POTATO AND CHEESE PIEROGI
This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.
Provided by BOB_E_72
Categories Main Dish Recipes Dumpling Recipes
Time 2h10m
Yield 60
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
- To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g
POTATO & CHEESE PEROGIES WITH BACON & ONION
these are my familys favorite. I use my pasta machine to mix my dough, it's a lot easier then mixing it by hand. the dough recipe here makes 3 dozen and I just mix it up as needed till my filling is gone, I believe I get about 12 dozen. after cutting your circles it's easier to work with if you let them rest a few minutes. It's...
Provided by Sandy Mika
Categories Vegetable Appetizers
Number Of Ingredients 11
Steps:
- 1. make your filling first. peel potatoes and quarter and put to boil, cook till tender same as you would for mashed potatoes. Drain and return to pot. smash the potatoes.
- 2. while potatoes are boiling , fry up bacon, when done remove bacon from grease, but do not throw out grease. set bacon aside.
- 3. add the onions to the bacon grease and cook till tender . when done add both sticks of butter to the onions and stir until butter is melted. remove from heat, set aside.
- 4. cut velveta cheese up into smaller chunks. when potatoes are done and drained ,and smashed, pour the onions and butter into potatoes , add the cheese to it too, crumble or cut up bacon and mix up well . set aside, and make dough.
- 5. mix 3 1/2 cups of flour with the salt add 1 egg and the 16oz container of sour cream mix well. on a floured surface roll dough out to about 1/8" thickness. cut out circles of dough, fill with 2 tbs of filling , fold over and seal edges with water , crimp edges with fork.
- 6. boil a pot of water when water is at a full boil drop perogies into the water when they float to the top remove from water and let drain on racks. when dried you can either bag them up and freeze until ready or fry up in butter till golden brown and serve with sour cream. 8]
POTATO-CHEESE PIEROGIES WITH BACON
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in the 60s - which melts into the potatoes. She tops the pierogies with bacon as a treat. Alternatively, you can also serve them dressed with a little melted butter and chopped chives.
Provided by Francis Lam
Categories dumplings, main course
Time 1h30m
Yield Serves 4-6 (about 60 pierogies)
Number Of Ingredients 7
Steps:
- Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
- Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
- While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
- Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
- Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
- Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
- Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 22 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 755 milligrams, Sugar 4 grams, TransFat 0 grams
EASY BACON AND ONION PIEROGIES
We're fans of pierogies of all kinds-especially when onions and bacon are involved! These start with ready-made pierogies, so they're easy to prepare.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook and stir onions in dressing in large skillet on medium heat 8 min. or until crisp-tender.
- Add water and pierogies. Cook 8 to 10 min. until water is evaporated and pierogies are browned, occasionally turning pierogies.
- Sprinkle with bacon.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 800 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 6 g, Protein 11 g
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