Potato Pierogi With Cabbage And Bacon Recipes

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POTATO-CHEESE PIEROGIES WITH BACON



Potato-Cheese Pierogies With Bacon image

With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka's pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese - a reminder of her move to the United States in the 60s - which melts into the potatoes. She tops the pierogies with bacon as a treat. Alternatively, you can also serve them dressed with a little melted butter and chopped chives.

Provided by Francis Lam

Categories     dumplings, main course

Time 1h30m

Yield Serves 4-6 (about 60 pierogies)

Number Of Ingredients 7

1/2 pound bacon, cut into 1-inch pieces (see note)
2 pounds red or Yukon Gold potatoes, peeled, cut into 1-inch chunks, rinsed
Table salt
4 slices American cheese
1 large egg
1 cup plus 2 tablespoons milk
3 1/4 cups flour, plus more for board

Steps:

  • Place the bacon in a small saucepan over medium-low heat to render slowly, stirring occasionally. When the bacon is cooked and browned but not yet crisp, turn off the heat; let the bacon sit in its fat.
  • Place the potatoes in a large saucepan, and add cold water to cover and 1 tablespoon salt. Bring them to boil over high heat, then lower heat to a simmer for 25 minutes, or until the potatoes break apart easily but are not falling apart. Drain the potatoes, and place them back in the pot. Add the cheese, and mash with a potato masher until smooth. Taste, and season with salt if necessary.
  • While the potatoes cook, beat the egg and 1 1/2 tablespoons salt together with a fork in a large mixing bowl. Let rest for a few minutes, then beat in the milk. Add the flour in thirds, stirring well, until you have a sticky, shaggy dough.
  • Flour your board with 1/2 cup flour, spread it in an 18-inch circle and turn the dough out into the flour. Lightly knead the dough, rolling it in flour as necessary, until it is mostly smooth (a little lumpiness is O.K.) and well floured, about 5 minutes. Pat it into a 1-inch-thick disc, cover and let rest for 30 minutes.
  • Using a rolling pin, roll the dough out 1/8-inch-thick. (If you like a more delicate wrapper, roll it a little thinner.) Punch out wrappers with a 2 1/2-inch-round cookie cutter.
  • Hold a wrapper in one hand, and place 1 to 1 1/4 tablespoons potato filling in it, pressing on the filling slightly to spread it nearly to the edge of the wrapper. Bring the edges of the wrapper up, as if folding a taco, and pinch one end closed. Stabilize the pierogi on the outstretched fingers of one hand. Use your other hand to pinch around the pierogi's top to seal the dumpling into a half moon, pinching the wrapper snugly against the filling to prevent any air pockets from forming. Use the thumb of the stabilizing hand to block the filling from squishing out as you pinch. (If you have air pockets, they may cause the pierogi to explode while boiling.) Place finished pierogies on a lightly floured surface. Any leftover dough may be reserved for another use in the refrigerator, or cut and boiled as rustic noodles.
  • Bring a large pot of water to a rolling boil over high heat. Gently reheat the bacon. Carefully add the pierogies to the water, and cook until they all float, then cook 1 minute more. Drain, and serve garnished with bacon and slicked with bacon fat.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 22 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 755 milligrams, Sugar 4 grams, TransFat 0 grams

POTATO PIEROGI WITH CABBAGE AND BACON



Potato Pierogi with Cabbage and Bacon image

Categories     Leafy Green     Onion     Pork     Potato     Vegetable     Meat     Bacon     Winter     Pan-Fry     Cabbage     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

4 bacon slices
1 large onion, thinly sliced
1/2 head cabbage, thinly sliced
2 tablespoons balsamic vinegar (optional)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
12- to 16-ounce package potato pierogi, thawed if frozen 1/2 cup water

Steps:

  • Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.
  • While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.
  • Serve potato pierogi over cabbage mixture.

PIEROGIES WITH CABBAGE, BACON, AND ONIONS



Pierogies with Cabbage, Bacon, and Onions image

Categories     Vegetable     Quick & Easy     Dinner     Bacon     Winter     Cabbage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 main-course servings

Number Of Ingredients 10

20 frozen potato-cheese pierogies (about 28 oz; not thawed)
3 tablespoons olive oil
6 bacon slices (6 oz), chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/3 cup chopped fresh dill
Accompaniment: sour cream

Steps:

  • Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.
  • Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
  • Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.

PEROGIES WITH CABBAGE, BACON AND ONIONS



Perogies With Cabbage, Bacon and Onions image

I haven't made this yet but it is on my short list of things to try. I love perogies and I love cabbage and to combine them with bacon and onions, well, I just died and went to heaven!

Provided by MarieRynr

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

20 frozen potato cheese pierogies
2 tablespoons olive oil
6 slices bacon, chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lbs savoy cabbage, halved, cored and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/2 cup chopped fresh dill

Steps:

  • Parboil perogies in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (perogies will not be completely cooked) Transfer with a slotted spoon to a colander to drain. Pat dry.
  • Heat 1 TBS oil in a 12 inch heavy skillet and saute half of the perogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and cover loosely with foil. Keep warm. Add 1 TBS oil to skillet and cook remaining perogies in same manner.
  • Cook bacon in same skillet over moderately high heat stirring occasionally until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain. Pour off all but 1 TBS of fat from skillet, then add remaining oil and saute onion, stirring until golden, about 8 minutes.
  • Reduce heat to moderate, then stir in garlic, cabbage, water and salt. Cook, covered, stirring occasionally until cabbage is tender, 5 to 7 minutes. Transfer to platter with perogies and sprinkle with bacon and dill.
  • Serve hot with sour cream if desired.

Nutrition Facts : Calories 282.1, Fat 22.3, SaturatedFat 6.1, Cholesterol 23.1, Sodium 479.3, Carbohydrate 15.5, Fiber 5.9, Sugar 5.5, Protein 7.9

PIEROGIES AND CABBAGE



Pierogies and Cabbage image

A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.

Provided by MOLSON7

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound bacon, diced
½ small head cabbage, chopped
1 large onion, thinly sliced
2 tomatoes, chopped
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
½ teaspoon white sugar
½ teaspoon salt
1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  • Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
  • Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
  • Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g

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