Pierogi Traditional Polish Dumplings Recipes

PIEROGI (POLISH DUMPLINGS)

Pierogi (Polish Dumplings) image

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

Ingredients

2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

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

PIEROGI (TRADITIONAL POLISH DUMPLINGS)

Pierogi (Traditional Polish Dumplings) image

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

Ingredients

1 ⅓ (15 ounce) containers farmer's cheese
7 potatoes, peeled and boiled
3 tablespoons vegetable oil, or as needed
2 ½ cups mushrooms, peeled and sliced
3 onions, chopped
1 tablespoon sour cream
salt and ground black pepper to taste
8 cups all-purpose flour, or more as needed
2 eggs
6 tablespoons unsalted butter, room temperature
2 cups lukewarm water

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

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