Polish Pierogies Potato Cheese Recipes

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POLISH PIEROGIES (POTATO CHEESE)



Polish Pierogies (Potato Cheese) image

These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)

Provided by Karen..

Categories     Potato

Time 45m

Yield 50 small pierogies

Number Of Ingredients 7

4 cups all-purpose flour
1 cup water
1 large egg
3 cups instant mashed potatoes, prepared according to direction on package
4 -6 ounces cheddar cheese
1 small onion, chopped fine and sauteed in butter
salt and pepper

Steps:

  • Place flour in a large bowl and make a well in center.
  • Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.
  • In a separate bowl, prepare filling by combining all ingredients.
  • Add about 2 tsp. of filling to dough and knead in.
  • Roll out dough about 1/8" thick.
  • Cut out large rounds, 3 to 4" (I use the widest glass I have).
  • Place about a tablespoon of filling on one side of each circle.
  • Moisten edges with water and fold over to close.
  • Pinch edges or use fork to seal.
  • After filling all pierogies, place in boiling water until they float.
  • Freeze for later use or fry in butter over medium heat and light brown both sides.

POTATO-CHEESE PIEROGIES WITH BACON



Potato-Cheese Pierogies With Bacon image

With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in the 60s - which melts into the potatoes. She tops the pierogies with bacon as a treat. Alternatively, you can also serve them dressed with a little melted butter and chopped chives.

Provided by Francis Lam

Categories     dumplings, main course

Time 1h30m

Yield Serves 4-6 (about 60 pierogies)

Number Of Ingredients 7

1/2 pound bacon, cut into 1-inch pieces (see note)
2 pounds red or Yukon Gold potatoes, peeled, cut into 1-inch chunks, rinsed
Table salt
4 slices American cheese
1 large egg
1 cup plus 2 tablespoons milk
3 1/4 cups flour, plus more for board

Steps:

  • Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
  • Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
  • While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
  • Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
  • Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
  • Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
  • Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 22 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 755 milligrams, Sugar 4 grams, TransFat 0 grams

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)



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

Steps:

  • 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.

HOMEMADE POLISH PIEROGI



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

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.

GRANDMA'S POLISH PEROGIES



Grandma's Polish Perogies image

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

4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

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 RUSKIE: POTATO-CHEESE PIEROGI



Pierogi Ruskie: Potato-Cheese Pierogi image

This recipe for potato-cheese pierogi or pierogi ruskie (Polish dumplings) is from chef Marek Widomski of the Culinary Institute in Kraków, Poland.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish     Pasta

Time 2h25m

Number Of Ingredients 19

For the Potatoes:
2 pounds russet potatoes
1 tablespoon kosher salt
For the Filling:
8 ounces farmer's cheese, or dry curd, or ricotta; room temperature
1 tablespoon butter
2 tablespoons onion, finely minced
Kosher salt to taste
Freshly ground black pepper to taste
For the Dough:
2 to 2 1/2 cups all-purpose flour
1 large egg, room temperature
1 teaspoon salt
1 to 1/2 cups water, lukewarm
For Serving:
2 to 3 tablespoons of butter
Optional: Caramelized onions
Optional: Skwarki or fried bacon pieces
Optional: Sour cream

Steps:

  • Gather the ingredients.
  • Parboil the potatoes in a large saucepan by covering them with cold water and adding 1 tablespoon of salt.
  • Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Drain and let cool slightly.
  • While the potatoes are parboiling, place the butter in a small pan, add the onion, and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
  • Peel the cooked potatoes, place them in a large bowl, and mash them with a fork or potato ricer .
  • Add the sautéed onion and farmer cheese to the potatoes and mix well. Season to taste with salt and pepper and set aside.
  • Gather the ingredients.
  • Place 2 cups of flour in a large bowl or on a work surface and make a well in the center.
  • Break the egg into it, then add 1 teaspoon of salt and 1 cup of lukewarm water, a little at a time.
  • Bring the dough together, kneading well and adding the remaining flour or water as needed to form a smooth dough ball.
  • Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.
  • Assemble the pierogi on a floured work surface by rolling out the dough to 1/8 inch in thickness. Using a 2-inch round cookie cutter or drinking glass, make small circles.
  • Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
  • Fold the dough in half to form a half-circle shape and then firmly pinch the edges together.
  • Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Keep the formed pierogi under a clean kitchen towel to stop them from drying.
  • Gather scraps, reroll, and fill until you've used all of the first half of the dough. Repeat the process with the remaining half of dough.
  • Cook the pierogi by bringing a large, low saucepan of salted water to a rapid boil. Depending on the size of your pot, drop in about 6 to 10 pierogi at a time, making sure not to overcrowd the pot. Return the water to a boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
  • With a slotted spoon taste one, and if done, remove the remaining pierogi to a platter greased with some of the butter for serving. This will prevent the pierogi from sticking to each other.
  • Serve warm with caramelized onions , skwarki, or crispy bits of bacon and a dollop of sour cream. Enjoy.

Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Cholesterol 46 mg, Fiber 3 g, Protein 10 g, SaturatedFat 6 g, Sodium 813 mg, Sugar 2 g, Fat 11 g, ServingSize 60 pierogi (10 servings), UnsaturatedFat 0 g

ANITA'S POLISH PIEROGIES



Anita's Polish Pierogies image

PLEASE READ THE RECIPE THROUGH TO THE END BEFORE MAKING IT AS THERE ARE SOME THINGS YOU CAN DO AHEAD OF TIME My friend Anita from Canada sent me this recipe. I love how easy this recipe is to make. It is utterly delicious on a cold winter day. If you want to make this a vegan recipe you can substitute the butter for vegan margarine, the cheese for soy or almond cheese and leave out the turkey bacon or use soy bacon.

Provided by Chef Joey Z.

Categories     One Dish Meal

Time 1h20m

Yield 20-30 pierogies, 8-10 serving(s)

Number Of Ingredients 6

4 cups all-purpose flour
1 teaspoon butter
1 1/2 cups warm water
1 teaspoon salt
shredded sharp cheddar cheese
5 large potatoes (I used Yukon Gold)

Steps:

  • METHOD:.
  • Put flour, butter and salt into into the food processor, put lid on and turn on the machine. Pour the water through the feeder spout in a stream. Let blades rotate until the mixture turns into a ball of dough. Let this sit out for a while as it makes the dough easier to work with.
  • FILLING METHOD:.
  • Cook the potatoes, mash, add the cheese and mix well until cheese has melted into the potatoes. Let them cool a little before filling the pierogies as this will make them easier to handle.
  • Next roll out your peirogie dough with a rolling pin. Use a glass or round cookie cutter to make your circles. It might be a good idea to dip whatever you use into flour to prevent it from sticking.
  • Place filling on the circle, don't over fill and seal the edges well. If this leaks you lose your filling in the water.
  • Place the made peirogies on a floured surface and don't let the peirogies touch, they will stick together.
  • Drop the peirogies into the pot of boiling water and cook for 5-8 minutes or until they rise to the surface of the water. This means they are cooked. Boil about 6-10 at a time as this won't cool your boiling water down too much.
  • Melt some butter and put in the bottom of an oven safe dish. I use a 9x13 ceramic dish. I layer the pierogies with fried onions and turkey bacon. You can use regular bacon.
  • **THE ONION AND BACON CAN BE FRIED UP AHEAD OF TIME. I USE A WHOLE ONION AND 8 PIECES OF BACON CUT UP SMALL.
  • Bon Appetit.

Nutrition Facts : Calories 409.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 311.3, Carbohydrate 88, Fiber 6.8, Sugar 2, Protein 11.1

CHEF JOHN'S POTATO AND CHEESE PIEROGI



Chef John's Potato and Cheese Pierogi image

If I had to pick a favorite recipe of all time, I think it might be this potato and cheese pierogi recipe handed down to me by my Polish grandmother.

Provided by Chef John

Categories     Pierogi

Time 3h15m

Yield 7

Number Of Ingredients 16

3 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
¼ cup vegetable oil
1 cup warm water (120 to 130 degrees F/50 degrees C)
2 tablespoons warm water (120 to 130 degrees F/50 degrees C)
½ cup unsalted butter
1 large yellow onion, diced
½ teaspoon kosher salt
3 medium russet potatoes, peeled and quartered
16 ounces farmer's cheese
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon unsalted butter, or more as needed
2 tablespoons sour cream, or to taste
2 teaspoons snipped fresh chives, or to taste

Steps:

  • Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
  • Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
  • Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
  • Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
  • Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
  • Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
  • Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
  • Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
  • Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
  • While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
  • Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
  • Continue boiling and browning pierogi in batches as needed.
  • Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

Nutrition Facts : Calories 739.1 calories, Carbohydrate 67.6 g, Cholesterol 96.4 mg, Fat 41.8 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 23.8 g, Sodium 1267.1 mg

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POLISH PIEROGIES: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS
polish-pierogies-step-by-step-recipe-with-photographs image
2021-08-12 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. In a small skillet over medium heat, warm the …
From barefeetinthekitchen.com


PIEROGI - WIKIPEDIA
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They were stuffed with potatoes, cheese, cabbage, mushrooms, buckwheat or millet. The most famous is the Biłgoraj pierogi stuffed with buckwheat, potatoes and cheese and then baked in the oven. Pierogi are an important part of …
From en.wikipedia.org


PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
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2019-01-18 Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a …
From natashaskitchen.com


HOW TO MAKE FABULOUS POTATO AND CHEESE PIEROGI
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Beat the eggs together well. Add the water and the oil. Blend well. Mix the flour and salt together in a separate bowl. Add the wet mixture. Knead the dough until it is smooth and soft. Cover it and let sit for 30 minutes. Roll the pierogi dough …
From cookingnook.com


POLISH PIEROGI | POTATO & CHEESE PIEROGI - COOKING WITH SAPANA
2014-09-17 Let it cook on medium heat till potatoes are done. Drain the potatoes in a bowl. Heat a teaspoon oil in a pan , add onion and garlic , saute on low heat fro 10 minutes till brown. Now add the browned onions and garlic in potatoes, mix well and add cream cheese in it.Add salt and pepper and mash the potatoes with potato masher.Let it aside to cool.
From cookingwithsapana.com


POLISH PIEROGI RECIPE POTATO AND CHEESE | BRYONT BLOG
Bacon Cheddar Caramelized Onion And Potato Pierogi Host The Toast
From bryont.net


PIEROGI RUSKIE | POLISH DUMPLINGS WITH CHEESE AND POTATOES
2017-09-24 While the potatoes are cooking, heat the oil and butter in a large frying pan. Cook the onion over a low heat for at least 10 minutes or until completely soft and slightly caramelized. Leave to cool slightly. Add the onion to the mashed potato mixture and season well with salt and pepper. Leave to cool completely before filling the pierogi.
From kaveyeats.com


POLISH POTATO CHEESE PIEROGI RECIPE | DEPORECIPE.CO
Polish Potato Cheese Pierogi Recipe. Pierogi ruskie potato and cheese recipe nyt cooking potato and cheese pierogi recipe mygourmetconnection polish potato and cheese pierogies studio 5 authentic polish pierogi with potatoes and cheese ruskie eating european
From deporecipe.co


POLISH PIEROGI RECIPES FROM SCRATCH - THERESCIPES.INFO
Authentic Polish Pierogi Potato and Cheese (step by step) great natteats.com. Dec 21, 2020Cover the bowl with w kitchen towel and let it rest for 20-30 minutes. Place potatoes in a pot and cover with water. Bring to a boil over medium-high heat and cook for about 20 minutes or until easily pierced with a fork. Drain and mash with a potato masher. Meanwhile, heat a medium …
From therecipes.info


POLISH CHEESE AND POTATO PIEROGI | RECIPES WIKI | FANDOM
A pierogie is a Polish dumpling. It is typically made of dough and a filling. The dough is usually made of flour, water, salt, and egg, and is made into small circlets and filled with things like potato and onion or cheese, cream cheese, fruits, etc. The dough is then folded in half and the edges are crimped, so the pierogie is in the shape of a half moon. The pierogie are then boiled in ...
From recipes.fandom.com


BASIC POLISH PIEROGI DOUGH WITH THREE FILLINGS - CULTURAL RECIPES
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


AUTHENTIC POLISH PIEROGI RECIPES [SWEET AND SAVORY]
In this category, you will find the best Polish pierogi recipes, including the recipes for: pierogi ruskie (dumplings with potato and cottage cheese filling) lazy pierogi (pierogi leniwe) uszka (“little ears” for borscht) pierogi z mięsem (meat dumplings) pierogi z kapustą kiszoną (sauerkraut dumplings)
From polishfoodies.com


POTATO AND CHEESE PIEROGI RECIPE (HOMEMADE CHEDDAR PIEROGI)
2019-01-09 Heat the butter in a frying pan and cook the onion with rosemary over medium heat, along with a pinch of salt, until soft (but be careful not to brown or burn it). Set aside to cool. Combine all the filling ingredients (mashed potatoes, cooked onion with rosemary, grated cheese), season with salt and pepper to taste.
From everyday-delicious.com


THE BEST AUTHENTIC PIEROGI FROM A POLISH CHEF - MADISON'S FOOTSTEPS
2020-04-13 Make Pierogi Dough. Pour flour into large bowl and form a well in the center. Add water, egg, oil and salt into well and beat together with a fork (without mixing together with flour). Continue stirring while gradually adding flour until soft dough forms. Add water, egg, oil and salt to the well. Transfer dough to lightly floured surface and ...
From madisonsfootsteps.com


PIEROGI RECIPE | HOW TO MAKE POLISH DUMPLINGS
2 hours ago Allow to cool. Reserve half the onions for the topping. In a large bowl, mix together the potatoes, cheeses, cooled onions and pepper …
From delish.com


POTATO CHEESE PIEROGI - SAVORING MIDLIFE | RECIPE | PIEROGIES, …
Oct 8, 2020 - Traditional Polish dumplings, these Potato Cheese Pierogies are easy to make and delicious pan fried in butter and onions . Oct 8, 2020 - Traditional Polish dumplings, these Potato Cheese Pierogies are easy to make and delicious pan fried in butter and onions. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) - KIELBASA STORIES
2021-01-24 Mash lightly with a potato masher or press through a potato ricer. There's no need to use a mixer. The potatoes don't need to be perfectly smooth. Set the potatoes aside to cool. 2. Chop and fry up the onions in butter or oil. Add half of the fried onions to the potatoes and reserve the other half to top the pierogi.
From kielbasastories.com


POLISH PIEROGIES (POTATO CHEESE) RECIPE - FOOD.COM
Oct 28, 2014 - These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother…
From pinterest.ca


TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
2013-09-20 Add the flour, salt and egg to the food processor bowl. Turn it on and slowly pour in the cooled potato water. Stop adding water when the dough forms a ball, as seen in the photo above. Knead the dough on a floured surface and roll it out to 1/8 inch thick. Make rounds with a biscuit cutter or a round glass.
From theblackpeppercorn.com


MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
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


HOMEMADE POTATO CHEESE PIEROGIES | WHITE PLATE BLANK SLATE
2018-11-13 Bring to a boil and let cook until easily pierced with a fork. While the potatoes are cooking, sauté the onion in the butter until soft. When the potatoes are done, drain and quickly return to the pot over the heat to remove any remaining water. Pass the potatoes through a potato ricer, and stir in the sautéed onion and cheese. Season to ...
From whiteplateblankslate.com


PIEROGI RECIPE POLISH CHEESE POTATO | DEPORECIPE.CO
Authentic Polish Pierogi With Potatoes And Cheese Ruskie Eating European
From deporecipe.co


POLISH CHEESE PIEROGI RECIPE - INGREDIENTS FOR A FABULOUS LIFE
In a small skillet, melt butter over medium-low heat. Add onion, salt and pepper. Cook, stirring occasionally for 6-8 minutes, or until onions are very soft, but not browned. Let cool for 5 minutes. Add cooked onions and nutmeg to cheese mixture, stir well to combine. Cover and refrigerate until ready to use.
From ingredientsforafabulouslife.com


POLISH POTATO AND CHEESE PIEROGI {PIEROGI RUSKIE}
2017-04-21 When potatoes cool, mash with a hand masher, add onion, cheese (if using American cottage cheese, add plain greek yogurt), salt and pepper. Mix until combined. Taste and add salt, if needed. To make the dough, combine all ingredients to form dough. Roll out in batches into about 1/8 in thickness.
From polishyourkitchen.com


HOMEMADE POLISH PIEROGIES RECIPE (FREEZER FRIENDLY)
2017-07-15 How to make Polish Pierogies with step-by-step photos: 1. Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together. 2. Lightly knead in the bowl to smooth out any rough looking parts. Set aside.
From alyonascooking.com


OLD FASHIONED HOMEMADE POLISH POTATO PIEROGIES - REAL FOOD RN
Roll it into a ball and wrap in saran wrap. Place in the fridge for 30 minutes. Chop the onion. In a skillet, fry the onion in 2 Tbsp butter until clear. In a mixing bowl mash the potatoes, onions, and cottage cheese together. Add salt and pepper to taste. You want it …
From realfoodrn.com


POLISH POTATO CHEESE PIEROGI RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


POLISH PIEROGIES (POTATO CHEESE) | RECIPE CART
4 cups all-purpose flour 1 cup water 1 large egg 3 cups instant mashed potatoes, prepared according to direction on package 1 cup water 1 large egg 3 cups instant mashed potatoes, prepared according to direction on package
From getrecipecart.com


POTATO AND COTTAGE CHEESE PIEROGI - THERESCIPES.INFO
Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes. In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese. Bring a large pot of salted water to a boil. Meanwhile, pinch of tablespoon sized pieces of dough and roll into about three dozen balls.
From therecipes.info


POLISH PIEROGI - POTATO & CHEESE PIEROGI - SEE HOW TO MAKE PIROSHKI.
FULL RECIPE: https://www.jennycancook.com/recipes/polish-pierogi/)Jenny's Polish pierogi are filled with a delicious mashed potato mixture with browned onion...
From youtube.com


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