Lazy Lazy Pierogies Recipes

LAZY PIEROGI RECIPE (VIDEO)

Steps:

• In a large bowl, combine the eggs with farmer's cheese, sugar, and melted butter.
• Into the wet ingredients, fold in the all-purpose flour in small portions. Note: depending on the flour you use, you may need to add a bit more. The dough should be sticky, but possible to work with on a well-floured surface.
• Place the dough onto a well-floured surface. Roll out strings of dough and cut them into 1-inch pieces.
• Bring a pot of water to boil. In batches, boil the dumplings so they don't stick together, stirring them occasionally. You'll know they are ready when they float to the top of the water. Drain them and immediately toss them in melted butter.
• Serve with sour cream, jam, or your favorite fruit. Enjoy!

LAZY PIEROGI

Steps:

• In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter. , In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly. , In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream.

GREAT-GRAMMA'S LAZY PIEROGI

Steps:

• 1. Boil and set aside pasta.
• 2. In large frying pan cook bacon, set aside. Crumble. Same pan toss in butter melt, and saute mushrooms and onion till softened, turn pan to med, toss drained kraut in pan cook for 5 minutes to marry flavors. Add soup and bacon stir well.
• 3. Add cooked Pasta to pan stir well. Transfer to low setting crockpot and let the flavors come together for hour. Longer sits the better the flavor. Serve as main dish or side with keilbasa or protien of choice.

LAZY LAZY PIEROGIES

Steps:

• In 2 quart saucepan, saute the onions in the olive oil over medium-high heat until the onions are beginning to soften.
• Add the mushrooms and saute 5-8 minutes until the mushrooms are soft and the onions are beginning to brown.
• Add the sauerkraut and 2/3 Cup of water.
• Cover and simmer 15 minutes.
• Add the butter and turn off the heat. (Mixture should be very moist. Too dry? Add more water. I usually have about 1/2 Cup of water resting in the bottom of the pan.).
• In a 8 Cup bowl, add the potato flakes and pour the hot water over them.
• Stir quickly, then add the milk, 1/2 Cup at a time to reach a consistency a little looser than toothpaste. (Still holds its shape, but is very soft).
• Add the salt, pepper and cheeses and stir well to combine.
• In the bottom of a 9x9 pan, add 3-4 lasagna noodles.
• Spread 1/3 the potato mixture over the noodles, then 1/3 the sauerkraut.
• Repeat layers ending with the last 1/3 of sauerkraut. This comes right to the top of the pan for me.
• Cover tightly with aluminum foil and bake in a 350 degree oven for 45-50 minutes, or until a knife inserted comes out hot.
• Let rest 5 minutes. Cut into 9 squares and serve with dollops of sour cream.

LAZY MAN'S PIEROGI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
• In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes.

LAZY PIEROGI

Steps:

• Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
• Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
• In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
• Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.