TRADITIONAL UKRAINIAN PEROGIES
This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. This recipe makes around 150-200 perogies but can be doubled or divided to fit your needs.
Provided by Anastasia Sakawsky
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
- Drain well, reserving 2 cups of potato water for dough.
- Return potatoes to the pot and add grated cheese and sautéed onion. Mash until smooth. Let filling cool while making the dough.
- In a large bowl, sift flour and combine with salt.
- Mix together water, oil and egg, and pour half of mixture into flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined, into an elastic ball. You may need to add a small amount of either flour or water, depending on the consistency of the dough.
- When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
- Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy).
- Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down).
- Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands.
- Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. Make sure when pinching the edges to ensure there are no gaps or that the 2 sides of the dough do not pull away from each other. Wet you fingers just a little if needed to help dough stick together.
- Freeze on a baking tray and then transfer to a freezer bag if making in advance.
- To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
- Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
BASIC PIEROGI
The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 5 dozen (or 2 dozen plum)
Number Of Ingredients 15
Steps:
- Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
- Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
- Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
- Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
- Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
- Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
- Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
- Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 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.
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
PIEROGI
Provided by Food Network
Categories main-dish
Time 1h20m
Yield About 72 pierogi
Number Of Ingredients 12
Steps:
- Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
- Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
- Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
- Mix well.
- To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
PIEROGI I
A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking.
Provided by Jill
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
- Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
- Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)
Nutrition Facts : Calories 367.7 calories, Carbohydrate 64.5 g, Cholesterol 70.3 mg, Fat 6.4 g, Fiber 2.3 g, Protein 11.3 g, SaturatedFat 3.1 g, Sodium 131.9 mg, Sugar 0.4 g
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