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.
PIEROGI (POLISH DUMPLINGS)
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g
NANA'S PIEROGIES
My Nana would take me to my cousin Jeannies house every year to make these. We would roll out the dough and they would let me help cut them, fill them and seal them. I felt like such a big part of the process. However I must say the best part was eating them : ) I enjoy them best with potato and cheese, however you can also fill them with potato and saurkraut or potato and spinich and cheese as well as many other combinations. Serve them boiled with butter, or pan fried with onions or deep fried like they do at the fairs. Try them topped with salsa or even pasta sauce. Your imagination is your only limit to how you can fix em up! My fav way to eat them is pan fried with onions or scallions and lots of butter! Or deep fried then brushed with a bit of butter Nana always made my tastebuds happy :)
Provided by Deneece Gursky @Smokeygirlxo
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- Mix the flour and salt in a deep mixing bowl.
- Add egg, oil and water to make a medium soft dough.
- Knead dough on a floured surface until the dough is smooth. Do NOT over knead dough or it will become tough!
- Divide your dough into two parts and cover them. Allow to set covered for at least 15 minutes.
- Prepare Filling: Boil potatoes until they are soft. Drain and return to pot.
- Melt butter and oil on medium heat, add onion and garlic and cook about 2 minutes. Just till onions are softened. Lower your heat and cook until onions are lightly browned or carmelized. Season with salt and pepper. ( You can add more butter while cooking to avoid the onions burning)
- Add onions once they are cooled to potatos. Then add cheese. Mash until all large potato lumps are gone and cheese and onions are blended into potatoes. Add salt, pepper and garlic powder to taste. Set aside.
- Prepare pierogies: Roll the dough out thin on a floured surface. Cut circles using a large biscuit cutter, or the mouth of a large glass. Place a spoonful of potatoe and cheese filling in each circle and fold over to make a half circle. Make sure no filling is near the edges. Press the edges together with your fingers to seal each pierogi. Making sure they are sealed well so filling doesnt come out while cooking. Put filled pierogi on a floured surface and cover with a tea towel to keep them from drying up. ( you can seal them with a little water & press down on edges with a fork to help keep them from coming apart while cooking)
- Cooking Pierogies: COOKING: Drop a few pierogies (about 6)into a large quantity of rapidly boiling salted water. (I add oil to the water to help prevent them from sticking together) Do not cook too many at a time or they will not cook correctly. Stir VERY gently with a wooden spoon to separate pierogies and to keep them from sticking to the bottom of the pot or each other. Boil for 3-4 minutes or until they are puffed up. Remove pierogies from water with a slotted spoon or skimmer and transfer to a colander to drain completely. Transfer to a deep dish, and generously add melted butter to prevent them from sticking.
- Serve with melted butter and fried onions To reheat: Pan fry in butter until browned and serve with onions or scallions, or deep fry and brush with butter before serving (I love them this way) Freezing:If you choose not to cook all the pierogies at this time, you can refrigerate uncooked pierogies for several days or freeze them for several months.
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