Ourtraditionalpierogies Recipes

OUR TRADITIONAL PIEROGIES

Our Traditional Pierogies image

We have these pierogies every year for Christmas and even though it might sound strange it is one of our family's favorites. You don't even have to wait for Christmas! Just a note.. We usually make 2 casserole dishes full and it is enough for almost 40 people.

Provided by Darlene28

Categories For Large Groups

Time 1h15m

Yield 1-2 casseroles, 20-40 serving(s)

Number Of Ingredients 5

Ingredients

1 kg pierogi (your favorite kind)
1 liter whipping cream (liquid)
6 tablespoons butter or 6 tablespoons margarine
1 medium onion, chopped
salt and pepper

Steps:

Preheat oven to 350°F
Lightly grease one large or two small baking dishes.
Boil the pierogies in batches until mostly cooked but not completely cooked.
Place one layer in the baking dish with half the onions and dot with 3 tbsps. marg. or butter.
Repeat layers, sprinkling with salt and pepper.
Fill the baking dish not quite to the top with the whipping cream and place on a baking sheet as this helps prevent leaking onto the bottom of the oven.
Cover and bake for 30 to 45 minutes or until pierogies are fork tender.

Nutrition Facts : Calories 206.7, Fat 22.1, SaturatedFat 13.8, Cholesterol 78.2, Sodium 43.9, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 1.1

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Perogies With Various Traditional Fillings image

What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!

Provided by Diana Adcock

Categories Polish

Time 1h8m

Yield 50 Perogies

Number Of Ingredients 17

Ingredients

3 cups flour
1 egg
2 teaspoons vegetable oil
1 teaspoon salt
3/4-1 cup water
1 kg dry curd cottage cheese
5 eggs, whipped
1 cup grated sharp cheddar cheese
6 -8 teaspoons fresh dill, chopped
1 teaspoon salt
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
1 (32 ounce) jar sauerkraut, drained well
1/2-1 teaspoon salt
4 medium potatoes, boiled and mashed
1 onion, grated
3 cups grated old cheddar cheese
salt

Steps:

note***The dough recipe is for around 50 perogies.
At least 1 batch for each filling.
I make a day of this and triple each recipe.
Believe me, they don't last long!
For the dough: Mix egg, oil and water.
Add to flour and salt and knead to elastic.
Flour your counter top and rolling pin.
Roll the dough to around 1/4 inch thick and cut into small circles.
Stretch with fingers and add 1 t. filling, fold over and flute.
Boil until perogies float.
Cool before freezing.
Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

PAN PIEROGIES

Pan Pierogies image

Fun and easy alternative to the old-fashioned, labor-intensive pierogie. Kids love this!

Provided by colleenlora

Categories Dumplings

Yield 12

Number Of Ingredients 6

Ingredients

4 onions, chopped
4 tablespoons butter
1 (16 ounce) package lasagna noodles
16 ounces shredded Cheddar cheese
4 cups instant mashed potato flakes
¼ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13 inch baking dish.
Saute onions in the butter until translucent and soft.
Cook and drain lasagna as per package directions.
Make potatoes as per package directions for 12 servings. Combine the onions with the potatoes.
Place a layer of noodles over the bottom of the baking dish. Cover with a layer of potatoes, sprinkle with cheese and pats of butter. Repeat ending with noodles sprinkling top with cheese and butter. Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 43.1 g, Cholesterol 60 mg, Fat 21.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 13.1 g, Sodium 307.6 mg, Sugar 3.2 g

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