UNCLE BILL'S PEROGIE DOUGH
I have provided a very detailed method for making perogies, please read carefully and follow the instructions. Practice a bit if necessary to make sure that the dough comes out properly. I developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the Ukrainian people. Surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.
Provided by William Uncle Bill
Categories Healthy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
- Add baking powder and blend until incorporated.
- Add flour one cup at a time and whisk well the first two cups.
- Add the third cup and now mix using a large plastic spoon or a wooden spoon.
- Add the fourth cup and continue mixing with a spoon.
- At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
- Knead the dough until it becomes smooth and shiny.
- If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
- Break dough off into chunks and roll between your hands to the size of a golf ball.
- On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
- Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
- As you are rolling, the dough should stick to the rolling pin.
- When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
- Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
- Very lightly, dust the top surface ONLY with a bit of flour.
- Start rolling again, roll back and forth, then side to side to try and keep the dough round.
- The dough should now be sticking to the rolling surface and not onto the rolling pin.
- You will note that the dough does not "snap" back to a smaller round.
- Should this happen, just re-roll again.
- When finished rolling, the dough should be about 1/16-inch in thickness.
- Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
- Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
- Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
- Pick the Mini Form up and close it slightly.
- If necessary, push the filling down just a bit.
- Now fold the Mini Form completely shut and press tightly.
- Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
- Use the excess dough to form more dough balls.
- Open the Mini Form and the perogi should drop out easily.
- Set perogi aside until you prepare more.
- Continue to make perogies with the remaining dough.
- You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
- COOKING INSTRUCTIONS.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
- Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
- Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
- Remove with a slotted spoon into a bowl.
- The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
- The amount of perogies may vary depending on the size of Mini Form you are using.
- If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
- Add some finely chopped onions to the frying pan and sauté for 2 minutes.
- Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
- Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
- These perogies freeze well.
- After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
- Place sheet in freezer for at least 2 hours until perogies are frozen.
- Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
- The perogies will last from 6 months to 1 year when frozen.
Nutrition Facts : Calories 69, Fat 1.7, SaturatedFat 0.8, Cholesterol 21.1, Sodium 73.2, Carbohydrate 11, Fiber 0.4, Sugar 0.3, Protein 2.2
TAYLOR'S PIROSHKI
These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?
Provided by TAYLORSMOMMY
Categories World Cuisine Recipes European Eastern European Russian
Time 2h
Yield 11
Number Of Ingredients 14
Steps:
- In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
- Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
- Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
- Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
- Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
- In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 42.4 g, Cholesterol 67.1 mg, Fat 24.7 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 5.5 g, Sodium 478 mg, Sugar 4 g
UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING
For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694
Provided by William Uncle Bill
Categories Cheese
Time 15m
Yield 30-36 perogies
Number Of Ingredients 5
Steps:
- Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
- In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
- Use 1 heaping tablespoon for each perogie.
- Boil for 2 to 3 minutes or until they float to the surface.
- Serve with melted butter and sour cream if desired.
- These perogies freeze well.
PIROSHKY (PIROSHKI)
Make and share this Piroshky (Piroshki) recipe from Food.com.
Provided by WildLightning
Categories Meat
Time 2h30m
Yield 14-16 Piroshkis
Number Of Ingredients 13
Steps:
- Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
- Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
- Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8" thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.).
- Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size). The piroshky may also be deep fried.
- Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores) to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.
Nutrition Facts : Calories 354.7, Fat 15.4, SaturatedFat 5.1, Cholesterol 61, Sodium 228.4, Carbohydrate 34.8, Fiber 1.4, Sugar 2.2, Protein 17.9
UNCLE BILL'S VARIETY OF FRUIT FILLINGS FOR PYROSHKY
Make and share this Uncle Bill's Variety of Fruit Fillings for Pyroshky recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- If using strawberries, remove hulls, wash and slice.
- If using raspberries, huckleberries, use whole.
- If using rhubarb, cut into small pieces.
- If using cherries, pit first.
- If using peaches or apricots, remove stones and cut fruit into pieces.
- In a mixing bowl, mix together sugar and tapioca starch, mix well to blend.
- Add sugar/tapioca starch mixture to fruit and mix well to coat.
- Let sit for 5 minutes before using.
- Fill pastry cups with 1 1/2 tablespoons of your choice of fruit mixture.
- Add 1/2 teaspoon of granulated sugar to each tart.
- Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.
UNCLE BILL'S PYRAHI DOUGH
This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.
Provided by William Uncle Bill
Categories Yeast Breads
Time 5h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
- In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
- Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
- Add flour, 1 cup at a time mixing well after each addition.
- If dough is too sticky, add a bit more flour.
- Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
- Place dough in a lightly greased bowl, turn once to coat.
- Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
- When ready to use, remove from refrigerator and punch dough down.
- Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
- Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
- Place about 3 tablespoons of filling mixture of your choice in the center of each round.
- Fold the left and right side of the round towards the center, pinching the dough to crease.
- Bring the other 2 edges towards the center and pinch again to crease.
- Leave a space of about 1/4" slit in the center of the pyrahi.
- Slightly flatten the pyrahi with the palm of your hand.
- Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
- Bake in preheated 400 F oven for 25 minutes or until lightly browned.
- Remove from oven and brush with melted butter.
- Serve with melted butter and sour cream or yogurt.
- To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.
EASY PIROSHKI
This recipe is from the ~Official Star Trek Cooking Manual.~ I had purchased the book in 1978 for my father who was a big Trek fan (OK, I'm a Trekkie too, LOL). The recipe is attributed to Walter Koenig who played Ensign Chekov, a Russian-born Star Fleet officer. NOTE: Piroshki (Russian hand-sized pies) are similar to pierogi...
Provided by Maureen Martin
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Begin cooking ground beef in skillet. As soon as the beef has begun to firm up, add the onion and saute until beef is nicely browned (add a tablespoon or 2 of butter if beef is too dry). Remove from heat and set aside. Rest pan tilted at an angle to allow excess grease to pool.
- 2. Prepare a place to roll out the crescent roll dough by sprinkling a little flour on a large flat surface. Open the tube and carefully unroll one of the dough bundles. Flatten it on the floured surface and push the perforated areas together to make one large slab of dough. Roll dough with rolling pin to even out the surface. Dough should become somewhat wider as you do so. Cut dough into 8 or 10 evenly sized squares (I used a pizza cutter).
- 3. Preheat oven to 400 degrees F.
- 4. Pour off excess grease from meat mixture, then add seasoning salt, garlic powder, and sour cream. Mix well, taste and adjust seasonings. Using one half of mixture, place equal portions of filling on each square of dough; try to use up all this half of filling in this half of dough (eat whatever won't fit!). Then fold over one corner of each square to make triangle-shaped pockets, pressing the edges to seal (if you have trouble getting seal to form, take a corner of paper towel and dry the edges, then press together again). Place piroshki on a cookie sheet and repeat process with second roll of crescent dough and second half of filling.
- 5. Once all piroshki have been sealed, cut a small slit or poke holes with fork in top of each pocket. Mix egg yolk with 2 tbs water and brush wash onto tops of pastries. Bake in preheated oven for 10 - 12 minutes until golden brown.
- 6. Variation: Another piroshki recipe I have uses mushrooms and and onion sauteed in butter as a filling--don't forget to include the sour cream and seasonings. Although...in virtually all of the several fillings given for this other recipe, dill is an ingredient, so you could substitute dill weed for the seasoning salt and add a bit of salt to compensate. Additionally, hard boiled egg is also included in nearly every filling variant; shredded cabbage is also a common ingredient (cooked first to soften, of course). Experiment; enjoy!
- 7. *(Continued from Personal Notes above--that area is never big enough for me!) Wikipedia has a thorough discussion of pierogi and a lesser entry for piroshki, specifying the two are distinct foods from each other (pierogi being more dumpling-like than piroshki). It indicates that "pirog" is a full sized pirozhok (singular of piroshki) and that "pirogi" is the plural of pirog. However, for purposes of cooking, it says pirogi/piroshki is a different dish from pierogi. Confused yet? Me, too. In the real world, no one makes that distinction so I have included both words (as well as several other alternative spellings) in the Key Words section. (To honor copyright law, I am using my own words to describe how I prepared this dish in my home kitchen.)
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