FROZEN PIEROGI RECIPE RECIPES
PIEROGI DOUGH RECIPE | ALLRECIPES
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Dumplings
Yield 25 to 30 pierogi
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, CarbohydrateContent 12.7 g, CholesterolContent 6.2 mg, FatContent 0.6 g, FiberContent 0.5 g, ProteinContent 1.9 g, SaturatedFatContent 0.1 g, SodiumContent 84.2 mg, SugarContent 0.1 g
PIEROGI BEEF SKILLET RECIPE: HOW TO MAKE IT
Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 654 calories, FatContent 31g fat (12g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 1157mg sodium, CarbohydrateContent 57g carbohydrate (12g sugars, FiberContent 7g fiber), ProteinContent 34g protein.
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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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Reviews 5
Total Time 1 hours 30 minutes
Cuisine eastern european
- Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
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PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI) RECIPE - NYT ...
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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- Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
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