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.
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
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 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.
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
SIMPLY POTATOES PIEROGIES #5FIX
Make and share this Simply Potatoes Pierogies #5FIX recipe from Food.com.
Provided by TOPCAT TONY
Categories Potato
Time 1h30m
Yield 12 shells, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the potatoes according to package directions. Use a ricer or fork to blend (do not mash). Some small pieces of the potatoes should remain. Transfer to a bowl and set aside.
- In the same skillet, fry the bacon over medium low heat until crisp, about 15 minutes. Remove the bacon to a paper towel lined plate to drain. Reserve half of the bacon grease in the skillet and discard the rest. When bacon cools, crumble, transfer to a bowl and set aside.
- Heat the remaining bacon grease in the skillet over medium low heat, add the onions and saute until carmelized, about 15-20 minutes. Transfer 1 cup to a bowl and set aside. Reserve the remaining onions in a seperate bowl.
- Bring a large pot of water to a boil. Add the pasta shells and following package directions, cook al dente; about 10 minutes. Drain and rinse under cold water.
- Combine the crumbled bacon and 1 cup of the carmelized onions in the bowl with the potatoes. Add in 1 cup of the cheese and stir to blend.
- Add the remaining 1/4 cup cheese to the reserved onions, stir to blend and set aside.
- Lightly grease a 9inch x 13inch baking dish. Stuff each shell with a portion of the potato mixture and place in the dish. Cover the dish with aluminum foil and bake in a preheated oven at 350 degrees for 20 minutes.
- Remove from the oven, uncover and place a dollup of the reserved cheese and onion mixture on top of each shell.
- Return to the oven uncovered and bake for an additional 10 minutes or place under the broiler (low) for 5 minutes.
- Remove from the oven, place 3 shells on each plate and serve.
Nutrition Facts : Calories 464.5, Fat 33.7, SaturatedFat 14.2, Cholesterol 101.6, Sodium 1376.7, Carbohydrate 8.8, Fiber 1, Sugar 2.8, Protein 30.3
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.
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