UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES
Make and share this Uncle Bill's Blueberry Filling for Perogies recipe from Food.com.
Provided by William Uncle Bill
Categories Berries
Time 15m
Yield 16 perogies
Number Of Ingredients 6
Steps:
- If you are using frozen berries, thaw first before using.
- In a bowl, mix together sugar and tapioca starch, mix well.
- Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
- Now add lemon juice and mix well.
- In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
- Prepare dough rounds to use in your Mini Form.
- Place dough over Mini Form.
- Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
- Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
- Continue with the remainder of the blueberry mixture.
UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING
For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694
Provided by William Uncle Bill
Categories Cheese
Time 15m
Yield 30-36 perogies
Number Of Ingredients 5
Steps:
- Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
- In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
- Use 1 heaping tablespoon for each perogie.
- Boil for 2 to 3 minutes or until they float to the surface.
- Serve with melted butter and sour cream if desired.
- These perogies freeze well.
UNCLE BILL'S PEROGIE DOUGH
I have provided a very detailed method for making perogies, please read carefully and follow the instructions. Practice a bit if necessary to make sure that the dough comes out properly. I developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the Ukrainian people. Surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.
Provided by William Uncle Bill
Categories Healthy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
- Add baking powder and blend until incorporated.
- Add flour one cup at a time and whisk well the first two cups.
- Add the third cup and now mix using a large plastic spoon or a wooden spoon.
- Add the fourth cup and continue mixing with a spoon.
- At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
- Knead the dough until it becomes smooth and shiny.
- If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
- Break dough off into chunks and roll between your hands to the size of a golf ball.
- On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
- Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
- As you are rolling, the dough should stick to the rolling pin.
- When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
- Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
- Very lightly, dust the top surface ONLY with a bit of flour.
- Start rolling again, roll back and forth, then side to side to try and keep the dough round.
- The dough should now be sticking to the rolling surface and not onto the rolling pin.
- You will note that the dough does not "snap" back to a smaller round.
- Should this happen, just re-roll again.
- When finished rolling, the dough should be about 1/16-inch in thickness.
- Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
- Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
- Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
- Pick the Mini Form up and close it slightly.
- If necessary, push the filling down just a bit.
- Now fold the Mini Form completely shut and press tightly.
- Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
- Use the excess dough to form more dough balls.
- Open the Mini Form and the perogi should drop out easily.
- Set perogi aside until you prepare more.
- Continue to make perogies with the remaining dough.
- You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
- COOKING INSTRUCTIONS.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
- Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
- Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
- Remove with a slotted spoon into a bowl.
- The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
- The amount of perogies may vary depending on the size of Mini Form you are using.
- If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
- Add some finely chopped onions to the frying pan and sauté for 2 minutes.
- Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
- Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
- These perogies freeze well.
- After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
- Place sheet in freezer for at least 2 hours until perogies are frozen.
- Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
- The perogies will last from 6 months to 1 year when frozen.
Nutrition Facts : Calories 69, Fat 1.7, SaturatedFat 0.8, Cholesterol 21.1, Sodium 73.2, Carbohydrate 11, Fiber 0.4, Sugar 0.3, Protein 2.2
BLUEBERRY PIEROGI
You've probably heard of savory pierogi - those delicious Polish dumplings - but what about sweet? These blueberry-filled pierogi (babcine pierogi z jagodami) are a unique and fruity after-dinner dessert. Serve the pierogi the traditional Polish way: drizzle with melted butter and top with soured cream, then sprinkle with additional sugar and blueberries.
Provided by Magda
Categories Main Dish Recipes Dumpling Recipes
Time 1h12m
Yield 80
Number Of Ingredients 6
Steps:
- Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
- Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
- Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar.
- Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 12.1 g, Cholesterol 6.9 mg, Fat 1.1 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 2.4 mg, Sugar 2.2 g
More about "uncle bills blueberry filling for perogies recipes"
PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
From everyday-delicious.com
POLISH BLUEBERRY PIEROGI RECIPE - THE POLONIST
From polonist.com
BLUEBERRY PIEROGI RECIPE + BEST PIEROGI DOUGH
From cinnamonandcoriander.com
UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES RECIPE
From recipenode.com
BLUEBERRY PIEROGI • CURIOUS CUISINIERE
From curiouscuisiniere.com
BLUEBERRY-FILLED PIEROGI RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY PEROGHIES - DINNER WITH JULIE
From dinnerwithjulie.com
BLUEBERRY PEROGIES WITH BLUEBERRY SAUCE - THIS LIL PIGLET
From thislilpiglet.net
UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES RECIPE
From recipeofhealth.com
BEST UNCLE BILLS BLUEBERRY FILLING FOR PEROGIES RECIPES
From recipert.com
UNCLE BILLS BLUEBERRY FILLING FOR PEROGIES RECIPES RECIPE
From recipert.com
HOMEMADE BLUEBERRY PEROGIES WITH BLUEBERRY SOUR …
From cookswithcocktails.com
BLUEBERRY PIEROGI - EVERYDAY DELICIOUS
From everyday-delicious.com
THE DAILY MEAL
From thedailymeal.com
MOUTHWATERING BLUEBERRY PIEROGI RECIPE [PIEROGI Z …
From polishfoodies.com
BLUEBERRY PEROGHIES - DINNER WITH JULIE
From dinnerwithjulie.com
BLUEBERRY PIEROGI RECIPE (VIDEO)
From natashaskitchen.com
UNCLE BILLS BLUEBERRY FILLING FOR PEROGIES RECIPES RECIPE
From alicerecipes.com
UNCLE BILLS BLUEBERRY FILLING FOR PEROGIES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love