PEROGIES IN OVEN RECIPES
BAKED PEROGIES RECIPE - FOOD.COM
A must at every special occasion in our house. Baba taught mom, mom taught me, and now I share with you! Enjoy!
Total Time 3 hours 30 minutes
Prep Time 0S
Cook Time 3 hours 30 minutes
Yield 48 serving(s)
Number Of Ingredients 17
Steps:
- FOR FILLING:.
- Boil and mash approx 4-5 quarts of mashed potatoes.
- Add while potatoes are still hot 2 tbsp of dill.
- Salt and Pepper to taste.
- Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
- FOR DOUGH:.
- Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
- Add pkg of yeast and let stand for 10min.
- In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
- Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
- Add flour until you create a bun dough where it's no longer sticky.
- Let Rise (2hrs) until double in bulk.
- Punch Down.
- Cut off a size you would use to make a small dinner bun (1x2-inch size).
- Shape into a square.
- Put about 1 tbsp of filling in middle.
- Fold over.
- Pinch and tuck edge under.
- Place on greased baking sheet.
- DO NOT LET RISE.
- While baking one sheet, shape other perogies.
- Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
- YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
- FOR SAUCE:.
- In large dutch oven or pot.
- Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
- Add about 2 tbsp dried/fresh dill.
- Fry 1 Large onion in butter until tender.
- Add onion to cream.
- Thicken cream with cornstarch & water (or flour and oil).
- Add perogies to cream
- Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
- Makes approx 4 dozen perogies.
- Serve Hot! ENJOY!
Nutrition Facts : Calories 205.5, FatContent 10.3, SaturatedFatContent 5.4, CholesterolContent 30.1, SodiumContent 182, CarbohydrateContent 24.9, FiberContent 1.2, SugarContent 2.9, ProteinContent 3.4
BAKED PEROGIES RECIPE - FOOD.COM
A must at every special occasion in our house. Baba taught mom, mom taught me, and now I share with you! Enjoy!
Total Time 3 hours 30 minutes
Prep Time 0S
Cook Time 3 hours 30 minutes
Yield 48 serving(s)
Number Of Ingredients 17
Steps:
- FOR FILLING:.
- Boil and mash approx 4-5 quarts of mashed potatoes.
- Add while potatoes are still hot 2 tbsp of dill.
- Salt and Pepper to taste.
- Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
- FOR DOUGH:.
- Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
- Add pkg of yeast and let stand for 10min.
- In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
- Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
- Add flour until you create a bun dough where it's no longer sticky.
- Let Rise (2hrs) until double in bulk.
- Punch Down.
- Cut off a size you would use to make a small dinner bun (1x2-inch size).
- Shape into a square.
- Put about 1 tbsp of filling in middle.
- Fold over.
- Pinch and tuck edge under.
- Place on greased baking sheet.
- DO NOT LET RISE.
- While baking one sheet, shape other perogies.
- Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
- YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
- FOR SAUCE:.
- In large dutch oven or pot.
- Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
- Add about 2 tbsp dried/fresh dill.
- Fry 1 Large onion in butter until tender.
- Add onion to cream.
- Thicken cream with cornstarch & water (or flour and oil).
- Add perogies to cream
- Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
- Makes approx 4 dozen perogies.
- Serve Hot! ENJOY!
Nutrition Facts : Calories 205.5, FatContent 10.3, SaturatedFatContent 5.4, CholesterolContent 30.1, SodiumContent 182, CarbohydrateContent 24.9, FiberContent 1.2, SugarContent 2.9, ProteinContent 3.4
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HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 373 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 05 minutes
Category Side Dishes
Calories 373 calories per serving
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
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PIEROGI RECIPES | ALLRECIPES
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CAN YOU COOK FROZEN PIEROGIES IN THE OVEN? - I'M COOKING
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PEROGIES RECIPE | ALLRECIPES
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