RUSSIAN PIEROGI RECIPES

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HOMEMADE PIEROGI RECIPE: HOW TO MAKE IT



Homemade Pierogi Recipe: How to Make It 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.
    Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

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 - BBC FOOD



Pierogi recipe - BBC Food image

These Polish dumplings are the real deal and surprisingly simple to make. Serve sprinkled with crisp fried onions.

Provided by Rafael Paszenda

Prep Time 2 hours

Cook Time 1 hours

Yield Makes 30

Number Of Ingredients 13

50g/2oz dried mushrooms
250g/9oz ready-made sauerkraut (available in jars from larger supermarkets)
40g/1½oz butter
250g/9oz floury potatoes, such as Maris Piper, cut into pieces
3 tbsp olive oil
1 medium onion, finely diced
250g/9oz half-fat cottage cheese
250g/9oz self-raising flour, plus extra for dusting
1 tsp salt
1 tbsp vegetable oil
150ml/5fl oz warm water
300ml/10½fl oz soured cream
small handful fresh dill, to garnish

Steps:

  • For the mushroom and sauerkraut filling, soak the dried mushrooms in 300ml/10½fl oz water and set aside to infuse for 1 hour.
  • Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well.
  • Remove the mushrooms from the water using a slotted spoon, reserving the water. Finely chop the mushrooms.
  • Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool.
  • For the cottage cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool.
  • Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish.
  • For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as a soft dough.
  • Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
  • When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside.
  • To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter.
  • Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds, and one teaspoonsful of the mushroom and sauerkraut filling into the remaining pastry rounds. Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.
  • Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface.
  • To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill.

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