POTATO FILLING RECIPE RECIPES

Name: Pierogies with Potato and Cheese Filling
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: european
Ingredients: 2 cups flour; 1/2 cup water; 1 egg; 1/2 teaspoon salt; 3 large potatoes; 8 ounces sharp-tasting cheese; Salt; Pepper

PIEROGIES WITH POTATO AND CHEESE FILLING RECIPE | FOOD N…

Pierogies with Potato and Cheese Filling Recipe | Food N… image

Provided by Food Network

Categories appetizer

Total Time 1 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Number Of Ingredients 8

Ingredients

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese
Salt
Pepper

Steps:

Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

NANA'S PA DUTCH POTATO AND BREAD FILLING RECIPE - FOOD.COM

Nana's Pa Dutch Potato and Bread Filling Recipe - Food.com image

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs potatoes, scrubbed, peeled and cut up
4 tablespoons butter
1 1/2 cups milk
1 cup chicken stock
3/4 cup butter (1 1/2 sticks)
3 cups finely chopped celery (use the leaves also)
2 cups finely chopped sweet onions
1/4 cup chopped fresh parsley
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
7 -8 slices toasted white bread, cut into small cubes
3 eggs, beaten

Steps:

Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
Serve.

Nutrition Facts : Calories 304.1, FatContent 14.9, SaturatedFatContent 8.8, CholesterolContent 73.6, SodiumContent 320.9, CarbohydrateContent 36.8, FiberContent 4.3, SugarContent 3.3, ProteinContent 7

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