EASY POTATO PIEROGI RECIPE RECIPES

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POTATO PIEROGI RECIPE | MYRECIPES



Potato Pierogi Recipe | MyRecipes image

Pierogi puff when they boil but begin to deflate almost immediately. They are almost flat when you sauté them. Serve these as a side dish.

Provided by Lorrie Hulston Corvin

Yield 8 servings (serving size: 2 pierogi and about 2 teaspoons sour cream)

Number Of Ingredients 12

1 pound peeled baking potatoes, cut into 1-inch pieces
1 tablespoon minced fresh chives or green onions
2 tablespoons reduced-fat sour cream
2 tablespoons egg substitute
1 tablespoon butter
1 teaspoon white wine vinegar
¾ teaspoon salt
Pierogi Dough
2 quarts water
1 tablespoon butter, divided
? teaspoon salt
? cup reduced-fat sour cream

Steps:

  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Place potatoes in a large bowl; mash with a potato masher or fork until smooth. Add chives and next 5 ingredients (chives through 3/4 teaspoon salt); blend well with potato masher.
  • Divide Pierogi Dough into 16 equal portions, shaping each into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface.
  • Spoon 1 rounded tablespoon of the potato mixture onto half of each dough circle. Bring opposite sides of dough circle together; pinch to seal, beginning with center and pinching down both sides to form a half-moon shape. Repeat with the remaining dough circles and potato mixture.
  • Bring 2 quarts water to a boil in a large saucepan. Add half of pierogi; cook 7 minutes or until done (pierogi will rise to the surface). Remove pierogi with a slotted spoon; drain in a colander (pierogi will stick to a paper towel). Place pierogi in a single layer on a baking sheet or platter. Repeat procedure with remaining pierogi.
  • Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 8 pierogi; cook 2 minutes on each side or until golden brown. Remove pierogi; keep warm. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. Sprinkle cooked pierogi with 1/8 teaspoon salt. Serve with 1/3 cup reduced-fat sour cream.
  • Note: Nutritional analysis includes Pierogi Dough.

Nutrition Facts : Calories 248 calories, CarbohydrateContent 37.2 g, CholesterolContent 42 mg, FatContent 8.2 g, FiberContent 1.8 g, ProteinContent 6.2 g, SaturatedFatContent 3.8 g, SodiumContent 384 mg

POTATO PIEROGI RECIPE - MARTHA STEWART



Potato Pierogi Recipe - Martha Stewart image

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes about 60

Number Of Ingredients 11

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

Steps:

  • Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  • Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  • On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
  • Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
  • Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

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Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee
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AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE (PIEROGI ...
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pierogi ruskie (potato and cheese pierogi) recipe - nyt ... image
Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.
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These homemade pierogi are loaded with sharp white cheddar, sweet caramelized onions, and creamy mashed potatoes?,
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Total Time 2 hours 5 minutes
Category vegetarian, Christmas, dinner party, winter, dinner, main dish
Cuisine American, Comfort Food
  • For the filling: Place the potato into a medium pot and cover with at least 2 inches of water. Add 2 teaspoons of salt, and bring to a boil over medium heat. Cover, leaving lid slightly ajar, and cook until potato is easily pierced with a fork, about 25 minutes. Melt the butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly golden and softened, about 10 to 12 minutes. Set aside off heat. When the potato is cooked, drain and mash it in a medium bowl. Stir in half the cooked onions and all the sour cream, then fold in the cheddar and dill. Season to taste with salt and pepper. Let cool. Meanwhile, make the dough: Whisk flour and salt in a large bowl. In a small saucepan over medium heat, combine the water and butter. Heat until butter is melted, about 3 minutes. Gradually pour the water/butter mixture into the bowl with flour, stirring constantly with a fork or wooden spoon. When all the liquid is incorporated, stir in the egg and tablespoon dill until fully combined. Turn the dough out onto a lightly floured surface and knead until soft and smooth, 5 to 7 minutes. Cover with plastic wrap and let rest at room temperature for 30 minutes. Once rested, cut the dough in half. Place one half back in the bowl and cover with the plastic wrap. Lightly flour both a clean work surface and a baking sheet. (The sheet will hold your filled pierogi!) Roll dough half until it is about ?” thick. Using a 3” round cookie cutter or drinking glass, cut out circles. Place about 1 tablespoon of filling in the center of each circle. To enclose the filling, bring opposite sides of a circle together and pinch to seal above filling (creating a half-circle). Pinch dough on either side to seal, being careful to avoid pinching filling between the layers of dough. Place sealed pierogi on the prepared baking sheet, and cover with a clean kitchen towel. Repeat with the remaining dough circles. Repeat the process with the other dough half. Cook the pierogis: Bring a large pot of salted water to a boil. Add pierogi to the pot in an even layer, and cook for about 2 minutes. (The pierogi should take about 2 minutes to float.) Boil for another 2 to 3 more minutes until pierogi are slightly puffed. Drain in a colander or use a slotted spoon to transfer pierogi to a large plate. Garnish with dill and remaining caramelized onions, and serve with sour cream and applesauce. If you would like to fry the pierogi: once boiled and drained, melt a tablespoon of butter in a large skillet over medium heat. Add boiled and drained pierogi in a single layer and cook until golden on both sides, about 4 minutes total. 
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