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
PEROGIES WITH 3 DIFFERENT FILLINGS
This is a long recipe...sort of fitting, cause if you're crazy enough to make your own perogies it's going to take you a good part of your day! In the mushroom filling, we always use Portobellini mushrooms for a stronger mushroom taste. In any of the fillings you can adjust the quantities to suit your own personal taste. We LOVE garlic so we saw no problem with using 20 cloves in the potato and roasted garlic filling (roasting mellows out the flavor)!
Provided by MMers
Categories Pork
Yield 90 perogies
Number Of Ingredients 23
Steps:
- To make dough: In large bowl, whisk together flour and salt.
- In medium bowl, whisk together milk, sour cream and eggs.
- Stir into dry ingredients just until a soft, rough dough forms.
- Turn out onto a lightly floured board and knead for about one minute or just until smooth.
- Divide into quarters and wrap each quarter in plastic wrap.
- Let rest for 20 minutes.
- Makes enough dough for about 90 perogies.
- To make Mushroom Filling: Saute onion in butter until tender.
- Add mushrooms and cook together for about 10 minutes.
- Add salt and pepper.
- Remove from heat and beat in egg yolks and optional dillweed.
- Chill thoroughly in fridge.
- Makes enough to fill one dough recipe.
- To make Potato& Roasted Garlic Filling: Cook potatoes until tender.
- Mash when done.
- Meanwhile, in small saucepan, heat oil on medium-high heat.
- Add garlic and reduce to medium-low heat.
- Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
- Mash garlic and add to mashed potatoes.
- Blend in milk, cream cheese, salt and pepper.
- Stir just until smooth.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To make Potato, Cheddar, Bacon& Onion Filling: Fry bacon until very crisp.
- Crumble and set aside.
- Cook potatoes until tender.
- Mash when done.
- Meanwhile, discard all but 1 tbsp bacon fat.
- In remaining tbsp, cook onion until soft.
- To hot mashed potatoes, add shredded cheddar.
- Mix until cheese is melted.
- Add cooked onion and crisp bacon.
- Stir just until combined.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To fill perogies: On lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
- Using pastry brush, brush off excess flour.
- Using a 3 inch round cutter, cut dough into circles.
- Make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
- Wrap scraps in plastic wrap and place back into fridge.
- Either choose to make all one type of perogy or adjust each filling recipe to make a variety.
- Place rounded 1 tsp filling in center of circle.
- Fold dough over filling to form semicircle.
- Pinch edges together firmly to seal.
- Dust perogy lightly with flour and place on baking sheet.
- Cover with dish towel as you continue to make the perogies.
- Once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
- To cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
- Do not crowd.
- To prevent sticking once cooked, toss gently with a little veggie oil or butter.
- Perogies may be served now with sour cream or placed in a single layer on a baking sheet.
- Once cooled to room temperature, freeze until firm.
- Package in freezer bags.
- To reheat, either place frozen perogies in gently boiling water until heated through or place frozen perogies in frying pan and fry on both sides until golden brown.
Nutrition Facts : Calories 100.9, Fat 3.6, SaturatedFat 1.9, Cholesterol 20.6, Sodium 174.6, Carbohydrate 14, Fiber 0.9, Sugar 0.5, Protein 3.1
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