Almost Instant Pierogies Recipe 445

ALMOST-INSTANT PIEROGIES

Steps:

• Combine potatoes and cheese together; mash until smooth.
• Stir in salt and pepper; set aside.
• Melt the margarine in a skillet; add in onions; stir/sauté 10-15 minutes.
• Spread half the onions in a 13x9-inch pan.
• Stuff each pasta shell with potato mixture; arrange shells over onions.
• Sprinkle remaining onions over shells.
• Bake in a 350°F oven for 20-25 minutes.

ALMOST PIEROGIES

Steps:

• Cook noodles a couple of minutes less than directed on package, you want them a little chewy.
• Drain and set aside.
• Melt butter and saute onions until light golden; add garlic if using and continue to saute 1 minute.
• Add onions to potatoes and mix well.
• Spray 13x9 inch baking dish with non-stick cooking spray.
• Add half of noodles.
• Top with potato mixture.
• Add cheddar cheese.
• Top with remaining noodles.
• Add American cheese.
• Bake at 350 for 30 to 45 minutes, until hot and bubbly.
• Serve with sour cream.
• (For those who like it, you might like to add a can of rinsed and drained sauerkraut.).

ALMOST-INSTANT PIEROGIES

Steps:

• Combine potatoes and cheese together mash until smooth. Stir in salt and pepper set aside. Melt margarine in a skillet add onions. Sauté 10 to 15 minutes spread half the onions in a 13" x 9" baking pan. Stuff each shell with potato mixture arrange over onions. Sprinkle with remaining onions bake at 350 degrees for 20 to 25 minutes.From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

PIEROGIES

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.

PIEROGIES

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.

ALMOST-INSTANT PIEROGIES RECIPE - (4.4/5)

Steps:

• In a large bowl, combine potatoes and cheese; mash until smooth. Stir in salt and pepper; set aside. Melt margarine in a skillet; add onions. Sauté 10 to 15 minutes; spread half the onions in a lightly greased 13"x9" baking pan. Stuff each shell with potato mixture; arrange over onions. Sprinkle with remaining onions. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Makes 6 to 8 servings.