How to prepare pierogies?!
Answers: My husband randomly bought some frozen potato and onion pierogies. I've never eaten them before and have no clue how to prepare them. Anyone have suggestions?
Boil them in water untill they are soft. Be sure not to let them boil too long for they will break open in the water. Then use some butter or oil to fry them in a frying pan. I usually cut up two onions and one garlic clove to fry with them. Be sure to fry the onions until they are brown, this adds alot of flavor. Then just serve by themselves of with a little sour cream on top. Hope you enjoy!
i dont know
fry up some onions and bacon while you are boiling the perogies in salted water until they float, then toss them in the onion-bacon pan with a bit of butter to crisp them up. serve with sour cream and dill. yum yum.
boil them. does it say that on the box?
Boil them as directed....they fry them for a couple minutes with butter and onions....you can even sprinkle cheddar cheese and bacon on top and broil for another couple minutes. If you don't like them soft then fry them from frozen for a crispier coating. Serve with sour cream.
For dough
3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt
For potato filling
1 1/2 lb russet (baking) potatoes
6 oz coarsely grated extra-sharp white Cheddar (2 1/4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
For onion topping
1 medium onion, halved lengthwise and thinly sliced crosswise
1 stick (1/2 cup) unsalted butter
Special equipment: a 2 1/2-inch round cookie cutter
Accompaniment: sour cream
Make dough:
Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.
Make filling while dough stands:
Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.
When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).
Make onion topping:
Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.
Form and cook pierogies:
Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don't adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.
Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.
Cooks' notes:
? Potato filling (before being rolled into balls) can be made 2 days ahead and chilled, covered.
? Onion topping can be made 2 days ahead and chilled, covered.
? Pierogies can be formed (but not cooked) 1 month ahead and frozen. First freeze in 1 layer on a tray until firm, about 2 hours, then transfer to sealable plastic bags.
? Chill leftover cooked pierogies in 1 layer on a tray until surfaces are firm, then chill in an airtight container. Reheat in butter in a skillet over moderately low heat, stirring, until well browned and crisp in spots, about 5 minutes.
k boil some water in a big pot and when it comes to a boil put in the perogies and wait till they float @ thee top strin and bonapateit
I love those. I just boil them as the directions direct and then I like to sautee them in garlic butter. I have heard they are good with gravy, too. Good luck.
what i do is chop up some bacon and then cook it in the pan for a little while. then I add some chopped onion. after that is cooked, i take that out of the pan and then put the perogies in. i let them cook on each side for a little while, and then after they are almost done, i put the onion and bacon back in. after a minute or two, serve and enjoy!
Frozen... Boil a pot of water, boil them like raveole, drain, heat some oil in a frying pan, brown the pierogies until they are crispy and deep brown,
Serve with kilbasa, some sour cream, some horseradish, and some sourkrout.
Good stuff.
Boil water and add a tablespoon of oil. Boil the pirogies while stirring for about 12 min. cool on plate without paper towel It will stick to the dough. dip in your fav tomato sauce or just sour cream. Yu,
I used to work in the deli at at a health food store, the easiest way is to microwave on high for 2min, or bake at 350 for 20 min.They are kind of bland, so I suggest topping them off with a cheese sauce!
All you have to do is boil them until they float and then you can fry them if you want or you can just fry them but i think they taste better when you boil them 1st (when you fry them it tast better when you use butter or margarine)
Thaw them for a minute or two in the microwave. Then pan fry them in olive oil. I think the outside has a much better texture pan-fried than boiled.