PIEROGIES WITH MEAT
Make and share this Pierogies with Meat recipe from Food.com.
Provided by truebrit
Categories Polish
Time 5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Grind the meat with bread.
- Add the onions which have been sauteed in the drippings.
- Season with salt and pepper.
- To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
- Roll out as thinly as you can.
- Cut out 2 1/2 to 3 inch squares.
- Put a little of the stuffing on each square.
- Fold to form a triangle, pinch the edges together.
- Cook in a large kettle with boiling salted water on high heat for 5 minutes.
- Remove with a colander spoon to a warmed serving platter.
- Add the bread crumbs to the butter and fry for a few minutes on low heat.
- Pour over the pierogi.
Nutrition Facts : Calories 243.3, Fat 5.8, SaturatedFat 2.5, Cholesterol 28.9, Sodium 96.7, Carbohydrate 40.2, Fiber 1.7, Sugar 1.1, Protein 6.6
PIEROGIES WITH MEAT SAUCE
Days may be longer, but time is short. You can still satisfy big appetites every weeknight in under 30 minutes. This cost $2.87 per serving. This came from Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In Dutch oven cook pierogies in lightly salted boiling water according to package directions. Drain and cover to keep warm.
- Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6-8 minutes or until tomatoes begin to soften.
- Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.
Nutrition Facts : Calories 292.8, Fat 22, SaturatedFat 8.2, Cholesterol 49.9, Sodium 1019.9, Carbohydrate 8.6, Fiber 1.9, Sugar 4.5, Protein 15.7
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.
MEAT PIEROGI
Today's recipe is by my daughter Hanna, age 11. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. There are different varieties of pierogi. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! The ones that I love to make (and eat) the most, are the meat ones. It can be fun to shape the meat into little balls or ovals. I remember making pierogi with my mom ever since I was little. I wasn't good at it at first, but once I started doing it more, I got a lot better at shaping them. I love to take the excess dough and make fun shapes out of it. Sometimes if I was lucky, a piece of dough snuck into my mouth. The dough plays a very important role, obviously! It covers the entire thing and keeps the filling inside! Another important part is the boiling. Even though a simple step, it is a very important one too. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. When you think you have made enough pierogi, (see my mom's recipe below) put them into the water once at a boil. Be sure to stir lightly after putting in, to ensure that they don't stick together. After they all float to the top, take them out to cool. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Finally serve. And finally my favorite part, eating the pierogi! Smacznego! HH
Provided by PolishyourKitchen
Categories Meat
Time 1h3m
Yield 100 pieces
Number Of Ingredients 15
Steps:
- Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking).
- In the mean time, chop the onion and sauté in butter.
- Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
- To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sautéed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic.
- Mix well. Taste. Add salt, if needed. Set aside.
- To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
- In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. Fill each circle with about a 1.5 tsp of filling (or more if you'd like), close each pieróg and press edges with a fork to seal (see video below).
- Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion.
- This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. To thaw, place in a sautéing pan with about 1/4 cup of water, and a couple tablespoons of butter, cover and cook for a few minutes, until water evaporates. Uncover and sauté until golden brown.
Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.8, Cholesterol 13.2, Sodium 82.7, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 3.4
PIEROGIES WITH POTATO AND CHEESE FILLING
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.
PIEROGIES WITH MUSHROOM SAUCE
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
PIEROGIES WITH CREAMY MUSHROOM AND SHERRY SAUCE
This is one of my all time favorite WW recipes. I serve it to company all of the time, and no one ever guesses its low fat! I have used ravioli instead of pierogies and have added ham for variation. Recipe as written is 5 points.
Provided by KelBel
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add the mushrooms, onion, salt and pepper to taste.
- Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
- Stir in sherry and cook until evaporated.
- Sprinkle in flour and stir to combine.
- Stir in milk, broth, and pierogies; bring to a boil.
- Remove from heat and stir in sour cream.
Nutrition Facts : Calories 71.3, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.5, Sodium 73, Carbohydrate 8, Fiber 0.9, Sugar 4.1, Protein 3.5
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
PIEROGIES OLE!
Make and share this Pierogies Ole! recipe from Food.com.
Provided by Lorac
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw pierogies in boiling water 5 minutes, drain and keep warm.
- In the meantime, combine chili and salsa in a skillet.
- Cook over medium high heat until hot and bubbly, about 4 minutes.
- Reduce heat to medium, add corn and cook 6 minutes.
- Pour chili mix over pierogies and top with cheese.
Nutrition Facts : Calories 286.5, Fat 15.6, SaturatedFat 8.5, Cholesterol 47.7, Sodium 1120.2, Carbohydrate 25.6, Fiber 6.7, Sugar 3.5, Protein 15.3
OUR TRADITIONAL PIEROGIES
We have these pierogies every year for Christmas and even though it might sound strange it is one of our family's favorites. You don't even have to wait for Christmas! Just a note.. We usually make 2 casserole dishes full and it is enough for almost 40 people.
Provided by Darlene28
Categories For Large Groups
Time 1h15m
Yield 1-2 casseroles, 20-40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Lightly grease one large or two small baking dishes.
- Boil the pierogies in batches until mostly cooked but not completely cooked.
- Place one layer in the baking dish with half the onions and dot with 3 tbsps. marg. or butter.
- Repeat layers, sprinkling with salt and pepper.
- Fill the baking dish not quite to the top with the whipping cream and place on a baking sheet as this helps prevent leaking onto the bottom of the oven.
- Cover and bake for 30 to 45 minutes or until pierogies are fork tender.
Nutrition Facts : Calories 206.7, Fat 22.1, SaturatedFat 13.8, Cholesterol 78.2, Sodium 43.9, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 1.1
POTATO AND CHEESE PIEROGIES
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
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.
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4.4/5 (37)Category Polish Main CoursesCuisine PolishTotal Time 55 mins
- If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.
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