PEROGIES WITH VARIOUS TRADITIONAL FILLINGS
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
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.
PIEROGI (TRADITIONAL POLISH DUMPLINGS)
This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking. There are many ways to serve pierogi - either topped with fried onions and parsley or serve them with sour cream, melted butter, and fried pieces of bacon.
Provided by Magda
Categories Main Dish Recipes Dumpling Recipes
Time 1h55m
Yield 80
Number Of Ingredients 11
Steps:
- Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.
- Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat.
- Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
- Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
- Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter, saving the excess dough for your next batch.
- Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
- Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 11.3 g, Cholesterol 9.2 mg, Fat 2.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 13.8 mg, Sugar 0.5 g
PEROGIES WITH 3 DIFFERENT FILLINGS
This is a long recipe...sort of fitting, cause if you're crazy enough to make your own perogies it's going to take you a good part of your day! In the mushroom filling, we always use Portobellini mushrooms for a stronger mushroom taste. In any of the fillings you can adjust the quantities to suit your own personal taste. We LOVE garlic so we saw no problem with using 20 cloves in the potato and roasted garlic filling (roasting mellows out the flavor)!
Provided by MMers
Categories Pork
Yield 90 perogies
Number Of Ingredients 23
Steps:
- To make dough: In large bowl, whisk together flour and salt.
- In medium bowl, whisk together milk, sour cream and eggs.
- Stir into dry ingredients just until a soft, rough dough forms.
- Turn out onto a lightly floured board and knead for about one minute or just until smooth.
- Divide into quarters and wrap each quarter in plastic wrap.
- Let rest for 20 minutes.
- Makes enough dough for about 90 perogies.
- To make Mushroom Filling: Saute onion in butter until tender.
- Add mushrooms and cook together for about 10 minutes.
- Add salt and pepper.
- Remove from heat and beat in egg yolks and optional dillweed.
- Chill thoroughly in fridge.
- Makes enough to fill one dough recipe.
- To make Potato& Roasted Garlic Filling: Cook potatoes until tender.
- Mash when done.
- Meanwhile, in small saucepan, heat oil on medium-high heat.
- Add garlic and reduce to medium-low heat.
- Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
- Mash garlic and add to mashed potatoes.
- Blend in milk, cream cheese, salt and pepper.
- Stir just until smooth.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To make Potato, Cheddar, Bacon& Onion Filling: Fry bacon until very crisp.
- Crumble and set aside.
- Cook potatoes until tender.
- Mash when done.
- Meanwhile, discard all but 1 tbsp bacon fat.
- In remaining tbsp, cook onion until soft.
- To hot mashed potatoes, add shredded cheddar.
- Mix until cheese is melted.
- Add cooked onion and crisp bacon.
- Stir just until combined.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To fill perogies: On lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
- Using pastry brush, brush off excess flour.
- Using a 3 inch round cutter, cut dough into circles.
- Make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
- Wrap scraps in plastic wrap and place back into fridge.
- Either choose to make all one type of perogy or adjust each filling recipe to make a variety.
- Place rounded 1 tsp filling in center of circle.
- Fold dough over filling to form semicircle.
- Pinch edges together firmly to seal.
- Dust perogy lightly with flour and place on baking sheet.
- Cover with dish towel as you continue to make the perogies.
- Once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
- To cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
- Do not crowd.
- To prevent sticking once cooked, toss gently with a little veggie oil or butter.
- Perogies may be served now with sour cream or placed in a single layer on a baking sheet.
- Once cooled to room temperature, freeze until firm.
- Package in freezer bags.
- To reheat, either place frozen perogies in gently boiling water until heated through or place frozen perogies in frying pan and fry on both sides until golden brown.
Nutrition Facts : Calories 100.9, Fat 3.6, SaturatedFat 1.9, Cholesterol 20.6, Sodium 174.6, Carbohydrate 14, Fiber 0.9, Sugar 0.5, Protein 3.1
More about "perogies with various traditional fillings recipes"
PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
From everyday-delicious.com
Reviews 26Published 2021-01-13Estimated Reading Time 8 mins
- Pierogi ruskie (potato and cheese pierogi) I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie.
- Potato and cheddar filling. This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland.
- Potato filling. This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.
- Sauerkraut and mushroom filling (pierogi z kapustą i grzybami) This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms).
- Sweet cheese filling. My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum! Here’s the recipe: sweet cheese pierogi.
- Sauerkraut filling (pierogi z kapustą kiszoną) Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!
- Wild mushroom filling (pierogi z grzybami) This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny).
- Meat pierogi (pierogi z mięsem) Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms.
- Dessert pierogi (fruit pierogi) Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi.
- Vegan pierogi with sun-dried tomato and lentil filling. This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes.
PIEROGI FILLING RECIPES: SAVORY, SWEET, AND TRADITIONAL
From fermentingforfoodies.com
Reviews 2Estimated Reading Time 4 mins
10 BEST PIEROGI FILLINGS RECIPES | YUMMLY
From yummly.com
PIEROGI FILLINGS TO MAKE AT HOME [13 IDEAS!] | POLONIST
From polonist.com
- Meat. Which meat is best for dumplings? Poultry, pork or maybe a mix? It really depends on what you have on hand – veal, duck, beef – anything will do.
- Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’).
- Sauerkraut. Another classic. Not all sauerkrauts are created equal – especially when purchased ready-made. There is no shame in that of course! Just taste it beforehand to make sure it isn’t overly sour nor salty.
- Mushroom. With mushrooms, there are two paths: typical white button (champignon) and wild mushrooms. While you can purchase regular mushrooms all year round, most wild varieties are at their peak in the fall season.
- Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi, filled with wild mushrooms and/or sauerkraut. Packed with rich umami flavour, they never fail to be the best thing on the table.
- Sweet Cabbage. The name can be a bit misleading – sweet cabbage pierogi have no sugar added and they aren’t a dessert. The sweetness comes from using young, fresh cabbage instead of sauerkraut.
- Lentil. Dried lentils are a year-round staple in every pantry, and they work great as a pierogi filling. The type is up to you, although the most popular choice is red or green.
- Sweet Farmer’s Cheese. Sweet cheese pierogi filling is a firm favourite in canteens, at milk bars and in many Polish homes. While it’s very easy to make, it can be a real challenge to recreate it abroad.
- Fruit (Blueberry/Bilberry, Strawberry, Plum/Prune…) Fruit Pierogi are a classic in the summer kitchen. When the hot weather takes its’ toll, and the market stalls are full of fresh strawberries, apricots and cherries – it’s worth serving them instead of heavy and meaty dinner.
- Poppy seed & Dried Fruit (Christmas Style) Poppy seed must appear on the Polish Christmas Eve table, in one form or another. It symbolises fertility, prosperity and wealth.
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI RUSKIE)
From eatingeuropean.com
PEROGIES WITH VARIOUS TRADITIONAL FILLINGS RECIPE - GENIUS KITCHEN ...
From pinterest.nz
PIEROGI FILLINGS - POLISH RECIPE BOOK
From polishrecipebook.com
AMAZING TRADITIONAL POLISH PIEROGI FILLED WITH DUCK ... - TASTE IS YOURS
From tasteisyours.com
PIEROGI: POLAND'S FAVORITE COMFORT FOOD - KING ARTHUR BAKING
From kingarthurbaking.com
22 PIEROGIES THAT ARE STUFFED WITH HOPES AND DREAMS
From buzzfeed.com
HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE
From melissaknorris.com
10 BEST PEROGIES FILLINGS RECIPES | YUMMLY
From yummly.com
PEROGIES WITH VARIOUS TRADITIONAL FILLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
TRADITIONAL POLISH SAUERKRAUT PIEROGI RECIPE - POLKA DELI BLOG
From polka-deli.com
POLISH MEAT PIEROGI [RECIPE!] | POLONIST
From polonist.com
14 PIEROGI RECIPES THAT PUT OTHER DUMPLINGS TO SHAME
From huffpost.com
PEROGIES-WITH-VARIOUS-TRADITIONAL-FILLINGS-20108 | FILLING RECIPES ...
From pinterest.nz
POLISH PIEROGI RECIPE WITH 4 FILLINGS - INGREDIENTS FOR A FABULOUS LIFE
From ingredientsforafabulouslife.com
5 TRULY POLISH PIEROGI FILLINGS - EAT POLSKA
From eatpolska.com
15 AWESOME RECIPES THAT TAKE PEROGIES TO THE NEXT LEVEL
From wonderfuldiy.com
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE
From thehouseandhomestead.com
HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE
From foodnewsnews.com
PEROGIES WITH VARIOUS TRADITIONAL FILLINGS RECIPE - FOOD.COM
From pinterest.ca
PIEROGI - A FAMILY FEAST®
From afamilyfeast.com
BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS
From curiouscuisiniere.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
PEROGIES WITH 3 DIFFERENT FILLINGS - NATURALLY SAVVY
From naturallysavvy.com
WHAT TO SERVE WITH PEROGIES (25 EASY IDEAS) • THE THREE …
From threesnackateers.com
PIEROGI RECIPES | ALLRECIPES
From allrecipes.com
PIEROGI FILLING RECIPES: SAVORY, SWEET, AND TRADITIONAL
From pinterest.ca
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
WHAT IS A GOOD SAUCE TO PUT ON PEROGIES? ⋆ 22 DELICIOUS OPTIONS ⋆
From wewantthesauce.com
FILLINGS FOR UKRAINIAN DUMPLINGS | UKRAINIAN RECIPES
From ukrainian-recipes.com
TRADITIONAL FILLINGS FOR PIEROGI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
DIFFERENT PIEROGI FILLINGS RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PIEROGI FILLING RECIPES: SAVORY, SWEET, AND TRADITIONAL
From pinterest.com
PIEROGI FILLING RECIPES POLISH TRADITIONAL
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pasta #european #heirloom-historical #holiday-event #polish #stove-top #dietary #pasta-rice-and-grains #equipment #number-of-servings #4-hours-or-less
You'll also love