Piragi Recipes

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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



Pierogies image

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

1 (16 ounce) container sour cream
3 cups all-purpose flour
2 cups cold mashed potatoes
½ cup butter
2 large onions, chopped

BASIC PIEROGI

The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 5 dozen (or 2 dozen plum)

Number Of Ingredients 15



Basic 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.
  • Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith 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 (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
  • Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
  • 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. 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 (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.

1 large egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all-purpose flour, plus more for surface and dusting
Yellow cornmeal, for dusting
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Blueberry Filling and Spiced Sour Cream
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse salt
Pierogi with Potato Filling and Brown Butter
Pierogi with Cabbage Filling and Clarified Butter
Pierogi with Italian Plum Filling and Spiced Sour Cream
Coarse Salt

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



Pierogi (Traditional Polish Dumplings) image

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

1 ⅓ (15 ounce) containers farmer's cheese
7 potatoes, peeled and boiled
3 tablespoons vegetable oil, or as needed
2 ½ cups mushrooms, peeled and sliced
3 onions, chopped
1 tablespoon sour cream
salt and ground black pepper to taste
8 cups all-purpose flour, or more as needed
2 eggs
6 tablespoons unsalted butter, room temperature
2 cups lukewarm water

HOMEMADE PIEROGI

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 dozen.

Number Of Ingredients 16



Homemade Pierogi image

Steps:

  • In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

PIEROGI (POLISH DUMPLINGS)

This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.

Provided by TAB

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14



Pierogi (Polish Dumplings) image

Steps:

  • To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
  • For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  • To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  • Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
  • Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g

2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

PIEROGI

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield About 72 pierogi

Number Of Ingredients 12



Pierogi image

Steps:

  • Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
  • Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
  • Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
  • Mix well.
  • To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.

3 heaping cups flour
3 eggs, beaten
Salt
1 stick butter
1 large onion, 1/4-inch dice
32-ounce canned or fresh kapusta (sauerkraut), rinsed well to remove brine
Salt and pepper
Cheese filling (note: a traditional recipe would call for farmer's cheese, but we find it too dry)
1 pound ricotta
2 eggs
Salt
1 tablespoon sugar

LATVIAN PIRAGI

This is a great traditional recipe that I have loved my whole life. My grandma and mom have made this with their own twist!

Provided by Nick Gibietis

Categories     Roll and Bun Recipes

Time 2h55m

Yield 36

Number Of Ingredients 12



Latvian Piragi image

Steps:

  • Combine 2 cups flour, sugar, salt, and yeast for dough in a large mixing bowl; stir until well combined. Cut in butter with a fork until mixture resembles coarse cornmeal. Add warm water and beat on medium speed for 2 minutes.
  • Add eggs and 1 cup flour; mix until combined and thick. Stir in remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
  • Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp towel and let rest for 20 minutes. Punch dough down, cover, and let rise until double in size, 1 to 1 1/2 hours.
  • While the dough is rising, cook bacon for filling in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Remove bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon grease from the pan.
  • Add onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Remove from the heat. Combine onion and bacon in a bowl, season with salt and pepper, and set aside until dough has risen.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray two large baking pans with cooking spray. Place beaten eggs in a bowl.
  • Divide dough into 3 pieces, then divide each piece into about 12 balls. Roll each ball to pizza dough-thickness. Use a small spoon to scoop some onion-bacon mixture into the center. Brush egg wash on the dough around the filling, then fold the edges/corners up and over the filling. Place piragi in the prepared baking pans with the seams facing down, and brush the tops with egg wash.
  • Place one pan in the preheated oven and bake for 5 minutes. Remove from the oven and brush the tops with more egg wash. Return to the oven and bake until golden brown, about 20 more minutes.
  • Repeat to bake remaining piragi.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 16.9 g, Cholesterol 46.4 mg, Fat 9.3 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 217 mg

5 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast
½ cup white sugar
1 ½ teaspoons salt
½ cup butter, softened
1 ½ cups warm water (110 degrees F/45 degrees C)
2 large eggs, at room temperature
1 pound bacon, chopped
2 medium onions, diced
salt and ground black pepper to taste
cooking spray
4 large eggs, beaten

PIRAGI LATVIAN BACON ROLLS

Make and share this Piragi Latvian Bacon Rolls recipe from Food.com.

Provided by Mamas callin u

Categories     Breads

Time 3h15m

Yield 100 rolls, 50 serving(s)

Number Of Ingredients 16



Piragi Latvian Bacon Rolls image

Steps:

  • Fry bacon and ham in pan for about five minutes. Drain and cool in fridge.
  • Sprinkle yeast over warm water and sugar. let stand 10 minutes.
  • Scald milk in a saucepan.
  • Add sugar, salt, and butter. Allow mixture to cool until it is lukewarm.
  • Add 3 1/2 cups flour, sour cream, egg yolks and yeast.
  • Beat with spoon until smooth and shiny.
  • Cover bowl and let rest for 1 hour.
  • Turn out on floured board and gradually add remaining flour kneading until dough is elastic.
  • Let rise another 45 mins Preheat oven to 400.
  • Roll out dough until about 1/4 inch thick.
  • Cut circles into dough. A small drinking glass is ideal size.
  • Spoon 1 tsp of filling on to each circle.
  • Fold over. Press and tuck under seam.
  • Place rolls on greased cookie sheet and brush with beaten egg.
  • Let rise about 20 minutes.
  • bake at 400 for 10 mins or until golden brown.

Nutrition Facts : Calories 174.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 28.1, Sodium 252, Carbohydrate 13, Fiber 0.6, Sugar 1.2, Protein 4.9

1/2 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast
2 cups whole milk, scalded
1/2 cup oil
2 tablespoons sugar
1 teaspoon salt
2 egg yolks
1/2 cup butter
2 tablespoons sour cream
6 cups flour
1 egg, beaten
1 1/2 lbs bacon, finely diced
1/2 lb ham, finely diced
1 medium onion, chopped finely
salt & pepper

PIRAGI

Provided by Ann Barry

Categories     side dish

Time 3h30m

Yield about 50 piragi

Number Of Ingredients 11



Piragi image

Steps:

  • Preheat oven to 450 degrees.
  • Melt the margarine in a large pot. Add 1 cup of water, 2 1/2 tablespoons of sugar, salt and 1 cup of flour.
  • In a small bowl, dissolve the yeast in 1/2 cup of warm water with 1/2 tablespoon sugar and 1 teaspoon flour. Set aside in a warm place for 5 minutes.
  • Add the yeast to the pot, and add enough flour until the dough no longer sticks to the hands or pot. Knead a short time. Cover with a napkin, and set aside in a warm place to rise for 2 to 3 hours.
  • Mince the bacon and onions, and add pepper.
  • When the dough has risen, pinch off small pieces the size of Ping-Pong balls, and then stretch them out into a sausage shape about an inch long. Pat each piece flat, put a heaping tablespoon of the bacon-onion mixture in the center, and close the dough tight with the fingertips. Place on a greased cookie sheet.
  • Lightly beat the egg, and brush the piragi.
  • Bake at 450 degrees for about 20 minutes or until browned.
  • Let cool on a rack.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 1 gram

2 sticks margarine
1 cup water
3 tablespoons sugar
1/2 teaspoon salt
4 to 5 cups flour
2 packages dry yeast
1/2 cup warm water
1 1-pound package of bacon
2 or 3 medium onions
Freshly ground pepper to taste
1 egg

PIEROGI

Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots

Provided by Olia Hercules

Categories     Lunch, Side dish, Starter

Time 1h15m

Number Of Ingredients 12



Pierogi image

Steps:

  • First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
  • To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
  • Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
  • To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
  • Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
  • Using a 9cm cookie cutter, cut out discs in the dough - you should end up with about 25 discs. Do not throw away the off-cuts - we throw them in with the pierogi when boiling to minimise any waste.
  • Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don't touch each other.
  • Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
  • Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.

Nutrition Facts : Calories 403 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

1 tbsp sunflower oil
2 shallots , finely chopped
150g sauerkraut , finely chopped
150g hispi (sweetheart) cabbage , shredded
1 large egg , lightly beaten
½ tbsp vegetable oil
350g plain flour , plus extra for dusting
vegetable oil , for frying
2 shallots , finely sliced
plain flour , for dusting
45g butter
60ml soured cream

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