Uncle Bills Potatocheddar Filling For Perogies Recipes

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SHORTCUT POTATO ONION PEROGIES



Shortcut Potato Onion Perogies image

Although you have to make the dough from scratch, the filling is extremely EASY!

Provided by roguejoker

Categories     Main Dish Recipes     Dumpling Recipes

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter
⅔ cup water
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 (7.6 ounce) package instant mashed potato flakes

Steps:

  • In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
  • To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
  • Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
  • Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 58.3 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 340.6 mg, Sugar 1.4 g

PIEROGI WITH POTATO FILLING AND BROWN BUTTER



Pierogi with Potato Filling and Brown Butter image

Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

Basic Pierogi
5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
Coarse salt and freshly ground pepper
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
2 sticks unsalted butter

Steps:

  • Make potato filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons).
  • Make Brown Butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Makes 1 cup.

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

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

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

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

UNCLE BILL'S POTATO/CHEDDAR FILLING FOR PEROGIES



Uncle Bill's Potato/Cheddar Filling for Perogies image

This filling is very popular with most people and they like the perogies with both the onion and garlic added.

Provided by William Uncle Bill

Categories     Potato

Time 20m

Yield 24-36 perogies

Number Of Ingredients 8

3 large potatoes, of your choice peeled and cut into small chunks
3/4 cup grated sharp cheddar cheese
1 tablespoon butter
3/4 cup finely chopped onion (optional)
3 garlic cloves, minced (optional)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a medium size saucepan, add potatoes and just cover with water.
  • Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
  • Drain and mash potatoes.
  • Add grated cheese and mix well.
  • Cheese will melt and will be incorporated with the potatoes.
  • In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
  • Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
  • Add beaten eggs, salt and pepper and mix well.
  • The amount of filling to use will depend on the size of Mini Form you will be using.
  • If using the 4" Mini Form, use 1 heaping tablespoon of filling.
  • The filling mix handles best when cooled.

POTATO-CHEDDAR PIEROGI



Potato-Cheddar Pierogi image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 50 pierogi

Number Of Ingredients 15

2 1/2 pounds russet potatoes
1 tablespoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Kosher salt and freshly ground black pepper
8 ounces Cheddar, shredded
4 ounces cream cheese
All-purpose flour, for dusting
Pierogi Dough, recipe follows
Caramelized onions and sour cream, for serving
6 large eggs
6 cups all-purpose flour, plus more for dusting
1 cup mashed potatoes (no lumps or skins)
1 teaspoon baking powder
1 teaspoon iodized salt

Steps:

  • Put the potatoes in a medium pot and cover with cold water. Bring to a boil and cook until fork tender, 20 to 30 minutes. Drain the potatoes and let rest until the skins are dry. Transfer the potatoes to a mixing bowl.
  • Mash the potatoes until just broken up. Add the smoked paprika, garlic powder, onion powder, 1 tablespoon salt and 1/2 tablespoon pepper. Continue mashing until there are no lumps and the dry ingredients are thoroughly mixed in. Add the cream cheese and continue mixing until blended. Add the Cheddar; mix until blended (see Cook's Note). Refrigerate until chilled.
  • To assemble the pierogi: On a well-floured surface, roll out a ball of Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do).
  • Place 2 tablespoons of filling in the center of each round, then fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers.
  • Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream.
  • Add the eggs, flour, mashed potatoes, baking powder, salt and 1/2 cup water to the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough is smooth and elastic, about 5 minutes.
  • Cover the dough in plastic wrap or a slightly damp cloth. Let rest in the refrigerator for at least 15 minutes and up to 4 hours.

PIEROGIES WITH POTATO AND CHEESE FILLING



Pierogies with Potato and Cheese Filling image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 8

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese
Salt
Pepper

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.

UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING



Uncle Bill's Cottage Cheese Perogie Filling image

For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694

Provided by William Uncle Bill

Categories     Cheese

Time 15m

Yield 30-36 perogies

Number Of Ingredients 5

3 cups dry curd cottage cheese
1 cup finely chopped green onion
2 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
  • In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
  • Use 1 heaping tablespoon for each perogie.
  • Boil for 2 to 3 minutes or until they float to the surface.
  • Serve with melted butter and sour cream if desired.
  • These perogies freeze well.

UNCLE BILL'S SAUERKRAUT FILLING FOR PEROGIES



Uncle Bill's Sauerkraut Filling for Perogies image

This sauerkraut recipe is another very popular perogie dish. COSTCO has a very good brand of sauerkraut, Steinfelds Western Acres, Wine Sauerkraut, a 2 litre size. Yields 4 cups when drained and squeezed.

Provided by William Uncle Bill

Categories     Vegetable

Time 35m

Yield 24-36 perogies

Number Of Ingredients 8

4 cups sauerkraut, drained
1/2 cup butter
4 garlic cloves, chopped fine
1 1/2 cups finely chopped onions (1 medium onion)
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Squeeze as much liquid from the sauerkraut and discard.
  • In a large frying, add sauerkraut and fry on medium-high heat for 15 minutes, stirring frequently.
  • DO NOT BURN AND DO NOT USE ANY BUTTER OR OIL FOR FRYING.
  • When done, transfer sauerkraut to a bowl and set aside.
  • Using the same frying pan, add butter, garlic, onions and saute' for 3 minutes or until golden.
  • Add sweet red pepper, green pepper and sauerkraut, mix well.
  • Fry for 10 minutes, stirring often.
  • DO NOT BURN.
  • Cool slightly before filling dough perogies.
  • Use 1 heaping tablespoon for each perogie if using the 4" diameter Mini Form.

Nutrition Facts : Calories 46.8, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 239.6, Carbohydrate 2.9, Fiber 1.1, Sugar 1.3, Protein 0.5

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