Pierogieswithbaconsauteedonionandsourcream Recipes

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 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 until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs 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, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

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.

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:

• Cook the pierogies according to package directions.
• Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble.
• Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; saute 5 minutes. Stir in peas; saute for 1 minutes. Add pierogies, salt, and pepper; cook 30 seconds. sprinkle with crumbled bacon. Serve with sour cream.

Steps:

• Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
• Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they're very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they're getting too browned too quickly, add a splash of water to deglaze.
• Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
• Garnish with the basil and serve immediately.

Steps:

• Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
• Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
• Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
• Mix well.
• To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.

Steps:

• Heat a drizzle of oil in a large pot over medium heat. Sweat the shallot and ginger, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down to a simmer and cover. Cook until the rice has broken down and the mixture is thick and porridge-like, about 1 hour. Stir with a rubber spatula occasionally so the bottom doesn't stick. Remove the ginger and season to taste.
• Divide the congee into bowls. Top with a pile of Sauteed Greens (recipe follows), a drizzle of toasted sesame oil, a drizzle of sriracha and a couple turns of black pepper. Serve with Crullers (recipe follows) on the side.
• Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer or a large mixing bowl. Add the buttermilk, coconut oil and egg and knead with the dough hook for 7 to 10 minutes until the dough is smooth and elastic. Wrap with plastic and allow to rest in the refrigerator for 3 hours.
• Remove the dough from the refrigerator 1 hour before ready to use and allow to come to room temperature.
• Heat the neutral oil in a heavy bottomed pot to 375 degrees F.
• Roll out the dough on a lightly floured surface into a 20-by-6-inch rectangle that is about 1/4-inch thick. Cut into 12 vertical strips just over an inch wide, then cut each strip in half horizontally. Layer one half on top of the other and using a chopstick, press down in the center to adhere. Cover with plastic while you shape the others.
• When the oil is up to temperature, take one piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry for 30 seconds to 1 minute per side, or until lightly golden and puffy, gently turning with a spider. Remove to a rack and repeat in batches of 2 or 3, allowing oil to come back to temperature between each batch.
• Heat the oil in a large skillet or wok over medium heat. Add the dried chili peppers and garlic and toss around, cooking until fragrant and lightly toasty, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of black pepper and cook for 4 to 5 minutes or until wilted, tender, and bright green. Add the sesame oil, rice vinegar and sesame seeds. Toss to combine.

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.

Steps:

• Heat a large pan of water to boiling.
• When the water boils, add the pierogies.
• Cook the frozen pierogies for approximately 10 - 15 minutes. They will float to the top when ready.
• Drain and set aside.
• While the water is heating, cook 3 slices of bacon until crisp.
• Drain on a paper towel then cut up finely.
• Reserve the oil from the bacon.
• Fry the sausages in the oil until done - about 10 - 15 minutes on medium heat.
• Remove the sausages and set aside but keep warm.
• Add the pierogies to the oil and fry for approximately 10 minutes. Add the onion and bacon 1/2 way through.
• Turn the pierogies frequently, they should start to get a bit crisp from the oil.
• Serve pierogies and sausages with bits of fried onion, bacon and top with sour cream.
• Yum !

Steps:

• In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.
• Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 T olive oil.
• Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. Place on a serving platter and garnish with parsley.

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.

Steps:

• Parboil perogies in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (perogies will not be completely cooked) Transfer with a slotted spoon to a colander to drain. Pat dry.
• Heat 1 TBS oil in a 12 inch heavy skillet and saute half of the perogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and cover loosely with foil. Keep warm. Add 1 TBS oil to skillet and cook remaining perogies in same manner.
• Cook bacon in same skillet over moderately high heat stirring occasionally until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain. Pour off all but 1 TBS of fat from skillet, then add remaining oil and saute onion, stirring until golden, about 8 minutes.
• Reduce heat to moderate, then stir in garlic, cabbage, water and salt. Cook, covered, stirring occasionally until cabbage is tender, 5 to 7 minutes. Transfer to platter with perogies and sprinkle with bacon and dill.
• Serve hot with sour cream if desired.