BEST PIEROGI TOPPINGS RECIPES

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AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI ...



Authentic Polish Pierogi with Potatoes and Cheese (Pierogi ... image

These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.

Provided by Edyta

Categories     Dinner

Total Time 150 minutes

Prep Time 120 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 18

5 Potatoes (yellow, medium or 3 large russet potatoes )
8 oz Farmer cheese
1 tablespoon Blue cheese ((optional))
2 tablespoon Cheddar cheese ((optional))
1 Onion (sweet, yellow, large, chopped)
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1 tablespoon Oil (or ghee for onion)
Kosher salt and freshly ground black pepper to taste
3 cups Whole purpose flour
1/2 cup Milk (2%, warm)
1/2 to 3/4 cup Warm water ((depending on how much your flour soaks))
1 tablespoon Butter (melted, unsalted)
A little bit of kosher salt
1 Onion (large, yellow, chopped)
3 slabs Bacon (chopped (optional))
1/2 cup Sour cream
2 tablespoon Oil (or ghee for frying)

Steps:

  • For the filling:
  • For the dough:
  • For the toppings:

Nutrition Facts : Calories 411 kcal, CarbohydrateContent 56 g, ProteinContent 14 g, FatContent 14 g, SaturatedFatContent 5 g, CholesterolContent 26 mg, SodiumContent 197 mg, FiberContent 5 g, SugarContent 2 g, ServingSize 1 serving

PIEROGIES CROSTINI, WITH TWO TOPPINGS RECIPE - FOOD.COM



Pierogies Crostini, With Two Toppings Recipe - Food.com image

In a flash of genius, my sister bought her favorite fresh pierogi (available in supermarkets), brushed them with olive oil and threw them on the grill. These crisp appetizers have become such a family standby that I’m always trying to come up with new toppings. Two of my favorites: grilled mushrooms and scallions, and spicy fresh salsa. If you wish to make your own dough use my Pierogi and Vareniki Dough recipe #133968. NOTE: If you use frozen pierogi that are not precooked, you must boil them first, then drain and let cool completely before grilling. BEER The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match. Try the classic Pilsner Urquell or the smooth and strong Polish Piast.

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 9

2 dozen fresh precooked potato pierogies (see Note)
olive oil
1 cup chopped tomato
1/4 small red onion, thinly sliced
1 medium jalapeno, seeded and thinly sliced
salt & freshly ground black pepper
1 lb large shiitake mushroom, stems discarded
1/4 cup thinly sliced scallion
1 cup sour cream

Steps:

  • Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
  • Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
  • Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.

Nutrition Facts : Calories 108.3, FatContent 8, SaturatedFatContent 4.4, CholesterolContent 19.9, SodiumContent 39.8, CarbohydrateContent 8.1, FiberContent 2.5, SugarContent 4.2, ProteinContent 2.9

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