I need a recipe for home made pierogies?!


Question: My family always buys them in the freezer section at the grocery store, but I want to make my own. what's a good recipe for pierogies?


Answers: My family always buys them in the freezer section at the grocery store, but I want to make my own. what's a good recipe for pierogies?

The original polish pierogi recipe


DOUGH

4 cup all-purpose flour
2 eggs
1/2 cup sour cream
1 tsp salt
2/3 cup warm water

POTATO FILLING

3 medium potatoes, cooked, drained and mashe, d
1/2 medium onion
1/4 cup butter
1 salt and pepper, to taste

CHEESE FILLING

1 lb dry cottage cheese
2 eggs, beaten
1/2 tsp salt
1/4 cup butter

SAUCE

1 large onion, chopped
1/2 cup butter




Dough: Mix flour, eggs, sour cream, salt, and water, a little at a
time. Knead dough until firm and elastic; Cover and let rest 10
minutes.

Potato Filling: Prepare potatoes, set aside.

Cheese Flling: Combine ingredients and mix.

Sauce: Saute onion in butter until golden.

Assembly: Divide dough into three parts. On a floured surface roll
dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small
spoonful of the filling in the center of each round, fold and press
the edges together firmly to seal.

Drop the pierogi in simmering chicken bouillon with 1 teaspoon of
oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent
sticking. Remove with a slotted spoon and drain well.

Place the drained pierogi in a casserole and pour sauce mixture over
all. Garnish with mushrooms


OR

2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)
Preparation:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then 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 5-7 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 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
Prepare the Pierogies
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. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

Homemade Pierogi Tips:

If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 lbs of 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 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

2 1/2 pounds red potatoes, halved
2 tablespoons butter
2 onions, chopped
1/2 pound bacon, chopped
6 ounces mild cheddar cheese
2 cups flour
1/2 teaspoon salt
1 cup warm water
1/4 corn oil
Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 cup of mixture for spooning over the cooked perogies. Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. Mix well. Chill until very cold. Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal. Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies. Stir occasionally to perogies won't stick to the bottom. When perogies rise to the top, add 1 cup cold water to stop the cooking. Remove the perogies with a slotted spoon. Perogies will cook in 3 to 4 minutes. Serve topped with reserved onion-bacon mixture.

2 1/2 pounds red potatoes, halved
2 tablespoons butter
2 onions, chopped
1/2 pound bacon, chopped
6 ounces mild cheddar cheese
2 cups flour
1/2 teaspoon salt
1 cup warm water
1/4 corn oil
Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together. Reserve 1/2 cup of mixture for spooning over the cooked perogies. Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. Mix well. Chill until very cold. Mix flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal. Bring a large pot of water to a boil, add 1 tablespoon oil, then add perogies. Stir occasionally to perogies won't stick to the bottom. When perogies rise to the top, add 1 cup cold water to stop the cooking. Remove the perogies with a slotted spoon. Perogies will cook in 3 to 4 minutes. Serve topped with reserved onion-bacon mixture.

Oh my God that is so funny you should mention that because we just made our family recipe last Sunday. My mom is full Slovak and makes them her Grandmother's way. She doesn't measure.

Essentially she mixes eggs, salt, flour and a little water and makes a dough. Separate it into 8 balls and let them rest.

Roll out one ball flat and slice into squares with a butter knife. Put mashed potatoes on each square and pinch them shut with a little bit of water to make them stick.

When you make the potatoes, make sure you don't add milk, they should be stiff. She always puts in a ton of cheese too, which makes them very yummy.

Fry some onions in butter until they are golden brown.

Drop the pierogies in boiling water and remove when they float. Cover them in butter and onions.

As far as the actual dough I would use a basic noodle recipe if this is too vague. Good eating!

These are so good!! and EASY
Try it and taste the difference


Dough
INGREDIENTS
8 cups all-purpose flour
4 eggs
1 (8 ounce) container sour cream
1/2 teaspoon salt
warm water
1 recipe Potato Cheese Filling

DIRECTIONS
In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.
Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.
=======
Potato Cheese Filling

4 pounds mashed potatoes
1 pound shredded Cheddar cheese
salt and pepper to taste

In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste

here u r:
9-12 lasagna noodles
1 1/4 cups butter (no substitutes!)
4 medium onions , sliced
10-12 medium potatoes , peeled and cubed
1 dash salt and black pepper
1 (1 lb) box Velveeta cheese , cubed

grated parmesan cheese

Directions
1Saute onion in 1 stick butter until tender.
2Cook noodles as directed on box.
3Boil potatoes, then mash.
4Add cubed cheese, salt, pepper, and remaining butter to potatoes and mix until well combined.
5Put layer of noodles in 9x13-inch baking dish.
6Layer 1/3 of sauteed onions over noodles, then 1/3 of potato mixture.
7Repeat layers, ending with potatoes on top.
8Sprinkle with Parmesan cheese.
9Bake at 350 degrees for 30-35 minutes.


stuffed shell perogie
3 lbs potatoes , peeled & quartered (about 8)
8 ounces cheddar cheese , shredded (2 cups)
1 teaspoon salt
1/2 teaspoon pepper
6 cups onions , sliced (Vidalia, if you can get them)
butter or margarine (I use lots)
1 (12 ounce) box jumbo pasta shells , cooked until tender-firm and cooled under running cold water

Directions
1Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
2Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
3Stuff each shell with heaping tablespoon of the potato mixture, close edges.
4Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
5Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.


homemade pierogies
6 cups flour
10 ounces sour cream
4 eggs
1 1/2 tablespoons salt
1 1/2 tablespoons baking powder
Filling
2 1/2 lbs potatoes , cooked and mashed (Never use the dried, or boxed mashed potatoes, always use real potato)
3/4 lb cheddar cheese , grated
1/4 cup melted butter
5 eggs (reserve 1 egg white)
To fry pierogi
1/2 cup butter
1 cup chopped onions
Directions
1For filling: Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
2Separate remaining egg and put yolk into the filling, the white into a small bowl and set aside.
3Egg white is used to seal filling inside dough circles.
4For dough: Combine ingredients for dough, adding a sprinkling of water if necessary.
5Roll out dough, press out circles. (An empty soup can may be used to make circles out of the rolled dough.)
6Brush egg white all around inner edge of circles.
7Put 1 tablespoon filling in center; top with another circle and press with fork to seal edges together.
8Cooking: Put water into deep pot and bring to boil.
9Drop pierogi into water a few at a time.
10They will sink to the bottom and when they float to the surface, remove and drain.
11Repeat until all pierogi are cooked.
12In heavy skillet melt butter and add onions.
13Cook onion until transparent; add pierogi and fry golden.
14Serve hot with onion.
15To freeze: Dust with flour, put on cookie sheet and freeze.
16When ready to use, put frozen pierogi in boiling water and proceed as above.



traditional version
Sauerkraut Filling
3 cups sauerkraut (or more)
1 medium chopped onion
4 tablespoons bacon fat or butter (vegetable shortening can be substituted)
2 tablespoons sour cream
salt and pepper
Perogie
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water
Directions
1Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
2Cook the onion in the fat or shortening until tender.
3Add the sauerkraut and cream.
4Season to taste with salt and pepper.
5Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
6Do not over cook.
7Chill thoroughly.
8Mix the flour with the salt in a deep bowl.
9Add the egg, oil and water to make a medium soft dough.
10Knead on a floured board until the dough is smooth.
11Caution: Too much kneading will toughen the dough.
12Divide the dough into 2 parts.
13Cover and let stand for at least 10 minutes.
14Prepare the filling.
15The filling should be thick enough to hold its shape.
16Roll the dough quite thin on a floured board.
17Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
18Put the round in the palm of your hand.
19Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
20The edges should be free of filling.
21Be sure the edges are sealed well to prevent the filling from running out.
22Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
23COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
24Do not attempt to cook too many at a time.
25Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
26Continue boiling for 3-4 minutes.
27The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
28Pierogies will be ready when they are puffed.
29Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
30Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
31Cover and keep them hot until all are cooked.
32Serve in a large dish without piling or crowding them.
33Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
34REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
35Many prefer reheated pierogies as compared to freshly boiled ones.
36To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.


pan fried pierogies with ham
2-4 tablespoons butter
12 potato & cheese pierogies
8 ounces ham , diced
1 medium onion , peeled and sliced
Directions
1Thaw pierogies in hot tap water in a large bowl; drain.
2In a large skillet, melt butter over medium heat.
3Add onions and cook until slightly softened.
4Add ham and pierogies and fry until brown and crisp.
5Add additional butter as needed.


potato pierogies
1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2-5 cups all-purpose flour
4 tablespoons unsalted butter , melted
5 lbs baking potatoes , peeled and quartered (about 10 medium potatoes)
1/4 lb unsalted butter , melted
2 ounces cheddar cheese , grated (about 1/2 cup)
4 ounces cream cheese
coarse salt
fresh ground black pepper
2 tablespoons cornmeal
Directions
1In a medium bowl, whisk the egg.
2Add the sour cream, and whisk until smooth.
3Add the milk and 1 cup water, and whisk until combined.
4Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
5Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
6Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
7The dough should be elastic and no longer sticky.
8Be careful not to add too much flour as this will toughen the dough.
9Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
10Cook potatoes in salted boiling water until fork-tender.
11Drain, and mash with a potato masher.
12Add melted butter and cheeses, and continue to mash until well-incorporated.
13Season with salt and pepper to taste.
14Place a large pot of salted water over high heat, and bring to a boil.
15Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
16On a floured surface, roll out dough to about 1/8-inch thickness.
17Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
18Gather dough scraps together, roll out again, and continue cutting.
19Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
20Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
21Transfer to linen towel.
22Continue until all dough circles are filled.
23Add pierogi to the boiling water in batches.
24They will sink to the bottom of the pot, then rise to the top.
25Once they rise, let them cook for about 1 minute more.
26Meanwhile, drizzle platter with melted butter.
27Remove pierogi from pot, and transfer to platter to prevent sticking.
28Serve immediately.

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