SOUR CREAM DOUGH FOR PIEROGI
A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut.
Provided by Courtney S.
Categories Main Dish Recipes Dumpling Recipes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 12.1 g, Cholesterol 12.8 mg, Fat 1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 103.4 mg, Sugar 0.1 g
GRANDMA'S POLISH PEROGIES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
Provided by STEPH577
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 20
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g
HOMEMADE PITTSBURGH PIEROGIES WITH SOUR CREAM
This recipe is from a website about Pittsburgh. My husband made them for us and we will never eat store bought pierogies again. If not from the east coast or of Polish descent, pierogies are like ravioli stuffed with chees and mashed potatoes. How could you go wrong?
Provided by MJMommy13
Categories Polish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the pierogi dough, mix together the flour and salt.
- Beat the egg; add all at once to the flour mixture.
- Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5 to 7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat.
- Wrap the dough in plastic and refrigerate for 20 to 30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
- Each batch of dough makes about 12 to 15 pierogies, depending on size.
- Roll the pierogi dough on a floured board or countertop until 1/8" thick.
- Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass.
- Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
- Press the edges together with the tines of a fork.
- Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes).
- Rinse in cool water and let dry.
- Saute chopped onions in butter in a large pan until onions are soft.
- Add pierogies and pan fry until lightly crispy.
- Serve with a side of sour cream for a true Pittsburgh pierogi meal.
- Potato, Cheese & Onion Filling:
- Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this.
- While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent.
- Mash the potatoes with the sauted onions and 4 to 8 oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste.
- You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.
- Let the potato mixture cool and then form into 1" balls.
Nutrition Facts : Calories 1001.6, Fat 38.3, SaturatedFat 23.2, Cholesterol 151.6, Sodium 815.9, Carbohydrate 133.4, Fiber 12.5, Sugar 6.7, Protein 32.6
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