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.
EASY ITALIAN PIEROGI
A little different from the traditional- but you can have these ready and on the table in about a half hour. Give these a test drive at your next meal and see what you and your family think. Oh, BTW these freeze nicely. Recipe found on Facebook by Ericka.
Provided by Pat Duran
Categories Casseroles
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a large saucepan, bring water to a boil. In a separate bowl, mix potatoes,Italian seasoning, cheese, onions and pepper.
- 2. Cut potsitcker wrappers with a biscuit cutter(3 inch in size) and brush the edges of each with egg white.
- 3. Place 1 Tablespoon of potato mixture on center of each wrapper and fold int half, making sure edges seal by pressing together. Carefully place pierogies in small batches into the boiling water. ?Cook for 3 minutes or until the pierogies begin to float. Drain and rinse in colander with cold water. Set aside.
- 4. In a large skillet, melt 1 Tablespoon of the butter over low to medium heat. Add 10 to 12 pierogies and lightly brown on both sides. Remove and continue to brown the next batch with another 1 Tablespoon of butter. Repeat with next batch until all have been browned. Serve immediately and sprinkle with chopped tomato and parsley.
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
ITALIAN STYLE PIEROGIES
I found this recipe in a newspaper. I know it's not home made, but it's makes a great fast side dish. Or a great appetizer
Provided by dragonpawz
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Spray a baking sheet with cooking spray.
- Beat egg in a bowl.
- Dip the perogies in egg and then coat with the bread crumbs.
- Sprinkle with parmesan cheese.
- Bake till crispy about 15 minutes.
Nutrition Facts : Calories 67.4, Fat 2.5, SaturatedFat 1, Cholesterol 55.2, Sodium 231.5, Carbohydrate 7, Fiber 0.5, Sugar 0.7, Protein 4
PIEROGI CASSEROLE
Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.
Provided by Seanna Chauvet
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
- Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
- Cook the lasagna noodles according to package directions and cool under running water.
- Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.2 g, Cholesterol 93.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 18.6 g, SaturatedFat 21.6 g, Sodium 525.2 mg, Sugar 3.5 g
ITALIAN STYLE ROASTED PIEROGIES
Make and share this Italian Style Roasted Pierogies recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Spray baking sheet with nonstick cooking spray.
- In medium bowl combine egg with 1 tbsp water.
- In pie plate place bread crumbs and cheese.
- Dip pierogies in egg then breadcrumbs.
- Arrange on baking sheet.
- Roast until crisp and golden about 15 minutes.
Nutrition Facts : Calories 64.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 55.1, Sodium 121.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.7, Protein 3.7
SAUSAGE PIEROGI SKILLET
"I made this simple recipe one night when I hadn't planned anything for dinner," writes Susan Held from Cooksville, Maryland. "It's convenient because it uses items I usually have on hand. Plus, there's hardly any cleanup!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.
Nutrition Facts : Calories 411 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1379mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 5g fiber), Protein 21g protein.
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