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
THE VERY BEST POTATO PIEROGI RECIPE
Authentic Polish Potato Pierogi recipe straight from my grandfather's kitchen. This is the real deal when it comes to the BEST Potato Pierogi recipe around.
Provided by Kellie
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.
- Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream.
- Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl.
- Cover the dough with plastic wrap and allow to rest for 1 hour.
- Add the potatoes to a pot and fill with water to just cover the potatoes. Stir in the salt and bring the potatoes to a boil.
- Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat.
- Add the onions to the pan. Cook until caramelized and golden brown, approximately 20 minutes.
- Drain the potatoes and transfer to a large bowl.
- Add the onions, cottage cheese and cream cheese to the potatoes. Mash using a potato masher until well blended.
- Season with salt and pepper, to taste.
- On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. Cut out rounds with a 2 3/4-inch cutter. Place on a baking sheet, and cover with plastic wrap.
- Using your hands, lightly flatten the dough disk to stretch it out a bit.
- Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together.
- Return to baking sheet and cover.
- Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Add 4 dumplings. Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry. Transfer to a serving platter, and cover with foil to keep warm.
- Repeat with remaining pierogies.
- Serve with melted butter, caramelized onions and sour cream, if desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 21 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 229 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
POTATO PIEROGIES
I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!
Provided by Laura Elisabeth
Categories Savory Pies
Time 2h10m
Yield 6 per person, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk the egg.
- Add the sour cream, and whisk until smooth.
- Add the milk and 1 cup water, and whisk until combined.
- Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
- Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
- Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
- The dough should be elastic and no longer sticky.
- Be careful not to add too much flour as this will toughen the dough.
- Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
- Cook potatoes in salted boiling water until fork-tender.
- Drain, and mash with a potato masher.
- Add melted butter and cheeses, and continue to mash until well-incorporated.
- Season with salt and pepper to taste.
- Place a large pot of salted water over high heat, and bring to a boil.
- Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
- On a floured surface, roll out dough to about 1/8-inch thickness.
- Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
- Gather dough scraps together, roll out again, and continue cutting.
- Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
- Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
- Transfer to linen towel.
- Continue until all dough circles are filled.
- Add pierogi to the boiling water in batches.
- They will sink to the bottom of the pot, then rise to the top.
- Once they rise, let them cook for about 1 minute more.
- Meanwhile, drizzle platter with melted butter.
- Remove pierogi from pot, and transfer to platter to prevent sticking.
- Serve immediately.
Nutrition Facts : Calories 1034, Fat 37.3, SaturatedFat 22.7, Cholesterol 134.4, Sodium 169.4, Carbohydrate 152.4, Fiber 9.5, Sugar 3.7, Protein 23.5
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)
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
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.
PIEROGIES WITH POTATO AND CHEESE FILLING
Steps:
- Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
- Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
- Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.
QUARK AND POTATO PIEROGIES
I've only recently discovered pierogies, but of course I wanted to try making my own. I couldn't find a filling that was exactly what I wanted, so I adapted my own. I got the wrapper recipe from a fantastic cookbook called "A world of dumplings". They make a nice sturdy wrapper, I didn't have any problem with any of my piergoies splitting open when cooking them, and they have a consistancy I loved. I used low-fat sour cream and it worked great.
Provided by ayhlara
Categories Potato
Time 3h15m
Yield 45-50 Pierogies, 6-7 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, mix flour, 1/2 tsp salt, water, sour cream and egg. You may need to add a little extra water if the dough seems too dry, or some extra flour if the dough is too sticky to handle.
- Transfer the dough to a floured surface (I find silicon baking mats work amazingly well for this), and knead it for a few minutes until the dough is smooth and elastic. Roll the dough into a ball and wrap in plastic wrap and refrigerate it while you prepare the filling.
- Boil the potatoes in lightly salted water until they are soft. Drain off the water.
- Add the Quark and butter to the hot potatoes and mash until mixture is smooth. Add salt and white pepper to taste. Set mixture aside to cool while you roll out your dough.
- Divide dough in half, and roll out the first half of the dough to about 1/8 inch thick and cut into 3 inch circles with a round cookie cutter.
- Scoop a heaping tablespoon of the potato mixture into the centre of each circle of dough. Fold the dough into a half moon shape around the filling, and firmly pinch edges closed, making sure the the filling does not prevent you getting a good seal.
- Set finished pierogies aside on a piece of parchment paper and repeat for the rest of the dough. Gather the extra scraps of dough from between your circles and reroll them for more wrappers.
- At this point you can either freeze the pierogies for later or boil them to eat now. To freeze the dumlings, put them on a parchment paper lined baking sheet and freeze until solid, then transfer to a plastic bag.
- To cook the pierogies, bring a large pot of lightly salted water to a boil, and then add the perogies in batches - I wouldn't recomend any more the amount that could lie in a single layer at the bottom of the pot. Boil for 6-8 minutes, until dumplings are floating and dough is completely cooked. If you're not sure, cut a pierogies open and see if it looks cooked. To cook from frozen, put the frozen pierogies straight into the pot of boiling water, but add 2-4 minutes to the cooking time.
- Serve pierogies warm, with sour cream or fried onions if desired.
Nutrition Facts : Calories 442.3, Fat 11.1, SaturatedFat 6.4, Cholesterol 56.3, Sodium 292.3, Carbohydrate 74.5, Fiber 5, Sugar 1.7, Protein 10.8
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.
COTTAGE CHEESE PEROGIES
Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
Provided by BRIDY
Categories Main Dish Recipes Dumpling Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
- In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
- Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
- Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.
Nutrition Facts : Calories 131 calories, Carbohydrate 17.8 g, Cholesterol 37.1 mg, Fat 3.2 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 373.8 mg, Sugar 1.8 g
More about "quark and potato pierogies recipes"
KIELBASA, SAUERKRAUT, AND POTATO PIEROGIES RECIPE | BON APPéTIT
From bonappetit.com
POTATO AND ONION PIEROGIES WITH BACON | SO MUCH FOOD
From somuchfoodblog.com
QUESTION: WHAT IS PIEROGI MADE OF - MONTALVOSPIRIT
From montalvospirit.com
CHEESE AND POTATO PIEROGI RECIPE FROM BORSCH, VODKA AND TEARS …
From cooked.com
PIEROGIES RECIPE WITH CARAMELIZED ONIONS - WHITNEYBOND.COM
From whitneybond.com
TRADITIONAL UKRAINIAN PIEROGIES - A HOMEMADE FAMILY RECIPE
From theblackpeppercorn.com
AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE …
From eatingeuropean.com
POTATOES WITH QUARK RECIPE | EAT SMARTER USA
From eatsmarter.com
LEARN TO MAKE HOMEMADE PIEROGIES THE RIGHT WAY
From tasteofhome.com
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI) RECIPE - NYT COOKING
From hijabstyle.us
POTATO AND ONION PIEROGIES | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
HOMEMADE CHEDDAR POTATO PIEROGI - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
HOMEMADE PIEROGIES | DELICIOUS EVERYDAY
From deliciouseveryday.com
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI) RECIPE - FOOD NEWS
From foodnewsnews.com
PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS | BAREFEET IN THE …
From barefeetinthekitchen.com
HOMEMADE CHEDDAR PIEROGIES. - HALF BAKED HARVEST
From halfbakedharvest.com
HOW TO SERVE PIEROGIES: TOPPINGS, FILLINGS & SIDES - POPTIONS
From poptionspopcorn.com
PIEROGIE RECIPE - MASHED
From mashed.com
POTATO PIEROGIES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIEROGIES RECIPE - INSPIRED BY KüCHENMEISTER! - WEBSITE FRIEßINGER ...
From friessinger-muehle.de
OLD FASHIONED HOMEMADE POLISH POTATO PIEROGIES - REAL FOOD RN
From realfoodrn.com
PIEROGI WITH POTATOES AND QUARK | RECIPE | COOKING RECIPES, …
From in.pinterest.com
POTATO CHEDDAR PIEROGI RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
AUTHENTIC POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) + VIDEO
From everyday-delicious.com
CHEDDAR AND POTATO PIEROGIES RECIPE | MYRECIPES
From myrecipes.com
POTATO AND CHEESE PIEROGI RECIPE (HOMEMADE CHEDDAR PIEROGI)
From everyday-delicious.com
22 PIEROGIES THAT ARE STUFFED WITH HOPES AND DREAMS - BUZZFEED
From buzzfeed.com
POTATO AND CHEESE PIEROGI - THESTAYATHOMECHEF.COM
From thestayathomechef.com
QUARK AND POTATO PIEROGIES RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.co.uk
SIMPLE AND TASTY POTATO PIEROGI RECIPE - DIY & CRAFTS
From diyncrafts.com
RECIPE: STEVEN'S HALF-MADE HOMEMADE PIEROGIES | CBC LIFE
From cbc.ca
QUARK RECIPES - NYT COOKING
From cooking.nytimes.com
HOMEMADE PIEROGIES (POTATO AND CHEESE) - BROWN EYED BAKER
From browneyedbaker.com
PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI) RECIPE - NYT COOKING
From epicurious.netlify.app
POLISH PIEROGIES - GENTLEMAN FARMER WINES
From gentlemanfarmerwines.com
AUTHENTIC POTATO AND CHEESE PIEROGI (PIEROGI RUSKIE) VIDEO
From foodieshelthy.com
PIEROGI - WIKIPEDIA
From en.wikipedia.org
30 EASY AND TASTY PIEROGI RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
POTATO PIEROGIS RECIPE | EATINGWELL
From eatingwell.com
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