CABBAGE PIEROGI
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes approximately 8 dozen dumplings
Number Of Ingredients 9
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 (TRADITIONAL POLISH DUMPLINGS)
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
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
HOMEMADE POLISH PIEROGI
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
Steps:
- 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.
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
Provided by Food Network
Categories main-dish
Time 1h20m
Yield About 72 pierogi
Number Of Ingredients 12
Steps:
- Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
- Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
- Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
- Mix well.
- To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
PIEROGIES WITH POTATO AND CHEESE FILLING
Steps:
- Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
- Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
- Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.
PIEROGI FILLING
I grew up on Mrs. T's, never knowing what a homemade pierogi tasted like. I still have love for Mrs. T's, but there is nothing like a homemade pierogi; it's the ultimate comfort food for me. I won't bother to put up a dough recipe since there are so many good ones out there but I will advise never to trust a pierogi dough recipe that doesn't call for sour cream. So here are my recipes for potato and cheese, cabbage, and meat fillings. I try to cut a few corners since making pierogies is an all day event. They are all my own creations with the exception of the hunter's seasoning mix which I found in a traditional polish cookbook called "Polish Holiday Cookery" by Robert Strybel. You can make your own mix by using the instructions below or order the seasoning mix from an online food exporter or specialty store.
Provided by OwlMonkey
Categories One Dish Meal
Time 1h30m
Yield 20-25 small pierogies, 4-5 serving(s)
Number Of Ingredients 16
Steps:
- For the Cabbage Filling: cut the cabbage into quarters. Steam until very tender, about 15 minutes; drain and cool. Wrap cooled cabbage in a towel, and squeeze out as much liquid as possible. Simmer finely chopped onions in butter and chicken broth until the onion is translucent - add the cooled cabbage salt and pepper. Let simmer until heated. Stir in the cream cheese and dill (or substitute caraway seeds if you prefer).
- Instant Potato and Cheese Filling: Sautee the onion and butter in a small pot until the onion is translucent. Add enough water based on the instant mashed potato package directions (I would guess but every brand is different) and add the chives. Once the water has boiled, remove the pot from the heat and add the potato flakes, cheese and cream cheese.
- Ground beef filling: In a large frying pan, simmer the finely chopped onions in the butter and cook until the onions are translucent. Prepare the ground beef by combining and kneading it with the hunter's seasoning (see below). Add it to the onion mixture, chopping it with your spatula so it doesn't cook together. Cook until all of the pink is gone.
- Hunter's seasoning recipe: Make as much or as little as you want using this ratio. This will make more than the 3 tablespoons amount, but I don't know what the ratio would be for exactly that amount. I always make a jar full and keep it on hand since it's a good general meat seasoning for beef or poultry. 2 teaspoons Marjoram, 1 teaspoons peppercorn, 1 teaspoons caraway, ½ teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoons Allspice to taste, Cloves to taste, 1 crushed bay leaf, 1 teaspoons Juniper berries (A difficult thing to find, you can substitute this by adding a few shots of gin to the ground beef while kneading; gives it a great flavor and all the alcohol will cook out).
Nutrition Facts : Calories 404.3, Fat 26.5, SaturatedFat 14.6, Cholesterol 86.9, Sodium 256.8, Carbohydrate 28, Fiber 6.8, Sugar 10.9, Protein 16.9
PEROGIES WITH VARIOUS TRADITIONAL FILLINGS
What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!
Provided by Diana Adcock
Categories Polish
Time 1h8m
Yield 50 Perogies
Number Of Ingredients 17
Steps:
- note***The dough recipe is for around 50 perogies.
- At least 1 batch for each filling.
- I make a day of this and triple each recipe.
- Believe me, they don't last long!
- For the dough: Mix egg, oil and water.
- Add to flour and salt and knead to elastic.
- Flour your counter top and rolling pin.
- Roll the dough to around 1/4 inch thick and cut into small circles.
- Stretch with fingers and add 1 t. filling, fold over and flute.
- Boil until perogies float.
- Cool before freezing.
- Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
- Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
- Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
- You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.
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PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
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Reviews 28Published 2021-01-13Estimated Reading Time 8 mins
- Pierogi ruskie (potato and cheese pierogi) I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie.
- Potato and cheddar filling. This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland.
- Potato filling. This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.
- Sauerkraut and mushroom filling (pierogi z kapustą i grzybami) This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms).
- Sweet cheese filling. My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum! Here’s the recipe: sweet cheese pierogi.
- Sauerkraut filling (pierogi z kapustą kiszoną) Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!
- Wild mushroom filling (pierogi z grzybami) This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny).
- Meat pierogi (pierogi z mięsem) Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms.
- Dessert pierogi (fruit pierogi) Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi.
- Vegan pierogi with sun-dried tomato and lentil filling. This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes.
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- Meat. Which meat is best for dumplings? Poultry, pork or maybe a mix? It really depends on what you have on hand – veal, duck, beef – anything will do.
- Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’).
- Sauerkraut. Another classic. Not all sauerkrauts are created equal – especially when purchased ready-made. There is no shame in that of course! Just taste it beforehand to make sure it isn’t overly sour nor salty.
- Mushroom. With mushrooms, there are two paths: typical white button (champignon) and wild mushrooms. While you can purchase regular mushrooms all year round, most wild varieties are at their peak in the fall season.
- Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi, filled with wild mushrooms and/or sauerkraut. Packed with rich umami flavour, they never fail to be the best thing on the table.
- Sweet Cabbage. The name can be a bit misleading – sweet cabbage pierogi have no sugar added and they aren’t a dessert. The sweetness comes from using young, fresh cabbage instead of sauerkraut.
- Lentil. Dried lentils are a year-round staple in every pantry, and they work great as a pierogi filling. The type is up to you, although the most popular choice is red or green.
- Sweet Farmer’s Cheese. Sweet cheese pierogi filling is a firm favourite in canteens, at milk bars and in many Polish homes. While it’s very easy to make, it can be a real challenge to recreate it abroad.
- Fruit (Blueberry/Bilberry, Strawberry, Plum/Prune…) Fruit Pierogi are a classic in the summer kitchen. When the hot weather takes its’ toll, and the market stalls are full of fresh strawberries, apricots and cherries – it’s worth serving them instead of heavy and meaty dinner.
- Poppy seed & Dried Fruit (Christmas Style) Poppy seed must appear on the Polish Christmas Eve table, in one form or another. It symbolises fertility, prosperity and wealth.
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