HOMEMADE POLISH PIEROGI
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
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.
HOMEMADE PIEROGI
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
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.
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
BASIC PIEROGI
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
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.
PIEROGI
Provided by Food Network
Categories main-dish
Time 1h20m
Yield About 72 pierogi
Number Of Ingredients 12
Steps:
- Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
- Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
- Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
- Mix well.
- To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
More about "homemade pierogi recipes"
HOMEMADE POLISH PIEROGI (POLISH DUMPLING) RECIPE
From masterclass.com
THE BEST PIEROGI DOUGH RECIPE + HOW TO MAKE PERFECT …
From everyday-delicious.com
PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS
From barefeetinthekitchen.com
10 BEST PIEROGI FILLINGS RECIPES | YUMMLY
From yummly.com
15 AWESOME RECIPES THAT TAKE PEROGIES TO THE NEXT …
From wonderfuldiy.com
EASY PIEROGI RECIPE | KITCHN
From thekitchn.com
HOMEMADE PIEROGIES | DELICIOUS EVERYDAY
From deliciouseveryday.com
POTATO AND CHEESE PIEROGI - THESTAYATHOMECHEF.COM
From thestayathomechef.com
10 BEST BAKED PIEROGIES RECIPES | YUMMLY
From yummly.com
PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
From everyday-delicious.com
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE …
From thehouseandhomestead.com
BASIC POLISH PIEROGI DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE
From melissaknorris.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
HOMEMADE PIEROGI | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (202)Total Time 1 hrServings 42Calories 220 per serving
- Add the egg to the flour and combine. The dough will be quite clumpy at this stage., Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball., Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist., Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours., To make the filling: Combine the warm mashed potato and cheese.
- Taste and adjust the seasonings with salt and pepper., To fill the pierogi: Roll half the dough 1/8" thick.
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (50)Total Time 1 hr 35 minsCuisine PolishCalories 109 per serving
THE BEST AUTHENTIC PIEROGI FROM A POLISH CHEF - MADISON'S FOOTSTEPS
From madisonsfootsteps.com
POTATO PIEROGI RECIPE | HOW TO MAKE PIEROGI WITH POTATOES | EASY …
From victoriahaneveer.com
THE BEST HOMEMADE PIEROGIS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
HOMEMADE CHEDDAR PIEROGIES. - HALF BAKED HARVEST
From halfbakedharvest.com
HOMEMADE PIEROGIES | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
HOMEMADE PIEROGI RECIPE - COOKIST.COM
From cookist.com
WHAT TO MAKE WITH PIEROGIES: 17 EASY RECIPES
From whattomaketoeat.com
AUTHENTIC POLISH PIEROGI RECIPES [SWEET AND SAVORY]
From polishfoodies.com
EASY PIEROGI RECIPE - HOW TO MAKE PIEROGI - DELISH
From delish.com
PIEROGI RECIPES | ALLRECIPES
From allrecipes.com
THE CLASSIC PIEROGI (POTATOES AND CHEESE) - MOMSDISH
From momsdish.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI RUSKIE)
From eatingeuropean.com
HOMEMADE PIEROGI: HOW TO MAKE AND FILL THEM - HONEST AND TRULY!
From honestandtruly.com
HOMEMADE PEROGIES | CANADIAN LIVING
From canadianliving.com
TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
From theblackpeppercorn.com
17+ PIEROGI SAUCES (AND TOPPINGS!), RANKED | POLONIST
From polonist.com
UKRAINIAN PIEROGI DOUGH RECIPE - THE SAPORITO
From thesaporito.com
HOMEMADE PIEROGI RECIPE (+VIDEO) - BELLY FULL
From bellyfull.net
PIEROGI FILLINGS TO MAKE AT HOME [13 IDEAS!] | POLONIST
From polonist.com
BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS - CULTURAL RECIPES
From curiouscuisiniere.com
AUTHENTIC POLISH PIEROGI RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
HOMEMADE PIEROGI CASSEROLE | THE LITTLE POTATO COMPANY
From littlepotatoes.com
EASY HOMEMADE PIEROGIES - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
6 PIEROGI RECIPES PLUS TIPS FOR MAKING PIEROGI
From everydayhealthyrecipes.com
HOMEMADE PIEROGI | FOOD CHANNEL
From foodchannel.com
HOMEMADE PIEROGI RECIPE - GRUB MASTER GUIDE
From grubmasterguide.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search