Easy Italian Pierogi Recipes

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HOMEMADE PIEROGI



Homemade Pierogi image

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 dozen.

Number Of Ingredients 16

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

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.

Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE



20-Minute Crispy Pierogies with Broccoli and Sausage image

This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
One 12.84-ounce box frozen mini potato-cheese pierogies
1/2 pound sweet Italian sausage (about 3 links)
2 cloves garlic, smashed and roughly chopped
Pinch red pepper flakes
1 pound frozen broccoli spears, thawed (split any spears that are very large)
1 cup low-sodium chicken broth
2 tablespoons grated Parmesan, plus more for serving

Steps:

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
  • While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
  • Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

HOMEMADE POLISH PIEROGI



Homemade Polish Pierogi image

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. -Veronica Weinkauf, South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1/4 cup water
1/2 teaspoon salt
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
1 to 4 tablespoons butter, divided
Optional: sour cream and minced chives

Steps:

  • In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Nutrition Facts : Calories 230 calories, Fat 6g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 11g protein.

EASY PIEROGI



Easy Pierogi image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5 dozen

Number Of Ingredients 13

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water, room temperature
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
2 teaspoons coarse salt
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Scant 1 teaspoon freshly ground pepper
2 sticks unsalted butter
Coarse salt

Steps:

  • Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
  • Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir cream cheese and butter. Season with salt and pepper.
  • Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generously with cornmeal to prevent sticking.
  • Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
  • Cut out circles very close together, using a 3-inch cutter or glass. Cover with plastic wrap to prevent dough from drying. Repeat with remaining dough.
  • Bring a large pot of salted water to a boil.
  • Fill pierogi: Place a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons) filling in center of each dough circle.
  • Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
  • Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling.
  • Make brown butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes.
  • Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more. Coat a platter with half the brown butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt.

BASIC PIEROGI



Basic Pierogi image

The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 5 dozen (or 2 dozen plum)

Number Of Ingredients 15

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Blueberry Filling and Spiced Sour Cream
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse salt
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse Salt

Steps:

  • Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
  • Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
  • Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
  • Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
  • Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
  • Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
  • Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
  • Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

QUICK & EASY PIEROGI CASSEROLE



Quick & Easy Pierogi Casserole image

I had something similar to this at a potluck and recreated it on my own. It's super easy and will probably please the whole family. I generally serve this dish with a side of salad to compliment the heaviness of the casserole. Sometimes I add some fried onions beneath the ham for something different.

Provided by Chesska

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (1 kg) package frozen potato pierogi
1 (10 ounce) can cream of whatever soup
1 (10 ounce) can milk
2 cups ham or 2 cups cooked sausage
2 cups cheddar cheese

Steps:

  • Layer the bottom of a 9x13 greased pan with frozen pierogies.
  • Then sprinkle the ham over top of the pierogoies.
  • Mix together the soup and milk and pour over the ham and pierogies.
  • Top with cheese and bake uncovered for 45 minutes at 350.

Nutrition Facts : Calories 252.9, Fat 17, SaturatedFat 10, Cholesterol 70.9, Sodium 966.3, Carbohydrate 2.9, Sugar 0.2, Protein 21.5

ITALIAN STYLE PIEROGIES



Italian Style Pierogies image

I found this recipe in a newspaper. I know it's not home made, but it's makes a great fast side dish. Or a great appetizer

Provided by dragonpawz

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

16 ounces pierogies
1 egg
1 tablespoon water
1/3 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Spray a baking sheet with cooking spray.
  • Beat egg in a bowl.
  • Dip the perogies in egg and then coat with the bread crumbs.
  • Sprinkle with parmesan cheese.
  • Bake till crispy about 15 minutes.

Nutrition Facts : Calories 67.4, Fat 2.5, SaturatedFat 1, Cholesterol 55.2, Sodium 231.5, Carbohydrate 7, Fiber 0.5, Sugar 0.7, Protein 4

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