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
We're HOOKED On This Homemade Pierogi Recipe
This tasty homemade pierogi recipe has a savory potato filling that is boiled and pan-seared in butter until lightly browned. These are some of my daughter’s all-time favorite things to eat.
Ingredients for this recipe at :
For the Dough:
• 5 cups all-purpose flour
• 1 ¾ cup hot water
• 1 teaspoon coarse salt
• ¼ cup cooking oil
• 1 large whisked egg
For the Filling:
• 1 peeled small-diced yellow onion
• 1 stick + 6 tablespoons unsalted butter
• 3 pounds peeled russet potatoes, about 5 large potatoes
• 1 cup farmer’s cheese
• coarse salt and ground white pepper to taste
Serves: About 50
Prep time: 75 minutes
Cook time: 15 minutes
Procedures:
1. Sift the flour onto a clean surface and then form a well using your hand.
2. Add in the hot water, salt, and oil, and use a fork to bring the flour into the wet ingredients.
3. Once the mixture becomes like a thick paste, transfer to using a bench knife or your hands start to knead the dough just until the flour is hydrated.
4. Add the whisked egg and then knead the dough for 5 to 6 minutes until it becomes smooth.
5. Cover the dough and let it rest for 30 to 60 minutes.
6. While the dough is resting, add 2 tablespoons of butter to a medium-sized frying pan over medium heat and sauté the onions for 4 to 5 minutes or until they begin to turn brown.
7. Turn the heat down to low-medium and cook for 10 to 12 minutes or until darker brown, tender, and translucent. Set them to the side.
8. Next, add the peeled potatoes to a pot of boiling salted water and cook for 6 to 8 minutes or until tender. Do not overcook.
9. Drain and mash the potatoes using a hand masher or a food mill.
10. Fold in the butter, cheese, ½ of the caramelized onions, salt, and ground white pepper until combined. Set them aside.
11. Dust a clean surface with flour and cut the resting dough into two equal parts.
12. Roll out the dough until it is about 1/8” thick.
13. Using a 3-inch round cookie cutter, make as many rounds on the dough as possible.
14. Place 1 to 1 ½ tablespoons of the potato filling in the center of a dough round, and in your hand, gently pull the dough to make it slightly larger.
15. Fold one side of the dough over to the other, covering the potato completely, and then pinch the seams completely shut. Repeat the process until all the dough and potato filling is used.
16. Add the pierogi to a large pot of lightly boiling salted water and cook until they float, which takes about 2 to 3 minutes. You will need to do this in batches.
17. While they have about 30 to 45 seconds left cooking, melt 3 to 4 tablespoons of butter in a large non-stick skillet over medium heat.
18. Drain the pierogi, add them to the pan of melted butter, and saute for 1 to 2 minutes or until lightly browned.
19. Season them with salt and garnish them with the remaining caramelized onions and optional chopped fresh dill.
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Polish Pierogi - Potato & Cheese Pierogi - See how to make piroshki.
FULL RECIPE:
Jenny's Polish pierogi are filled with a delicious mashed potato mixture with browned onions and cream cheese. Pierogi can be made with various fillings like sauerkraut & mushroom, meat, and even fruit but these were my family's favorite.
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Pierogi | Basics with Babish
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How to make Pierogi Ruskie - Polish Dumplings
RECIPE ⬇️ or PRINT:
Watch how to make pierogis, the outrageously tasty Polish dumplings filled with cheesy, creamy mashed potatoes served with a onion butter sauce. They are even more delicious than they sound!
Excellent weekend project - eat some today and freeze some for later. They cook from frozen!
Pierogi Ruskies - Polish dumplings
FILLING:
500g / 1lb potato, peeled sliced 1cm/ 1/2” thick
30g/2tbsp butter
1 cup (100g) shredded cheddar (or tasty, Colby, Gruyère) OR quark (if you can get your hands on this traditional cheese)
1/4 tsp salt, 1/2 tsp pepper
Boil potatoes with 1 tbsp salt until soft. Mash with remaining ingredients. Spread on try/plate, cover with cling wrap touching then fully cook before use.
DOUGH:
Mix 2 cups (300g) plain flour + 1 tsp cooking/kosher salt. Melt 50g/3 tbsp butter in 1/2 cup water. Make well in flour, pour in and add 1 whisked egg. Mix, turn out, knead in floured work surface 5 min or until smooth. Cling wrap, rest 30 min. Roll out 3mm/ 1/8” thick. Cut out 7.5cm/3” rounds.
WRAP: Put 1 tbsp filling on round, brush edge with water and fold over to seal, pinching firmly.
COOK:
1. Sauté 1 chopped onion with 30g/2 tbsp butter 10 min until golden, remove into bowl.
2. Bring large pot of water to boil with 1 tbsp salt. Boil 10 pierogis for 5 min or until they float. Scoop out mugful of water, then scoop out pierogi.
3. Melt 25g/1.5 tbsp butter in skillet. Add pierogi, 1/3 onion butter and 2 tbsp cooking water, toss 1 min until coated. Serve with dollop of sour cream, sprinkled with parsley! (These quantities are to cook 10 Pierogi at a time, don’t try to boil more at the same time, they need room to bounce around in water!)
COOKING MORE: boil pierogi in batches of 10, then reheat them for 30 sec before tossing in very large skillet or pot with the melted butter. FREEZE uncooked Pierogi and cook from frozen!
Potato Pierogi Recipe (Perogies)
This Potato Pierogi recipe makes the most delicious dumplings. The savory, cheesy potato filling and buttery caramelized onion topping make this dish so scrumptious.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
For the dough
* 4 1/2 cups all-purpose flour
* 2 tsp salt
* 1 cups milk warm (105-108 degrees F°)
* 2 large eggs
* 3 tablespoons unsalted butter melted
* 1/3 cup sour cream
For the potato filling
* 2 lb russet Potatoes
* 1/4 cup diced yellow onion
* 1 tablespoon unsalted butter
* 3 tablespoons sour cream
* 2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 1/2 cup shredded medium cheddar cheese
* 1 medium yellow onion
* 1/2 cup unsalted butter
For the ???? FULL RECIPE ???? visit my blog HERE:
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????????????????????INSTRUCTIONS ????????????????????????
Visit my blog for the full instructions-
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⏱ Time Stamps ⏱
0:00 Intro
0:22 The mashed potato filling
1:32 Making the pierogi dough
3:18 Resting and dividing the dough
3:52 Rolling and cutting out the dough
4:42 Filling and shaping the pierogi
5:34 The buttery caramelized onions
5:57 Cooking your pierogi
6:16 Conclusion and taste test
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