Frazz1es Baked Pierogies Recipes

Steps:

• FOR FILLING:.
• Boil and mash approx 4-5 quarts of mashed potatoes.
• Add while potatoes are still hot 2 tbsp of dill.
• Salt and Pepper to taste.
• Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
• FOR DOUGH:.
• Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
• Add pkg of yeast and let stand for 10min.
• In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
• Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
• Add flour until you create a bun dough where it's no longer sticky.
• Let Rise (2hrs) until double in bulk.
• Punch Down.
• Cut off a size you would use to make a small dinner bun (1x2-inch size).
• Shape into a square.
• Put about 1 tbsp of filling in middle.
• Fold over.
• Pinch and tuck edge under.
• Place on greased baking sheet.
• DO NOT LET RISE.
• While baking one sheet, shape other perogies.
• Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
• YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
• FOR SAUCE:.
• In large dutch oven or pot.
• Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
• Add about 2 tbsp dried/fresh dill.
• Fry 1 Large onion in butter until tender.
• Add onion to cream.
• Thicken cream with cornstarch & water (or flour and oil).
• Add perogies to cream
• Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
• Makes approx 4 dozen perogies.
• Serve Hot! ENJOY!

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.

Steps:

• 1. place as many pierogies in a sprayed baking pan as you want.(these will go fast)
• 2. spray with butter spray
• 3. in a small bowl(reserve leftovers for next time)place dry seasonings and put as much or as little of each as you like flavor wise.
• 4. shake over pierogies that have been sprayed and place a 1/4 cup water in bottom of pan
• 5. bake until brown and puffed up. you can use with a ranch flavor dressing on side or any of your favorite on the side creamy dip.ranch works best. we just like these as a side dish or to pop as an appy! kids love this as well as adults for the game!
• 6. Enjoy!!!

Steps:

• 1. Boil pierogies,and as these are boiling, do all prep work for rest of items. Dice ham, slice onion, slice garlic.
• 2. In seperate large frying pan, add oil, onions,zucchini, garlic, and let cook til translucent and zuchinni is cooked through.
• 3. Add pierogies to frying pan, and add grated cheese.
• 4. Enjoy! You can use as a side dish or a main dish.

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.