TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 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.
PERIYUKAS (LITHUANIAN "PIROGIES")
My dad's fiancé's grandma's recipe, with a few modifications to make it clearer and easier, as made by my dad. You will need to have a clear rolling space available, a minimum of 18" square if at all possible. Can be separated with waxed paper and frozen after boiling. To re-heat, defrost in the fridge and heat by pan-frying. The bacon topping can be frozen and microwaved to re-heat.
Provided by ketchupqueen
Categories Potato
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Make topping: Have bacon cold, possibly a few minutes in the freezer. Cut lengthwise strips in half, then cut into 1/4 inch wide pieces.
- Place bacon in cold pan, cook at medium heat, turn once.
- After turning bacon, add butter and minced onion, cook until onion is clear and at the point of turning golden. Set aside.
- Make filling: Break eggs, separate one and add yolk to the other (Reserve the separated white for sealing the dumplings).
- Stir into ricotta.
- Stir in allspice and onion. Set aside.
- Make dumplings: Cook the potatoes whole (microwave--pierced to avoid exploding--or boil or bake. Microwave is fastest) until soft. If you have a ricer, leave skins on. If not, peel them after baking or boiling and letting them cool.
- Put the reserved egg white into a small dish. Add about a tablespoon of water and stir together.
- Rice or mash the potatoes into a 1-1/2 or 2 quart mixing bowl.
- Add the salt.
- Stir in one cup of flour. Mix with a large fork. Add more flour in small amounts while stirring until the mixture forms a ball of dough. It's okay if it's still sticky, but it should be a cohesive ball.
- Spread some flour on the rolling area. Put the dough-ball on it and sprinkle more flour on the top.
- After the surface is floured, pull a fist-size piece into the center, set aside the rest. Roll the dough out thinly--1/8 inch or less.
- Cut into 4" rounds. (A size 1 Rubbermaid storage container is perfect for this.).
- To fill, place a tablespoon of the ricotta mix just off center on a dumpling. Use fingertips to wet around edges with egg white. Fold and pinch. Set them on a dry board as folded, don't overlap. Fill 4 to 6 at a time on a level cutting board. Fill all before boiling.
- Boil 4 quarts water and 1/2 tsp salt in a large pot.
- Add periyukas four to six at a time to boiling water. It works best to lower each one into the water on a large slotted spoon. When they float up, remove to a serving plate.
- Serve as they are OR brown them in a pan with butter OR brush with melted butter and put under broiler for a minute.
- Reheat the onion/bacon in a pan.
- Serve periyukas with bacon/onion mixture and sour cream in bowls for people to spoon on top.
Nutrition Facts : Calories 1170.4, Fat 46.7, SaturatedFat 20.6, Cholesterol 195.6, Sodium 1694.4, Carbohydrate 145.2, Fiber 11, Sugar 5.1, Protein 40.7
UKRAINIAN VARENYKY PYROHY PIEROGIES
I got this from our Nova Scotian news channel ATV from MairiAnna and her Father. These Perogies are very delicious
Provided by reya doucette
Categories European
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Potato Filling.
- Cook the onion in 2 Tbsp butter until tender.
- Add onions and cheese to hot cooked potatoes and mash thoroughly.
- Season to taste with salt and pepper. Set aside and let cool to room temperature before using.
- Dough.
- Mix 2 cups flour and salt in a deep bowl.
- Add egg, mashed potatoes, 1 Tbsp melted butter and enough water to make medium soft dough.
- Knead on floured board until smooth.
- Divide dough into two parts - Cover and let stand for at least ten minutes.
- Roll dough thin on floured board.
- Cut dough into 2-1/2 inch squares.
- Place a spoonful of filling on each square - fold over to form triangle.
- Press edges together with fingers.
- Place pyrohy on floured board and cover with tea towel to prevent drying.
- Drop a few pyrohy at a time into large quantity of rapidly boiling salted water - do not cook too many at a time.
- Stir gently with wooden spoon to separate and prevent from sticking to bottom of pot.
- Continue to cook for 3 - 4 minutes. Pyrohy is ready when it begins to float or is well puffed.
- Remove with perforated spoon to colander and drain thoroughly.
- Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter.
- Serve with sour cream and/or chopped crisp bacon. Enjoy!
- Perogies can be frozen once cooked and cooled. To eat, defrost and pan fry in butter till browned on either side.
Nutrition Facts : Calories 207.6, Fat 6.7, SaturatedFat 4, Cholesterol 35.3, Sodium 309.9, Carbohydrate 30.1, Fiber 2.3, Sugar 0.9, Protein 6.7
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