How To make Perogies
2 tb Butter
1 Onion; sliced
Sour cream
DOUGH:
3 c Flour;all purpose
1 1/2 ts -salt
1 Egg
3/4 c -water, approx.
4 ts Vegetable oil
FILLING:
1 tb Butter
1/3 c Onion; finely chopped
1 c Potatoes; cold mashed
3/4 c Cheddar cheese; shredded
1/2 ts -salt
1/4 ts -pepper
DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and pepper. Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp filling on each round. Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook perogies in batches, for 1 1/2 hr to 2 minutes or till they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to colander to drain. In large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes till golden. Add perogies and toss to coat and warm through. Serve with sour cream. MAKES ABOUT 30 PEROGIES. Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion. Mushroom: In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and pepper to taste. Source:_Canadian Living's Country Cooking_by Elizabeth Baird posted by Anne MacLellan
How To make Perogies's Videos
Pierogi - How Authentic Polish Dumplings Are Made | Food Secrets Ep. 20
Poles love pierogi. Their version of dumplings is by far the most popular comfort food in Poland and can be found everywhere in all sorts of variations. We traveled to Warsaw to find out how authentic pierogi are made, to learn about different recipes, and to find out why mushrooms play such a big role in Poland.
Report: Gönna Ketels
Camera: Andreas Hyronimus
Edit: Andreas Hyronimus
Supervising Editors: Ruben Kalus, Mirja Viehweger
00:00 Intro
00:45 The Chef
01:59 Secret One: The Dough
03:44 Secret Two: The Filling
07:15 Secret Three: The Shape
09:53 Secret Four: Versatility
11:07 Outro
#pierogi #poland #dumplings
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How to Make Pierogi - The Polish Chef
The Polish Chef, shows you how to make delicious potato and cheese pierogi from scratch helped by @Susanscookingschool. Enjoy!
Music is Prząśniczka by Polish composer, Stanisław Moniuszko (1819 - 1872). Originally written for piano and voice. Arranged and performed by Susan Sady.
Some supplies can be purchased here:
Recipe for fillings and dough:
Sauerkraut / Mushroom Filling Video:
Filmed by the talented Clint Byrne:
Potato Pierogi- Martha Stewart
Martha and her mother, Mrs. Kostyra, make a batch of traditional Polish potato pierogi.
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5 Recipes with Frozen Perogies!
5 Recipes with Frozen Perogies! (Can frozen perogies be fancy?)
Hey! Thanks for joining me to talk about frozen perogies!
I love these doughy little things and I had so much fun doctoring them up today with 5 frozen perogy recipes!
1. Mushroom Peroganoff
(basically like beef stroganoff but instead of beef it's mushrooms and instead of noodles it's perogies!)
2. Balsamic and parmesan perogies
(my brother and I's trademark teenage dinner)
3. Perogy Parm
(y'know, saucy and cheesy like chicken parm)
4. Nacho-rogies
(Why haven't I been eating these my whole life?!)
5. Perogy poutine.
(obviously it was delicious)
Thanks for watching!
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How to make Pierogi, a Christmas Eve must have.
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I've never met a person who didn't like pierogis. It's carbs, stuffed with carbs and cheese, fried in fat and onions. These are actually quite simple to make at home. The basic blueprint is to mix and then knead an unleavened dough. Roll out and cut into circles. Add the filling. Fold and pinch to seal the edges then boil to cook them through.
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INGREDIENTS LIST
Dough
- 360 grams all-purpose flour
- 110 g milk (or water)
- 2 eggs
- 7 g salt
- 10 g oil (optional)
Potato Filling
- 1000 g (2 lbs) Russet or Yukon gold potatoes
- Salt
- Sharp cheddar cheese, grated
- 1 tbsp butter (optional)
- Chives (optional)
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0:00 What are pierogis?
0:32 Intro
1:03 Potato & cheese filling
3:27 Mixing the dough
5:20 Rolling, cutting circles, & forming pierogi
7:52 Cooking & serving
10:54 Taste Test - Happy Holidays!
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha
Martha shows how to make her mother's (known as Big Martha) recipe for traditional Polish pierogi. #StayHome #WithMe
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.