GRANDMA'S POLISH PEROGIES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
Provided by STEPH577
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 20
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g
PIEROGI WITH POTATO FILLING AND BROWN BUTTER
Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Make potato filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons).
- Make Brown Butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Makes 1 cup.
NAGIE "LAZY" PIEROGI
Make and share this Nagie "Lazy" Pierogi recipe from Food.com.
Provided by Eileen C.
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill large diameter pot with water and heat to slow boil.
- Mix all ingredients together to form a stiff dough.
- Roll out on floured board to 1/2 inch thickness.
- Cut into diamond shapes, approx 2 inches.
- Place pieogi in gently boiling water. Stir until they all rise to the top and cook for 5 minutes. Drain well. Brown butter in large frying pan, add pierogies. Toss in browned butter over low heat for about 2 minutes until some of the butter has been absorbed. Put on serving platter and pour over the rest of the browned butter from the pan.
Nutrition Facts : Calories 642.3, Fat 28.2, SaturatedFat 16.4, Cholesterol 238.9, Sodium 1402.7, Carbohydrate 67.7, Fiber 2.1, Sugar 10.4, Protein 28.7
GRANDMA MARTICHIS' PIEROGI
My grandma gave me this recipe, which was given to her by her Polish mother. Some of the ingredients, however, aren't necessarily "authentic" Polish ingredients, but the pierogi (pronounced pee-raw-gee) still taste fantastic! These pierogi are great hot or cold - the ultimate comfort food. Enjoy!
Provided by christina_ciriello
Categories Lunch/Snacks
Time 1h35m
Yield 24 pierogi, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Make the filling several hours or the day before and chill. This makes the filling firm and easier to handle when you go to fill the dough.
- For the filling:.
- Peel, cut, and boil potatoes in a large pot.
- Simmer onions in the butter until soft and cover while simmering, but DO NOT BROWN.
- When potatoes are done, place cheeses and onions over potatoes. Cover and let sit until cheeses are melted.
- Add seasonings and mix with a mixer on high speed. The filling should be thick and pasty, but not lumpy. Chill.
- For the dough:.
- Blend all ingredients except flour with a fork. Add flour and mix well. Dough should be a little sticky.
- Knead dough until springy, about 5-10 minutes. Roll into a thick oblong and cut in half. Shape each half into a flat, thick round and cover with a very damp cloth. Allow the dough to rest for 1 hour.
- Put a large pot of water on to boil.
- Roll out one round into a large circle 1/4" thick. Be careful not to let the edges or the middle get too thin and tear. Using a large can (about the size of your hand), cut out as many circles as you can. You should be able to get at least 12 circles.
- Remove leftover dough and use in another recipe, such as Chicken and Dumplings. Just roll out the dough and cut into strips for the Dumplings.
- To fill the circles, hold a circle in the palm of your hand and dab water around the edge of half the circle. This will seal the pierog when you close it. Fill with 1 heaping teaspoon of potato mixture and flatten slightly. Fold the circle over and pinch edges to seal. Flute the edges.
- Place the pierogi in the boiling water and cook until they float to the top, 5-10 minutes.
- If you'd like, you can eat the pierogi as is after they've boiled, but they are also good fried in a skillet with butter and a diced onion after boiling. Just fry long enough to lightly brown each side (but don't tell my grandma!).
Nutrition Facts : Calories 937.7, Fat 51.6, SaturatedFat 32.1, Cholesterol 220.9, Sodium 1092.9, Carbohydrate 81.9, Fiber 7.4, Sugar 5.8, Protein 37.5
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