Homemade Potato And Cheese Pierogies Old Fashioned Perogies Recipes

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THE CLASSIC PIEROGI (POTATO AND CHEESE)



The Classic Pierogi (Potato and Cheese) image

This recipe was inspired by my Eastern European roots! Do you like Pierogi, these Classic Pierogi with Potatoes and Cheese will win you over!

Provided by Natalya Drozhzhin

Categories     Appetizer     Main Course

Time 1h20m

Number Of Ingredients 11

2 eggs
2 tbsp sour cream
1 cup milk
3 1/2 cup flour ((may need more of less))
2 tsp salt
3 lb large potatoes
4 tbsp Unsalted Butter
1/4 cup warm milk
1/2 cup cheddar cheese
1 large onion
2 tbsp Unsalted Butter

Steps:

  • Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.
  • Whisk eggs with sour cream and milk until you get an even texture.
  • To the liquid ingredients, add in flour and salt.
  • Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.
  • Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.
  • One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.
  • Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.
  • Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.
  • In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.

Nutrition Facts : Calories 189 kcal, Carbohydrate 24 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 40 mg, Sodium 408 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

POTATO AND CHEESE PIEROGIES



Potato and Cheese Pierogies image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 large egg
1/4 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for rolling dough
1/2 cup leftover mashed potatoes
1/4 cup farmer's cheese
1 teaspoon finely sliced chives
Sour cream
Finely sliced chives
Freshly cracked black pepper

Steps:

  • For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
  • For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
  • To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
  • Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
  • Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES



Homemade Potato and Cheese Pierogies / Old Fashioned Perogies image

Make and share this Homemade Potato and Cheese Pierogies / Old Fashioned Perogies recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon grated onion
2 tablespoons butter
2 cups cold mashed potatoes
1 cup cottage cheese (or more)
salt and pepper
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Steps:

  • Potato and Cheese Filling: Cook the onion in butter until tender.
  • Combine it with potatoes and cheese.
  • Season to taste with salt and pepper.
  • Vary the proportions and ingredients in this recipe to suit your taste.
  • Mix the flour with the salt in a deep bowl.
  • Add the egg, oil and water to make a medium soft dough.
  • Knead on a floured board until the dough is smooth.
  • Caution: Too much kneading will toughen the dough.
  • Divide the dough into 2 parts.
  • Cover and let stand for at least 10 minutes.
  • Prepare the filling.
  • The filling should be thick enough to hold its shape.
  • Roll the dough quite thin on a floured board.
  • Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  • Put the round in the palm of your hand.
  • Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  • The edges should be free of filling.
  • Be sure the edges are sealed well to prevent the filling from running out.
  • Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  • COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  • Do not attempt to cook too many at a time.
  • Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  • Continue boiling for 3-4 minutes.
  • The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  • Pierogies will be ready when they are puffed.
  • Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  • Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  • Cover and keep them hot until all are cooked.
  • Serve in a large dish without piling or crowding them.
  • Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  • REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
  • Many prefer reheated perogies as compared to freshly boiled ones.
  • To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

GRANDMA'S POLISH PEROGIES



Grandma's Polish Perogies image

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

4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

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

POTATO-CHEESE PIEROGIES WITH BACON



Potato-Cheese Pierogies With Bacon image

With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in the 60s - which melts into the potatoes. She tops the pierogies with bacon as a treat. Alternatively, you can also serve them dressed with a little melted butter and chopped chives.

Provided by Francis Lam

Categories     dumplings, main course

Time 1h30m

Yield Serves 4-6 (about 60 pierogies)

Number Of Ingredients 7

1/2 pound bacon, cut into 1-inch pieces (see note)
2 pounds red or Yukon Gold potatoes, peeled, cut into 1-inch chunks, rinsed
Table salt
4 slices American cheese
1 large egg
1 cup plus 2 tablespoons milk
3 1/4 cups flour, plus more for board

Steps:

  • Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
  • Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
  • While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
  • Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
  • Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
  • Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
  • Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 22 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 755 milligrams, Sugar 4 grams, TransFat 0 grams

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)



Pierogi Ruskie (Potato and Cheese Pierogi) image

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.

Provided by Amelia Nierenberg

Categories     dinner, dumplings, project, vegetables, appetizer, main course, side dish

Time 1h30m

Yield 24 to 30 pierogi

Number Of Ingredients 12

2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 large egg, beaten
1/2 pound waxy or all-purpose potatoes
Salt and pepper
3 tablespoons unsalted butter
3 medium yellow onions (about 8 ounces each), finely chopped
1/2 cup quark cheese, cottage cheese or sour cream (about 4 ounces)
Butter, for pan-frying (optional)
Sour cream, for garnish
Chopped fresh parsley or dill, for garnish

Steps:

  • Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
  • Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
  • While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
  • Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
  • Bring a large pot of heavily salted water to a boil over high.
  • Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
  • Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
  • To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
  • Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
  • To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
  • If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
  • Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

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.

PIEROGIES WITH POTATO AND CHEESE FILLING



Pierogies with Potato and Cheese Filling image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 8

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese
Salt
Pepper

Steps:

  • Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
  • Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
  • Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD FASHIONED



Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned image

Make and share this Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dry curd cottage cheese
1 egg, slightly beaten
salt
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Steps:

  • Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
  • If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
  • Mix the flour with the salt in a deep bowl.
  • Add the egg, oil and water to make a medium soft dough.
  • Knead on a floured board until the dough is smooth.
  • Caution: Too much kneading will toughen the dough.
  • Divide the dough into 2 parts.
  • Cover and let stand for at least 10 minutes.
  • Prepare the filling.
  • The filling should be thick enough to hold its shape.
  • Roll the dough quite thin on a floured board.
  • Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  • Put the round in the palm ofyour hand.
  • Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  • The edges should be free of filling.
  • Be sure the edges are sealed well to prevent the filling from running out.
  • Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  • COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  • Do not attempt to cook too many at a time.
  • Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  • Continue boiling for 3-4 minutes.
  • The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  • Pierogies will be ready when they are puffed.
  • Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  • Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  • Cover and keep them hot until all are cooked.
  • Serve in a large dish without piling or crowding them.
  • Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  • REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
  • Many prefer reheated pierogies as compared to freshly boiled ones.
  • To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.

Nutrition Facts : Calories 402.6, Fat 5.8, SaturatedFat 1.4, Cholesterol 110.8, Sodium 337.6, Carbohydrate 61.1, Fiber 2.1, Sugar 1.7, Protein 23.7

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2021-08-12 Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold. In a small skillet over medium heat, warm the …
From barefeetinthekitchen.com


PIEROGI - WIKIPEDIA
pierogi-wikipedia image
The English word "pierogi" comes from Polish pierogi [pʲɛˈrɔgʲi], which is the plural form of pieróg, a generic term for filled dumplings.It derives from Old East Slavic пиръ (pirŭ) and further from Proto-Slavic *pirъ, "feast". While dumplings …
From en.wikipedia.org


HOMEMADE PEROGIES WITH CHEDDAR AND POTATOES - EVERYDAY …
2020-04-10 Divide the dough into 3-4 parts and roll out one part until approx. 2-3 mm thick. Make round shapes by pressing with a rim of a glass (6.5 cm/2.5 inch or larger). (Gather up leftover dough, combine with the rest of the dough and keep covered). Place a filling ball in the middle of the dough circle and flatten a little.
From everydayhealthyrecipes.com


HOMEMADE PIEROGIES | BLUE JEAN CHEF - MEREDITH LAURENCE
2 sweet onions sliced. Instructions. Make the pierogi dough. Place the flour and salt in a large bowl. Combine the vegetable oil and water in a glass measuring cup. Add three quarters of the water and oil to the dry ingredients and start to combine the ingredients with your hand until a dough comes together.
From bluejeanchef.com


GRANDMA'S POTATO & CHEESE PIEROGI - COOKINPOLISH - POLISH FOOD …
2020-04-10 250 g/ 8 oz dry farmers cheese. 500 g/ 1 lb boiled potatoes. 1 onion. Place flour on the table, make a well in the center. Add oil, season with salt. Gradually add water and knead until you get a smooth dough. Let it rest for half an hour. In the meantime prepare the filling.
From cookinpolish.com


HOMEMADE POTATO AND CHEESE PIEROGI | A WICKED WHISK
2019-10-27 Drain the potatoes and then add in the butter, onions, salt and cheese. Mash to combine and set aside in the refrigerator to cool. Once your potatoes are cold, make your pierogi dough. In a large bowl, mix together the eggs, sour cream, salt, and then slowly add in your flour. Mix to bring the pierogi dough together and then turn out onto a ...
From awickedwhisk.com


THE PEROGIE RECIPE 85 YEARS IN THE MAKING - FOOD NETWORK CANADA
2020-02-01 Mary Didur was born in 1925 on a farm in Wakaw, SK, about 90 kilometres northeast of Saskatoon. The child of Ukrainian immigrants, she grew up eating — and cooking — dishes with Eastern European flavour. At 18, Didur attended cosmetology school in Saskatoon, then found work at the local hair salon.
From foodnetwork.ca


HOMEMADE CHEDDAR POTATO PIEROGI - MEATLOAF AND MELODRAMA
2017-12-20 Reserve 1 cup of potato water for the dough. Knead the dough until it's no longer sticky, and your hands are clean after handling the dough. Allow at the dough to rest for at least 20 minutes before rolling. Keep dough covered to prevent drying out. Dip fingers in water to help seal the dough while forming the pierogi.
From meatloafandmelodrama.com


OLD-FASHIONED PIEROGIES | RECIPE | PIEROGIES, PEROGIE DOUGH
Old-Fashioned Pierogies. 1 rating · 35 minutes · Vegetarian. Mr. Food Test Kitchen. 62k followers. Homemade Perogies. Pierogi Recipe. Beef Roll. Peach Syrup. Creamed Potatoes. Polish Recipes. Polish Food. World Recipes. Kitchens. More information.... Ingredients. Produce. 3 Baking potatoes, peeled and cut into chunks (about 2 pounds), large. 1 1/4 cups Onion. …
From pinterest.com


OLD-FASHIONED PIEROGIES | MRFOOD.COM
2021-03-05 Place 1 teaspoon potato filling in center of each dough round. Moisten edges with water, fold the dough over the filling and pinch edges together to seal. Repeat with remaining dough and potato mixture. Bring a large pot of salted water to a boil over high heat. Add pierogies in batches and cook 4 minutes. Remove with a slotted spoon to a paper ...
From mrfood.com


SWEET CABBAGE FILLING FOR PIEROGI - THERESCIPES.INFO
Pierogi filling ideas (15+ pierogi fillings you need to try!) new www.everyday-delicious.com. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi. You could also make a sour cherry filling, plum filling, black or red currant filling, blackberry filling, and farmer's cheese filling.This filling is very simple, all you have to do is combine chopped ...
From therecipes.info


HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD …
Apr 15, 2018 - Make and share this Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned recipe from Genius Kitchen.
From pinterest.ca


OLD FASHIONED HOMEMADE POLISH POTATO PIEROGIES - REAL FOOD RN
Roll it into a ball and wrap in saran wrap. Place in the fridge for 30 minutes. Chop the onion. In a skillet, fry the onion in 2 Tbsp butter until clear. In a mixing bowl mash the potatoes, onions, and cottage cheese together. Add salt and pepper to taste. You want it …
From realfoodrn.com


HOMEMADE POTATO AND CHEESE PIEROGIES OLD FASHIONED PEROGIES
Homemade potato and cheese pierogies old fashioned perogies is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make homemade potato and cheese pierogies old fashioned perogies at your home.. The ingredients or substance mixture for homemade potato and cheese pierogies …
From webetutorial.com


POTATO AND CHEESE RECIPES - THERESCIPES.INFO
Pierogi Ruskie (Potato and Cheese Pierogi) Recipe - NYT Cooking tip cooking.nytimes.com. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.While the potatoes cook, prepare the onions: In a large skillet, melt the butter over …
From therecipes.info


CHEDDAR AND POTATO PEROGIES RECIPE | CHATELAINE
Dough: Add flour to a food processor. Pulse in 1⁄2 cup butter until crumbs form. With motor running, add egg and 1/3 cup sour cream until dough …
From chatelaine.com


MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
2021-10-24 Dough. Place flour in a large bowl. Add eggs, oil, salt, and 1 ½ cups of the water. Mix well to form a dough, adding more water if needed. Knead the dough on a flat surface until smooth and pliable, about 3-4 minutes. Cover with plastic wrap and allow the dough to rest for at least 30 minutes or up to 1 hour.
From spendwithpennies.com


POTATO PIEROGI RECIPE (PEROGIES) VIDEO - SIMPLY HOME COOKED
2021-01-23 Make the mashed potato filling. Drain the water and add the butter, sour cream, salt, pepper, and garlic powder for the filling. Beat with an electric hand mixer on high until smooth and creamy. Add the cheese. Once the mixture is completely cooled, add the shredded cheese and mix. Set aside.
From simplyhomecooked.com


TOP 4 PIEROGIES RECIPE IN 2022 - ASSOCIATED
2022-06-26 Author: www.kingarthurbaking.com Date Submitted: 03/14/2021 09:10 AM Average star voting: 5 ⭐ ( 34332 reviews) Summary: Try Homemade Potato and Cheese Pierogies / Old Fashioned Perogies from Food.com. – 66652 Match with the search results: Savory dumplings filled with potato, onion and cheese, these Pierogi are first boiled, then sauteed with butter …
From associatedcontentnetwork.com


HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD …
Homemade Sauerkraut & Potato Onion Pierogi Recipe - If you want to fill your belly tonight, start off right by preparing the ultimate pierogi recipe. This special treat is sure to warm the hearts of your friends and family. Great texture and flavor. Sure to please! Includes potatoes, onion, sauerkraut and sour cream.
From pinterest.com


HOMEMADE BACON CHEDDAR CHEESE PIEROGIES - MODERN …
2021-02-11 Easy, homemade, tender pasta dough filled with crispy bacon, sharp cheddar cheese and creamy, buttery mashed potatoes. The best comfort food!! Boil the pierogies then sauté in butter and olive oil till golden, delicious perfection. Season with salt and pepper, drizzle with more butter, and top with crumbled bacon and chives.
From modernfarmhouseeats.com


BEST GRANDMA MARY’S PEROGIES WITH POTATO-CHEESE FILLING RECIPES …
2015-09-21 Step 2. While potatoes are hot, stir in cheddar. Cover until cheese is melted, about 1 minute. Step 3. Stir in sautéed onion; using potato masher, mash until smooth. Sprinkle with salt and pepper to taste. Step 4. Using clean cloth, squeeze out all moisture from cottage cheese. Stir into potato mixture.
From foodnetwork.ca


HOMEMADE COTTAGE CHEESE PIEROGIES PEROGIES THE OLD FASHIONED
Homemade cottage cheese pierogies perogies the old fashioned is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make homemade cottage cheese pierogies perogies the old fashioned at your home.. The ingredients or substance mixture for homemade cottage cheese pierogies …
From webetutorial.com


EASY PEROGIES RECIPE – POTATO AND CHEESE OR BLUEBERRY PIEROGY
2014-04-08 Mix mashed or cooked and smashed potatoes with cheese (I used leftover heated up scalloped potatoes mashed with a fork and it worked perfectly!). Boil finished perogies and fry in a frying pan with a little butter, just until lightly browned.
From servingfromhome.com


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