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
EASY BACON AND ONION PIEROGIES
We're fans of pierogies of all kinds-especially when onions and bacon are involved! These start with ready-made pierogies, so they're easy to prepare.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook and stir onions in dressing in large skillet on medium heat 8 min. or until crisp-tender.
- Add water and pierogies. Cook 8 to 10 min. until water is evaporated and pierogies are browned, occasionally turning pierogies.
- Sprinkle with bacon.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 800 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 6 g, Protein 11 g
POTATO AND CHEESE PIEROGI
This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.
Provided by BOB_E_72
Categories Main Dish Recipes Dumpling Recipes
Time 2h10m
Yield 60
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
- To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g
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.
CHEESE AND BACON POTATO ROUNDS
Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
- When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted
Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g
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BACON, CHEDDAR, CARAMELIZED ONION, AND POTATO PIEROGI
From hostthetoast.com
4.8/5 (6)Estimated Reading Time 7 minsCategory MainTotal Time 1 hr 45 mins
- In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough is still very sticky, add a bit more flour, and if it’s too dry, add a bit more sour cream. Remember, flour measurements by cups vary, so sometimes you may have to tweak your doughs to the right consistency.
- Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least 30 minutes, or up to 48 hours.
- Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.
- Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary.
BACON CHEDDAR PIEROGIES - A BEAUTIFUL MESS
From abeautifulmess.com
Reviews 131Estimated Reading Time 9 minsServings 12
- For the dough, mix your flour, egg, and salt in a large bowl. Add 1/3 cup water and mix the ingredients together using a spoon (you can switch to using your hands at the end of the mixing). You want the dough to be wet enough that it's not too dry but not so wet that it sticks to your hands. You can add small amounts of extra water to the dough to get it to that happy medium if you need to. Roll the dough into a ball, wrap with wax paper (to keep it from drying out), and place into a bowl and refrigerate for a few hours or overnight. Once the dough has chilled, separate the dough into 12 small balls about the size of a golf ball and lay them on a clean dish towel.
- The filling can also be done a day ahead as well (although it doesn't have to be). Peel and cube the potatoes, and boil in salted water until soft (just like you would for mashed potatoes). Once soft, drain the excess water and return potatoes back to the pot you cooked them in. Add the butter, cheese, and a little salt and pepper while the potatoes are still warm, and use a potato masher* to mix then all together. You are basically trying to create a really cheesy mashed potato for your filling, so keep tasting your potatoes, and add more cheese if needed. You want them to be a little too cheesy so that when they are covered in the plain tasting dough they will be just right. Refrigerate the filling until your dough is properly chilled.
- *Note: We used a food processor to mix our potatoes because I realized last minute that we didn't have a manual potato masher at the studio. They definitely still tasted great, but I would suggest sticking with a manual masher for this recipe. I like the filling best when it isn't totally smooth and still has a bit of potato texture to it.
- Flatten the dough balls with the palm of your hand and let them rest a few minutes to warm up. Flatten them again a little bigger and let them rest again. Repeat this process 1-2 more times until you feel the dough is warm and pliable (you can see in the photo above how much bigger they get each time you flatten them).
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