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
PIEROGIES
Provided by Food Network
Time 45m
Yield about 24 pierogies
Number Of Ingredients 6
Steps:
- Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
- Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
- Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
- While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.
PIEROGIE SOUP
This is a fun soup that uses frozen (Mrs. T's brand) Pierogies. It's quick and easy. The cut-up pierogies release the potato filling and help to thicken the soup.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Partially thaw the pierogies enough to cut through.
- Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.
- In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
- Add the cut up pierogies and chicken broth.
- Add the garlic powder, salt, pepper and paprika.
- Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
- Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
- Serve!
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.
PAN-FRIED PIEROGIES
I use Costco's brand (Santarelli's) to make this recipe. The box has 96 oz. split into two bags. I use about half a bag (24 oz). Whatever brand you buy, just make sure the pierogies have a thick pasta shell. If they're too thin, they can tear during the pan-frying. Also, it's good to use a soft spatula (one that can withstand high heat) to turn the pierogies over.
Provided by KissKiss
Categories Very Low Carbs
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
- In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
- Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 1071.9, Fat 91.9, SaturatedFat 54, Cholesterol 258.5, Sodium 1463.9, Carbohydrate 5.4, Fiber 0.3, Sugar 2.3, Protein 56.8
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
More about "pierogies recipes"
WHAT IS A PIEROGI, ANYWAY? | MYRECIPES
From myrecipes.com
Estimated Reading Time 2 mins
PIEROGI - WIKIPEDIA
From en.wikipedia.org
Place of origin China (historically), …Alternative names Perogie, pirogi, pirohy, pyrohy, varenyky, vareniki, perogeRegion or state Central Europe, Eastern Europe, …Main ingredients Dough
PIEROGERIE - ALBERTA’S FIRST AUTHENTIC ORGANIC PIEROGI MAKER
From pierogerie.ca
10 BEST BAKED PEROGIES RECIPES | YUMMLY
From yummly.com
TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
From theblackpeppercorn.com
IN HONOR OF NATIONAL PIEROGI DAY, THESE ARE THE BEST …
From thetravel.com
AIR FRYER PIEROGIES RECIPE (FRESH OR FROZEN) - DOBBERNATIONLOVES
From dobbernationloves.com
HOW TO COOK FRESH PIEROGIES? - BUTTERYPAN
From butterypan.com
PIEROGIES FACTORY – PIEROGIESFACTORY
From pierogiesfactory.com
21 PIEROGIES RECIPES IDEAS | PIEROGI RECIPE, PIEROGIES, FOOD
From pinterest.ca
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
TOP PIEROGI RECIPES AND IDEAS | FOOD NETWORK
From foodnetwork.com
PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS | BAREFEET IN THE …
From barefeetinthekitchen.com
17+ PIEROGI SAUCES (AND TOPPINGS!), RANKED | POLONIST
From polonist.com
BUY FROZEN PIEROGIES, DUMPLINGS & WONTONS ONLINE | WALMART …
From walmart.ca
WANT TO EAT LIKE THE GREAT ONE? TRY GRANDMA GRETZKY'S PEROGY …
From cbc.ca
PIEROGI RECIPES | ALLRECIPES
From allrecipes.com
FOOD TRUCK - PIEROGIES FACTORY – PIEROGIESFACTORY
From pierogiesfactory.com
WHAT TO SERVE WITH PEROGIES (PIEROGI)? 18 TASTY SIDE DISHES
From kitchensubstitute.com
WHAT TO EAT WITH PIEROGIES? 17 SIDES TO SERVE RIGHT NOW!
From hotsalty.com
10 BEST BAKED PIEROGIES RECIPES | YUMMLY
From yummly.com
PIEROGI – THE BEST GUIDE TO THE MOST POPULAR POLISH FOOD
From tastingpoland.com
WHAT TO SERVE WITH PEROGIES: 30 TASTY SIDES TO TRY!
From adumplingthing.com
WHAT CAN YOU SERVE WITH PEROGIES - THE KITCHEN PROFESSOR
From thekitchenprofessor.com
HOW TO COOK FROZEN PIEROGIES: THE 4 BEST WAYS! - CARMELA POP
From carmelapop.com
WHAT TO SERVE WITH PIEROGIES - 15 EASY RECIPES - PLATTER TALK
From plattertalk.com
EASY HOMEMADE PIEROGIES - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
PEROGIE RECIPES THAT ARE PURE COMFORT - FOOD NETWORK
From foodnetwork.ca
TRADITIONAL PIEROGIES WITH BUTTER AND ONIONS - FEELS LIKE HOME™
From feelslikehomeblog.com
BEST FROM PIEROGIES TO BORSCHT, OUR ALL-TIME FAVOURITE UKRAINIAN ...
From foodnetwork.ca
WHAT TO SERVE WITH PEROGIES? – THE 15 BEST PIEROGI SIDE DISHES
From alices.kitchen
PIEROGI: POLAND'S FAVORITE COMFORT FOOD | KING ARTHUR BAKING
From kingarthurbaking.com
WHAT TO EAT WITH PEROGIES FOR DINNER? - RECIPE MARKER
From recipemarker.com
BEST PIEROGI BRAND | FROZEN PIEROGIES | MRS. T'S PIEROGIES
From mrstspierogies.com
LEARN TO MAKE HOMEMADE PIEROGIES THE RIGHT WAY - TASTE OF HOME
From tasteofhome.com
WHAT TO SERVE WITH PEROGIES: 10 SAVORY SIDE DISHES
From insanelygoodrecipes.com
GOSIA'S PIEROGIES - PIEROGIE, TRADITIONAL, FOOD DISTRIBUTION
From gosiaspierogies.com
WHAT TO SERVE WITH PIEROGIES: 15 EASY IDEAS - SUBSTITUTE COOKING
From substitutecooking.com
WHAT TO SERVE WITH PIEROGIES? 7 BEST SIDE DISHES
From americasrestaurant.com
HOMEMADE PIEROGIES | DELICIOUS EVERYDAY
From deliciouseveryday.com
HOW TO COOK PIEROGI (6 BEST WAYS) | POLONIST
From polonist.com
OUR BEST RECIPES USING PIEROGIES: 6 YUMMY DINNER RECIPES
From mrfood.com
You'll also love