PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
PIEROGI (TRADITIONAL POLISH DUMPLINGS)
This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking. There are many ways to serve pierogi - either topped with fried onions and parsley or serve them with sour cream, melted butter, and fried pieces of bacon.
Provided by Magda
Categories Main Dish Recipes Dumpling Recipes
Time 1h55m
Yield 80
Number Of Ingredients 11
Steps:
- Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor.
- Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat.
- Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl. Mix together and set filling aside.
- Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
- 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, saving the excess dough for your next batch.
- Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
- Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 11.3 g, Cholesterol 9.2 mg, Fat 2.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 13.8 mg, Sugar 0.5 g
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 POTATO/CHEDDAR FILLING FOR PEROGIES
This filling is very popular with most people and they like the perogies with both the onion and garlic added.
Provided by William Uncle Bill
Categories Potato
Time 20m
Yield 24-36 perogies
Number Of Ingredients 8
Steps:
- In a medium size saucepan, add potatoes and just cover with water.
- Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
- Drain and mash potatoes.
- Add grated cheese and mix well.
- Cheese will melt and will be incorporated with the potatoes.
- In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
- Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
- Add beaten eggs, salt and pepper and mix well.
- The amount of filling to use will depend on the size of Mini Form you will be using.
- If using the 4" Mini Form, use 1 heaping tablespoon of filling.
- The filling mix handles best when cooled.
UNCLE BILL'S REGULAR DOUGH RECIPE FOR PEROSHKY
Make and share this Uncle Bill's Regular Dough Recipe for Peroshky recipe from Food.com.
Provided by William Uncle Bill
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, baking powder, salt and sugar.
- Using a pastry blender, cut in butter until crumbly.
- In another mixing bowl, combine whipping cream, sour cream and baking soda.
- Add beaten eggs and vanilla extract and blend well.
- Add whipping cream mixture in small amounts to flour mixture, alternating with the addition of the remaining 1 1/2 cups of flour, mixing well after each addition until dough is medium soft.
- Roll out dough onto a lightly floured surface and knead several times until it is not sticky to the hands.
- Add more flour if required so the dough does not stick to your hands.
- Break off pieces of dough and roll between your hands to the size of a golf ball.
- On a lightly floured surface, roll the dough balls out to 1/8" thickness and they should be about 4" in diameter.
- Spoon about 1 1/2 tablespoons of your choice of fruit mixture (to follow) onto the center of the dough round.
- Bring edges of dough up towards the center and crimp edges to form a cup, leaving the top open.
- Add 1/2 teaspoon of sugar (if desired) into the open top.
- Place PEROSHKY on a lightly greased baking sheet.
- Bake in preheated 400 F oven for 12 to 15 minutes or until crust is light brown.
- Remove from oven and cool for about 15 minutes.
- Serve with ice cream, sour cream, melted butter or whipped cream.
Nutrition Facts : Calories 292.2, Fat 18.3, SaturatedFat 11.1, Cholesterol 83.6, Sodium 413.7, Carbohydrate 27, Fiber 0.8, Sugar 2.3, Protein 4.9
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 PYRAHI DOUGH
This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.
Provided by William Uncle Bill
Categories Yeast Breads
Time 5h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
- In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
- Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
- Add flour, 1 cup at a time mixing well after each addition.
- If dough is too sticky, add a bit more flour.
- Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
- Place dough in a lightly greased bowl, turn once to coat.
- Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
- When ready to use, remove from refrigerator and punch dough down.
- Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
- Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
- Place about 3 tablespoons of filling mixture of your choice in the center of each round.
- Fold the left and right side of the round towards the center, pinching the dough to crease.
- Bring the other 2 edges towards the center and pinch again to crease.
- Leave a space of about 1/4" slit in the center of the pyrahi.
- Slightly flatten the pyrahi with the palm of your hand.
- Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
- Bake in preheated 400 F oven for 25 minutes or until lightly browned.
- Remove from oven and brush with melted butter.
- Serve with melted butter and sour cream or yogurt.
- To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.
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