PIEROGI DOUGH
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Provided by iguana
Categories Polish
Time 1h15m
Yield 24 Pierogies
Number Of Ingredients 5
Steps:
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
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.
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 DOUGH FOR POTATO AND GOAT CHEESE PIEROGI
This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes enough dough for 3 dozen pierogi
Number Of Ingredients 7
Steps:
- Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl.
- Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined.
- Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.
PIEROGI DOUGH
Dough to make your own pierogies. I have then provided filling options that you can choose from, depending on what kind of mood you are in! Don't let the long directions deter you...I've included a lot of options for these babies!
Provided by jonesies
Categories < 60 Mins
Time 35m
Yield 4-5 dozen
Number Of Ingredients 6
Steps:
- Mix all ingredients together, either in a food processor or by hand.
- Form into a ball; cover and let rest approximately 30 minutes.
- Roll dough out onto a board or counter until about 1/4 inch thick.
- Cut circles with large cookie cutter or drinking glass.
- Choose filling (see options below) and place approximately 1 tablespoon of filling onto each circle of dough.
- Fold dough over filling and crimp with fork, moistening with water if necessary.
- (Option 2: before cutting dough, place filling approximately 3 inches apart on half the sheet of dough, then fold over the other half and cut around mounds.).
- To cook finished pierogies, boil at a low boil (do not over-crowd pierogies in the pot). When the pierogies float to the top, boil for another 5 minutes or so. Remove with slotted spoon and place on cookie sheets to cool. They can then be frozen (or served) and when reheated, can be deep fried, pan-cooked in butter, microwaved (not as tasty) or re-boiled (more bland). Suggested to freeze 1 dozen per bag.
- Filling Variations:.
- Potato and cheese pierogies: 5 lbs of potatoes, boiled until tender and mashed (no milk, just potatoes), mixed with 1 1/2 pounds of your favorite cheese (cheddar is good). Best reheated with pan-cooked method (with butter).Serve with fried onions and butter after cooked.
- Mexican pierogies: (I made these up).
- 1 1/2 lb taco meat (made your favorite way) mixed with 1/2 lb mexican cheese. Deep fry reheat method (or pan fry). Serve cooked pierogies topped with shredded lettuce, tomatoes, onions, jalepenos, sour cream and salsa. Awesome!
- Cheesteak pierogies: (I made these up too).
- 1 large box of your favorite brand of chip steak cooked with 1/2 lb of swiss (or your favorite) cheese. Deep fry or pan fry reheat method. Top cooked pierogies with your favorite tomato or pasta sauce and onions.
Nutrition Facts : Calories 556.2, Fat 8.8, SaturatedFat 4.2, Cholesterol 121.9, Sodium 87.8, Carbohydrate 98.4, Fiber 3.4, Sugar 0.5, Protein 18.1
More about "pierogiesdough recipes"
BASIC POLISH PIEROGI DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (309)Calories 123 per serving
PIEROGI DOUGH - AUTHENTIC DOUGH FOR POTSTICKERS, DUMPLINGS,
From oneacrevintagehome.com
HOMEMADE PIEROGI | KING ARTHUR BAKING
From kingarthurbaking.com
10 BEST BAKED PIEROGIES RECIPES | YUMMLY
From yummly.com
EASY PIEROGI DOUGH - KIELBASA STORIES
From kielbasastories.com
PIEROGI RECIPE (HOMEMADE POLISH DUMPLINGS) - HOUSE OF NASH EATS
From houseofnasheats.com
HOW TO MAKE PIEROGI DOUGH - YOUTUBE
From youtube.com
HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE
From melissaknorris.com
PIEROGI DOUGH RECIPE (ORIGINAL) - TRADITIONAL POLISH RECIPES
From tastingpoland.com
BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS
From curiouscuisiniere.com
PERFECT PIEROGI DOUGH - POLISH YOUR KITCHEN
From polishyourkitchen.com
PIEROGI RECIPES | ALLRECIPES
From allrecipes.com
10 BEST PIEROGI DOUGH NO EGG RECIPES | YUMMLY
From yummly.com
THE BEST AUTHENTIC PIEROGI FROM A POLISH CHEF - MADISON'S FOOTSTEPS
From madisonsfootsteps.com
EASY HOMEMADE PIEROGIES - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
LEARN TO MAKE HOMEMADE PIEROGIES THE RIGHT WAY
From tasteofhome.com
AUTHENTIC POLISH PIEROGI POTATO AND CHEESE (STEP BY STEP)
From natteats.com
TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
From theblackpeppercorn.com
PIEROGI DOUGH RECIPE ⋆ MECOOKS BLOG
From mecooks.com
THE BEST PIEROGI DOUGH RECIPE + HOW TO MAKE PERFECT PIEROGI
From everyday-delicious.com
SOUR CREAM PIEROGI DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE PIEROGIES WITH SOUR CREAM — SALT & BAKER
From saltandbaker.com
HOW TO COOK PIEROGI (6 BEST WAYS) | POLONIST
From polonist.com
HOMEMADE CHEDDAR PIEROGIES. - HALF BAKED HARVEST
From halfbakedharvest.com
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS | BAREFEET IN THE …
From barefeetinthekitchen.com
EASY PIEROGI DOUGH RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
EASY PIEROGI RECIPE | KITCHN
From thekitchn.com
HOW TO MAKE PIEROGI DOUGH | POLISH RECIPE BOOK
From polishrecipebook.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI RUSKIE)
From eatingeuropean.com
PIEROGI DOUGH - RECIPE - FINECOOKING
From finecooking.com
THE BEST HOMEMADE PIEROGIS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BASIC PIEROGI DOUGH - | WEEKENDS IN THE KITCHEN AND BEYOND
From hollytrail.com
AUTHENTIC PIEROGI DOUGH [VEGAN, NO EGGS - RECIPE!] | POLONIST
From polonist.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
UKRAINIAN PIEROGI DOUGH RECIPE
From thesaporito.com
AUTHENTIC POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) + VIDEO
From everyday-delicious.com
CLASSIC PIEROGI DOUGH (PELMENI DOUGH) - VALENTINA'S CORNER
From valentinascorner.com
HOW TO MAKE PIEROGI - THE POLISH CHEF - YOUTUBE
From youtube.com
PIEROGI DOUGH RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love