20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
- While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
- Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
PIEROGI BEEF SKILLET
Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 654 calories, Fat 31g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 1157mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 7g fiber), Protein 34g protein.
PIEROGIES WITH MUSHROOM SAUCE
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
PIEROGIES WITH MEAT SAUCE
Days may be longer, but time is short. You can still satisfy big appetites every weeknight in under 30 minutes. This cost $2.87 per serving. This came from Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In Dutch oven cook pierogies in lightly salted boiling water according to package directions. Drain and cover to keep warm.
- Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6-8 minutes or until tomatoes begin to soften.
- Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.
Nutrition Facts : Calories 292.8, Fat 22, SaturatedFat 8.2, Cholesterol 49.9, Sodium 1019.9, Carbohydrate 8.6, Fiber 1.9, Sugar 4.5, Protein 15.7
PIEROGIES WITH MEAT
Make and share this Pierogies with Meat recipe from Food.com.
Provided by truebrit
Categories Polish
Time 5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Grind the meat with bread.
- Add the onions which have been sauteed in the drippings.
- Season with salt and pepper.
- To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
- Roll out as thinly as you can.
- Cut out 2 1/2 to 3 inch squares.
- Put a little of the stuffing on each square.
- Fold to form a triangle, pinch the edges together.
- Cook in a large kettle with boiling salted water on high heat for 5 minutes.
- Remove with a colander spoon to a warmed serving platter.
- Add the bread crumbs to the butter and fry for a few minutes on low heat.
- Pour over the pierogi.
Nutrition Facts : Calories 243.3, Fat 5.8, SaturatedFat 2.5, Cholesterol 28.9, Sodium 96.7, Carbohydrate 40.2, Fiber 1.7, Sugar 1.1, Protein 6.6
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PIEROGIES WITH MEAT SAUCE | MIDWEST LIVING
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Total Time 25 minsCalories 419 per serving
- In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.
- Meanwhile, in a 12-inch skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set aside 1/2 cup of the tomatoes; add the remaining tomatoes and the tomato sauce to sausage in skillet. Cook for 6 to 8 minutes or until tomatoes begin to soften.
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- Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1–2 hours.
- Heat oil in a medium skillet over medium. Add beef, season with salt, and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until meat is browned and cooked through, 5–8 minutes. Transfer to a medium bowl with a slotted spoon.
- Return skillet to medium heat. Add onion and red pepper flakes, season with salt, and cook, stirring often, until onion is translucent and browned around the edges, 8–10 minutes. Scrape into bowl with beef and let cool. Add cheddar and mix to combine.
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