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 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
More about "lithuanian pierogies recipes"
BABA’S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE …
Make the dough: In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well …
From thehouseandhomestead.com
From thehouseandhomestead.com
See details
LITHUANIAN POTATO-MEAT DUMPLINGS (CEPELINAI) RECIPE
2022-01-06 Put a large stockpot of well-salted water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly …
From thespruceeats.com
From thespruceeats.com
See details
LITHUANIAN FOOD: 20 DISHES TO TRY IN LITHUANIA | WILL FLY FOR …
2022-09-25 12. Cepelinai. Cepelinai (or didžkukuliai) are among the most important dishes in this Lithuanian food guide. It refers to a Lithuanian national dish consisting of dumplings made from a mixture of raw and cooked potato …
From willflyforfood.net
From willflyforfood.net
See details
DOES ANYONE HAVE A GOOD PIEROGI RECIPE? : LITHUANIA - REDDIT
The problem is I can’t find his pierogi recipe anywhere. I know I could Google one, but as I’ve never even had a pierogi, I was hoping someone from here could help me out. I was hoping …
From reddit.com
From reddit.com
See details
PIEROGIES WITH POTATO & CARAMELIZED ONION | LITHUANIAN RECIPES, …
Sep 18, 2014 - Potato perogie recipe with caramelized onions uses simple pantry staples to make a delicious homemade comfort food dinner. Makes a great freezer, make-ahead meal. Makes …
From pinterest.ca
From pinterest.ca
See details
PIEROGIES | RECIPES, LITHUANIAN RECIPES, HOMEMADE PEROGIES
May 5, 2012 - By: Katharyn Chaks My Grandfather is Latvian and he used to always tell us about the “old country”. He grew up on a farm where the men di...
From pinterest.ca
From pinterest.ca
See details
HOMEMADE PIEROGI: HOW TO MAKE AND FILL THEM - HONEST AND TRULY!
2020-11-05 Drain the meat and add to a food processor. Chop a medium onion and add it to the food processor. Pulse 10 to 15 times, until the mixture is fully combined and the onions are …
From honestandtruly.com
From honestandtruly.com
See details
RECIPE(TRIED): LITHUANIAN PIEROGIES - DAMNDELICIOU.COM
Lithuanian Pierogies Best Recipes. Heat up a large skillet and add plenty of butter or a thin layer of oil. Once hot, add the pierogi without overcrowding the pan and fry until crispy. For …
From damndeliciou.com
From damndeliciou.com
See details
RECIPE(TRIED): LITHUANIAN PIEROGIES - RECIPELINK.COM
1/2 cup milk. salt and pepper to taste*. Grind 1 lb. or so boiled or roast beef or equivalent amount of assorted, cooked leftover meat; set aside. Simmer chopped onions in the butter until slightly …
From recipelink.com
From recipelink.com
See details
PIEROGI RECIPES
Whether you like them boiled or pan-fried, find recipes for authentic pierogies filled with meat, cheese, potatoes, and more! Grandma's Polish Perogies. 478 Ratings. Perogies. 110 …
From allrecipes.com
From allrecipes.com
See details
LITHUANIAN PIEROGIES RECIPES ALL YOU NEED IS FOOD
Sometimes called "the breadbasket of America", the Midwest serves as a center for grain production, particularly wheat, corn and soybeans. Graham bread, steamed cornbread, and …
From stevehacks.com
From stevehacks.com
See details
25 GREAT AUTHENTIC LITHUANIAN RECIPES (2022) • OUR BIG ESCAPE
2022-08-26 Potatoes are rich in Vitamin C and potassium, and they also contain fiber and protein. 5. Salmon soup: Salmon soup is a authentic Lithuanian recipe that is typically served …
From ourbigescape.com
From ourbigescape.com
See details
PIEROGI WITH MEAT FILLING RECIPE - ORIGINAL POLISH RECIPES
Recipe: Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, …
From tastingpoland.com
From tastingpoland.com
See details
LITHUANIAN KOLDūNAI | MEAT DUMPLINGS [RECIPE] - MY FOOD ODYSSEY
2014-04-09 Place the mince (ground pork), breadcrumbs and seasonings in a bowl. Mix well with your hands to thoroughly combine the seasoning and breadcrumbs into the meat. Using …
From myfoododyssey.com
From myfoododyssey.com
See details
PIEROGIS | COOKING RECIPES, LITHUANIAN RECIPES, RECIPES
Feb 27, 2012 - This Pin was discovered by Nicole B. Discover (and save!) your own Pins on Pinterest
From pinterest.ca
From pinterest.ca
See details
LITHUANIAN PIEROGIES RECIPES
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 …
From tfrecipes.com
From tfrecipes.com
See details
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