Pierogie Peer Oh Gee Potato Pierogies Perogies Recipes

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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



Potato Pierogi image

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.

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

POTATO AND CHEESE PIEROGIES

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11



Potato and Cheese Pierogies image

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.

1 large egg
1/4 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for rolling dough
1/2 cup leftover mashed potatoes
1/4 cup farmer's cheese
1 teaspoon finely sliced chives
Sour cream
Finely sliced chives
Freshly cracked black pepper

POTATO PIEROGIES

I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!

Provided by Laura Elisabeth

Categories     Savory Pies

Time 2h10m

Yield 6 per person, 6 serving(s)

Number Of Ingredients 12



Potato Pierogies image

Steps:

  • In a medium bowl, whisk the egg.
  • Add the sour cream, and whisk until smooth.
  • Add the 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 the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
  • The dough should be elastic and no longer sticky.
  • Be careful not to add too much flour as this will toughen the dough.
  • Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
  • Cook potatoes in salted boiling water until fork-tender.
  • Drain, and mash with a potato masher.
  • Add melted butter and 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 thickness.
  • Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
  • Gather dough scraps together, roll 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 thoroughly sealed crescent.
  • Transfer to linen towel.
  • Continue until all dough circles are filled.
  • Add pierogi to the boiling water in batches.
  • They will sink to the bottom of the pot, then rise to the top.
  • Once they rise, let them cook for about 1 minute more.
  • Meanwhile, drizzle platter with melted butter.
  • Remove pierogi from pot, and transfer to platter to prevent sticking.
  • Serve immediately.

Nutrition Facts : Calories 1034, Fat 37.3, SaturatedFat 22.7, Cholesterol 134.4, Sodium 169.4, Carbohydrate 152.4, Fiber 9.5, Sugar 3.7, Protein 23.5

1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2-5 cups all-purpose flour
4 tablespoons unsalted butter, melted
5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
1/4 lb unsalted butter, melted
2 ounces cheddar cheese, grated (about 1/2 cup)
4 ounces cream cheese
coarse salt
fresh ground black pepper
2 tablespoons cornmeal

POTATO AND ONION PIEROGI

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h50m

Yield about 24 pierogi

Number Of Ingredients 15



Potato and Onion Pierogi image

Steps:

  • Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.
  • While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.
  • Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.
  • Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.
  • Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.
  • Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.
  • Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.
  • The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.

1 large red onion, chopped
2 tablespoons (1/4 stick) butter, to saute the onion
4 large potatoes, peeled and cut into chunks
6 garlic chives, white and tender green parts only
3 tablespoons butter, for the mashed potatoes
1/4 cup milk
Salt and freshly ground black pepper
2 eggs
1/4 cup water
1 tablespoon sour cream
3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed
Milk or water, as needed to moisten
1 or 2 eggs to make an egg wash to seal the pierogi
2 to 4 tablespoons butter, to saute the pierogi
1 to 2 cloves garlic, finely minced

POTATO AND JALAPENO PEPPER PIEROGIES

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 2 dozen pierogies

Number Of Ingredients 12



Potato and Jalapeno Pepper Pierogies image

Steps:

  • To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
  • Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
  • To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.

3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt
2 1/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeno peppers
Freshly ground black pepper

PIEROGIES WITH POTATO AND CHEESE FILLING

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 8



Pierogies with Potato and Cheese Filling image

Steps:

  • Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
  • Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
  • Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese
Salt
Pepper

PIEROGI - PEANUT BUTTER AND JELLY PIEROGI'S [PEER-OH-GEE]

Oh my!! TOTAL COMFORT FOOD! Hot Gooey, Creamy peanut butter and jelly with melted chocolate, What more can you ask for! Oh yes filled into a soft tender dough when fried nice and buttery crisp! I came up with these when we made pierogies this year and had left over dough. I asked my Daughter if she had any preserves, then Peanut butter lightly mixed them together and then asked for chocolate chips and she had mini ones which worked out great!!!! THE REST IS HISTORY! The filling is an estimate so be gentle on your reviews! Please do use my dough Recipe #48587 or your favorite.

Provided by Rita1652

Categories     Breakfast

Time 45m

Yield 35 perogies, 15 serving(s)

Number Of Ingredients 8



Pierogi - Peanut Butter and Jelly Pierogi's [peer-Oh-Gee] image

Steps:

  • In a food processor with the blade pulse flour and salt.
  • Add eggs and cream cheese run processor till crumbly about 20 seconds.
  • Then through tube slowly add luke warm water till dough comes into a ball.
  • Process 6 seconds.
  • If sticky just add a little more flour.
  • Let rest 20 minutes oe more. (For easy rolling).
  • Mean while swirl peanut butter lightly with your choice of jam, jelly or preserves. I do prefer raspberry! Set aside.
  • Roll half the dough on floured surface to about 1/16 inch thick.
  • Cut out 5 inch circles using a glass or cookie form.
  • Fill each circle with about 2 tablespoons of the swirled filling. Add the yummy optional chips.
  • Fold over making sure edges are sealed with no air inside.
  • If dough won`t seal lightly brush water or egg wash on edges and pinch together.
  • Continue till all dough and filling is used up.
  • Cook in salted boiling water with olive oil.
  • Cook 10 at a time do not over crowd.
  • Stir to avoid sticking.
  • About 3 minutes.
  • Remove with slotted spoon and place in bowl.
  • Heat butter and add perogies single layer without overcrowding. Just to brown on both sides.
  • Serve with a LARGE glass of milk! Or top with ice cream.

Nutrition Facts : Calories 153.5, Fat 5.9, SaturatedFat 1.8, Cholesterol 32.4, Sodium 135.6, Carbohydrate 20.8, Fiber 1, Sugar 5.3, Protein 4.8

2 large eggs
1/2 teaspoon salt
2 cups flour
2 ounces cream cheese
water, as needed depends on how dry flour is
7 -10 tablespoons peanut butter
7 -10 tablespoons jam, of choice
1/4 cup mini chocolate chip (optional)

PIEROGIES WITH POTATO AND SAUERKRAUT FILLING

Times are very vague due to the hand work involved, I am slow but it is a labor of love. Take your time and enjoy working with the dough. This makes a great side dish sliced steak and green salad.

Provided by smokeking

Categories     Potato

Time 1h45m

Yield 4 dozen, 12 serving(s)

Number Of Ingredients 16



Pierogies With Potato and Sauerkraut Filling image

Steps:

  • Prepare the sauerkraut filling by melting the butter in a skillet over medium low heat. Stir in the onion, and cook until light brown, about 20 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 over medium low heat until light brown, about 20 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  • To make the dough, beat together the eggs, oil 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, wrap half in plastic wrap then roll out the other half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  • Place a small spoonful of the filling into the center of each round. Moisten the edges with water or egg wash, fold over, and press together with a fork or pinch with fingers to seal.
  • Bring a large pot of lightly salted water to a very slow boil add 6-8 perogies at a time (do not crowd them) and cook for 3 to 5 minutes or until pierogi float to the top. Remove and drain.
  • Serve with melted butter and carmelized onions spooned over the top.
  • Or serve with horsesradish and sour cream.

Nutrition Facts : Calories 305.9, Fat 11.6, SaturatedFat 6, Cholesterol 69.6, Sodium 529.1, Carbohydrate 43.6, Fiber 3.4, Sugar 3, Protein 7.6

3 eggs
1 tablespoon oil
1 (8 ounce) container sour cream (I do not care for low fat)
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons unsalted butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
1/8 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons unsalted butter
1/2 cup chopped onion
6 red potatoes, peeled and mashed about 2 cups
1 teaspoon salt
1/2 teaspoon white pepper

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