Pierogies Homemade Another Variation Recipes

HOMEMADE PIEROGI

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.

PIEROGIES - HOMEMADE, ANOTHER VARIATION

Steps:

• For filling: Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
• Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
• Egg white is used to seal filling inside dough circles.
• For dough: Combine ingredients for dough, adding a sprinkling of water if necessary.
• Roll out dough, press out circles. (An empty soup can may be used to make circles out of the rolled dough.)
• Brush egg white all around inner edge of circles.
• Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
• Cooking: Put water into deep pot and bring to boil.
• Drop pierogi into water a few at a time.
• They will sink to the bottom and when they float to the surface, remove and drain.
• Repeat until all pierogi are cooked.
• In heavy skillet melt butter and add onions.
• Cook onion until transparent; add pierogi and fry golden.
• Serve hot with onion.
• To freeze: Dust with flour, put on cookie sheet and freeze.
• When ready to use, put frozen pierogi in boiling water and proceed as above.