PIEROGIS
Provided by Bobby Flay
Categories side-dish
Time 4h35m
Yield 10 to 12 dozen
Number Of Ingredients 11
Steps:
- Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
- After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.
- Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
- Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.
- Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.
EASY PEROGIES DINNER
A friend gave me this recipe to make on a night when you want a good meal, but a quick one. I added a few things to make it a full meal. You can use homemade or store bought frozen perogies. I used about 1-1.5 sausages per person (can substitute with Bacon) and about 8 perogies per person. Hope you like it.
Provided by momto3greatboys
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Simmer sausage in small amount of water to cook them. Or use left overs from the BBQ. Saute onions in butter.
- Boil perogies until they float and remain at surface.
- Add corn to perogie water until it floats.
- Place boiled perogies in an oven safe cassarole dish, Add in sliced cooked sausage, onions and corn. Mix in mushroom soup and milk or cream if desired.
- Cover with shredded cheese.
- Bake until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 714.3, Fat 55.8, SaturatedFat 23.9, Cholesterol 120.6, Sodium 2146.3, Carbohydrate 23, Fiber 1.5, Sugar 3.4, Protein 31.1
COTTAGE CHEESE PEROGIES
Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
Provided by BRIDY
Categories Main Dish Recipes Dumpling Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
- In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
- Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
- Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.
Nutrition Facts : Calories 131 calories, Carbohydrate 17.8 g, Cholesterol 37.1 mg, Fat 3.2 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 373.8 mg, Sugar 1.8 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
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