Polishpierogicheesefilling Recipes

POLISH PIEROGI (CHEESE FILLING)

Steps:

• Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
• Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
• Twist off workable portions of dough and roll out very thin on a floured surface.
• Using a glass with a thin lip, dip lip of glass in flour and cut circles out of the dough.
• Place about 2 tsp filling in the center of each dough circle.
• Moisten outer edges with water and fold dough over to close.
• Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
• Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
• Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
• Repeat with remaining pierogi.
• At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!!

Steps:

• Cheese Filling.
• Mix all together and chill.
• Dough.
• Mix all the dough ingredients together.
• knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.

POLISH PIEROGIES (POTATO CHEESE)

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.