Pierogi With Brown Butter And Dill Recipes

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PIEROGI WITH BROWN BUTTER AND DILL

What's NOT to love about pierogis? These potato packed packages are incredibly versatile and quick cooking. This recipe takes a departure from the traditional onion saute and bathes them in brown butter with just a touch of lemon and fresh dill to brighten. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0



Pierogi with Brown Butter and Dill image

Steps:

  • Cook one 16-ounce package frozen pierogi as the label directs. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat; cook until it starts browning, 2 to 3 minutes. Add the pierogi, 2 tablespoons chopped dill and 1 teaspoon each lemon zest and juice; season with salt and pepper. Cook until the pierogi brown slightly, about 1 more minute.

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)

Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you'd be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.

Provided by Amelia Nierenberg

Categories     dinner, dumplings, project, vegetables, appetizer, main course, side dish

Time 1h30m

Yield 24 to 30 pierogi

Number Of Ingredients 12



Pierogi Ruskie (Potato and Cheese Pierogi) image

Steps:

  • Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
  • Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
  • While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
  • Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
  • Bring a large pot of heavily salted water to a boil over high.
  • Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
  • Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
  • To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
  • Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
  • To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
  • If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
  • Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

2 cups/255 grams all-purpose flour (preferably unbleached), plus more as needed
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 large egg, beaten
1/2 pound waxy or all-purpose potatoes
Salt and pepper
3 tablespoons unsalted butter
3 medium yellow onions (about 8 ounces each), finely chopped
1/2 cup quark cheese, cottage cheese or sour cream (about 4 ounces)
Butter, for pan-frying (optional)
Sour cream, for garnish
Chopped fresh parsley or dill, for garnish

BROWN BUTTER SAGE PIEROGI RECIPE BY TASTY

Here's what you need: russet potato, onion, unsalted butter, shredded cheddar cheese, sour cream, salt, pepper, all-purpose flour, warm water, olive oil, large egg, fresh sage leaves

Provided by Betsy Carter

Categories     Dinner

Yield 18 servings

Number Of Ingredients 12



Brown Butter Sage Pierogi Recipe by Tasty image

Steps:

  • Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
  • As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
  • In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
  • Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
  • Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
  • Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
  • Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
  • To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
  • Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don't stick together.
  • Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
  • To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 120 calories, Carbohydrate 12 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

1 lb russet potato, peeled and halved
1 cup onion, chopped
6 tablespoons unsalted butter, divided
½ cup shredded cheddar cheese
¼ cup sour cream
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more for serving
1 ½ cups all-purpose flour, plus more for dusting
⅓ cup warm water
1 tablespoon olive oil
1 large egg, lightly beaten
10 fresh sage leaves

EASY PIEROGI

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5 dozen

Number Of Ingredients 13



Easy Pierogi image

Steps:

  • Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
  • Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir cream cheese and butter. Season with salt and pepper.
  • Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generously with cornmeal to prevent sticking.
  • Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
  • Cut out circles very close together, using a 3-inch cutter or glass. Cover with plastic wrap to prevent dough from drying. Repeat with remaining dough.
  • Bring a large pot of salted water to a boil.
  • Fill pierogi: Place a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons) filling in center of each dough circle.
  • Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
  • Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling.
  • Make brown butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes.
  • Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more. Coat a platter with half the brown butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt.

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water, room temperature
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
2 teaspoons coarse salt
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Scant 1 teaspoon freshly ground pepper
2 sticks unsalted butter
Coarse salt

PIEROGIES WITH TOMATOES, BROWNED ONIONS, AND DILL

Provided by Paul Grimes

Categories     Food Processor     Cheese     Dairy     Onion     Potato     Tomato     Vegetable     Side     Quick & Easy     Cheddar     Root Vegetable     Fall     Winter     Dill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10



Pierogies with Tomatoes, Browned Onions, and Dill image

Steps:

  • Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use.
  • While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds. Add onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Increase heat to high and cook, stirring frequently, until onions are dark brown and just beginning to char, about 2 minutes. Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes. Stir in dill and discard bay leaf.
  • Boil pierogies according to package directions (5 to 7 minutes), then drain. Serve topped with tomato sauce.

2 medium onions, quartered lengthwise
3 tablespoons vegetable oil
1 teaspoon caraway seeds
1 Turkish bay leaf or 1/2 California
1 (14- to 15-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1 teaspoon sugar
1/3 cup chopped dill
24 frozen potato-Cheddar pierogies (preferably Mrs. T's; not thawed)
Accompaniment: sour cream

PIEROGI WITH POTATO FILLING AND BROWN BUTTER

Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Pierogi with Potato Filling and Brown Butter image

Steps:

  • Make potato filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons).
  • Make Brown Butter: Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Makes 1 cup.

Basic Pierogi
5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
Coarse salt and freshly ground pepper
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
2 sticks unsalted butter

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  • Step 1For the filling: Place the potato into a medium pot and cover with at least 2 inches of water. Add 2 teaspoons of salt, and bring to a boil over medium heat.
  • Step 2Melt the butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly golden and softened, about 10 to 12 minutes.
  • Step 3When the potato is cooked, drain and mash it in a medium bowl. Stir in half the cooked onions and all the sour cream, then fold in the cheddar and dill.
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  • Step 5Gradually pour the water/butter mixture into the bowl with flour, stirring constantly with a fork or wooden spoon. When all the liquid is incorporated, stir in the egg and tablespoon dill until fully combined.
  • Step 6Once rested, cut the dough in half. Place one half back in the bowl and cover with the plastic wrap. Lightly flour both a clean work surface and a baking sheet.
  • Step 7Cook the pierogis: Bring a large pot of salted water to a boil. Add pierogi to the pot in an even layer, and cook for about 2 minutes. (The pierogi should take about 2 minutes to float.)
  • Step 8Garnish with dill and remaining caramelized onions, and serve with sour cream and applesauce.
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