Pierogi From Granny Recipes

GRANDMA'S POLISH PEROGIES

Grandma's Polish Perogies image

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

Provided by STEPH577

Categories Main Dish Recipes Dumpling Recipes

Time 2h

Yield 20

Number Of Ingredients 12

Ingredients

4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

Steps:

In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g

GRANDMA MARTICHIS' PIEROGI

Grandma Martichis' Pierogi image

My grandma gave me this recipe, which was given to her by her Polish mother. Some of the ingredients, however, aren't necessarily "authentic" Polish ingredients, but the pierogi (pronounced pee-raw-gee) still taste fantastic! These pierogi are great hot or cold - the ultimate comfort food. Enjoy!

Provided by christina_ciriello

Categories Lunch/Snacks

Time 1h35m

Yield 24 pierogi, 8-12 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs idaho potatoes
1 1/2 lbs sharp cheddar cheese, shredded
1/2 lb Velveeta cheese, thinly sliced
1 medium sweet onion, diced
Lawry's Seasoned Salt
pepper
1/4 lb butter
2 1/4 cups pre-sifted flour
3 medium eggs, beaten (NOT large)
2 tablespoons sour cream
2 tablespoons butter
tad milk

Steps:

Make the filling several hours or the day before and chill. This makes the filling firm and easier to handle when you go to fill the dough.
For the filling:.
Peel, cut, and boil potatoes in a large pot.
Simmer onions in the butter until soft and cover while simmering, but DO NOT BROWN.
When potatoes are done, place cheeses and onions over potatoes. Cover and let sit until cheeses are melted.
Add seasonings and mix with a mixer on high speed. The filling should be thick and pasty, but not lumpy. Chill.
For the dough:.
Blend all ingredients except flour with a fork. Add flour and mix well. Dough should be a little sticky.
Knead dough until springy, about 5-10 minutes. Roll into a thick oblong and cut in half. Shape each half into a flat, thick round and cover with a very damp cloth. Allow the dough to rest for 1 hour.
Put a large pot of water on to boil.
Roll out one round into a large circle 1/4" thick. Be careful not to let the edges or the middle get too thin and tear. Using a large can (about the size of your hand), cut out as many circles as you can. You should be able to get at least 12 circles.
Remove leftover dough and use in another recipe, such as Chicken and Dumplings. Just roll out the dough and cut into strips for the Dumplings.
To fill the circles, hold a circle in the palm of your hand and dab water around the edge of half the circle. This will seal the pierog when you close it. Fill with 1 heaping teaspoon of potato mixture and flatten slightly. Fold the circle over and pinch edges to seal. Flute the edges.
Place the pierogi in the boiling water and cook until they float to the top, 5-10 minutes.
If you'd like, you can eat the pierogi as is after they've boiled, but they are also good fried in a skillet with butter and a diced onion after boiling. Just fry long enough to lightly brown each side (but don't tell my grandma!).

Nutrition Facts : Calories 937.7, Fat 51.6, SaturatedFat 32.1, Cholesterol 220.9, Sodium 1092.9, Carbohydrate 81.9, Fiber 7.4, Sugar 5.8, Protein 37.5

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