Any good recipes for Pierogies?

Question

I love pierogies and my father used to make them. He passed two years ago and of course never wrote down the recipe! I'm tired of eating the frozen stuff so please help me out!! I've been in such a mood for GOOD pierogies!

I like all the answers so far so I'm going to let this question go to vote because I'll probably test all of these out and I don't feel it's fair for me to pick one!! Thank you all so much!!

Answer 1

Potato Pierogies

1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2-5 cups all-purpose flour
4 tablespoons unsalted butter, melted
5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
1/4 lb unsalted butter, melted
2 ounces cheddar cheese, grated (about 1/2 cup)
4 ounces cream cheese
coarse salt
fresh ground black pepper
2 tablespoons cornmeal

In a medium bowl, whisk the egg.
Add the sour cream, and whisk until smooth.
Add the milk and 1 cup water, and whisk until combined.
Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
The dough should be elastic and no longer sticky.
Be careful not to add too much flour as this will toughen the dough.
Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
Cook potatoes in salted boiling water until fork-tender.
Drain, and mash with a potato masher.
Add melted butter and cheeses, and continue to mash until well-incorporated.
Season with salt and pepper to taste.
Place a large pot of salted water over high heat, and bring to a boil.
Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
On a floured surface, roll out dough to about 1/8-inch thickness.
Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
Gather dough scraps together, roll out again, and continue cutting.
Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
Transfer to linen towel.
Continue until all dough circles are filled.
Add pierogi to the boiling water in batches.
They will sink to the bottom of the pot, then rise to the top.
Once they rise, let them cook for about 1 minute more.
Meanwhile, drizzle platter with melted butter.
Remove pierogi from pot, and transfer to platter to prevent sticking.
Serve immediately.

Answer 2

PIEROGI

Dough:

3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1 cup water (more if required)
butter or oil
salt and pepper

Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.
Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.

Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.

When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.

While the dough is resting, you can prepare the filling.


Filling:

3 medium or 2 very large waxy potatoes (baking)
3 T unsalted butter
1-2 T light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 T Parmesan or white cheddar cheese, grated

Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.

Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.

In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, and leek, if you have one, for a few minutes until they begin to take on a translucent color.

Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.

Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.

Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.

Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.

Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.

An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.

NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!

Answer 3

Links.

Answer 4

beef pierogie
In a large bowl, combine and let stand until the yeast is dissolved:
1 envelope (2-1/4 teaspoons) active dry yeast
1/4 cup lukewarm water
Add:
1 cup milk, at room temperature
6 tablespoons (3/4 stick) butter, softened
2 large eggs, at room temperature
1 tablespoon sugar
1 teaspoon salt
Mix well, then make a soft dough by adding:
4 to 5 cups all-purpose flour
Turn out the dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm, draft-free place until doubled in volume, about 1-1/2 hours. While the dough is rising, prepare the filling.

Heat in a large skillet over medium heat:
2 tablespoons vegetable oil
Add and cook, stirring, until golden, about 7 minutes:
2 large onions, finely chopped
Add and cook, stirring occasionally, until browned, about 5 minutes:
1 pound lean ground beef
Remove from the heat and stir in:
2 hard-boiled eggs, finely chopped
2 tablespoons sour cream
2 tablespoons beef stock
2 tablespoons minced fresh dill
1 tablespoon minced fresh parsley
2 teaspoons salt
Ground black pepper to taste

Lightly oil 2 baking sheets. Punch down the dough and divide into 48 balls. Roll each ball out on a floured surface to a 3-1/2-inch round. Place a heaping tablespoon of the filling in the center of each circle. Moisten one side of the round, fold it in half, and pinch together. Gently shape each pie into an oval. Place the pies on the baking sheets, cover, and let rise until puffy, 30 to 40 minutes. Preheat the oven to 350°F (175°C).
Lightly beat:
1 large egg
Brush the tops of the dumplings with the egg wash. Bake until golden, about 20 minutes. Serve warm or at room temperature

Answer 5

PIEROGI

Dough:

3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1 cup water (more if required)
butter or oil
salt and pepper

Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.

Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.

Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.

When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.

While the dough is resting, you can prepare the filling.

Filling:

3 medium or 2 very large waxy potatoes (baking)
3 T unsalted butter
1-2 T light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 T Parmesan or white cheddar cheese, grated

Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).

Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.

Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.

In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, and leek, if you have one, for a few minutes until they begin to take on a translucent color.

Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.

Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.

Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.

Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.

Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.

An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.

NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!

Answer 6

Pan Pierogies
Submitted by: Colleen
"Fun and easy alternative to the old-fashioned, labor intensive pierogie. Kids love this!"
Original recipe yield: 12 servings.
Servings:Scaled to 6
Original recipe makes 12 (change)

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INGREDIENTS:
2 onions, chopped
2 tablespoons butter
1/2 (16 ounce) package lasagna noodles
1/2 pound shredded Cheddar cheese
2 cups instant mashed potato flakes
2 tablespoons butter

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13 inch baking dish.
Saute onions in the butter until translucent and soft.
Cook and drain lasagna as per package directions.
Make potatoes as per package directions for 12 servings. Combine the onions with the potatoes.
Place a layer of noodles over the bottom of the baking dish. Cover with a layer of potatoes, sprinkle with cheese and pats of butter. Repeat ending with noodles sprinkling top with cheese and butter. Bake at 350 degrees F (175 degrees C) for 1 hour.




Title: Pierogies
Categories: Main dish, Polish, Tofu, Vegetarian
Yield: 4 servings

MMMMM---------------------------SHELL----------------------------
---
1 tb Warm liquid lecithin
2 c Whole wheat flour
1 c White flour
1 ts Sea salt
1 ts Cider vinegar
10 1/2 oz Firm silken tofu
1/2 c Water

MMMMM-----------------------POTATO
FILLING----------------------------
6 md Potatoes, peeled & diced
2 tb Smoked yeast (optional)
1 ts Sea salt
1/2 ts Black pepper
1 tb Corn oil
1 c Finely diced onions
5 oz Firm silken tofu

MMMMM------------------CABBAGE GARBANZO
FILLING-----------------------
2 tb Canola oil
2 c Finely diced cabbage
1 c Finely diced red onions
1 ts Caraway seeds
1/2 ts Black pepper
2 ts Minced garlic
1 ts Smoked yeast
1 c Hot water
1/2 c Garbanzo flour

MMMMM-----------------------ACCOMPANIMENTS-----------------------
----
Vegan sour cream

Warm lecithin by placing the bottle in simmering water on the
stove till lecithin is runny. Stir into the flours & salt &
set aside.

Blend the vinegar, tofu & water till smooth. Combine with the
flours handling till the dough has a medium stiff consistency.
Roll out dough on a floured board forming a 21" x 6" rectangle
3/16" thick. Cut into 8 equal pieces about 3" x 3" each.
(Rolling the dough a littel thinner may yield another 3
pieces). Place about 1 1/2 tb filling on each piece. Wet the
edges of the dough. Stretch one corner of the dough to meet
the opposite corner, forming a triangle & press together,
sealing the pierogi.

Bring water to a simmer in a large pot. Drop each pierogi
carefully into the water & cook in the simmering water till the
pierogi rises to the surface. Remove & drain. They can be
sealed in a plastic wrap & kept in the fridge or frozen at this
point.

To serve the pierogi, saute in oil until lightly browned.
Serve with vegan sour cream.

POTATO FILLING: Cook potatoes till soft. Drain & mash
immediately until they are smooth. This should yield 4 c
packed potatoes. Add yeast, salt & pepper & mix well.

Saute onions in oil till translucent. Blend tofu till smooth.
Stir onions & tofu into the potato mixture. This filing should
keep refrigerated for a week.

CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add
cabbage, onions & seasonings. Cook for 5 minutes, stirring
constantly. Add water & flour & cook till thickened. If
necessary, add more flour a tb at a time. This filling should
keep in the fridge for a week.