VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS
This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.
Provided by nt_bella
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
- Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
- Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
- Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
- Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g
POTATO, MUSHROOM, ONION & CHEESE PIEROGIES & ..........
This recipe was originally courtesy of Tyler Florence from the Food Network.com but have used it as my base recipe and then tweaked a "bit" here and there and these were the end results. It took awhile but here it is!
Provided by Manami
Categories Potato
Time 55m
Yield 35 serving(s)
Number Of Ingredients 17
Steps:
- Dough:.
- Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
- Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
- Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
- Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
- Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
- Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
- Filling:.
- Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
- Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
- Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
- Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
- Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
- Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
- Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
- Lightly flour your rolling pin and counter.
- Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
- Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
- Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
- Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
- Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
- Lightly tap the bottoms of the dumpling on the counter to make it flat.
- Repeat with the remaining half of dough and filling.
- You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
- Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
- Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
- Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
- Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:.
- Roasted apples:.
- 3 Gala apples, peeled, cored and coarsely chopped.
- 3 Golden Delicious, peeled, cored and coarsely chopped.
- 1 lemon juiced.
- 2 cinnamon sticks.
- 1/4 cup brown sugar or brown sugar "splenda".
- Pinch of salt.
- 2 Tablespoons butter.
- Preheat oven to 400°F.
- Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
- Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
- Serve the apples with peirogies, either hot or chilled.
- Caramelized Onions & Sour Cream:.
- 4-5 large onions, sliced thin.
- 3-4 tablespoons butter or margarine.
- 1-2 teaspoons sugar, to caramelize - no subs.
- Sour cream, to serve on the side.
- Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
- Serve onions with pierogies and sour cream, as little or all you want.
- "Maple" Cured Bacon & Melted Butter:
- 1/2 lb of "maple" cured bacon or turkey bacon.
- 4-5 tablespoons butter.
- Parsley, chopped fine - garnish.
- Saute bacon in frying pan or microwave oven.
- When crispy and drained; crumble into little pieces.
- Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
- Sprinkle melted butter with parsley and bacon on hot pierogies.
- Melted Butter & Green Onions:.
- 4-5 tablespoons butter
- 1-2 green onions, chopped fine (green & white parts).
- Melt butter in saucepan or microwave, remove before it browns.
- Sprinkle with green onions and spread it over the warm pierogies.
- Use any and all combinations with these.
- There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!
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.
MUSHROOM-APPLE PIEROGIES
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the pierogi dough: Whisk the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg and 1/2 cup warm water in a bowl. Put the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1 to 2 minutes, dusting with flour as needed. Cover with plastic wrap and set aside, about 30 minutes.
- Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towellined plate. Drain all but 2 tablespoons fat from the skillet. Add the mushrooms, season with salt and cook over high heat, stirring until browned, about 4 minutes. Add the onion and cook until soft, about 4 more minutes.
- Stir in the sauerkraut, thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring to a simmer, cover and cook until the mushrooms are tender, about 5 minutes, then uncover and cook until thickened, about 4 minutes. Chop the bacon and add to the skillet with the remaining 1/4 cup applesauce and salt to taste.
- Make the pierogies: Bring a large pot of salted water to boil. Beat the remaining egg in a bowl with 1 tablespoon water. Roll out half of the dough to less than 1/8 inch thick (keep the remaining dough covered with plastic wrap). Cut into rounds using a 3 1/2-inch cookie cutter or a drinking glass. Top each round with 1 tablespoon of the mushroom filling, brush the edges with the beaten egg and fold in half; crimp with a fork to seal. Repeat with the remaining dough and filling.
- Melt 4 tablespoons butter in a large skillet over medium-low heat. Boil the pierogies in batches until tender, about 5 minutes, then transfer to the skillet using a slotted spoon and toss with the butter until browned. Serve with applesauce and sour cream.
MUSHROOM PIEROGI
These Polish dumplings are traditionally served with soft, browned onions or sour cream.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.
- In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.
- To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.
- Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.
More about "potato and mushroom pierogies with roasted apples recipes"
POTATO AND MUSHROOM PIEROGIES WITH ROASTED …
Web Aug 14, 2010 Ingredients Dough: 4 large eggs, plus 1 egg for egg wash 1/2 cup (1 stick) melted unsalted butter, cooled 1/2 cup sour cream 1 teaspoon salt 5 cups all-purpose flour, plus more for dusting Filling: 1 …
From newfinmysoup.blogspot.com
From newfinmysoup.blogspot.com
THE BEST ROASTED POTATOES AND MUSHROOMS RECIPE
Web Jun 29, 2021 Instructions. Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside. In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well. Place diced …
From theseamanmom.com
From theseamanmom.com
POTATO AND MUSHROOM PIEROGIES WITH ROASTED …
Web Potato and Mushroom Pierogies with Roasted Applesauce See original recipe at: newfinmysoup.blogspot.ca kept by recipe bynewfinmysoup.blogspot.ca Categories: Applesauce Bake Dinner Fry …
From keeprecipes.com
From keeprecipes.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web Jan 18, 2019 Pre-freezing in a single layer keeps them from sticking together in the freezer. Please note, we updated the recipe in 2022, adding oil to the dough to make it softer and more tender. This mini-scoop from …
From natashaskitchen.com
From natashaskitchen.com
POTATO, MUSHROOM & CARAMELIZED ONION PIEROGI
Web Nov 15, 2010 Test Kitchen-Approved What You'll Need Ingredients Pierogi Dough 2 cups full fat plain or Greek yogurt 1 egg, lightly beaten 1 teaspoon salt 2 1/4 cups flour + more for kneading Potato, Mushroom & …
From food52.com
From food52.com
POTATO PIEROGI WITH SAUTéED CABBAGE AND APPLES …
Web Apr 7, 2023 Directions. Cook the pierogi according to the package directions. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 …
From realsimple.com
From realsimple.com
VEGAN PIEROGIES WITH POTATOES AND MUSHROOMS
Web Dec 23, 2022 Make the stuffing/filling. Add 4 medium peeled and diced potatoes to a large pot filled with salted water. Bring the water to a boil, then reduce to simmer and cook on a medium low heat for about 15 …
From lavenderandmacarons.com
From lavenderandmacarons.com
POTATO AND MUSHROOM PIEROGI | VIOLIFE FOODS
Web To make the filling, boil the potato cubes until soft, for about 20 minutes. In a frying pan heat VIOBLOCK and sauté the onions. Add the mushrooms and sauté for a further 8 …
From violifefoods.com
From violifefoods.com
POTATO-AND-MUSHROOM PAN ROAST RECIPE - GRACE PARISI - FOOD
Web Dec 3, 2015 Preheat the oven to 350°. Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Drain and gently shake out the …
From foodandwine.com
From foodandwine.com
MUSHROOM PIEROGI RECIPE - HOW TO MAKE MUSHROOM PIEROGI
Web Apr 21, 2014 When the water from the mushrooms has almost evaporated, add the butter and saute until everything begins to brown, about 4 to 6 minutes. Add the garlic and cook …
From honest-food.net
From honest-food.net
MUSHROOM-APPLE PIEROGIES RECIPE | FOOD NETWORK KITCHEN | FOOD …
Web Get Mushroom-Apple Pierogies Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; Shows A-Z; …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
POTATO AND MUSHROOM PIEROGIES WITH ROASTED APPLES
Web May 24, 2019 Step 1. To make the pierogi dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well …
From recipenet.org
From recipenet.org
POTATO AND MUSHROOM PIEROGIES WITH ROASTED APPLES
Web Recipe Instructions. To make The Pierogi Dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well …
From cookingindex.com
From cookingindex.com
CRISPY PARMESAN ROASTED POTATOES AND MUSHROOMS
Web Mar 26, 2021 Ingredients Potatoes. We like to use tiny baby blonde potatoes which are basically just a smaller version of Yukon gold potatoes. They’re buttery and crisp up …
From cookingforkeeps.com
From cookingforkeeps.com
POTATO, MUSHROOM AND PEA PIEROGIES | VANILLA AND BEAN
Web Nov 2, 2016 Potato, Mushroom and Pea Pierogies 4.5 stars (from 4 ratings) By Traci York — Updated December 16, 2022 — 37 Comments / Jump to Recipe This post may …
From vanillaandbean.com
From vanillaandbean.com
POTATO AND MUSHROOM PIEROGIES WITH ROASTED APPLES RECIPE
Web Get Potato and Mushroom Pierogies with Roasted Apples Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; ... Comfort Food Recipes; …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
POTATO AND MUSHROOM PIEROGIES WITH ROASTED APPLES - FOOD NETWORK
Web Potato and mushroom pierogies with roasted apples Medium This mouth-watering recipe is ready in just 0 minutes and the ingredients detailed below can serve up to 1 …
From foodnetwork.co.uk
From foodnetwork.co.uk
You'll also love