PORK PIEROGI FILLING RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Homemade Pierogi Recipe: How to Make It - Taste of Home 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.

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.

PIEROGI RECIPE - FOOD NETWORK



Pierogi Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 20 minutes

Prep Time 1 hours 0 minutes

Cook Time 20 minutes

Yield About 72 pierogi

Number Of Ingredients 12

3 heaping cups flour
3 eggs, beaten
Salt
1 stick butter
1 large onion, 1/4-inch dice
32-ounce canned or fresh kapusta (sauerkraut), rinsed well to remove brine
Salt and pepper
Cheese filling (note: a traditional recipe would call for farmer's cheese, but we find it too dry)
1 pound ricotta
2 eggs
Salt
1 tablespoon sugar

Steps:

  • Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
  • Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
  • Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
  • Mix well.
  • To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.

More about "pork pierogi filling recipe recipes"

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI) RECIPE - NYT ...
Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine eastern european
  • Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
See details


PIEROGI DOUGH RECIPE - FOOD.COM
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 50.9 per serving
  • Fry in butter until crisp.
See details


HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
See details


PIEROGI RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category main-dish
Cuisine european
  • To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.
See details


PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI) RECIPE - NYT ...
Pierogi are always on the menu at milk bars, historic Polish restaurants that were once socialist canteens. This recipe for pierogi ruskie, stuffed with potatoes and cheese, comes from the Bar Prasowy, which is one of the most famous milk bars in Warsaw, and a place where fist-size dumplings can be filled with mushrooms and meat, spinach and cheese, or any number of combinations. These pierogi can be made from kitchen staples, though you’d be doing yourself a favor if you sought out the salty quark cheese that would be used in Poland. Be patient with your first few pierogi: Sealing the filling inside the dumpling takes some practice, but the practice itself is enjoyable. You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine eastern european
  • Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.
See details


PIEROGI DOUGH RECIPE - FOOD.COM
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 50.9 per serving
  • Fry in butter until crisp.
See details


FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!! RECIPE - FOO…
This recipe comes straight from Poland you can sub the cheese for mashed potatoes and cheese, sautéed onions and potatoes or even plums you name it, it is great I hope everyone enjoys!!!
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 418.4 per serving
  • knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.
See details


PIEROGI LASAGNA - MRFOOD.COM
Our hearty Pierogi Lasagna topped with zesty Cheddar cheese, is a must-have for your vegetarian lasagna recipe collection.
From mrfood.com
Reviews 4
Category Pastas
  • Cover with aluminum foil and bake 30 to 35 minutes, or until heated through.
See details


FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!! RECIPE - FOOD.COM
This recipe comes straight from Poland you can sub the cheese for mashed potatoes and cheese, sautéed onions and potatoes or even plums you name it, it is great I hope everyone enjoys!!!
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 418.4 per serving
  • knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.
See details


PIEROGI LASAGNA - MRFOOD.COM
Our hearty Pierogi Lasagna topped with zesty Cheddar cheese, is a must-have for your vegetarian lasagna recipe collection.
From mrfood.com
Reviews 4
Category Pastas
  • Cover with aluminum foil and bake 30 to 35 minutes, or until heated through.
See details


21 POLISH RECIPES THAT ARE EASY TO MAKE – THE KITCHEN ...
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
From thekitchencommunity.org
Reviews 5
See details


SAUERKRAUT FILLING FOR PIEROGI RECIPE | ALLRECIPES
Delicious and worked great for filling pierogi's that I made. I wouldn't think a filling like this would have sour cream in it as an ingredient, but it really helps keep it together and moist. I'll definitely use this again! Thanks for the recipe!
From allrecipes.com
See details


POTATO AND CHEESE FILLING FOR PIEROGI RECIPE | ALLRECIPES
This was very easy and very good. I halved the pierogi recipe but the amounts listed in the recipe for the filling looked to be quite a lot so I adjusted. I ended up using 4 small/medium …
From allrecipes.com
See details


PIEROGI RUSKIE: POTATO-CHEESE PIEROGI RECIPE
Jul 23, 2021 · Potato pierogi, or pierogi ruskie (pyeh-RROH-ghee RROOSS-kyeh), are among the most popular types of Polish dumplings. A traditional Polish dish that is found in several variations, such as sweet and savory, these dumplings are a staple of Eastern European cuisine and are a type of comfort food that all households hold dear. Despite what the name sounds like, pierogi …
From thespruceeats.com
See details


PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
Jan 13, 2021 · This filling is similar to the poppy seed roll filling (makowiec). These pierogi are served just for Christmas Eve. #17 Some other pierogi filling recipes that I find interesting. Mushroom, potato, and caramelized onions. Philly cheesesteak pierogi
From everyday-delicious.com
See details


THE VERY BEST POTATO PIEROGI RECIPE - THE SUBURBAN SOAPBOX
Sep 30, 2021 · Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. The Very Best Potato Pierogi recipe is passed …
From thesuburbansoapbox.com
See details


PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE) - MOMSDISH
Jan 06, 2020 · Pierogi Filling. Like I said before, there are a ton of different pierogi filling options. I stick to this one mostly to stay on my husband’s good side :-). Feel free to toss in some fresh fruit to this recipe …
From momsdish.com
See details


PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
Jan 13, 2021 · This filling is similar to the poppy seed roll filling (makowiec). These pierogi are served just for Christmas Eve. #17 Some other pierogi filling recipes that I find interesting. Mushroom, potato, and caramelized onions. Philly cheesesteak pierogi
From everyday-delicious.com
See details


THE VERY BEST POTATO PIEROGI RECIPE - THE SUBURBAN SOAPBOX
Sep 30, 2021 · Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. The Very Best Potato Pierogi recipe is passed …
From thesuburbansoapbox.com
See details


PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE) - MOMSDISH
Jan 06, 2020 · Pierogi Filling. Like I said before, there are a ton of different pierogi filling options. I stick to this one mostly to stay on my husband’s good side :-). Feel free to toss in some fresh fruit to this recipe …
From momsdish.com
See details


BASIC POLISH PIEROGI DOUGH RECIPE - THE SPRUCE EATS
Aug 11, 2021 · The dumplings are often served with caramelized onions, sour cream, or crispy pork like bacon. This recipe is a simple combination of flour, eggs, water, and salt. You might need …
From thespruceeats.com
See details


PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS | BAREFEET ...
Aug 12, 2021 · Pierogi Dough. Pierogi dough is a simple mixture of flour, egg, water and just a touch of salt, not unlike homemade fresh pasta.. After mixing together the flour and salt, crack an …
From barefeetinthekitchen.com
See details


PIEROGI FILLINGS TO MAKE AT HOME [13 IDEAS!] | POLONIST
Apr 25, 2019 · For your weeknight dinner, simple white mushroom pierogi filling will do the job (follow this recipe for Mushroom Pierogi). But for Christmas… try number five below. 5. Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi…
From polonist.com
See details


MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
Oct 24, 2021 · This Homemade Pierogi recipe comes from my Grandmother. A tender dough filled with a cheesy potato filling. These crescent shaped-dumplings are just like Babcia used to make using …
From spendwithpennies.com
See details


17 RECIPES FOR A HOMEMADE DUMPLING FEAST - SERIOUS EATS
Nov 01, 2019 · If you've never tried making your own dumplings at home, rest assured that it's easier than you might think. These 12 recipes for East Asian–style dumplings are a good introduction to different techniques, fillings, and presentations, and, with just a little practice, will have you stuffing (and eating) like a pro. Plus, we've got five recipes for …
From seriouseats.com
See details


PIEROGI WITH FARMERS CHEESE (VARENIKI RECIPE) - MOMSDISH
Jan 06, 2020 · Pierogi Filling. Like I said before, there are a ton of different pierogi filling options. I stick to this one mostly to stay on my husband’s good side :-). Feel free to toss in some fresh fruit to this recipe to switch things up though. …
From momsdish.com
See details


BASIC POLISH PIEROGI DOUGH RECIPE - THE SPRUCE EATS
Aug 11, 2021 · The dumplings are often served with caramelized onions, sour cream, or crispy pork like bacon. This recipe is a simple combination of flour, eggs, water, and salt. You might need to add a little more water or a little more flour based on the …
From thespruceeats.com
See details


PIEROGI: STEP-BY-STEP RECIPE WITH PHOTOGRAPHS | BAREFEET ...
Aug 12, 2021 · Pierogi Dough. Pierogi dough is a simple mixture of flour, egg, water and just a touch of salt, not unlike homemade fresh pasta.. After mixing together the flour and salt, crack an egg into the center of the bowl and combine with the flour …
From barefeetinthekitchen.com
See details


PIEROGI FILLINGS TO MAKE AT HOME [13 IDEAS!] | POLONIST
Apr 25, 2019 · For your weeknight dinner, simple white mushroom pierogi filling will do the job (follow this recipe for Mushroom Pierogi). But for Christmas… try number five below. 5. Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi…
From polonist.com
See details


MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
Oct 24, 2021 · This Homemade Pierogi recipe comes from my Grandmother. A tender dough filled with a cheesy potato filling. These crescent shaped-dumplings are just like Babcia used to make using ingredients that are probably already in the …
From spendwithpennies.com
See details


17 RECIPES FOR A HOMEMADE DUMPLING FEAST - SERIOUS EATS
Nov 01, 2019 · Judging from the number of examples found worldwide—from Polish pierogi to Japanese gyoza to Tibetan momos—stuffing tasty fillings into some sort of starchy wrapper appears to be a basic human need, though Asia is arguably home to the greatest variety and devotion. If you've never tried making your own dumplings, rest assured that it's easier than you might think: Some recipes …
From seriouseats.com
See details


UKRAINIAN PIEROGI - THE WASHINGTON POST
Mar 08, 2022 · Serve 2 or 3 as a starter or side, or add a few more as a filling main. Active time: 1 hour 45 mins; Total time: 2 hours. Storage Notes: Refrigerate cooked pierogi for up to …
From washingtonpost.com
See details


PIEROGI CASSEROLE - TORNADOUGH ALLI
Jan 31, 2022 · This Pierogi Casserole is a fun and super easy dish that makes a great weeknight meal. With a homemade cheese sauce, kielbasa and pierogies this is filling and wonderfully tasty.
From tornadoughalli.com
See details


RECIPES - JENNY CAN COOK
Oh yes there is… pork chops! I’ve tried so many recipes and they always turn out tough and dry, so I’ve decided I can live without pork chops. I have too many other healthy meals to choose from, like my marinated pork loin, which I love. How old are you? I was born in June of 1946. What’s your worst recipe disaster? Pork …
From jennycancook.com
See details