PIRAGI RECIPE

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PIRAGI LATVIAN BACON ROLLS RECIPE -

Make and share this Piragi Latvian Bacon Rolls recipe from Food.com.

Total Time 3 hours 15 minutes

Prep Time 3 hours

Cook Time 15 minutes

Yield 100 rolls, 50 serving(s)

Number Of Ingredients 16

1/2 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast
2 cups whole milk, scalded
1/2 cup oil
2 tablespoons sugar
1 teaspoon salt
2 egg yolks
1/2 cup butter
2 tablespoons sour cream
6 cups flour
1 egg, beaten
1 1/2 lbs bacon, finely diced
1/2 lb ham, finely diced
1 medium onion, chopped finely
salt & pepper

Steps:

  • Fry bacon and ham in pan for about five minutes. Drain and cool in fridge.
  • Sprinkle yeast over warm water and sugar. let stand 10 minutes.
  • Scald milk in a saucepan.
  • Add sugar, salt, and butter. Allow mixture to cool until it is lukewarm.
  • Add 3 1/2 cups flour, sour cream, egg yolks and yeast.
  • Beat with spoon until smooth and shiny.
  • Cover bowl and let rest for 1 hour.
  • Turn out on floured board and gradually add remaining flour kneading until dough is elastic.
  • Let rise another 45 mins Preheat oven to 400.
  • Roll out dough until about 1/4 inch thick.
  • Cut circles into dough. A small drinking glass is ideal size.
  • Spoon 1 tsp of filling on to each circle.
  • Fold over. Press and tuck under seam.
  • Place rolls on greased cookie sheet and brush with beaten egg.
  • Let rise about 20 minutes.
  • bake at 400 for 10 mins or until golden brown.

Nutrition Facts : Calories 174.2, FatContent 11.3, SaturatedFatContent 3.9, CholesterolContent 28.1, SodiumContent 252, CarbohydrateContent 13, FiberContent 0.6, SugarContent 1.2, ProteinContent 4.9

HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT



Homemade Pierogi Recipe: How to Make It image

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. —Diane Gawrys, Manchester, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 05 minutes

Prep Time 60 minutes

Cook Time 5 minutes

Yield 6 dozen.

Number Of Ingredients 16

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 373 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 379mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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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
  • 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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