PIEROGI DOUGH
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Provided by iguana
Categories Polish
Time 1h15m
Yield 24 Pierogies
Number Of Ingredients 5
Steps:
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.
SOUR CREAM DOUGH FOR PIEROGI
A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut.
Provided by Courtney S.
Categories Main Dish Recipes Dumpling Recipes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 12.1 g, Cholesterol 12.8 mg, Fat 1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 103.4 mg, Sugar 0.1 g
PIEROGI DOUGH FOR POTATO AND GOAT CHEESE PIEROGI
This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes enough dough for 3 dozen pierogi
Number Of Ingredients 7
Steps:
- Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl.
- Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined.
- Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles; set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.
OLD FASHIONED SOUR CREAM KLUSKI DOUGH (NOODLES, DUMPLINGS, PIEROGI DOUGH)
Categories Egg
Number Of Ingredients 6
Steps:
- In a medium sized mixing bowl, stir salt into the flour. Add butter, sour cream, and egg; mix to incorporate. Slowly add a little water at a time while mixing until dough comes together nicely. Turn dough out on floured surface. Knead until smooth. Wrap in plastic wrap and chill overnight or for at least 2 hours before rolling out. Kluski Dough 2 Roll the dough out on a floured surface; cut into strips. Separate strips and toss liberally with flour. Allow kluski to sit for at least 20 minutes before boiling, giving the dough time to rest. Kluski Dough 3 Take a few handful of noodles, shaking the excess flour off, toss into a pot of rapidly boiling salted water. Boil for about 10 minutes. Remove from water with slotted spoon to colander to rinse and drain. At this point I normally stir in a teaspoon of butter for flavor and so the noodles won't stick together. Continue until all of the noodles are cooked. Add more water to the pot in between batches and allow the water to return to boiling before adding the next batch of noodles. These noodles freeze fairly well. Toss liberally with flour. Evenly distribute noodles in one layer on a sheet pan. Place pan in freezer until noodles are frozen. Store in freezer bags until ready to use. This recipe is also the same recipe I use for pierogi and dumplings. This recipe does not keep well in the refrigerator for more than 24 hours.
PIEROGI AND VARENIKI DOUGH
Categories Gourmet
Yield Makes enough for about 48 pierogies or 32 varenikis
Number Of Ingredients 5
Steps:
- 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. 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.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
VERY BEST PIEROGI DOUGH
This recipe is from my mother's cousin, who ran a small polish restaurant in our area for over 40 years! Really makes a difference to have the right dough!
Provided by Doreen Schultz
Categories Savory Pies
Time 5m
Number Of Ingredients 10
Steps:
- 1. Melt butter in warm milk. Add egg yolks. Pour flour and salt over warm milk and mix well. 'Cover and let dough rest for 10 minutes or more. Knead for 2 minutes. Let rest again. Roll out dough. Cut with a 4 inch circle. Put filling of your choice in center. Fold over and crimp to seal edges. Drop in a pot of boiling water until pierogi float to the top. Do not crowd pan to avoid sticking. Place pierogi on a cooling rack over a cookie sheet to cool. You can freeze them once cooled. Heat them in a pan of butter and sauteed onion or boil and cover with melted butter and onion.
- 2. For filling--saute onions; add mushrooms and saute for a few minutes. Add sauerkraut and simmer for 3 to 4 minutes. Fill Pierogi
TRADITIONAL PIEROGI DOUGH
I found this recipe on another website and thought it worked well. The dough turns out a bit sticky so you'll need plenty of flour on your rolling pin and surface. Makes (2) dozen large pierogi (5" dia. cutter).
Provided by Scott 3
Categories Polish
Time 52m
Yield 24 Pierogi's w/5" cutter
Number Of Ingredients 4
Steps:
- I use a stand mixer with the flat beater to mix the ingredients. After about a minute, replace the flat beater with the spiral hook and knead the dough until it is firm and consistent. Rest the dough for 30 minutes with damp cloth over bowl.
- To stuff pierogi:.
- * Before stuffing the pierogi, put a BIG pot of salted water on the stove to boil.
- Roll out some dough on floured surface until about 1/16� - 1/8" thick.
- Cut out circles.
- Put a heaping teaspoon of your filling into the middle of your dough circle.
- Dip your finger into a cup of water and moisten half the edge of the circle. Then bring up lower half of circle to meet moistened half and seal together with your fingers. If you find your fingers sticking to the dough while doing this, dip them into a handy cup of flour.
- Then pinch the edges together. Be very careful not to puncture the dough.
- Lay the completed pierogi on a floured surface. Repeat process with all your dough circles.
- Don't have the water boiling too vigorously while cooking the pierogi.
- GENTLY slide the pierogi into the water. Boil until all of the pierogi rise to the top - about 7 minutes.
- Take out the pierogi and let dry.
- Note: the pierogi do freeze well.
Nutrition Facts : Calories 150.2, Fat 4.7, SaturatedFat 2.5, Cholesterol 33.2, Sodium 121.7, Carbohydrate 22.5, Fiber 0.8, Sugar 0.8, Protein 4.1
VEGAN PIEROGI DOUGH
A wonderfully easy pierogi dough. Fill with onion and potatoes, cabbage, or anything else you can think of. We have even made dessert pierogi using apple pie filling! (Prep time includes 30 minutes for dough to rest).
Provided by raspberryjello
Categories Lunch/Snacks
Time 1h15m
Yield 36-40 pierogi, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
- Let the dough rest in the bowl (covered with a towel) for 30 minutes.
- Separate the dough into 2 parts.
- Roll one half of the dough until about 1/8" thick.
- Cut circles with a cookie cutter (i use a 3" cookie cutter).
- Add a teaspoon or so of filling (depending on how big your circles are. Don't put too much, or they will be hard to close.
- Fold the circles in half over the filling, and pinch closed. You can also press the edges with a fork to make sure they are sealed really well.
- Roll out the other half of the dough, and cut, fill, and seal.
- At this point you can freeze the pierogi for later, or you can cook them.
- To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.
Nutrition Facts : Calories 347.9, Fat 14.2, SaturatedFat 1.9, Sodium 583.4, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5
PIEROGI DOUGH
This recipe for pierogi dough comes from "Inspired by Ingredients," by Bill Telepan. Use it with our delicious Potato Pierogi recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes 14
Number Of Ingredients 3
Steps:
- In a large bowl, mix together flour and salt. In a small bowl, beat eggs together with 2 tablespoons water. Form a well in the middle of the flour mixture and pour eggs into well. Incorporate eggs by stirring in the flour mixture from sides of well a little at a time.
- When the dough begins to come together, transfer to a clean flat surface and knead until dough comes together in a smooth ball. Wrap dough in plastic wrap and let stand at least 1 hour at room temperature or up to 1 day, refrigerated.
PIEROGI AND VARENIKI DOUGH
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. Cooking time is fridge time.
Provided by NcMysteryShopper
Categories Breads
Time 50m
Yield 48 pierogies
Number Of Ingredients 5
Steps:
- 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.
- 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.)
- Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Nutrition Facts : Calories 20.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 8.8, Sodium 39.4, Carbohydrate 3.7, Fiber 0.1, Protein 0.7
PIEROGI DOUGH
Ukranian Pierogi ready to be stuffed with your favorite filling.
Provided by LINDAYURKIW
Categories Main Dish Recipes Dumpling Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours. Roll out and fill as desired.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g
PIEROGI DOUGH
Dough to make your own pierogies. I have then provided filling options that you can choose from, depending on what kind of mood you are in! Don't let the long directions deter you...I've included a lot of options for these babies!
Provided by jonesies
Categories < 60 Mins
Time 35m
Yield 4-5 dozen
Number Of Ingredients 6
Steps:
- Mix all ingredients together, either in a food processor or by hand.
- Form into a ball; cover and let rest approximately 30 minutes.
- Roll dough out onto a board or counter until about 1/4 inch thick.
- Cut circles with large cookie cutter or drinking glass.
- Choose filling (see options below) and place approximately 1 tablespoon of filling onto each circle of dough.
- Fold dough over filling and crimp with fork, moistening with water if necessary.
- (Option 2: before cutting dough, place filling approximately 3 inches apart on half the sheet of dough, then fold over the other half and cut around mounds.).
- To cook finished pierogies, boil at a low boil (do not over-crowd pierogies in the pot). When the pierogies float to the top, boil for another 5 minutes or so. Remove with slotted spoon and place on cookie sheets to cool. They can then be frozen (or served) and when reheated, can be deep fried, pan-cooked in butter, microwaved (not as tasty) or re-boiled (more bland). Suggested to freeze 1 dozen per bag.
- Filling Variations:.
- Potato and cheese pierogies: 5 lbs of potatoes, boiled until tender and mashed (no milk, just potatoes), mixed with 1 1/2 pounds of your favorite cheese (cheddar is good). Best reheated with pan-cooked method (with butter).Serve with fried onions and butter after cooked.
- Mexican pierogies: (I made these up).
- 1 1/2 lb taco meat (made your favorite way) mixed with 1/2 lb mexican cheese. Deep fry reheat method (or pan fry). Serve cooked pierogies topped with shredded lettuce, tomatoes, onions, jalepenos, sour cream and salsa. Awesome!
- Cheesteak pierogies: (I made these up too).
- 1 large box of your favorite brand of chip steak cooked with 1/2 lb of swiss (or your favorite) cheese. Deep fry or pan fry reheat method. Top cooked pierogies with your favorite tomato or pasta sauce and onions.
Nutrition Facts : Calories 556.2, Fat 8.8, SaturatedFat 4.2, Cholesterol 121.9, Sodium 87.8, Carbohydrate 98.4, Fiber 3.4, Sugar 0.5, Protein 18.1
NANA'S PIEROGI DOUGH
Number Of Ingredients 4
Steps:
- In a medium bowl, place flour. In a small bowl, combine eggs, salt and water, and add to flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or plastic wrap and let rest 10 minutes.
POTATO PIEROGI DOUGH
Categories Potato
Number Of Ingredients 5
Steps:
- Mash and beat potatoes extremely well. Add eggs, salt and oil. Next add flour, combine well. Knead dough well until mixture holds together.
PIEROGI DOUGH RECIPE
Provided by LADONMANK
Number Of Ingredients 29
Steps:
- Sift flour and salt together onto a work surface. Make a hill with the flour and form a hole. Pour the water in a thin stream and work in the flour. Mix well and knead until smooth. Rest under a bowl for 15 minutes. If you want to use eggs in this recipe, break two eggs into a measuring cup and add water to equal 1/2 cup. Up to 1 tablespoon of vegetable or light olive oil may be added before the water is measured. Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil. A tablespoon of sour cream, yogurt or cream cheese may be added to any of the recipes (in place of 1 tbsp. water or milk called for) to make a more tender pierogi. For convenience, any of the doughs may be mixed using a food processor, but the pierogi may be less tender and quantities may require slight adjustments. Roll dough thinly as you would pasta dough (a pasta machine may be used). Cut out circles. Place a spoon of filling on one side; fold the other side over the filling and pinch to seal. The pierogi will be the shape of a half circle. If pierogi are not sealing well, paint the edges with beaten egg white or water. Pierogi may be filled with a mashed potato and onion or leeks mixture, soft cheese mixture or a cabbage mixture. Cheese Filling: 1 lb ground Farmer's Cheese (dry cottage cheese) 1 egg 1 egg yolk salt and pepper, to taste 1 tsp. sugar (optional) Sweet Cheese Filling: 1 lb ground Farmer's Cheese 1/2-1/2 c. sugar (scant) 1 egg 1 egg yolk 1/2 tsp. vanilla extract pinch of salt Potato Filling: 1 1/2 lbs mashed potatoes, cooked and cooled 2 onions, finely minced and browned in 2-3 tbsp. butter 1 egg 2 tbsp. bread crumbs (optional) 2 tbsp. chopped chives, scallions, leeks or green onions Note: The onions may be browned in lean salt pork or bacon. Combine mashed potatoes with browned onions and other ingredients. The eggs and the bread crumbs may be omitted. Cabbage Filling: Shred 1 small head of cabbage, cover with boiling water and heat on high heat for 3 minutes. Drain. Cover again with boiling water and simmer for 20 minutes. In a skillet, brown 1 chopped onion in 3 tablespoons of butter until tender and lightly colored. Stir in cabbage to mix, add salt and pepper, to taste. Simmer, covered, until tender, then uncover and continue to cook over low heat for a few minutes until moisture evaporates. Press out excess moisture using a sieve or squeeze dry between clean paper towels. Pulse in a food processor of finely grind the mixture. Optional seasonings: 1 teaspoon fresh chopped dill or 1/4 teaspoon crushed caraway seeds. 1/2 lb. sliced fresh mushrooms may be added to the cabbage. Cooking the Pierogi: After pierogi are filled and sealed, boil them in salted water for 10-15 minutes, or until they rise to the surface and are cooked through (try one to see exactly how long it will take to cook through as this will vary due to size and other conditions). The pierogi may be served as is with a little melted butter, or they can also be browned in a little butter before serving. Leftover pierogi are best browned or steamed the next day.
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