Barbecued Perogies Recipes

GRILLED PIEROGIES AND KIELBASA

Steps:

• Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
• Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
• Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
• Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

BAKED PEROGIES

Steps:

• FOR FILLING:.
• Boil and mash approx 4-5 quarts of mashed potatoes.
• Add while potatoes are still hot 2 tbsp of dill.
• Salt and Pepper to taste.
• Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
• FOR DOUGH:.
• Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
• Add pkg of yeast and let stand for 10min.
• In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
• Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
• Add flour until you create a bun dough where it's no longer sticky.
• Let Rise (2hrs) until double in bulk.
• Punch Down.
• Cut off a size you would use to make a small dinner bun (1x2-inch size).
• Shape into a square.
• Put about 1 tbsp of filling in middle.
• Fold over.
• Pinch and tuck edge under.
• Place on greased baking sheet.
• DO NOT LET RISE.
• While baking one sheet, shape other perogies.
• Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
• YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
• FOR SAUCE:.
• In large dutch oven or pot.
• Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
• Add about 2 tbsp dried/fresh dill.
• Fry 1 Large onion in butter until tender.
• Add onion to cream.
• Thicken cream with cornstarch & water (or flour and oil).
• Add perogies to cream
• Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
• Makes approx 4 dozen perogies.
• Serve Hot! ENJOY!

BARBECUED PEROGIES

Steps:

• Place perogies on a double layer of aluminum foil.
• Dot liberally with butter.
• Add water and onions.
• Wrap loosely, but be sure to seal the edges of the foil.
• Place in low to medium heat on the BBQ.
• Turn frequently.
• Cook for 10- 15 minutes.

HOMEMADE PIEROGI

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

PEROGIES

Steps:

• To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
• To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
• To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
• Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.