CHICKEN PAPRIKASH PIEROGIS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 1 dozen
Number Of Ingredients 18
Steps:
- To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook, stirring, until the mixture thickens and pulls from the sides of the pan. Remove the roux from the heat before it browns.
- To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the sauce to return to a simmer, then stir in the sour cream. Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly. Season with salt and pepper and set aside to cool.
- Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes. Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated. Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate the filling until ready to use.
- To make the pierogi: Sift the flour with the salt into a mixing bowl. In separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually stir the egg mixture into the flour mixture. Turn the dough out onto a floured board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds. Place a spoonful of filling in the center of each round. Wet the edges of the dough, then fold and seal. Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium. Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes. Drain well and serve warm accompanied by additional sour cream if desired.
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
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.
HUNGARIAN-ITALIAN PIEROGIES
Tried something similar several years back, at a little family restaurant in Painesville, Ohio. I took what little I remembered and created my own version. This has a little bit of a kick but is not spicy hot. For milder tastes, I would use mild paprika and a milder curry powder. To kick it up, I would add 1 serrano pepper, seeded and sliced thin.
Provided by Acting Out
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 5 quart frying pan, arrange sausage links. Heat on medium-high. When pan is hot, add ¼ C water, cover and steam sausage for 5 minutes. Uncover and brown sausage on all sides, about 12 minutes. Remove links to paper towels to drain.
- Add butter and oil to frying pan over medium-high heat. Add onions and bell pepper, sprinkle with salt and pepper. Sauté 10 minutes or until onions are limp and beginning to color.
- Add frozen pierogies, stir through and add garlic powder, paprika and curry powder. Continue to cook, uncovered, stirring frequently. This will cook for a total of 8 minutes. Meantime, take the cooled Italian sausage links and cut into ½" coins. Add sausage and peas to the pan after about 5 minutes.
- Reduce heat to medium, cover and cook an additional 4 minutes. Test center of pierogies for doneness. Serve.
Nutrition Facts : Calories 601.2, Fat 45.6, SaturatedFat 17.3, Cholesterol 87.6, Sodium 1731.8, Carbohydrate 22.4, Fiber 5.8, Sugar 7.8, Protein 26.4
ITALIAN STYLE PIEROGIES
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
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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