PIEROGI (POLISH DUMPLINGS) RECIPE | ALLRECIPES
This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.
Provided by TAB
Categories Dumplings
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 48 perogies
Number Of Ingredients 14
Steps:
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Nutrition Facts : Calories 252.8 calories, CarbohydrateContent 33.2 g, CholesterolContent 68.3 mg, FatContent 10.6 g, FiberContent 2.1 g, ProteinContent 6.4 g, SaturatedFatContent 6 g, SodiumContent 698.3 mg, SugarContent 1.5 g
GRANDMA'S POLISH PEROGIES RECIPE | ALLRECIPES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
Provided by STEPH577
Categories Dumplings
Total Time 2 hours 0 minutes
Prep Time 2 hours 0 minutes
Yield 60 perogies
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, CarbohydrateContent 37.6 g, CholesterolContent 50.4 mg, FatContent 11 g, FiberContent 2.6 g, ProteinContent 8 g, SaturatedFatContent 5.9 g, SodiumContent 350.5 mg, SugarContent 1 g
More about "polish potatoes recipe recipes"
PIEROGI (POLISH DUMPLINGS) RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 40 minutes
Category Dumplings
Calories 252.8 calories per serving
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
GRANDMA'S POLISH PEROGIES RECIPE | ALLRECIPES
From allrecipes.com
POLISH SAUSAGE SAUERKRAUT & POTATOES - CROCKPOT RECIPE
From keyingredient.com
FRIED POTATOES ONIONS AND SMOKE POLISH SAUSAGE - RE…
From recipess.website
POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI) RECIPE
From thespruceeats.com
KIELBASA AND POTATOES RECIPE - EASY KIELBASA RECIPES
From momfoodie.com
AUTHENTIC POLISH BIGOS STEW RECIPE - EVERYDAY HEALTHY RECI…
From everydayhealthyrecipes.com
POLISH SAUSAGE SAUERKRAUT & POTATOES - CROCKPOT RECIPE ...
From keyingredient.com
FRIED POTATOES ONIONS AND SMOKE POLISH SAUSAGE - RECIPES ...
From recipess.website
POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI) RECIPE
From thespruceeats.com
KIELBASA AND POTATOES RECIPE - EASY KIELBASA RECIPES
From momfoodie.com
AUTHENTIC POLISH BIGOS STEW RECIPE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
GRANDMA'S POLISH PEROGIES RECIPE | ALLRECIPES
From allrecipes.com
POLISH SAUSAGE SAUERKRAUT & POTATOES - CROCKPOT RECIPE ...
From keyingredient.com
PIEROGI (POLISH DUMPLINGS) RECIPE | ALLRECIPES
From allrecipes.com
FRIED POTATOES ONIONS AND SMOKE POLISH SAUSAGE - RE…
From recipess.website
POLISH POTATO DROP DUMPLINGS (KARTOFLANE KLUSKI) RECIPE
From thespruceeats.com
KIELBASA AND POTATOES RECIPE - EASY KIELBASA RECIPES
From momfoodie.com
AUTHENTIC POLISH BIGOS STEW RECIPE - EVERYDAY HEALTHY RECI…
From everydayhealthyrecipes.com