POLISH PIEROGIES RECIPE RECIPES

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POLISH PIEROGIES RECIPE - FOOD NETWORK



Polish Pierogies Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Yield 10 servings

Number Of Ingredients 18

1 pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs
1 egg yolk
2 teaspoons salt
2 teaspoons olive oil
1/2 pound ground beef
Salt
Freshly ground black pepper
1/2 pound soft farmers cheese
2 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup green onions, chopped
1 whole egg
4 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
1/2 cup sour cream

Steps:

  • For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.

PIEROGIES RECIPE | FOOD NETWORK



Pierogies Recipe | Food Network image

Provided by Food Network

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield about 24 pierogies

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
3/4 cup milk (soy or whole)
Kosher salt
2 cups mashed potatoes (white or sweet)
1 stick butter or margarine
1 small onion, chopped

Steps:

  • Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
  • Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
  • Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
  • While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

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