What is the easiest recipe for perogies?

Question

Can't buy them in the stores where I live.

Answer 1

I can't buy them here either. This is the easiest dough recipe i have found. I tried so many that were complete failures!

Pierogi and Vareniki Dough (http://www.recipezaar.com/133968)
The best pierogi dough ever! The dough is very easy to work with and does not break when boiling. The addition of the cake flour makes all the difference, they come out soft and wonderful. Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using. Makes enough for about 48 pierogies or 32 varenikis.

1 cup all-purpose flour, plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water


1. Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms.
2. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.)
3. Cover with plastic wrap and let rest at room temperature at least 30 minutes.

Answer 2

POOR MAN'S PEROGIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Vegetables
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Lasagna noodles
1 1/2 c Margarine or butter
4 ea Onions, diced
11 ea Medium potatoes
1 lb Velvetta
1 x Parmesan cheese, grated

Saute 1 1/2 sticks of margarine and the diced onions until tender. Cook
lasagna noodles as directed on the package. Boil potatoes until tender as
for mashed potatoes. Cube cheese. After potatoes are cooked, add cheese and
remaining margarine (no milk!) and mash like making mashed potatoes. In a 9
x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of
potatoes. Repeat layers ending with mashed potatoes. Top with parmesan
cheese and pepper. Bake at 350~F for 30 - 35 minutes. Cut into squares and
serve.

Well, hope that these can help out and that all will enjoy these
recipes!!!!

Patti Anderson, Prodigy Food & Wine Board

Answer 3

Just a tip for making them.... Use a large mouthed glass to cut the dough, most cookie cutters are too small and don't leave much room for filling.

If you have a family with young children, get them involved....I have fond memories of making perogies with my grandmother and sister.

Hope they turn out well!

Answer 4

Ingredients:
Frozen perogies
chopped onions
chopped bacon


Directions:

Place frozen perogies in a greased crockpot. Set on high while chopping onions and bacon. Combine onions and bacon in skillet and saute until onions are translucent; spread over the perogies. Cook on LOW for about 3 hours. Keep gently stirring, turning perogies over. Serve with sour cream.

Answer 5

Polish Pierogi

DOUGH:
4 cups all-purpose flour
2 eggs
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water

POTATO FILLING:
3 medium potatoes, cooked, drained and mashed, about 1 pound
1/2 medium onion, chopped
1/4 cup butter
Salt and pepper to taste

CHEESE FILLING:
1 pound dry cottage cheese
2 eggs, beaten
1/2 teaspoon salt
1/4 cup melted butter

SAUCE:
1 large onion, chopped
1/2 cup butter

To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8-in. thick; cut into 3-in. rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour onion/butter mixture over all. Garnish with brown mushrooms. Yield: 7 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3352

Answer 6

LAZY DAY PIEROGIS



1 BOX OF LARGE STUFFING SHELLS
1 MEDIUM ONION CHOPPED
2 STICKS OF I CAN'T BELIEVE ITS NOT BUTTER

2 ENVELOPES OF IDAHONIAN COMPLETE INSTANT MASHED POTATOES OR MAKE MASHED POTATOES FROM SCRATCH
1 PACKAGE OF SHREDDED VELVEETA CHEESE

COOK SHELLS IN SALTED WATER DRAIN AND COOL TO HANDLE. IN THE MEANTIME SAUTE ONION IN MARGARINE TILL TENDER.

MAKE THE POTATOESS CUTTING DOWN ON THE WATER. ADD THE SHREDDED VELVEETA CHEESE. MIX TILL MELTED

STUFF SHELLS WITH POTATOE MIXTURE. LAYER IN A CASSEROLE SPRAYED WITH PAM. ADDING ONION MIXTURE BETWEEN LAYERS.

BAKE AT 350º FOR 30 MIN.

Answer 7

Try recipes .com or cooks .com they should have something for you or try other recipe websites find alot of good recipes there.