Need a recipe for perogies..?

Question

Nothing fancy, just the good old fashion perogy..i think there is potatoes, cottage cheese, and cheese, not too sure though..thanks in advance ;)

Answer 1

Courtesy of Emeril and the food network - found using the traditional spelling - pretty close to Mom's recipe.

Polish Pierogies
Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Chicago Neighborhoods (In Chicago)


For the pierogi dough:
1 pint sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs
1 egg yolk
2 teaspoons salt
2 teaspoons olive oil
For the filling:
1/2 pound ground beef
Salt
Freshly ground black pepper
1/2 pound soft farmers cheese
2 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup green onions, chopped
1 whole egg
To finish:
4 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
1/2 cup sour cream
For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.

Answer 2

cottage cheese perogies

INGREDIENTS
1 3/4 cups dry-curd cottage cheese
2 egg yolks
3/4 teaspoon salt (optional)

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons vegetable oil
3/4 cup cold water
DIRECTIONS
In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside.
In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.

Answer 3

Pirohy (50)

2 cup flour
8 tablespoons cold water
2 egg
1/2 teaspoon salt

Brown melted butter and pour over pirohy when served.

Mix all ingredients with enough water to make medium soft dough. Knead well and then roll out until thin. Cut in squares to make 50 pirohy. Place on each square 2 teaspoon of a filling. Fold in half to make triangles. Pinch edges well with thumb to keep filling from escaping.

Drop in salted water and cook until all the pirohy rises to the top of the water. Then cook for 5 minutes longer. When done, pour a small amount of cold water and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt.

Pirohy may be spread carefully on breadboard after draining, to allow them to dry a bit. Then place on serving dish and you will find them less soggy.

Below is enough filling to fill 50 pirohy by using a variety of the cheese, potato and cabbage. If you only want to make one kind of a filling, triple the recipe.

CHEESE FILLING FOR PIROHY
1 cup of dry cottage cheese
2 teaspoon sugar
2 teaspoon butter
2 egg yolk
1/4 teaspoon salt
Combine ingredients and mix thoroughly.

POTATO FILLING
Two large potatoes cooked and mashed. Add 2 tablespoon melted browned butter and salt to taste. A few dry crushed peppermint leaves may be added. However, this is optional.

CABBAGE FILLING
1 head of cabbage chopped fine. Shake 1 teaspoon of salt on it, set aside to stand for several minutes. Then fry in 2-3 tablespoon butter that has been allowed to brown. Add 1 and 1/2 teaspoon sugar, and stir occasionally to keep from burning. Fry until golden brown.

Answer 4

Perogies With Potato Cheese Filling

Ingredients

1 ****dough****
3 c flour
1 plus extra for kneading
1 1/2 ts salt
1 lg egg
4 ts vegetable oil
1 ****filling****
2 md potatoes; peeled and
1 cut into pieces
1 tb butter
1 onion; chopped
1 1/4 c grated cheddar cheese; sharp
4 tb yogurt; up to 6 tablespoons
1 or sour cream
1 tb fresh parsley; chopped
1 salt
1 freshly ground pepper

Instructions

DOUGH
1. To make dough, stir together flour and salt in a large bowl.
2. In a small bowl, whisk together egg, oil and 3/4 cup water.
3. Stir egg mixture into flour to make a soft but not sticky dough. If dough does not hold together in a ball, add more water 1 teaspoon at a time, being careful not to make dough sticky.
4. Turn dough onto a lightly floured surface, and knead briefly about 10 times, until dough is smooth. Cover with a mixing bowl or plastic wrap, and let rest for 30 to 40 minutes.

FILLING
5. To make filling, boil potatoes for 7 to 9 minutes or until tender.
Drain, and let cool.
6. In a small skillet, melt butter. Add onion, and cook over medium heat for 4 to 6 minutes or until onion is tender and lightly browned. Set aside.
7. Place potatoes in a large bowl, and mash until smooth. Add onion, cheese and enough yogurt or sour cream to give a soft but not moist puree.
8. Add parsley, and season with salt and pepper to taste. ****

PEROGIES
9. Working with a quarter of the dough at a time, roll out on a lightly floured surface as thin as possible (about 1/16 inch/1.5 mm thick).
10. Using a 3-inch (7.5 - 8 cm) round cutter, cut dough into circles.
Place a heaping teaspoon of filling in the center of each circle, and lightly brush edges with water. Fold in half, pinch edges together to seal, and set aside on a floured surface, making sure perogies do not touch.
11. Cover with plastic wrap to prevent drying while working with the remaining dough.
(The perogies can be prepared ahead and stored, covered with plastic wrap, for up to 8 hours in the refrigerator or a month in the freezer. Once frozen, they can be layered in an airtight container. Do not thaw before cooking.)
12. In a large pot of gently boiling salted water, cook perogies in
batches, stirring to prevent them from sticking, for 2 to 3 minutes or until tender.
13. With a slotted spoon, remove to a warm serving platter, and keep warm while cooking remaining perogies.

Answer 5

Pierogies

Prep. Time: 2:30
Yield: 80-85

3 eggs
3/4 cup milk
1/4 cup half and half cream
1/4 cup butter OR margarine - softened
1/2 tsp. salt
5 1/2 cups all-purpose flour
1 egg white - beaten
1 Tbls. water

-Beat together first 5 ingredients; fold in flour, adding more if needed to form a soft dough; cover and let stand for 5 minutes in a warm place
-Kneed dough on a lightly floured surface for 10 minutes OR run dough through the thickest setting of a pasta maker 5 times.
-Divide dough into 4 pieces; cover with a moist towel.
-Roll out each dough section to 1/8" thick; cut out 3 1/2" circles using a cookie cutter, cup, or can.
-Beat together egg white and water; set aside.
-Place 1 Tbls. of filling (your choice, see below) in the center of each circle; fold circle in half over filling; brush with egg wash, and seal edges by pressing the tines of a fork; place finished pierogies on waxed paper until all are complete.
-Either freeze pierogies in a single layer, then store frozen pierogies in a sealable plastic zipper bag OR boil filled pierogis in water for 5 minutes, or until they float. To cook frozen pierogies, boil for 10-12 minutes.

Fillings: The possibilities are endless, but these are the 2 my family makes.

Potato & Cheese

4 peeled, cubed potatoes - boiled until tender
1/2 cup shredded cheddar cheese
1/4 cup butter OR bacon grease
1 tsp. seasoned salt
3 slices bacon - fried, crumbled, optional

-Mash together all ingredients.

Sauerkraut

32 oz. jar sauerkraut - drained, rinsed if desired
1/2 lb. bacon - fried, crumbled, with grease from cooking
1 Tbls. garlic salt

-Stir together all ingredients.

Answer 6

check out this link:

http://allrecipes.com/Recipe/Perogies/Detail.aspx

Answer 7

go to (www.cooks.com)