Piragi Recipes

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Piragi - Latvian Bacon Buns image

Piragi are traditional Latvian bacon buns. Made by my grandmother, myself and now my son. This recipe is a family tradition.

Provided by Sara McCleary

Categories     Savoury Baking

Time 2h15m

Number Of Ingredients 13

350 grams bacon rashes diced finely
2 brown onions finely diced
Ground pepper to taste
7 grams dry instant yeast
60 ml warm water
60 grams unsalted butter
190 ml milk
8 teaspoons caster sugar, superfine sugar
1 egg beaten
440 grams (3 ½ cups) plain flour
2 teaspoons salt
1 egg, beaten
40 ml water


  • In a heavy non stick pan sauté onions and bacon until the onions are translucent and most of the bacon fat has rendered.
  • Add ground pepper to taste.
  • Leave this mixture to cool completely while you are making the dough. I usually make the bacon/onion mix the day before and leave it in my fridge until I am ready to use it. The bacon mixture is easier to work with when cold.
  • Place yeast and water in a small bowl, put aside for the yeast to activate. It will froth up.
  • In a small saucepan add butter, milk and sugar. Warm over a low heat until butter has melted and sugar has dissolved into the milk.
  • When milk mixture has cooled to lukewarm stir through beaten egg, yeast and water.
  • Place two cups of the plain flour and salt in a large bowl, pour liquid over and stir to combine.
  • Once combined add the remaining flour. Mix until all ingredients have come together, then leave to rest in the bowl for 10 minutes.
  • Once rested turn dough out on to a lightly floured surface and knead until dough is smooth and elastic, about 5 - 10 minutes.
  • Place dough back in to a lightly oiled bowl and cover. Leave dough to raise, around 1½ hours or until doubled in size.
  • Preheat oven 180 deg C (360 deg F)
  • Once dough is ready, start pulling off a walnut size pieces of dough. Work them in to a ball in your hand then tease them out to a circle. Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape.
  • Place formed buns on a baking tray that has been lined with baking paper.
  • Mix the beaten egg and water together to make an egg wash. Brush egg wash mixture on buns. Place buns in oven and bake until golden, 12-15 minutes.Repeat with the remainder of the mixture and dough.
  • Once out of the oven they are ready to eat.
  • Piragi can also be frozen once cooled.

Nutrition Facts : Calories 57 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 179 mg, Sugar 1 g, ServingSize 1 serving


Pīrāgi image

Pīrāgi (or pīrādziņi) are oblong or crescent-shaped Latvian bread rolls that are often filled with chopped bacon and onion.

Provided by Betty Davies

Categories     Bread

Time 55m

Number Of Ingredients 16

1 onion (, finely chopped)
10 oz. bacon (, finely diced)
¾ cup milk
4 tablespoons butter
2 teaspoons salt
2 tablespoons sugar
1 tablespoon active dry yeast
3 tablespoons warm water
1 egg (, beaten)
3½ cups all-purpose flour
2 tablespoons sour cream
1 egg (, beaten)
2 teaspoons milk ((or water))
¼ teaspoon sugar


  • Mix onions and bacon and season with pepper and salt.


Pierogi Ruskie (Potato and Cheese Pierogi) image

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.

Provided by Amelia Nierenberg

Categories     dinner, dumplings, project, vegetables, appetizer, main course, side dish

Time 1h30m

Yield 24 to 30 pierogi

Number Of Ingredients 12

2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 large egg, beaten
1/2 pound waxy or all-purpose potatoes
Salt and pepper
3 tablespoons unsalted butter
3 medium yellow onions (about 8 ounces each), finely chopped
1/2 cup quark cheese, cottage cheese or sour cream (about 4 ounces)
Butter, for pan-frying (optional)
Sour cream, for garnish
Chopped fresh parsley or dill, for garnish


  • Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
  • Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
  • While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
  • Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
  • Bring a large pot of heavily salted water to a boil over high.
  • Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
  • Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
  • To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
  • Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
  • To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
  • If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
  • Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.


Basic Pierogi image

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

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Blueberry Filling and Spiced Sour Cream
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse salt
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse Salt


  • 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.


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.


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.


Pierogi image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield About 72 pierogi

Number Of Ingredients 12

3 heaping cups flour
3 eggs, beaten
1 stick butter
1 large onion, 1/4-inch dice
32-ounce canned or fresh kapusta (sauerkraut), rinsed well to remove brine
Salt and pepper
Cheese filling (note: a traditional recipe would call for farmer's cheese, but we find it too dry)
1 pound ricotta
2 eggs
1 tablespoon sugar


  • 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.


Latvian Piragi image

This is a great traditional recipe that I have loved my whole life. My grandma and mom have made this with their own twist!

Provided by Nick Gibietis

Categories     Roll and Bun Recipes

Time 2h55m

Yield 36

Number Of Ingredients 12

5 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast
½ cup white sugar
1 ½ teaspoons salt
½ cup butter, softened
1 ½ cups warm water (110 degrees F/45 degrees C)
2 large eggs, at room temperature
1 pound bacon, chopped
2 medium onions, diced
salt and ground black pepper to taste
cooking spray
4 large eggs, beaten


  • Combine 2 cups flour, sugar, salt, and yeast for dough in a large mixing bowl; stir until well combined. Cut in butter with a fork until mixture resembles coarse cornmeal. Add warm water and beat on medium speed for 2 minutes.
  • Add eggs and 1 cup flour; mix until combined and thick. Stir in remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
  • Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp towel and let rest for 20 minutes. Punch dough down, cover, and let rise until double in size, 1 to 1 1/2 hours.
  • While the dough is rising, cook bacon for filling in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Remove bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon grease from the pan.
  • Add onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Remove from the heat. Combine onion and bacon in a bowl, season with salt and pepper, and set aside until dough has risen.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray two large baking pans with cooking spray. Place beaten eggs in a bowl.
  • Divide dough into 3 pieces, then divide each piece into about 12 balls. Roll each ball to pizza dough-thickness. Use a small spoon to scoop some onion-bacon mixture into the center. Brush egg wash on the dough around the filling, then fold the edges/corners up and over the filling. Place piragi in the prepared baking pans with the seams facing down, and brush the tops with egg wash.
  • Place one pan in the preheated oven and bake for 5 minutes. Remove from the oven and brush the tops with more egg wash. Return to the oven and bake until golden brown, about 20 more minutes.
  • Repeat to bake remaining piragi.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 16.9 g, Cholesterol 46.4 mg, Fat 9.3 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 217 mg


Piragi Latvian Bacon Rolls image

Make and share this Piragi Latvian Bacon Rolls recipe from Food.com.

Provided by Mamas callin u

Categories     Breads

Time 3h15m

Yield 100 rolls, 50 serving(s)

Number Of Ingredients 16

1/2 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast
2 cups whole milk, scalded
1/2 cup oil
2 tablespoons sugar
1 teaspoon salt
2 egg yolks
1/2 cup butter
2 tablespoons sour cream
6 cups flour
1 egg, beaten
1 1/2 lbs bacon, finely diced
1/2 lb ham, finely diced
1 medium onion, chopped finely
salt & pepper


  • Fry bacon and ham in pan for about five minutes. Drain and cool in fridge.
  • Sprinkle yeast over warm water and sugar. let stand 10 minutes.
  • Scald milk in a saucepan.
  • Add sugar, salt, and butter. Allow mixture to cool until it is lukewarm.
  • Add 3 1/2 cups flour, sour cream, egg yolks and yeast.
  • Beat with spoon until smooth and shiny.
  • Cover bowl and let rest for 1 hour.
  • Turn out on floured board and gradually add remaining flour kneading until dough is elastic.
  • Let rise another 45 mins Preheat oven to 400.
  • Roll out dough until about 1/4 inch thick.
  • Cut circles into dough. A small drinking glass is ideal size.
  • Spoon 1 tsp of filling on to each circle.
  • Fold over. Press and tuck under seam.
  • Place rolls on greased cookie sheet and brush with beaten egg.
  • Let rise about 20 minutes.
  • bake at 400 for 10 mins or until golden brown.

Nutrition Facts : Calories 174.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 28.1, Sodium 252, Carbohydrate 13, Fiber 0.6, Sugar 1.2, Protein 4.9


Piragi image

Provided by Ann Barry

Categories     side dish

Time 3h30m

Yield about 50 piragi

Number Of Ingredients 11

2 sticks margarine
1 cup water
3 tablespoons sugar
1/2 teaspoon salt
4 to 5 cups flour
2 packages dry yeast
1/2 cup warm water
1 1-pound package of bacon
2 or 3 medium onions
Freshly ground pepper to taste
1 egg


  • Preheat oven to 450 degrees.
  • Melt the margarine in a large pot. Add 1 cup of water, 2 1/2 tablespoons of sugar, salt and 1 cup of flour.
  • In a small bowl, dissolve the yeast in 1/2 cup of warm water with 1/2 tablespoon sugar and 1 teaspoon flour. Set aside in a warm place for 5 minutes.
  • Add the yeast to the pot, and add enough flour until the dough no longer sticks to the hands or pot. Knead a short time. Cover with a napkin, and set aside in a warm place to rise for 2 to 3 hours.
  • Mince the bacon and onions, and add pepper.
  • When the dough has risen, pinch off small pieces the size of Ping-Pong balls, and then stretch them out into a sausage shape about an inch long. Pat each piece flat, put a heaping tablespoon of the bacon-onion mixture in the center, and close the dough tight with the fingertips. Place on a greased cookie sheet.
  • Lightly beat the egg, and brush the piragi.
  • Bake at 450 degrees for about 20 minutes or until browned.
  • Let cool on a rack.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 1 gram


Pierogi image

Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots

Provided by Olia Hercules

Categories     Lunch, Side dish, Starter

Time 1h15m

Number Of Ingredients 12

1 tbsp sunflower oil
2 shallots , finely chopped
150g sauerkraut , finely chopped
150g hispi (sweetheart) cabbage , shredded
1 large egg , lightly beaten
½ tbsp vegetable oil
350g plain flour , plus extra for dusting
vegetable oil , for frying
2 shallots , finely sliced
plain flour , for dusting
45g butter
60ml soured cream


  • First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
  • To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
  • Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
  • To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
  • Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
  • Using a 9cm cookie cutter, cut out discs in the dough - you should end up with about 25 discs. Do not throw away the off-cuts - we throw them in with the pierogi when boiling to minimise any waste.
  • Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don't touch each other.
  • Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
  • Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.

Nutrition Facts : Calories 403 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

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Make the dough: In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined.
From thehouseandhomestead.com

polish-meat-pierogi-recipe-polonist image
2022-03-01 Finishing up. Bring a pot water to a boil, salt it. Reduce the heat. Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes). In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons …
From polonist.com

basic-polish-pierogi-dough-recipe-the-spruce-eats image
2021-08-11 In a medium bowl, whisk together eggs, water, and salt. Add the flour all at once and mix with a wooden spoon until well moistened. Knead the dough in the bowl until it is firm and well mixed. Cover with an overturned bowl or loosely …
From thespruceeats.com


From thefoodhog.com
5/5 (1)
Total Time 2 hrs
Category Recipes
Published 2020-08-07

2017-04-01 Brown bacon and reserve. Roll the dough out very thin, approx 1/16 inch. Cut into round circles using a glass or a cookie cutter. Add a spoonful of the filling to the center of each circle, compacting the filling. Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape.
From polishhousewife.com

In a small saucepan heat the milk, butter, salt and sugar just until the butter melts. Remove from heat, pour into a large bowl, let cool for about 5 min. With a wire whisk, stir in the egg and yeast until the yeast is well blended. Add 1/2 the flour, again stir till well blended. Cover with a towel and allow to rise 1/2 hour.
From latvians.com

2018-12-07 Step 2: In a frying pan, heat up some butter, oil or ghee and fry up onions until almost brown (they will add a ton of flavor to the filling; Step 3: Add framer cheese into the potatoes and mix well; Step 4: Add fried onions, other cheeses and spices to the potatoes/cheese mixture and mix well.
From eatingeuropean.com

2022-05-06 Pierogi with Ham and Broccoli. Recipe | Courtesy of Food Network Kitchen. Total Time: 40 minutes. 5 Reviews.
From foodnetwork.com

Here’s some of the different fillings that are traditional in many a Polish family pierogi recipe, both savory and sweet: mashed potatoes. caramelized onions and herbs. farmer cheese. cabbage or sauerkraut. various meats. mushrooms. spinach and cheese. savory or sweet cheese.
From ingredientsforafabulouslife.com

Drain well and set aside to cool. Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the ...
From bbc.co.uk

The complete list of Polish pierogi recipes including pierogi with sweet cheese, fruits, meat, cabbage, potatoes, and more!
From polishfoodies.com

Directions. Combine cottage cheese, 1 tablespoon butter, and 1 beaten egg; stir well, and set aside. Combine flour, water, and 1/2 teaspoon salt in a medium bowl; add 2 eggs, stirring well. Turn dough out onto a floured surface, and divide into 8 equal portions; roll each portion into a ball. Roll each ball into a 4-inch square.
From myrecipes.com

2021-10-24 Dough. Place flour in a large bowl. Add eggs, oil, salt, and 1 ½ cups of the water. Mix well to form a dough, adding more water if needed. Knead the dough on a flat surface until smooth and pliable, about 3-4 minutes. Cover with plastic wrap and allow the dough to rest for at least 30 minutes or up to 1 hour.
From spendwithpennies.com

2013-04-30 14 Pierogi Recipes That Put Other Dumplings To Shame. We think these dough pillows have a fighting chance to be Best Dumpling on Earth. In the battle of best dumpling on earth, the pierogi has a fighting chance for the championship. These Polish dough pillows are usually filled with farmer's cheese, potatoes, sauerkraut, mushrooms, meat or fruit.
From huffpost.com

Preheat the oven to 190°C (375°F). Line a baking tray with baking paper. 5. When the dough is ready, roll it out on a floured work surface to a thickness of just over 5 mm (¼ in). Using a ...
From sbs.com.au

In a large bowl, combine eggs, milk, oregano, black pepper, chili powder, salt and cheddar. Mix well, then add in green onions and mushrooms. Spray a 9-inch springform pan with nonstick spray. Add three tablespoons of egg mixture to bottom of pan. Arrange cooked pierogies inside pan. Top with remaining egg mixture.
From perfectpierogies.com

2021-01-13 crispy bacon. caramelized onions. skwarki – fried pork backfat. sweetened sour cream or whipped cream for sweet pierogi. Dear readers! If you’ve come up with some delicious pierogi filling ideas, make sure to leave me a comment and I will add them to the list! 13 January 2021 By Aleksandra.
From everyday-delicious.com

2021-02-04 Assemble the pierogi. Remove the dough from the refrigerator and unwrap it. Working with one piece at a time, roll it into a 10” circle about 1/8" thick. Use a 2" round cutter to cut circles of dough; you should be able to get about 3 1/2 dozen circles. Repeat with the other half of the dough.
From kingarthurbaking.com

2021-11-10 Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes. Remove from boiling water with a large slotted spoon and place in a serving dish. If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to the frying pan and saute until slightly golden.
From curiouscuisiniere.com

Place 1 teaspoon of the filling mixture into the center of each round, fold in half (to make a half-moon shape), and pinch the edges closed. Place the piragi on greased or parchment-lined cookie sheets. Shape them into crescents, and brush with the egg wash. Bake the piragi in a preheated 375 degrees F oven for 10 to 15 minutes, or until golden ...
From recipes.fandom.com

2019-09-01 Homemade Pierogi Cheese Sauce: Melt 2 tablespoons of butter on a medium heat. Whisk in 2 tablespoons of flour, then gradually whisk in 1 cup (250 ml) of milk. Add 2 cups of grated cheese (e.g. cheddar or Polish radamer) and blend it in, until fully melted. Serve warm. Here’s a recipe for White Sauce from BBC Good Food.
From polonist.com

2022-02-02 Ukrainian pierogi dough recipe step – by – step. Beat eggs with oil, sugar, and salt. Add 3 cups of flour and mix with your hands (no need to knead, just mix until large crumbs form) Add boiling water (yes, hot boiling water, not warm water), add 1 more cup of flour and mix with a spoon (be careful – the mass will be hot).
From thesaporito.com

To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling.
From kingarthurbaking.com

12. This is an old Czechoslovakian recipe. It has recently become available in supermarkets, but this recipe beats them all. Top cooked pierogi with sauteed onions and melted butter. These can also be frozen between layers of waxed paper and boiled for 10 minutes. Try alternate fillings of prunes or mashed potatoes.
From allrecipes.com

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