SMOKED HAM STUFFED PEROGIES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 12 perogies
Number Of Ingredients 16
Steps:
- In a medium bowl, add filling ingredients and combine well. Set aside.
- In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)
- Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.
- Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.
- Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.
- Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
- Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.
- Remove to a platter and serve with sour cream.
PAN-FRIED PIEROGIES
I use Costco's brand (Santarelli's) to make this recipe. The box has 96 oz. split into two bags. I use about half a bag (24 oz). Whatever brand you buy, just make sure the pierogies have a thick pasta shell. If they're too thin, they can tear during the pan-frying. Also, it's good to use a soft spatula (one that can withstand high heat) to turn the pierogies over.
Provided by KissKiss
Categories Very Low Carbs
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
- In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
- Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 1071.9, Fat 91.9, SaturatedFat 54, Cholesterol 258.5, Sodium 1463.9, Carbohydrate 5.4, Fiber 0.3, Sugar 2.3, Protein 56.8
HAM AND CHEDDAR PIEROGI BAKE
Pierogi-hearty, potato-stuffed Polish dumplings-are the heart of this easy casserole. Start with frozen pierogi, then add cubed ham and a deliciously simple onion-cheese sauce for a weeknight bake that brings some wow to the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, melt butter over medium heat. Add onions; cook 3 to 4 minutes, stirring occasionally, until just starting to soften. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is bubbly.
- In 2-cup glass measuring cup, mix broth and milk. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in 1 cup of the Cheddar cheese. Cook until melted, stirring occasionally. Remove from heat.
- Meanwhile, place frozen pierogies and water in baking dish; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes or until thawed. Pour cheese sauce over pierogies. Top with ham and remaining 1/2 cup cheese.
- Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.
Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 1/2 g
PAN FRIED PIEROGIES WITH HAM
Make and share this Pan Fried Pierogies With Ham recipe from Food.com.
Provided by Karen..
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Thaw pierogies in hot tap water in a large bowl; drain.
- In a large skillet, melt butter over medium heat.
- Add onions and cook until slightly softened.
- Add ham and pierogies and fry until brown and crisp.
- Add additional butter as needed.
Nutrition Facts : Calories 145.8, Fat 9, SaturatedFat 4.7, Cholesterol 44.8, Sodium 901.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 13
HAM AND PIEROGIES
Pan-fried ham and frozen pierogies. Easy and simple, yet filling!
Provided by anmlnrs
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
- Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
- Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
- Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
- Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 42.1 g, Cholesterol 79.6 mg, Fat 29.1 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 13.1 g, Sodium 1879.2 mg, Sugar 4.4 g
FRIED PIEROGIES
Easy family meal using frozen Pierogies
Provided by DinnerPlanner
Categories Dinner
Number Of Ingredients 5
Steps:
- Cook Pierogis according to package directions. Drain and keep in the colander until ready to use.
- Melt butter and oil in a large skillet over medium heat.
- Add pierogis and cook for about 5 minutes, flipping over at least once using a spatula.
- Lightly salt and pepper, stir in cheese or other additions.
- Reduce heat to low. Cover and cook for about 5 additional minutes.
Nutrition Facts : Calories 410 kcal, Carbohydrate 35 g, Protein 19 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 741 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
PIEROGIES STUFFED WITH GRUYERE AND HAM
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 18 to 20 pierogies
Number Of Ingredients 15
Steps:
- For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
- For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
- Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
- Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
- Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.
ONE-PAN HAM AND EGGS
My ham and eggs are cooked together at the same time in one pan, resulting in breakfast nirvana. Serve with toast.
Provided by Chef John
Categories Breakfast Eggs
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
- Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.
Nutrition Facts : Calories 485 calories, Carbohydrate 0.8 g, Cholesterol 435.5 mg, Fat 38.1 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1595.7 mg
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