BEST PIEROGI RECIPE RECIPES

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PIEROGI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Pierogi recipe - Recipes and cooking tips - BBC Good Food image

Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots

Provided by Olia Hercules

Categories     Lunch, Side dish, Starter

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Number Of Ingredients 12

1 tbsp sunflower oil
2 shallots , finely chopped
150g sauerkraut , finely chopped
150g hispi (sweetheart) cabbage , shredded
1 large egg , lightly beaten
½ tbsp vegetable oil
350g plain flour , plus extra for dusting
vegetable oil , for frying
2 shallots , finely sliced
plain flour , for dusting
45g butter
60ml soured cream

Steps:

  • First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
  • To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
  • Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
  • To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
  • Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
  • Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
  • Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.
  • Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
  • Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.

Nutrition Facts : Calories 403 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.6 milligram of sodium

SAUSAGE PIEROGI SKILLET RECIPE: HOW TO MAKE IT



Sausage Pierogi Skillet Recipe: How to Make It image

I made this simple pierogies and sausage recipe one night when I hadn’t planned anything for dinner. It’s convenient because it uses items I usually have on hand. Plus, there’s hardly any cleanup! —Susan Held, Cooksville, Maryland

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 5 servings.

Number Of Ingredients 10

1 package (16.9 ounces) frozen potato and onion pierogi
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
1 package (14 ounces) coleslaw mix
1 medium onion, sliced
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon pepper

Steps:

  • Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat add 1 tablespoon butter and 1 tablespoon oil. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add the remaining ingredients; cook and stir until coleslaw wilts and onion is softened, 2-3 minutes longer. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned. 3-5 minutes. Add the sausage mixture; toss to coat. Discard bay leaf.

Nutrition Facts : Calories 402 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 1359mg sodium, CarbohydrateContent 40g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 21g protein.

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