Recipes for perogis PLEASE :)

*~SugarPlums~* · 08-23-2006, 08:05 AM

So I am married to a man of polish decent

and I would really love to surprise him with my own perogi's. I have a wonder mil, couldn't ask for a better one but for some reason she won't 'show' me how they are done. The last time she made them she moaned and whine about how her daughters (my sils) are lazy and never help her with them. I gladly offered and she changed her tune so fast, it left me wondering....So I would really like to make my own and have them come out better than hers! lol! Can any of my cysters help?

Any recipes for the filling , especially the potato filling would also come in handy.

JennaBC · 08-23-2006, 08:24 AM

Here's a meat pierogi recipe that DH got from the owner of our local polish restaurant. HTH!

Polish Pierogi (Sauerkraut & Meat Filling)
Pierogi with garlic, mushroom & sauerkraut filling

8
servings
time to make 1½ hours 30 min prep
Sauerkraut Filling
15 ounces sauerkraut, finely chopped
8 ounces cabbage, shredded
1/2 lb bacon or pork or beef, chopped
3 cloves garlic, minced
8 ounces mushrooms, chopped
pepper
Dough
4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm beef stock or beef bouillon
12 cups salt water

1. Fry meat to desired doneness and set aside.
2. Mix remaining filling ingredients and fry for about five minutes.
3. Combine mixture with meat and refrigerate until ready to assemble pierogi.
4. Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
5. Twist off workable portions of dough and roll out very thin on a floured surface.
6. Using a glass with a thin lip and a diameter of about 3.
7. 5 inches, dip lip of glass in flour and cut circles out of the dough.
8. Place about 2 tsp filling in the center of each dough circle.
9. Moisten outer edges with water and fold dough over to close.
10. Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
11. Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occassionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
12. Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
13. Repeat with remaining pierogi.
14. At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

JennaBC · 08-23-2006, 08:25 AM

And here's a recipe for Cheese ones....They're yummy!

Polish Pierogi (Cheese Filling) Recipe #111913
Pierogi filled with cheese & onion.
by littleturtle
6
servings
time to make 1¼ hours 15 min prep
Cheese Filling
8 ounces ricotta cheese or cream cheese, softened
1 egg
1 tablespoon lemon juice
1 onion, finely chopped & fried in
butter
salt
pepper
1 teaspoon sugar
Dough
4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm chicken stock or chicken bouillon
12 cups salt water

1. Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
2. Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
3. Twist off workable portions of dough and roll out very thin on a floured surface.
4. Using a glass with a thin lip, dip lip of glass in flour and cut circles out of the dough.
5. Place about 2 tsp filling in the center of each dough circle.
6. Moisten outer edges with water and fold dough over to close.
7. Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
8. Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occassionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
9. Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
10. Repeat with remaining pierogi.
11. At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

*~SugarPlums~* · 08-24-2006, 12:36 AM

Thanks Jenna for the recipes. They sound yummy. I am surprised there aren't any other cysters sharing

lol!

JennaBC · 08-24-2006, 02:26 AM

Well you know how easy they are to make....LOL

hanya1 · 08-25-2006, 07:05 PM

I have one for potatoes

6 potatoes boiled
1/4-1/2 c milk
1/4-1/2 c sour cream

mash the potatoes and add enough milk and sour creamto thin it out just a little bit. I also like to add a little salt and pepper to taste or any type of seasoning you like.

A good variation on this is I sometimes add some grated cheese and/or diced green chilies.

Fill your dough and bake.

Enjoy

*~SugarPlums~* · 08-25-2006, 08:22 PM

Thank you Hanya!

jennzalew · 08-27-2006, 05:19 PM

My mom has been making pierogi all her life, and she is now 72 years old, so that is a lonnnnng time! She SWEARS BY Martha Stewart's recipe for the pierogi dough, it makes a very tender and delicate dough, not a thick glob like so many other recipes we've experimented with over the years. Check it out at https://www.marthastewart.com/page.j...SL&site=living

My mom always uses the sour cream instead of the creme fraiche and she uses cornstarch instead of the potato starch.

My parents are actually in their car right now driving here (Cincinnati) from Clearwater, FL and have about 7 dozen pierogi with them for me! YUM!

Jen Zalewski (100% Polish girl!)

*~SugarPlums~* · 08-28-2006, 03:46 AM

Thanks for the link Jenn! I have lots of experimenting to do, but I hope to blow them away

.

RunnerDuck · 08-28-2006, 11:16 PM

I'm Polish ... but haven't made pierogis in ages. Couldn't even begin to remember how I made the dough but it is seriously labor intensive and I am such a hog, I will destroy an afternoon's work in no time flat which is why I haven't made them in so long, heh. (I used to make them for my friends in college and it was seriously an all day job... )

For the filling, though, I never used a recipe... just make mashed potatoes, on the thicker side, with the usual potatoes, milk, butter, and salt, and add cheese till it tastes right. For a cheat that still tastes yummy, you can use the filling to stuff those big shell pasta or to make Polish lasagna - just layer filling, fried onions, and cooked lasagna noodles. In either case top again with more fried onions and bake until warmed through.

*~SugarPlums~* · 08-29-2006, 02:01 AM

Thanks Runner!

butterflydreams · 09-03-2006, 07:19 AM

My DH is Ukrainian, so I had to learn to make Traditional Ukrainian dishes LOL.

To make my filling for the perogies, I mash my potatoes, and add cheese whiz, a little butter, and dry cottage cheese! So quick, and simple, and a dash of salt and pepper.

I also make lazy perogies.

Its like a lasagna, except instead of meat filling, you use the potatoe filling with cheese whiz and dry cottage cheese. You can add some fried bacon to the filling if you like. I use the oven ready lasagna noodles and I put them in a bowl of hot water to kinda cook them a bit, then I spray a 9x13 baking dish, put a layer of noodles, then the potatoe filling, more noodles, and then top it off with shredded cheddar cheese. Pop in the oven for about 1/2 an hr. I cover it with tin foil so it doesn't make the cheese crispy, but about the last 5 min of cooking I take off the tin foil.