More about "frozen perogi recipes"
PIEROGI (POLISH DUMPLINGS) RECIPE | ALLRECIPES
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Dumplings
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 48 perogies
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, CarbohydrateContent 33.2 g, CholesterolContent 68.3 mg, FatContent 10.6 g, FiberContent 2.1 g, ProteinContent 6.4 g, SaturatedFatContent 6 g, SodiumContent 698.3 mg, SugarContent 1.5 g
STUFFED CABBAGE LEAVES GOŁĄBKI - POLISH HOUSEWIFE
Mar 25, 2017 · Cook rice according to package directions, cool; Remove core from cabbage; run hot water into cored area to help in removing outer leaves; Remove 8 – 12 leaves from each head …
From polishhousewife.com
From polishhousewife.com
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STUFFED CABBAGE LEAVES GOŁĄBKI - POLISH HOUSEWIFE
Mar 25, 2017 · Cook rice according to package directions, cool; Remove core from cabbage; run hot water into cored area to help in removing outer leaves; Remove 8 – 12 leaves from each head …
From polishhousewife.com
From polishhousewife.com
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ORIGINAL RUNZA RECIPE (CABBAGE BURGERS, CABBAGE ROLLS OR ...
Aug 08, 2007 · Contents. 0.1 According to WikiPedia, a runza (also called a bierock) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. …
From thisfoodthing.com
From thisfoodthing.com
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GRANDMA’S POLISH NUT ROLL RECIPE ... - DISH DITTY RECIPES
A traditional Polish Easter Nut Roll handed down from my Grandma to my Mom to us kids. This is a sweet bread rolled with a buttery walnut filling. My Grandmother, and then later my Mom, …
From dish-ditty.com
From dish-ditty.com
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PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE) - MOMSDISH
Jan 06, 2020 · First, freeze your pierogi on a floured surface like a baking sheet. Only after they are completely frozen can you store them in a freezer bag. They will stay fresh for up to two or three …
From momsdish.com
From momsdish.com
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HOMEMADE FARMER'S CHEESE (TVOROG) - OLGA IN THE KITCHEN
Keep up to 3 months. The frozen cheese texture differs a bit from freshly made cheese and becomes a bit fall-apart, but works great for Cheese Pancakes (sirniki) and other breakfast recipes. Take the …
From olgainthekitchen.com
From olgainthekitchen.com
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POLKA POLISH RESTAURANT - 707 PHOTOS & 820 REVIEWS ...
Polka Polish is a small intimate restaurant in the Glendale area serving authentic Polish food. Main: 1) Stuffed Cabbage Roll - Delicious. It was kinda like a meatball wrapped in cabbage topped with a …
From yelp.com
From yelp.com
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