Pierogi With Cabbage Filling And Clarified Butter Recipes

CABBAGE PIEROGI

Steps:

• Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
• To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
• To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER

Steps:

• Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
• Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.

PIEROGI WITH CURRIED CABBAGE

Steps:

• Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve.
• Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes.
• Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt.
• Divide the cabbage and pierogi among plates; serve with the yogurt sauce.

PIEROGIES AND CABBAGE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
• Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
• Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
• Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

CABBAGE PIEROGI

Steps:

• How to Make Pierogie Recipe Dough from Scratch
• Gather all of the ingredients that you will need to make this perogis recipe.
• Start a large stockpot of water on the stove over medium heat.
• In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.
• One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.
• On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop. With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.
• How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?Test the dough by pinching it with your clean, dry fingers. If the dough sticks to your fingers you have to knead more flour into the dough. If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.
• Preparing the Perogies FillingQuarter the head of cabbage. Remove the cores from the center of each quarter.
• Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage.
• Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
• In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
• Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
• Season the mixture with seasoned pepper and Lawry's salt (or salt and pepper). Continue to stir until all cooked down. Keep covered.
• Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture. Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.
• How to Make PerogiesWith floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.
• Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed. Roll to about a 4 - 5-inch circle.
• Place a tablespoon full of cabbage filling on-top of the center dough piece.
• Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
• Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.
• How to Cook PierogiesThere are 2 steps to cooking pierogies. The first step is to boil the pierogies.
• Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.
• Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.
• Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.
• When you are ready to eat your pierogies it's time to fry them up.
• In a large saucepan on medium heat, melt a couple pats of butter or margarine. Carefully place the homemade pierogies in a single layer and cover with a lid.
• Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from pan and serve right away.
• My family takes them directly from the pan to their plate and eats them as soon as they can. They love their cabbage pierogies!!

PIEROGIES WITH CABBAGE AND MUSHROOMS

Steps:

• heat 1 tbsp oil and 1 tbsp butter in a skillet.
• add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
• add more oil and butter if needed for the next batch, keep warm.
• heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
• pour most fat off of skillet.
• add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
• add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
• or you can just keep stirring, uncovered until the cabbage is crisp tender.
• place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
• serve with sour cream if desired.