POTATO AND GOAT CHEESE PIEROGI WITH CARAMELIZED ONIONS
After work, I used to hang out at the Eastern European coffee shop Veselka, which is known as much as an after-hours chef hangout as it is for its incredible pierogi. Some people eat pierogi as a main course, but I prefer them as a hearty appetizer. I add goat cheese to the potato filling for extra creaminess, and a dash of truffle oil to the creme fraiche for a luxe finish. My mom says this is her favorite dish of all my creations, and that's saying something.
Provided by Chris Santos
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- To make the dough: Whisk the flour, baking powder, and salt together in the bowl of a heavy-duty standing electric mixer (or in a large bowl). Whisk the sour cream, water, eggs, and oil together in a small bowl, then pour into the flour mixture. Using the paddle attachment, mix on low speed (or stir with a wooden spoon), adding more water if the dough is too dry, to make a soft dough. Change to the dough hook and mix on medium-low speed until the dough is smooth and supple, 6 to 8 minutes. (Or turn out the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes.) Wrap the dough in plastic wrap and let stand at room temperature for 1 to 2 hours.
- Meanwhile, make the filling: Put the potatoes in a large saucepan and add enough cold salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, about 20 minutes. Drain well. Press the potatoes through a potato ricer (or rub them through a coarse wire sieve) into a medium bowl and let them cool.
- Heat the olive oil in a small skillet over medium heat. Add the red onion and cook, stirring occasionally, until tender but not browned, about 3 minutes. Stir the onion into the potatoes, along with the goat cheese and chives. Stir in the cream and season to taste with salt and pepper.
- To assemble the pierogi: Line a large rimmed baking sheet with parchment paper. Working with one half of the dough at a time, roll it out on a lightly floured work surface until about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out rounds of the dough, reserving the trimmings.
- Spoon about 1 teaspoon filling on the bottom half of each round. Brush the edge of each round with beaten egg, fold in half to enclose the filling, and seal closed with a fork. Transfer to the baking sheet. Knead the dough scraps together until smooth and let rest for about 10 minutes. Then repeat with the remaining dough and filling. (The pierogi can be covered with plastic wrap and refrigerated for up to 8 hours.)
- To caramelize the onion: Melt the butter and oil in a large saucepan over medium heat. Add the yellow onion and cook, stirring occasionally, until very tender and caramelized, about 25 minutes. Stir in the thyme and season to taste with the salt and pepper. Let cool. Coarsely chop the onions and transfer to a small bowl. (The onions can be covered and refrigerated for up to 8 hours. Bring to room temperature before using.)
- To make the truffle creme fraiche: Mix the creme fraiche and truffle oil in a small bowl. (The creme fraiche can be covered and refrigerated for up to 8 hours. Bring to room temperature before using.)
- Position a rack in the center of the oven and preheat the oven to 200 degrees F. Line another large rimmed baking sheet with paper towels.
- To cook the pierogi: Heat the oil in a large skillet, preferably nonstick, over medium heat. In batches, without crowding, add the pierogi, flat sides down, and cook, turning once, until golden brown on both sides, 4 to 5 minutes. Using a slotted spoon, transfer the pierogi to the baking sheet and keep warm in the oven while cooking the remaining pierogi, adding more oil to the skillet as needed.
- Arrange the pierogi on a platter. Top each with a dab of the caramelized onions and sprinkle with the chives, if using. Serve immediately, with the truffle creme fraiche.
POTATO AND GOAT CHEESE PIEROGI
These Polish dumplings are traditionally served with soft, browned onions or sour cream.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Place potato in a large pan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and holding the potato with a kitchen towel, peel while hot. Pass potato through a food mill, fitted with the finest disk, or a potato ricer into a large bowl.
- Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.
- To form dumplings, place a circle of pierogi dough on a work surface, and put a heaping teaspoon filling toward the front of the circle. Moisten the edges of the dough with water, and fold in half around the filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough is used up.
- Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and cook for 3 to 4 minutes more. Lift out with a slotted spoon, and repeat with remaining pierogi. Serve immediately.
SIMPLY POTATOES GOAT CHEESE PIEROGIES
Ready, Set, Cook! Special Edition Contest Entry: Growing up my mom always made pierogies around the holidays. And, being a picky little girl, I always turned my nose up at them. My Hungarian relatives would hang their heads in shame and worry that too much Texas had rubbed off on me. Oh how times have changed! I love pierogies now and especially love playing with different fillings that are far from the traditional sauerkraut filling from my childhood. Simply potatoes mashed potatoes makes it so easy to whip up the pierogie dough and makes for a delicious pierogie. If you haven't ever tried a pierogie, you absolutely must give this recipe a try!
Provided by lindseyallyn
Categories Savory Pies
Time 45m
Yield 12 pierogies, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?).
- Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
- Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
- Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling.
- Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
- In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side. I let mine get pretty brown, but you can opt to cook them for less time. Again, pierogie maker's choice!
- Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.
Nutrition Facts : Calories 294.4, Fat 9.9, SaturatedFat 5.6, Cholesterol 64.6, Sodium 1022.3, Carbohydrate 43.2, Fiber 2.9, Sugar 3.6, Protein 8.5
POTATO AND GOAT CHEESE PIEROGIES
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well. Add egg, sour cream, water, and canola oil and knead by hand or in a stand mixer fitted with dough hook attachment for 8 to 10 minutes.
- For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency.
- For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat. Season the onions with salt, freshly ground black pepper, and chopped thyme.
- For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg.
- To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
POTATO-CHEESE PIEROGIES WITH BACON
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
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
HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES
Make and share this Homemade Potato and Cheese Pierogies / Old Fashioned Perogies recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Potato and Cheese Filling: Cook the onion in butter until tender.
- Combine it with potatoes and cheese.
- Season to taste with salt and pepper.
- Vary the proportions and ingredients in this recipe to suit your taste.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated perogies as compared to freshly boiled ones.
- To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.
POTATO AND CHEESE PIEROGIES
Provided by Michael Symon : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
- For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
- To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
- Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
- Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.
CHEF JOHN'S POTATO AND CHEESE PIEROGI
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
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
More about "potato and goat cheese pierogies recipes"
POTATO AND GOAT CHEESE PIEROGIES : RECIPES - COOKING …
From cookingchanneltv.com
Servings 4Total Time 1 hr 15 mins
16 POPULAR GOAT CHEESE RECIPES - IZZYCOOKING
From izzycooking.com
IDAHO® POTATO AND GOAT CHEESE PIEROGIES | RECIPE | IDAHO …
From pinterest.com
GOAT CHEESE AND PROSCIUTTO-WRAPPED MINI PIEROGIES
From mrstspierogies.com
POTATO AND CHEESE PIEROGIES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
EASY PIEROGI RECIPE | KITCHN
From thekitchn.com
PIEROGIES WITH FARMERS CHEESE - THERESCIPES.INFO
From therecipes.info
RECIPES - POTATO AND GOAT CHEESE PIEROGI WITH …
From hallmarkchannel.com
POTATO AND CHEESE PIEROGIES – FOOD NETWORK KITCHEN
From foodnetwork.com
SIMPLY POTATOES GOAT CHEESE PIEROGIES - PLAIN.RECIPES
From plain.recipes
POTATO CHEESE PEROGIES RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
AUTHENTIC POLISH PIEROGI POTATO AND CHEESE (STEP BY STEP)
From natteats.com
IDAHO POTATO AND GOAT CHEESE PIEROGIES RECIPE - EASY KITCHEN
From easykitchen.com
IDAHO® POTATO AND GOAT CHEESE PIEROGIES - JAMIE GELLER
From jamiegeller.com
LENIWE (POLISH LAZY PIEROGI DUMPLINGS) - EVERYDAY DELICIOUS
From everyday-delicious.com
HOMEMADE POTATO-BASED PIEROGI DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERB AND GOAT CHEESE RED POTATO PIEROGI | FAKE FOOD FREE
From fakefoodfree.com
POTATO AND CHEESE PIEROGI RECIPE (HOMEMADE CHEDDAR PIEROGI)
From everyday-delicious.com
VESELKA'S POTATO PIEROGI | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POTATO, ONION & GOAT BRIE CHEESE PIEROGI - HAMAMA
From hamama.com
GOAT CHEESE
From pinterest.ca
POTATO AND CHEESE PIEROGI | RECIPE | TODDLER PLAYROOM, PIEROGIES ...
From pinterest.com
POTATO PIEROGI - RECIPES
From potatogoodness.com
POTATO AND BACON PIEROGI WITH THYME BUTTER - THERESCIPES.INFO
From therecipes.info
POTATO AND GOAT CHEESE PIEROGI - MEALPLANNERPRO.COM
From mealplannerpro.com
CHEF BRADLEY'S POTATO AND CHEESE PIEROGI - NORBERT'S KITCHEN
From norbertskitchen.com
GOAT CHEESE PIEROGIES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
POTATO AND SPINACH PIEROGIES - THERESCIPES.INFO
From therecipes.info
GOAT CHEESE STUFFED PIEROGIES | WOOLWICH DAIRY
From woolwichdairy.com
SWEET POTATO GOAT CHEESE BITES - THERESCIPES.INFO
From therecipes.info
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
POTATO AND GOAT CHEESE PIEROGI RECIPE | YUMMLY
From pinterest.ca
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