PIEROGI FILLING RECIPE IDEAS RECIPES

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PEROGIES WITH VARIOUS TRADITIONAL FILLINGS RECIPE - FOOD.COM



Perogies With Various Traditional Fillings Recipe - Food.com image

What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!

Total Time 1 hours 8 minutes

Prep Time 1 hours

Cook Time 8 minutes

Yield 50 Perogies

Number Of Ingredients 17

3 cups flour
1 egg
2 teaspoons vegetable oil
1 teaspoon salt
3/4-1 cup water
1 kg dry curd cottage cheese
5 eggs, whipped
1 cup grated sharp cheddar cheese
6 -8 teaspoons fresh dill, chopped
1 teaspoon salt
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
1 (32 ounce) jar sauerkraut, drained well
1/2-1 teaspoon salt
4 medium potatoes, boiled and mashed
1 onion, grated
3 cups grated old cheddar cheese
salt

Steps:

  • note***The dough recipe is for around 50 perogies.
  • At least 1 batch for each filling.
  • I make a day of this and triple each recipe.
  • Believe me, they don't last long!
  • For the dough: Mix egg, oil and water.
  • Add to flour and salt and knead to elastic.
  • Flour your counter top and rolling pin.
  • Roll the dough to around 1/4 inch thick and cut into small circles.
  • Stretch with fingers and add 1 t. filling, fold over and flute.
  • Boil until perogies float.
  • Cool before freezing.
  • Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
  • Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
  • Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
  • You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

Nutrition Facts : Calories 152.1, FatContent 8.4, SaturatedFatContent 3.8, CholesterolContent 40.6, SodiumContent 457.1, CarbohydrateContent 11.3, FiberContent 1.2, SugarContent 1, ProteinContent 7.7

PIEROGI FILLING RECIPE - FOOD.COM - RECIPES, FOOD IDEAS ...



Pierogi Filling Recipe - Food.com - Recipes, Food Ideas ... image

I grew up on Mrs. T's, never knowing what a homemade pierogi tasted like. I still have love for Mrs. T's, but there is nothing like a homemade pierogi; it's the ultimate comfort food for me. I won't bother to put up a dough recipe since there are so many good ones out there but I will advise never to trust a pierogi dough recipe that doesn't call for sour cream. So here are my recipes for potato and cheese, cabbage, and meat fillings. I try to cut a few corners since making pierogies is an all day event. They are all my own creations with the exception of the hunter's seasoning mix which I found in a traditional polish cookbook called "Polish Holiday Cookery" by Robert Strybel. You can make your own mix by using the instructions below or order the seasoning mix from an online food exporter or specialty store.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 20-25 small pierogies, 4-5 serving(s)

Number Of Ingredients 16

1 head cabbage
2 tablespoons butter
1 small onion
2 tablespoons chicken broth
1 1/2 tablespoons cream cheese
2 teaspoons dill
1 cup instant mashed potatoes
1 small onion
2 tablespoons butter
1 tablespoon chives
1/2 teaspoon cream cheese
2 tablespoons cheddar cheese
1/2 lb ground beef
1 small onion
1 tablespoon butter
3 tablespoons hunter's seasoning (see below for information)

Steps:

  • For the Cabbage Filling: cut the cabbage into quarters. Steam until very tender, about 15 minutes; drain and cool. Wrap cooled cabbage in a towel, and squeeze out as much liquid as possible. Simmer finely chopped onions in butter and chicken broth until the onion is translucent - add the cooled cabbage salt and pepper. Let simmer until heated. Stir in the cream cheese and dill (or substitute caraway seeds if you prefer).
  • Instant Potato and Cheese Filling: Sautee the onion and butter in a small pot until the onion is translucent. Add enough water based on the instant mashed potato package directions (I would guess but every brand is different) and add the chives. Once the water has boiled, remove the pot from the heat and add the potato flakes, cheese and cream cheese.
  • Ground beef filling: In a large frying pan, simmer the finely chopped onions in the butter and cook until the onions are translucent. Prepare the ground beef by combining and kneading it with the hunter’s seasoning (see below). Add it to the onion mixture, chopping it with your spatula so it doesn't cook together. Cook until all of the pink is gone.
  • Hunter’s seasoning recipe: Make as much or as little as you want using this ratio. This will make more than the 3 tablespoons amount, but I don't know what the ratio would be for exactly that amount. I always make a jar full and keep it on hand since it's a good general meat seasoning for beef or poultry. 2 teaspoons Marjoram, 1 teaspoons peppercorn, 1 teaspoons caraway, ½ teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoons Allspice to taste, Cloves to taste, 1 crushed bay leaf, 1 teaspoons Juniper berries (A difficult thing to find, you can substitute this by adding a few shots of gin to the ground beef while kneading; gives it a great flavor and all the alcohol will cook out).

Nutrition Facts : Calories 404.3, FatContent 26.5, SaturatedFatContent 14.6, CholesterolContent 86.9, SodiumContent 256.8, CarbohydrateContent 28, FiberContent 6.8, SugarContent 10.9, ProteinContent 16.9

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