Pierogiesoutstanding Recipes

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

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.

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.

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.

Steps:

• Filling:.
• Shred the cheese and set aside.
• Peel, cube and cook until tender the 8 potatoes. Drain.
• Place half the potatoes in a mixing bowl (I utilize the KitchenAid) add the shredded cheese and top with the remaining potatoes. Beat well, tasting if the seasoning seems correct for your taste. Let cool.
• The filling may be made the day before. Let cool completely before covering otherwise it may sweat and make the potatoes a little watery.
• Dough:.
• In a food processor bowl place all the ingredients starting first with the flour. Let process until all the dough comes into a ball and the sides of the processor are clean. Shape into a flat disc using flour is a little sticky. Wrap in plastic wrap and let rest 30 minutes.
• Flour your working area and roll the dough fairly thin. Just to give you an idea, you should get approximately 38 to 40 pierogies out of this recipe.
• Cut the dough into a circle using a top from a wide mouth canning jar or anything which is about that size. Wet the one side of each circle and place a walnut sized portion of potato mixture onto the center. Fold over and pinch well. Set each pierogie on a parchment lined cookie sheet separated from each other.
• Continue to use up all the dough.
• Bring a 5 quart pot to a boil. Using a wooden spoon keep stirring the water as you place each pierogi in to cook. Cook only about 10 at a time. Let them surface and continue to cook for about 2 minutes.
• Have a large bowl of cold water on hand. Remove the pierogies and place them in the cold water for several minutes. Drain each one well so no water remains on them and roll them in some vegetable or canola oil shaking off the excess oil. This is needed so that they won't stick together.
• You may use quart sized ziploc bags to bag about 10. Lay them place on a cookie sheet and at this point they may be frozen until ready for use.
• When preparing about 10 or 12:.I wouldn't put any more in one fry pan.
• Using a large coated fry pan, melt 1/2 to 1 stick butter or margarine. Add 1 cup diced onions and saute until soft and golden but not brown. Add about 3 tablespoons of water and lay your unfrozen pierogies on top. Cover with lid and on low flame allow them to become soft and puffy. Be careful not to cook any faster because the bottoms will get browned.
• When ready to serve pour onto a dinner sized plate. It's easier to scoop out than from a bowl.
• Really, these are just the best and I've tried many recipes.