SWEET CHEESE PIEROGI FILLING
Steps:
- Gather the ingredients.
- In a medium bowl, mix together the egg, salt, sugar, and vanilla. Add the farmer cheese, and mix thoroughly. Refrigerate, covered, until ready to use.
- Prepare your desired pierogi dough. You have many options including basic dough, sour cream dough, vegetarian dough, and gluten-free dough. Once you've made this filling and prepared the dough, you're ready to roll, fill, and cook the pierogi.
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
- Using a 3-inch round cutter (or glass with similar diameter), cut the dough. Gather the dough scraps, cover them with plastic wrap, and set aside. After you have cut all of the circles, roll out these scraps and make circles with the scrap dough as well.
- Drop the filling by tablespoonsful onto pierogi dough circles.
- Make sure your hands are clean and dry. Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as you would for the edge of a pie crust.
- Bring a deep pot of salted water to a rolling boil. Reduce the heat so it is simmering, and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until the dough is done to your liking (based on the thickness of the dough).
- Butter a platter and use a slotted spoon to remove each pierogi from the water to the platter. Do not pour the pierogi into a colander to drain them as they will stick and break apart.
- Repeat until all pierogi are cooked.
- Serve with melted butter and enjoy.
Nutrition Facts : Calories 271 kcal, Carbohydrate 11 g, Cholesterol 83 mg, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, Sodium 756 mg, Sugar 10 g, Fat 19 g, ServingSize Fills 36 pierogi (6 servings), UnsaturatedFat 0 g
CHEATER PIEROGI
Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 2h10m
Yield 10
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
- Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
- Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
- Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
- Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.
Nutrition Facts : Calories 498.9 calories, Carbohydrate 37.6 g, Cholesterol 114.8 mg, Fat 28 g, Fiber 1.9 g, Protein 23 g, SaturatedFat 18.8 g, Sodium 803.3 mg, Sugar 0.6 g
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.
POLISH PIEROGI (CHEESE FILLING)
Make and share this Polish Pierogi (Cheese Filling) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
- Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
- Twist off workable portions of dough and roll out very thin on a floured surface.
- Using a glass with a thin lip, dip lip of glass in flour and cut circles out of the dough.
- Place about 2 tsp filling in the center of each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
- Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.
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