Babacis Potato Pierogi Recipes

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BABACI'S POTATO PIEROGI



Babaci's Potato Pierogi image

This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!

Provided by MOELIZ

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 24

Number Of Ingredients 9

12 Yukon Gold potatoes, peeled and quartered
3 eggs
3 tablespoons cream cheese, divided
3 teaspoons milk, divided
2 cups all-purpose flour, divided
2 ½ (8 ounce) containers cottage cheese
salt to taste
2 tablespoons butter
oil for frying

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  • Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
  • On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
  • Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
  • Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
  • Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 27.9 g, Cholesterol 31.3 mg, Fat 7.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.4 g, Sodium 120.4 mg, Sugar 1 g

BABACI'S POTATO PIEROGI



Babaci's Potato Pierogi image

This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!

Provided by moeliz

Categories     Dumplings

Time 1h30m

Yield 24

Number Of Ingredients 9

12 Yukon Gold potatoes, peeled and quartered
3 eggs
3 tablespoons cream cheese, divided
3 teaspoons milk, divided
2 cups all-purpose flour, divided
2 ½ (8 ounce) containers cottage cheese
salt to taste
2 tablespoons butter
oil for frying

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  • Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
  • On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
  • Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
  • Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
  • Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 27.9 g, Cholesterol 31.3 mg, Fat 7.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.4 g, Sodium 120.4 mg, Sugar 1 g

POTATO PIEROGI



Potato Pierogi image

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 60

Number Of Ingredients 11

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

Steps:

  • Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  • Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  • On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
  • Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
  • Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

POTATO AND GARLIC PIEROGI



Potato and Garlic Pierogi image

This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 10

1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
6 garlic cloves, sliced
Coarse salt, to taste
1/4 cup (1/2 ounce) freshly grated sharp cheddar cheese
5 tablespoons unsalted butter
1/2 cup heavy cream
Freshly ground pepper, to taste
12 egg roll wrappers, cut into 4 1/2-inch rounds
1/3 cup water
1 tablespoon minced fresh chives

Steps:

  • Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.
  • Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.
  • Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.

BABCI'S PIEROGI



Babci's Pierogi image

My adopted great grandmother's recipe as best as we can recreate it since she never measured anything. Mess around with the amounts and may the force be with you.

Provided by Crystelle

Categories     Polish

Time 2h30m

Yield 32 pierogies, 8 serving(s)

Number Of Ingredients 21

5 cups flour
6 egg yolks
3 eggs
1/8 teaspoon salt
3/4 cup water
1 cup cottage cheese (dry)
1 cup whipped potato
1 tablespoon onion (chopped fine)
1/8 teaspoon salt, pepper (to taste)
1 1/2 cups cottage cheese (dry)
1/4 teaspoon vanilla
1 egg yolk
1 tablespoon margarine (melted)
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 lb ground beef
1 onion (chopped)
1 tablespoon margarine
1 tablespoon flour
1/2 teaspoon dill
1/8 teaspoon salt, pepper (to taste)

Steps:

  • Dough:.
  • Make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts.
  • Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal.
  • Boil a pot of water. Add salt. Drop pierogi into boiling water. Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter or margarine in frying pan.
  • Filling Cheese and Potato:.
  • Combine ingredients and mix lightly. Let cool and fill circles. Seal, boil, brown, serve.
  • Filling Cheese:.
  • Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount. Seal, boil, brown, serve.
  • Filling Meat:.
  • Using a large skillet saute onion slightly in margarine. Add ground beef, salt, and pepper and saute. When mixture crumbles drain off a little fat. Stir in flour and add dill. When still warm fill circles with desired amount.

Nutrition Facts : Calories 599.4, Fat 20.3, SaturatedFat 7, Cholesterol 264.7, Sodium 601, Carbohydrate 70.3, Fiber 2.8, Sugar 5.3, Protein 31.1

POTATO PIEROGI WITH CABBAGE AND BACON



Potato Pierogi with Cabbage and Bacon image

Categories     Leafy Green     Onion     Pork     Potato     Vegetable     Meat     Bacon     Winter     Pan-Fry     Cabbage     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

4 bacon slices
1 large onion, thinly sliced
1/2 head cabbage, thinly sliced
2 tablespoons balsamic vinegar (optional)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
12- to 16-ounce package potato pierogi, thawed if frozen 1/2 cup water

Steps:

  • Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.
  • While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.
  • Serve potato pierogi over cabbage mixture.

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