i think what i want is a polish receipe for pierogies.?

Question

it was so long ago i forget. i think she was polish. she made an amazing receipe with pierogies and used sour cream. she pierogies were homemade.

is there a store bought pierogies i could use instead and wondering if anyone knows that particular receipe that uses the sour cream. thanks.

Answer 1

My mum and dad would make these every year and it is possible to have many different type of fillings. I believe in Russia they use a pastry so that they bake them but my parents would make a dough that is similar to a pasta and then the filling they used was fried minced beef, seasoned and with onions and added to this was sauerkraut ( pickled cabbage ) and some boiled rice to bind the mixture. Cut out circles in the dough and place a spoonful of mixture in the centre, then fold in half and seal the edge by pinching the dough together. Boil in salted water using your own judgement about the colour of the dough and when they start floating to the surface. Some people would eat them freshly boiled but most of our family would cool them in the fridge and then fry them in butter or margarine. YUM !

Answer 2

Polish Dumplings (Pierogies)
Yield: 8 Servings

Ingredients

----------------------------DUMPLINGS---------------------------------
2 c Sour cream
2 Eggs
1 Egg yolk
4 1/2 c All purpose flour
2 ts Salt
2 tb Butter; melted
2 tb Vegetable oil

-------------------------CHEESE FILLING-------------------------------
1 c Dry-curd cottage cheese
1 Egg; beaten
1 ts Butter; melted
2 tb Sugar; ----potato-cheese fi
2 To 3 large potatoes
1 1/2 c Cheddar cheese; grated
Salt & pepper
1 tb Butter; ----sauerkraut filli
1 qt Sauerkraut
1 Medium onion; diced
4 tb Butter
Salt and pepper
1 Medium onion; diced
1/2 Small head cabbage
1 Stick butter
Salt and pepper

Instructions

In a large bowl, mix all ingredients and knead into a soft, pliable dough.
Cut in half and let rest, covered, for 10 minutes. Roll out each half to
approx. 1/8" thickness. Using a drinking glass, cut the dough into round
circles and fill them with desired filling (recipes follow). Place less
than a tablespoon of filling in the center of each circle and fold over.
Press edges to seal into a half moon. You may want to rub a bit of water on
the edges in order to get a great seal. Cook for 10 minutes in gently
boiling salted water. Drain. Serve with sauteed onions and butter and/or
sour cream. Options: Instead of cutting in circles, cut dough into approx.
2" squares and use about a teaspoon of filling in each. Fold into triangles
and seal. This makes smaller pierogi. Also use only a wooden spoon to stir
them when boiling or else they will tear apart. You can also freeze them
by blanching in boiling water, draining and patting dry, then layer them
between sheets of foil in a foil p!
an. When ready to cook, the foil peels off easily. Cheese Pierogi Filling:
Run the cottage cheese through a ricer or a coarse sieve. Mix with the egg
butter and sugar. Potato-Cheese Filling: Peel, boil and mash potatoes, add
grated cheddar cheese, salt and pepper to taste. Brown 2 tablespoons
butter and mix into potato-cheese mixture. Sauerkraut Filling: Melt butter
in saucepan, saute onions till golden. Drain and finely chop the
sauerkraut. Add it to the onions. Stir and cook until heated through. Add
salt and pepper to taste. Sweet Cabbage Filling: Cook onion in butter
until soft. Finely chop the cabbage and add it to the onions. Cover and
cook until cabbage is soft. Add salt and pepper to taste.Continue cooking
uncovered until cabbage is lightly browned. Note: The amounts for all
fillings can be adjusted depending on how many pierogies you are making
with each filling.

Answer 3

. i like the pierogi type of pan fried so as that they get slightly crispy yet in basic terms boiled is o.k.. bitter cream is acceptable with the pierogi. I additionally like caramelized onions with the pierogi as nicely as with the sauerkraut and varnish sausage.

Answer 4

Ingredients:
5 c. flour
2 eggs
1/3 c. Crisco
½ tsp. Salt
warm water

Directions:

Mix together the flour, eggs, oil and salt. Start adding warm water until a soft dough is formed. Turn onto floured board and knead until smooth and elastic. Cover and let rest 15 minutes. Roll out dough on a floured surface to about ¼ inch thickness. Cut out rounds with a drinking glass or a large cup. Place filling (spoonful) on each round and from a half moon, pinching edges of dough well to keep filling from coming out during boiling. Place pirohi on towel and cover until ready to boil. Bring a pot of water to a boil and drop 10 to 12 at a time in the pot. Stir gently one time. When they come to the surface, boil gently for 7 minutes. Remove with a slottes spoon to a sieve and rince with cold water. Coat with melted butter or margarine to prevent sticking. Serve with butter and onions or sour cream.

Cheese filling:
½ c. dry cottage cheese
1 egg yolk
1 tsp butter
pinch of salt
Mix all together

Potato filling:

1 large potato, cooked and mashed

1 Tbsp butter

shredded cheddar and grated sharp cheese to taste
Mix all together
Sauerkraut filling:
Can of sauerkraut, drained
Diced onion (approximately 2 Tbsp
Rinse sauerkraut in cold water. Brown diced onion in shortening and add sauerkraut. Cook for a few minutes

Answer 5

Chicken Pierogies Alfredo:

1¼ hours 20 min prep
6 servings

12 frozen pierogi (I use cheddar or onion or potato or onion)
1-1 1/2 lb cooked chicken, cut into pieces (I use boneless skinless breasts, cooked in a skillet in olive oil, butter, or margarine)
1 (1 lb) jar alfredo sauce
8 ounces frozen peas
5 ounces pimientos, drained
3/4 cup grated parmesan cheese, divided into 1/2 and 1/4 cup amounts



1. Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
2. Boil pierogies for 5 - 7 minutes, drain.
3. In large bowl, combine cooked pierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2 cup grated Parmesan cheese. Stir thoroughly; a rubber spatula works well to stir without breaking the pierogies.
4. Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
5. Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.

Answer 6

I like Mrs. T's pierogies. I don't eat them with sour cream, though -- I like mine with sauted onions. :) mmm now I'm hungry.