Pierogiesole Recipes

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Pierogies image

My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.

Provided by gclark

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 16

Number Of Ingredients 5

1 (16 ounce) container sour cream
3 cups all-purpose flour
2 cups cold mashed potatoes
½ cup butter
2 large onions, chopped


  • Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
  • Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
  • Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
  • Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
  • Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g


Homemade Polish Pierogi image

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

2 large eggs
1/4 cup water
1/2 teaspoon salt
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
1 carton (15 to 16 ounces) soft farmer cheese or whole-milk ricotta cheese
1 to 4 tablespoons butter, divided
Optional: sour cream and minced chives


  • 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.


Pierogies image

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Categories     Mixer     Onion     Potato     Side     Easter     Vegetarian     Cheddar     Boil     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 48 pierogies

Number Of Ingredients 18

For dough
3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt
For potato filling
1 1/2 pound russet (baking) potatoes
6 ounces coarsely grated extra-sharp white Cheddar (2 1/4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
For onion topping
1 medium onion, halved lengthwise and thinly sliced crosswise
1 stick (1/2 cup) unsalted butter
Accompaniment: sour cream
Special Equipment
a 2 1/2-inch round cookie cutter


  • Make dough:
  • Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
  • Make filling while dough stands:
  • Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
  • When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
  • Make onion topping:
  • Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.
  • Form and cook pierogies:
  • Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.
  • Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.


Homemade Pierogi image

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

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley


  • 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.


Pierogies with Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 5

2 packages frozen potato-onion pierogies
4 tablespoons butter
10 ounces button mushrooms, sliced
1 medium onion, chopped
2 tablespoons sour cream


  • In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
  • In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.

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  • Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.
  • Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Chill the dough in the refrigerator for at least an hour.
  • Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.
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Estimated Reading Time 3 mins
  • Perogies with crispy fried onions. Fried onions with perogies is a pretty classic idea, but this particular recipe makes sure that you do it right for maximum deliciousness.
  • Potato, mushroom, and carmelized onion perogies. Most perogies are filled with potatoes, but adding some mushroom elevates the flavour and gives them a little something extra.
  • Spinach and eggplant perogies with grape tomatoes and yogurt sauce. These are like the gourmet chef’s version of regular perogies (only they’re still easy to make)!
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  • Onion chutney perogie potstickers. Do you love Asian cuisine? This recipe is a perfect combination of potsticker dumplings and perogies!
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Total Time 1 hr 15 mins
Category Appetizer, Side Dish, Snack
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  • Add the egg to the flour and combine. The dough will be quite clumpy at this stage., Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball., Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist., Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours., To make the filling: Combine the warm mashed potato and cheese.
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2017-12-28  · Instructions. Boil potatoes until tender. Remove and let cool. Peel and mix potatoes using a fork or ricer. Add butter, farmer cheese, and salt and pepper, to taste. Set aside. For the dough, put …
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  • Boil potatoes until tender. Remove and let cool. Peel and mix potatoes using a fork or ricer. Add butter, farmer cheese, and salt and pepper, to taste. Set aside.
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2020-07-28  · This recipe works well the way it is, but here are some options: Some cooks replace water with milk, either fully or partially. That’s worth trying, especially when making pierogi with sweet fillings. Some recipes include whole eggs or just egg yolks, just like for an italian pasta. Eggs make the dough tougher, therefore it’s more difficult ...
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2020-09-16  · Directions: 1. Arrange a rack in the middle of the oven and heat to 400oF. Line a rimmed baking sheet with parchment paper. 2. Place Mrs. T’s Mini Classic Cheddar Pierogies, garlic, onion, apple, bell pepper, and broccoli on the baking sheet. Place the olive oil, mustard, vinegar, salt, and pepper together in a small bowl and whisk to combine.
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More about "pierogiesole recipes" PIEROGI RUSKIE: POTATO-CHEESE PIEROGI RECIPE. From thespruceeats.com 2021-07-23 · "With delicious results, the recipe is an excellent casual kitchen project. The potatoes should be soft enough to fork blend; large chunks will tear the dough. The recipe makes many dumplings and takes time to shape them. It is nice that they’re freezable for meal prep and the ...
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Let’s talk about family-friendly dinners – simple casseroles, one-pan skillet recipes, soups and stews. And wait — did someone say brunch? Crack an egg, sizzle some bacon, add some pierogies for delicious potato side dishes, to start your amazing day with a well-balanced breakfast. These easy dinner ideas are the simple, delicious, simply ...
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The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system. By STEPH577. Pierogi Dough. Pierogi Dough . Rating: 4.14 stars . 77 . Ukranian Pierogi ready to be stuffed with your favorite filling. By LINDAYURKIW. Pierogies ...
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Top Asked Questions

How to cook pierogies in a casserole?
Place pierogies evenly in casserole. Top with sausage. In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping). Pour cream cheese mixture evenly over pierogies.
What ingredients do you need to make pierogies with Alfredo?
This recipe starts with ingredients you may already have in your kitchen, such as frozen pierogies, onions, bacon, Alfredo sauce and cheese. The onions, bacon and pierogies are browned in a skillet along with some garlic, then layered into a casserole dish with the Alfredo sauce.
How can I make pierogies less fattening?
To reduce calories in the dish, you can use turkey kielbasa and reduced fat cream cheese and sour cream. Pierogies are filled dumplings of East European origin filled with potato, meat, cheese or vegetables. This recipe uses frozen pierogies that are really easy to use. *Percent Daily Values are based on a 2,000 calorie diet.
How long do you boil Pierogies for?
Continue to make the remaining pierogies. To cook the pierogies, place them in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking. While the pierogies are boiling, fry the bacon or pork fat, until browned and crisp.

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