Potato Mushroom Onion Cheese Pierogies Recipes

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.

Steps:

• Make filling:
• Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.
• Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.
• Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and salt and pepper to taste. Cool completely.
• Roll out dough and fill pierogies:
• Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.
• Cook onions and pierogies:
• Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm.
• Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
• Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
• Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.

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.

Steps:

• Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
• Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
• While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
• Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
• Bring a large pot of heavily salted water to a boil over high.
• Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
• Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
• To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
• Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
• To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
• If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
• Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

Steps:

• Dough:.
• Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
• Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
• Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
• Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
• Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
• Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
• Filling:.
• Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
• Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
• Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
• Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
• Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
• Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
• Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
• Lightly flour your rolling pin and counter.
• Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
• Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
• Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
• Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
• Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
• Lightly tap the bottoms of the dumpling on the counter to make it flat.
• Repeat with the remaining half of dough and filling.
• You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
• Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
• Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
• Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
• Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:.
• Roasted apples:.
• 3 Gala apples, peeled, cored and coarsely chopped.
• 3 Golden Delicious, peeled, cored and coarsely chopped.
• 1 lemon juiced.
• 2 cinnamon sticks.
• 1/4 cup brown sugar or brown sugar "splenda".
• Pinch of salt.
• 2 Tablespoons butter.
• Preheat oven to 400°F.
• Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
• Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
• Serve the apples with peirogies, either hot or chilled.
• Caramelized Onions & Sour Cream:.
• 4-5 large onions, sliced thin.
• 3-4 tablespoons butter or margarine.
• 1-2 teaspoons sugar, to caramelize - no subs.
• Sour cream, to serve on the side.
• Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
• Serve onions with pierogies and sour cream, as little or all you want.
• "Maple" Cured Bacon & Melted Butter:
• 1/2 lb of "maple" cured bacon or turkey bacon.
• 4-5 tablespoons butter.
• Parsley, chopped fine - garnish.
• Saute bacon in frying pan or microwave oven.
• When crispy and drained; crumble into little pieces.
• Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
• Sprinkle melted butter with parsley and bacon on hot pierogies.
• Melted Butter & Green Onions:.
• 4-5 tablespoons butter
• 1-2 green onions, chopped fine (green & white parts).
• Melt butter in saucepan or microwave, remove before it browns.
• Sprinkle with green onions and spread it over the warm pierogies.
• Use any and all combinations with these.
• There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!

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.

Steps:

• heat 1 tbsp oil and 1 tbsp butter in a skillet.
• add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
• add more oil and butter if needed for the next batch, keep warm.
• heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
• pour most fat off of skillet.
• add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
• add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
• or you can just keep stirring, uncovered until the cabbage is crisp tender.
• place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
• serve with sour cream if desired.