GRANDMA'S POLISH PEROGIES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
Provided by STEPH577
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 20
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE
Make and share this Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
- Cook the onion in the fat or shortening until tender.
- Add the sauerkraut and cream.
- Season to taste with salt and pepper.
- Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
- Do not over cook.
- Chill thoroughly.
- 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 pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
- Many prefer reheated pierogies 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.
OLD FASHIONED SAUERKRAUT PEROGIES
Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut. This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side. I changed a lot of the ingredients to suit my tastes but wanted to publish the...
Provided by Jo Zimny
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- 1. FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
- 2. I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
- 3. Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
- 4. Add the sour cream to the sauerkraut, season with salt and pepper.
- 5. Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
- 6. Chill in the fridge until cold and then fill the perogies.
- 7. FOR THE PEROGIES
- 8. Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
- 9. Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
- 10. Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
- 11. Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
- 12. Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
- 13. Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
- 14. Enjoy!
HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD FASHIONED
Make and share this Homemade Cottage Cheese Pierogies / Perogies - the Old Fashioned recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
- If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
- 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 ofyour 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 pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated pierogies 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.
Nutrition Facts : Calories 402.6, Fat 5.8, SaturatedFat 1.4, Cholesterol 110.8, Sodium 337.6, Carbohydrate 61.1, Fiber 2.1, Sugar 1.7, Protein 23.7
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PIEROGI WITH POTATO AND SAUERKRAUT | THE COZY APRON
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Reviews 4Category EntreeCuisine Central EuropeanTotal Time 55 mins
- To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky.
- Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.
- Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.
- Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.
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