POTATO PIEROGIES RECIPE RECIPES

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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

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.

POTATO AND CHEESE PIEROGIES RECIPE | MICHAEL SYMON | FOOD ...



Potato and Cheese Pierogies Recipe | Michael Symon | Food ... image

Provided by Michael Symon : Food Network

Categories     appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

1 large egg
1/4 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for rolling dough
1/2 cup leftover mashed potatoes
1/4 cup farmer's cheese
1 teaspoon finely sliced chives
Sour cream
Finely sliced chives
Freshly cracked black pepper

Steps:

  • For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
  • For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
  • To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
  • Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
  • Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

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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.
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PIEROGIES WITH POTATO AND CHEESE FILLING RECIPE | FOOD NETWORK
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Reviews 4.7
Total Time 1 hours 10 minutes
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  • 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.
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