Polish Spring Cabbage Pierogi With Dill Recipes

POLISH SPRING CABBAGE PIEROGI WITH DILL

Steps:

• Divide the cabbage into 4 pieces, place in the pot of lightly salted water, cook until soft.
• While the cabbage is getting tender, peel the onions and chop them finely. Melt some butter and fry the onion slowly, season with salt and pepper.
• Drain the cabbage and add to the frying pan. Mix with onions and fry together for 10 minutes on low heat. Add chopped dill and mix it in.
• Choose one of the dough recipes from here, or follow this basic recipe below.
• Sift the flour onto your work surface. Make a well in the flour heap, pour in a small amount of hot water.
• Knead together, gradually adding enough water, so that the dough to becomes elastic and soft. Avoid adding too much water - the dough will get too sticky.
• Cut the dough into four parts. Spread one on your work top sprinkled lightly with flour.
• Roll into a thin layer of dough. Cut it into circles using a glass or round cutter.
• Place a spoonful of sweet cabbage filling in the middle of each circle. Fold dough over filling. Press edges together.
• Continue forming pierogi until you're out of ingredients.
• Bring a pot of salted water to a boil.
• Reduce the heat, drop in a couple of pierogi. Cook until they start to float to the top (5-6 minutes).
• Use a slotted spoon to collect the dumplings. Melt 1 tablespoon of butter on a frying pan. Plate the pierogi, pour the melted butter over them. Sprinkle with chopped dill.

PIEROGIES AND CABBAGE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
• Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
• Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
• Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

FRESH CABBAGE PIEROGI RECIPE

Steps:

• Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
• Start adding the water slowly, letting it incorporate before adding more.
• Whisk until all the ingredients are incorporated and there are no lumps.
• Wash, and finely chop the cabbage (be sure to throw away the core).
• Add a bit of water and cook the cabbage until soft.
• When the cabbage is soft, drain it off.
• Finely chop the onions and fry it with a bit of oil until it's caramelized and soft.
• Mix the cooked cabbage and onions together.
• Season with salt and pepper.
• Divide the dough into the 2 or 3 pieces.
• Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
• Use a round cookie cutter to cut the circles from the dough.
• Put the cabbage filling in the center of each circle. The more filling, the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
• Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
• Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used.
• Pour the water into the big pot. Add 2 pinches of salt. Boil.
• Gently throw pierogi, one by one into the boiling water.
• When they start floating, wait for a minute and take them out with the slotted spoon.
• Pour the melted butter or lard on top.

HOMEMADE POLISH CABBAGE PIEROGI RECIPE

Steps:

• For Making the Dough: Take a bowl and put the egg, oil, flour, and salt into it. Mix the ingredients with your hands. You can also whisk it with a dough hook attachment. Now add water slowly and knead the dough until all ingredients are mixed and no lump is left. For Cabbage Filling: Wash the cabbage and onions and finely chop them. Take a pan and put the cabbage in it. Add 2 cups of water and cook the cabbage until soft. When the cabbage is soft, drain extra water. Melt butter in the pan and fry the onion in it until soft and caramelized. Mix onions and cabbage and season with pepper and salt. For Making Mold Cabbage Pierogi Divide your dough into 3 or 4 pieces. Spread some flour on the countertop and thinly roll each dough piece over it. Cut circles from the dough by using a round cookie cutter. Put 2-3 tbsp of cabbage filling in the center of the circles. Pull the edges together to form pierogi. To save your pierogi from breaking, pinch tightly and don't leave any free space while sealing. Repeat the same process until all the dough and filling is utilized. For cooking pierogi Take a big pot add water, and salt in it. Let it boil. Throw your pierogies into the boiling water one by one. Let them boil for 1 minute. When the pierogies start floating on the top, take them out with the help of a slotted spoon. Your Cabbage Pierogies are ready. Pour the lard or melted butter on the top and serve hot.