Pierogi Peanut Butter And Jelly Pierogis Peer Oh Gee Recipes

PIEROGI - PEANUT BUTTER AND JELLY PIEROGI'S [PEER-OH-GEE]

Steps:

• In a food processor with the blade pulse flour and salt.
• Add eggs and cream cheese run processor till crumbly about 20 seconds.
• Then through tube slowly add luke warm water till dough comes into a ball.
• Process 6 seconds.
• If sticky just add a little more flour.
• Let rest 20 minutes oe more. (For easy rolling).
• Mean while swirl peanut butter lightly with your choice of jam, jelly or preserves. I do prefer raspberry! Set aside.
• Roll half the dough on floured surface to about 1/16 inch thick.
• Cut out 5 inch circles using a glass or cookie form.
• Fill each circle with about 2 tablespoons of the swirled filling. Add the yummy optional chips.
• Fold over making sure edges are sealed with no air inside.
• If dough won`t seal lightly brush water or egg wash on edges and pinch together.
• Continue till all dough and filling is used up.
• Cook in salted boiling water with olive oil.
• Cook 10 at a time do not over crowd.
• Stir to avoid sticking.
• About 3 minutes.
• Remove with slotted spoon and place in bowl.
• Heat butter and add perogies single layer without overcrowding. Just to brown on both sides.
• Serve with a LARGE glass of milk! Or top with ice cream.

PIEROGIE [PEER-OH-GEE] POTATO PIEROGIES PEROGIES

Steps:

• In a food processor with the blade and pulse flour and salt.
• Add eggs and cream cheese run processor till crumbly about 20 seconds.
• Then through tube slowly add lukewarm water till dough comes into a ball.
• Process 6 seconds.
• If sticky just add a little more flour.
• Let rest 20 minutes.
• Roll half the dough on floured surface to about 1/16 inch thick.
• Cut out 5 inch circles using a glass or cookie form.
• Fill each circle with about 2 tablespoons of filling.
• Fold over making sure edges are sealed.
• If dough won`t seal lightly brush water on edges and pinch together.
• Continue till all dough and filling is used up.
• Cook in salted boiling water with olive oil.
• Cook 10 at a time do not over crowd.
• Stir to avoid sticking.
• About 3 minutes.
• Remove with slotted spoon and place in bowl.
• Add sauteed onions and butter to coat.
• Repeat till all are cooked.
• You can serve with sour cream.
• After boiling you can also pan fry in butter and onions till golden brown.