Hungarian Italian Pierogies Recipes

Steps:

• To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook, stirring, until the mixture thickens and pulls from the sides of the pan. Remove the roux from the heat before it browns.
• To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the sauce to return to a simmer, then stir in the sour cream. Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly. Season with salt and pepper and set aside to cool.
• Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes. Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated. Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate the filling until ready to use.
• To make the pierogi: Sift the flour with the salt into a mixing bowl. In separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually stir the egg mixture into the flour mixture. Turn the dough out onto a floured board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds. Place a spoonful of filling in the center of each round. Wet the edges of the dough, then fold and seal. Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium. Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes. Drain well and serve warm accompanied by additional sour cream if desired.

Steps:

• Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.

Steps:

• Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
• Cook the onion in the fat or shortening until tender.
• Add the sauerkraut and cream.
• Season to taste with salt and pepper.
• Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
• Do not over cook.
• Chill thoroughly.
• Mix the flour with the salt in a deep bowl.
• Add the egg, oil and water to make a medium soft dough.
• Knead on a floured board until the dough is smooth.
• Caution: Too much kneading will toughen the dough.
• Divide the dough into 2 parts.
• Cover and let stand for at least 10 minutes.
• Prepare the filling.
• The filling should be thick enough to hold its shape.
• Roll the dough quite thin on a floured board.
• Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
• Put the round in the palm of your hand.
• Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
• The edges should be free of filling.
• Be sure the edges are sealed well to prevent the filling from running out.
• Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
• COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
• Do not attempt to cook too many at a time.
• Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
• Continue boiling for 3-4 minutes.
• The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
• Pierogies will be ready when they are puffed.
• Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
• Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
• Cover and keep them hot until all are cooked.
• Serve in a large dish without piling or crowding them.
• Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
• REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
• Many prefer reheated pierogies as compared to freshly boiled ones.
• To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.

Steps:

• In a 5 quart frying pan, arrange sausage links. Heat on medium-high. When pan is hot, add ¼ C water, cover and steam sausage for 5 minutes. Uncover and brown sausage on all sides, about 12 minutes. Remove links to paper towels to drain.
• Add butter and oil to frying pan over medium-high heat. Add onions and bell pepper, sprinkle with salt and pepper. Sauté 10 minutes or until onions are limp and beginning to color.
• Add frozen pierogies, stir through and add garlic powder, paprika and curry powder. Continue to cook, uncovered, stirring frequently. This will cook for a total of 8 minutes. Meantime, take the cooled Italian sausage links and cut into ½" coins. Add sausage and peas to the pan after about 5 minutes.
• Reduce heat to medium, cover and cook an additional 4 minutes. Test center of pierogies for doneness. Serve.

Steps:

• To make the dough, mix all the ingredients in a bowl and knead until smooth. You may need to add more water. Set aside and cover with a clean, dry towel for 30 minutes.
• While the dough is resting, heat the oil in a large pan over medium heat. Add the garlic and sauté until fragrant. Add the onions and cook until translucent. Then, add the carrots, celery, potatoes and seasonings.
• Stir well to combine and cover, venting the lid slightly. Check on the vegetables after a few minutes. If they seem to be browning quickly, turn the heat down a bit. Stir every few minutes and check the potatoes for doneness. Once they are fork-tender, add the peas, cook for another couple minutes, and turn off the heat.
• Dust a work surface with flour and roll out half of the dough as thin as you can get it. Using a cookie cutter or the can from the peas, cut out circles and set aside. Knead the leftover dough into a ball and roll out again. Do this again with the other half of the dough until it is all or mostly used up.
• Take a circle of dough and roll out a little more with your rolling pin to make it thinner and wider. You'll be able to use more filling this way. Dip your finger in water, and wet the edges of half of the circle. Spoon on some of the filling, and pinch the pocket shut, forming a half moon.
• Once all of the pierogis are stuffed and sealed, bring a pot of water to a boil. As it comes to a boil, get a large pan ready to fry the pierogis. Turn the heat to medium and add 2-3 tsp of margarine to the pan to melt.
• Once the water is boiling, drop in as many pierogis as you think will fit into the frying pan. Usually 8-10 at a time is ok. When they rise to the top, skim them off and drop them into the heated frying pan. Cook for about 3-5 minutes on each side until browned and crispy. Transfer to a plate and keep in a warmed oven until all of the pierogis are done. Continue to cook in batches, adding more margarine to the pan as needed.

Steps:

• Preheat oven to 400°F.
• Spray a baking sheet with cooking spray.
• Beat egg in a bowl.
• Dip the perogies in egg and then coat with the bread crumbs.
• Sprinkle with parmesan cheese.
• Bake till crispy about 15 minutes.

Steps:

• Preheat oven to 400°F.
• Spray baking sheet with nonstick cooking spray.
• In medium bowl combine egg with 1 tbsp water.
• In pie plate place bread crumbs and cheese.
• Dip pierogies in egg then breadcrumbs.
• Arrange on baking sheet.
• Roast until crisp and golden about 15 minutes.