface with a little flour, then roll the pastry out to the thickness of a £1 coin. Use to line a deep, 23cm loose-bottom flan tin and chill until firm. Line with greaseproof paper and a layer of baking beans, then bake for 20 mins. Remove the paper and beans, then return to the oven for 5 mins until pale golden in colour. Leave to cool.
- For the filling, cut the passion fruit in half, then scoop the pulp of 10 into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. Scoop the pulp and seeds of the remaining fruit into the juice. You should now have 150ml in total - so make up with orange juice if you don't have enough. In a pan, mix the cornflour with the sugar, then gradually stir in 200ml cold water followed by the passion fruit. Cook over a medium heat, stirring, until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture.
- Reduce oven to 180C/fan 160C/gas 4. For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Reheat the filling briefly, then spread over the pastry base. Spoon the meringue over the filling, starting from the pastry edge and working your way into the middle, then gently swirl the spoonfuls together. Bake for 20 mins until the meringue is lightly golden. Serve warm or cold.
Nutrition Facts : Calories 534 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.76 milligram of sodium
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