An awesome perogy recipe?!


Question:

An awesome perogy recipe?

I have never made perogies in my life! Does anyone have a really good perogy recipe?


Answers:
The easiest way is to buy Mrs T's in the frozen section of your supermarket. They have a bunch of different ways to cook them on the back. My personal favorite is boiling them and serving them with pasta sauce. Some people like them fried in butter and onions. They are also really good deep fried.

Source(s):
I'm originally from Pittsburgh. Pierogies are a main staple there.

is this it?
PEROGI

Dough:

15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste

In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below). While you fill the pierogis, put 5 qt. water on to boil. Drop the perogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there's no chalky line. Drain in a colander or fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.

To sauté the perogis:

Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained perogis and sauté until golden brown and puffy on both sides.

Potato Filling:

3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley

Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min.

If you want extra flavor, substitute a few tablespoons of schmaltz (chicken fat) for the butter. It may not sound too appealing, but once my mother asked the Polish lady who shared her recipe for perogi what was missing in her pierogi since they were not quite the same as those produced by the Polish lady herself. The woman was happy to relay the recipe "secret" that she used chicken fat to fry the onions. If you're concerned about using chicken fat, try adding a 1/4 teaspoon of Minor's chicken base to your butter instead (not as good but a fair substitution).

Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool. When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they're well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

my husband is from russia. here how i make at home:

http://www.wischik.com/damon/recipe/html...

Pirohy (50)

2 cup flour
8 tablespoons cold water
2 egg
1/2 teaspoon salt

Brown melted butter and pour over pirohy when served.

Mix all ingredients with enough water to make medium soft dough. Knead well and then roll out until thin. Cut in squares to make 50 pirohy. Place on each square 2 teaspoon of a filling. Fold in half to make triangles. Pinch edges well with
thumb to keep filling from escaping.

Drop in salted water and cook until all the pirohy rises to the top of the water. Then cook for 5 minutes longer. When done, pour a small amount of cold water and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt.

Pirohy may be spread carefully on breadboard after draining, to allow them to dry a bit. Then place on serving dish and you will find them less soggy.

Below is enough filling to fill 50 pirohy by using a variety of the cheese, potato and cabbage. If you only want to make one kind of a filling, triple the recipe.

CHEESE FILLING FOR PIROHY
1 cup of dry cottage cheese
2 teaspoon sugar
2 teaspoon butter
2 egg yolk
1/4 teaspoon salt

Combine ingredients and mix thoroughly.

POTATO FILLING
Two large potatoes cooked and mashed. Add 2 tablespoon melted browned butter and salt to taste. A few dry crushed peppermint leaves may be added. However, this is optional.

CABBAGE FILLING
1 head of cabbage chopped fine. Shake 1 teaspoon of salt on it, set aside to stand for several minutes. Then fry in 2-3 tablespoon butter that has been allowed to brown. Add 1 and 1/2 teaspoon sugar, and stir occasionally to keep from burning. Fry until golden brown.

In my own search for a great pierogi, I came across this website that seemed so real and genuine, that I had to try them. So I finally committed myself, although I did cut the recipe in half, and I was thrilled with the results! (I made the sauerkraut- those are my faves). I will give you the link, simply because there is so much info there, you will want to read it all yourself. I hope this helps...

http://home.comcast.net/~dyrgcmn/pierogi...

Enjoy.

Perogi Pie:

1? hours 15 min prep
1 10inch pie

1 10-inch unbaked pastry shell
2 cups dry curd cottage cheese
2 cups mashed potatoes, unseasoned
1/2 cup sour cream
2 teaspoons salt
1/2 cup green onion tops, chopped
2 eggs
1/4 teaspoon cayenne pepper (optional)
1/2 cup grated cheddar cheese, to taste

1. Beat together all the ingredients except the onions and grated cheddar cheese: mix until well blended.
2. Stir in the chopped onions and pour into unbaked pie crust.
3. Sprinkle with grated cheese.
4. Bake for 50 minutes at 425 degF or until golden brown.
5. Serve hot.




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