Pierogies With Fixins Recipes

PIEROGIES

Steps:

• Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
• Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
• Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
• While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

PIEROGIES WITH FIXINS'

Steps:

• For the dough: Add the flour to a large mixing bowl and make a well in the center. Drop the milk, salt and egg into the center. Mix with your hands until the dough sticks together. Wrap in plastic wrap and chill for 20 minutes. Place the dough on a floured surface and roll out to about 1/8-inch thick. Cut out 12 circles using a cookie cutter.
• For the filing: Boil the garlic and potatoes and in a large pot of boiling salt water until fork-tender, about 15 minutes. Drain. Mash together the potatoes, garlic, Cheddar, cream, vinegar, butter, salt, green onions and pepper to taste in a medium bowl.
• For assembly and cooking: Place some potato mixture on half of a circle of dough. Fold the other half of the circle over the potato mixture and seal using a fork. Repeat with the remaining dough and filling. Lay out the prepared pierogies on a large baking sheet and cover with a dish towel. Fill a large pot with water and bring to a boil. Drop in the pierogies 4 at a time and cook uncovered until they float to the surface, about 10 minutes. Drain. Heat 2 tablespoons canola oil in a pan and sear the pierogies until golden, about 45 seconds per side. Mix together the sour cream and gherkins in a bowl. Heat some canola oil in a medium pan over medium-high heat. Add the onions and fry until dark and crispy, 3 to 5 minutes. Drain. Top the pierogies with the fried onion slivers and serve with sweet gherkin sour cream.

PIEROGIES

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

PAN-FRIED PIEROGIES

Steps:

• Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
• In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
• Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
• Serve with a dollop of sour cream.