PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
MOM'S BEST PIEROGIES
This recipe is from my Mom. She never measured the ingredients for this recipe, so I had to measure all her "handfuls" and "pinches" but, not to worry, I have made them myself and it's just like Mom's. She and her good friend used to make large batches of these, starting early in the morning and not finishing until late in the day. It makes the best pierogies I have ever tasted.
Provided by The Mad Slovak
Categories One Dish Meal
Time 1h15m
Yield 48-54 pierogies
Number Of Ingredients 8
Steps:
- Sauté onions with the butter in a medium sized skillet until translucent.
- Boil potatoes in a large pot of water until they are soft (about 8 minutes).
- Drain.
- Add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
- While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
- Add more flour as you knead if necessary.
- Separate dough into two pieces and cover bowl with a towel or plastic wrap.
- Allow dough to rest for 20-30 minutes.
- While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
- Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
- Set aside.
- Roll out one of the two dough pieces gently on a lightly floured board or table top.
- Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
- Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
- Repeat with second piece of dough.
- Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
- Flour your finger tips as you go along.
- Place a potato ball in the middle of each dough cut-out.
- Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
- Make sure there are no air bubbles in the pierogies.
- Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
- Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
- Pierogies will float.
- Drain pierogies and transfer to serving bowl.
- You can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.
TEX-MEX BAKED PIEROGIES
I am always looking for something to do with frozen pierogies...came upon this recipe, had everything in the house, so tried it. It was delicious and oh, so easy!
Provided by cookCol
Categories One Dish Meal
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Combine first four ingredients.
- Spread half of sauce mixture in bottom of 3 quart baking dish.
- Top with pierogies (frozen) and remaining sauce mixture.
- Cover with foil.
- Bake 40 minutes.
- Remove foil; sprinkle with cheese.
- Bake 5 minutes.
- Sprinkle with cilantro.
- If desired, serve with sour cream.
Nutrition Facts : Calories 393.2, Fat 14.2, SaturatedFat 8.6, Cholesterol 46.2, Sodium 1321.4, Carbohydrate 47.2, Fiber 12.4, Sugar 8.6, Protein 22.2
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