CHEATER PIEROGI
Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 2h10m
Yield 10
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
- Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
- Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
- Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
- Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.
Nutrition Facts : Calories 498.9 calories, Carbohydrate 37.6 g, Cholesterol 114.8 mg, Fat 28 g, Fiber 1.9 g, Protein 23 g, SaturatedFat 18.8 g, Sodium 803.3 mg, Sugar 0.6 g
HOMEMADE PITTSBURGH PIEROGIES WITH SOUR CREAM
This recipe is from a website about Pittsburgh. My husband made them for us and we will never eat store bought pierogies again. If not from the east coast or of Polish descent, pierogies are like ravioli stuffed with chees and mashed potatoes. How could you go wrong?
Provided by MJMommy13
Categories Polish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the pierogi dough, mix together the flour and salt.
- Beat the egg; add all at once to the flour mixture.
- Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
- Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
- Each batch of dough makes about 12 to 15 pierogies, depending on size.
- Roll the pierogi dough on a floured board or countertop until 1/8" thick.
- Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
- Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
- Press the edges together with the tines of a fork.
- Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
- Rinse in cool water and let dry.
- Saute chopped onions in butter in a large pan until onions are soft.
- Add pierogies and pan fry until lightly crispy.
- Serve with a side of sour cream for a true Pittsburgh pierogi meal.
- Potato, Cheese & Onion Filling:
- Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
- While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
- Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
- You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
- Let the potato mixture cool and then form into 1" balls.
Nutrition Facts : Calories 1001.6, Fat 38.3, SaturatedFat 23.2, Cholesterol 151.6, Sodium 815.9, Carbohydrate 133.4, Fiber 12.5, Sugar 6.7, Protein 32.6
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