POTATO AND CHEESE PIEROGI
This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.
Provided by BOB_E_72
Categories Main Dish Recipes Dumpling Recipes
Time 2h10m
Yield 60
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
- To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g
POTATO AND GARLIC PIEROGI
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Simmer potatoes and garlic in salted water until tender, about 10 minutes. Drain, and pass hot potatoes and garlic through a ricer or a food mill. Stir in cheese and 4 tablespoons butter, then the cream. Season with salt and pepper.
- Place 1 heaping tablespoon potato mixture onto center of bottom half of each round. Brush edges with water. Fold top half over filling, and press to force out air and seal. Repeat.
- Bring remaining tablespoon butter and the water to a simmer in a large nonstick skillet over medium heat. Add pierogi, cover, and steam for 4 minutes. Uncover, and brown until golden, about 3 minutes per side. Top with chives.
POTATO PIEROGI
Steps:
- In a large mixing bowl mix the flour, cream cheese, egg, salt, and water. Turn onto a lightly floured surface and knead until the dough is soft and even.
- Place the cooked potatoes in another large mixing bowl and mash. Add sauteed onions, cream cheese, paprika, garlic powder, salt, and pepper. Mix until texture is solid and not runny.
- Roll dough approximately 1/8-inch thick. Cut into round shapes, approximately 3 1/2-inches in diameter. Add a small amount of potato filling to the center of a disk. Fold in half to form a half-moon shape. Seal and pinch ends tightly.
- Bring a large pot of water to a boil. Boil pierogis rapidly for 4 to 5 minutes. Drain and cool.
- Melt butter in a saute pan, add chopped onions, and cook until browned. Add the peirogis and saute until slightly crisp.
UNCLE BILL'S POTATO/CHEDDAR FILLING FOR PEROGIES
This filling is very popular with most people and they like the perogies with both the onion and garlic added.
Provided by William Uncle Bill
Categories Potato
Time 20m
Yield 24-36 perogies
Number Of Ingredients 8
Steps:
- In a medium size saucepan, add potatoes and just cover with water.
- Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
- Drain and mash potatoes.
- Add grated cheese and mix well.
- Cheese will melt and will be incorporated with the potatoes.
- In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
- Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
- Add beaten eggs, salt and pepper and mix well.
- The amount of filling to use will depend on the size of Mini Form you will be using.
- If using the 4" Mini Form, use 1 heaping tablespoon of filling.
- The filling mix handles best when cooled.
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