GRANDMA'S POLISH PEROGIES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. 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.
Provided by STEPH577
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 20
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 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.
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
I'm from a small town in New Jersey where a number of Polish immigrants-including my parents-settled. My mother was a great cook who taught me lots of Polish recipes like this one, which I have adapted to use in my catering business. Also called Polish lasagna, it's a real crowd-pleaser! -Adeline Piscitelli, Sayreville, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4-1/2 dozen.
Number Of Ingredients 25
Steps:
- To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover and let rest 10 minutes. , For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside. , Divide dough into 3 parts. On floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon filling in center of each round; fold and press edges together firmly to seal. , Dissolve bouillon cubes in water in large saucepan; add oil. Heat to a simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. , Melt butter in a large skillet over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on serving platter. Top evenly with mushroom mixture.
Nutrition Facts : Calories 223 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 366mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
More about "polish pierogi recipes"
BASIC POLISH PIEROGI DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (309)Calories 123 per serving
POLISH PIEROGIES RECIPE | FOOD NETWORK
From foodnetwork.com
Author Emeril LagasseDifficulty Easy
FROM A POLISH COUNTRY HOUSE KITCHEN'S PIEROGI WITH POTATO, …
From seriouseats.com
TRADITIONAL POLISH SAUERKRAUT PIEROGI RECIPE - POLKA DELI BLOG
From polka-deli.com
PIEROGI RECIPES AND "HOW TO MAKE" - ORIGINAL POLISH TRADITION WITH …
From tastingpoland.com
5 TRULY POLISH PIEROGI FILLINGS - EAT POLSKA | FOOD, VODKA, BEER
From eatpolska.com
POLISH MEAT PIEROGI [RECIPE!] | POLONIST
From polonist.com
HOW TO MAKE PIEROGI DOUGH | POLISH RECIPE BOOK
From polishrecipebook.com
POLISH PIEROGI RECIPE, POLISH COOKING, HOW TO MAKE PIEROGI
From jennycancook.com
20 POLISH RECIPES THAT ARE EASY TO MAKE - INSANELY GOOD
From insanelygoodrecipes.com
TRADITIONAL POLISH MEAT PIEROGI RECIPE [+ TIPS WHAT MEAT TO …
From polishfoodies.com
AUTHENTIC POLISH PIEROGI RECIPES [SWEET AND SAVORY]
From polishfoodies.com
POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) - POLISH HOUSEWIFE
From polishhousewife.com
PIEROGI RECIPES FROM A POLISH VILLAGE
From polishgrammar.com
AUTHENTIC POLISH PIEROGI — FOUR BROADS ABROAD
From fourbroadsabroad.com
LAZY PIEROGI - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
PIEROGI - TRADITIONAL POLISH RECIPE | POLAND UNRAVELED
From polandunraveled.com
HOMEMADE POLISH CABBAGE PIEROGI RECIPE - COOKING FROG
From cookingfrog.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE …
From eatingeuropean.com
PIEROGI - AS POLISH AS IT GETS - POLAND
From poland.travel
PORK PIEROGI - POLISH HOUSEWIFE
From polishhousewife.com
POLISH SAUERKRAUT PIEROGI [RECIPE!] | POLONIST
From polonist.com
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
REAL POLISH MEAT PIEROGI {PIEROGI Z MIęSEM}
From polishyourkitchen.com
THE BEST AUTHENTIC PIEROGI FROM A POLISH CHEF - MADISON'S FOOTSTEPS
From madisonsfootsteps.com
THE BEST PIEROGI DOUGH RECIPE + HOW TO MAKE PERFECT PIEROGI
From everyday-delicious.com
AMAZING POLISH PIEROGI TACOS RECIPE | HOME WITH ANNA
From homewithanna.com
BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS
From curiouscuisiniere.com
PIEROGI FILLINGS | POLISH RECIPE BOOK
From polishrecipebook.com
POLISH PIEROGI RECIPE WITH 4 FILLINGS - INGREDIENTS FOR A FABULOUS LIFE
From ingredientsforafabulouslife.com
AUTHENTIC POLISH PIEROGI FROM SCRATCH – HEARTFELT MINDSHIFT
From heartfeltmindshift.com
PERFECT PIEROGI DOUGH - POLISH YOUR KITCHEN
From polishyourkitchen.com
EASY POLISH PIEROGI THAT FREEZES WELL - TARUN SEHGAL
From tarunsehgal.com
HOMEMADE POLISH PIEROGI (POLISH DUMPLING) RECIPE - 2022
From masterclass.com
AUTHENTIC POLISH PIEROGI POTATO AND CHEESE (STEP BY STEP)
From natteats.com
POLISH PIEROGIES: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS
From barefeetinthekitchen.com
POLISH SAUERKRAUT PIEROGI (KAPUSTA) DUMPLINGS - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
PIEROGI DOUGH RECIPE (ORIGINAL) - TRADITIONAL POLISH RECIPES
From tastingpoland.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
From everyday-delicious.com
EVERYTHING YOU NEED TO KNOW ABOUT POLISH PIEROGI, POLAND’S BEST …
From trafalgar.com
TRADITIONAL POLISH SAUERKRAUT PIEROGI RECIPE - THE SPRUCE EATS
From thespruceeats.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