Best Polish Perogies W Wonton Skins Recipes

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GRANDMA'S POLISH PEROGIES



Grandma's Polish Perogies image

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

Provided by STEPH577

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h

Yield 20

Number Of Ingredients 12

4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

Steps:

  • In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  • Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  • Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  • To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g

CHEATER PIEROGI



Cheater Pierogi image

Whether you're an old pro or brand new to the joys of pierogi, I hope you give these easy, cheesy dumplings a try.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 10

Number Of Ingredients 14

2 teaspoons butter
4 slices bacon, chopped
2 tablespoons bacon drippings
½ yellow onion, diced
5 medium Yukon Gold potatoes, peeled and halved
salt and ground black pepper to taste
1 pinch cayenne pepper
1 large egg
1 ½ cups farmer's cheese, or any cheese blend
1 large egg
1 tablespoon water
50 wonton wrappers, or as needed
1 cup sour cream
¼ cup chopped fresh chives

Steps:

  • Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
  • Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
  • Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
  • Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
  • Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

Nutrition Facts : Calories 498.9 calories, Carbohydrate 37.6 g, Cholesterol 114.8 mg, Fat 28 g, Fiber 1.9 g, Protein 23 g, SaturatedFat 18.8 g, Sodium 803.3 mg, Sugar 0.6 g

MOCK PIEROGI



Mock Pierogi image

This dish was inspired by Giada. I grew up in a Polish neighborhood, but never was taught the trade (but ate at anybody's house that served them, LOL). This simple shortcut version provides all of the taste and charm of the dish. It makes 2 batches, one for now and one to freeze.

Provided by Dawnab

Categories     Potato

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

42 wonton skins (42)
2 large baking potatoes, peeled and cubed
1/2 cup cheddar cheese, grated
2 tablespoons butter
salt and pepper
water
flour
1/2 cup butter
1/4 cup onion, very finely diced

Steps:

  • Boil potatoes until tender. Drain and add cheese and butter. Mash until smooth like thick mashed potatoes. Season with salt and pepper as desired. Add a little milk if needed.
  • Lightly flour a cookie sheet.
  • Using one wonton skin, put one teaspoon of filling into center. Use water to wet two sides of the skin.
  • Fold over and seal lightly with a fork; place on cookie sheet.
  • Repeat until all the wonton skins are used. Place half of the won tons, in a single layer and not touching, into the freezer.
  • Simmer the half cup of butter and onion over low heat until onions are translucent.
  • Boil pierogi for about three minutes; drain. Serve with the fried onions.
  • Place the frozen pierogi in an air tight bag. To use, bring a pot of water to a boil and cook them for about 7 minutes. Serve with a fresh batch of fried onions.

Nutrition Facts : Calories 208.3, Fat 11.6, SaturatedFat 7.2, Cholesterol 32.9, Sodium 258.6, Carbohydrate 21.6, Fiber 1, Sugar 0.4, Protein 4.5

FAMOUS POLISH PIEROGIES



Famous Polish Pierogies image

Pierogies should be called "Pillows of Heaven" as they are one delectable bite of fluff mainly filled with potatoes. I just love them! This recipe I've posted is from a cooking class with Chef Tad that I and my Dad (John) attended so that we could get a refresher from days gone by when his Bubba (Grandma Karski) and his Mum (Mary...

Provided by Kimberly Biegacki

Categories     Other Main Dishes

Time 3h45m

Number Of Ingredients 27

PIEROGI DOUGH
1 large egg, lightly whisked
2 Tbsp sour cream
1 c whole milk
1 c water
5 c all purpose flour
2 tsp salt
SAUERKRAUT AND SHROOM FILLING
1 c mushrooms, assorted and chopped
2 c sauerkraut
1 small onion, chopped
2-3 Tbsp butter
salt & pepper
JALAPENO, CHEDDAR & POTATO FILLING
5 medium potatoes, boiled, peeled and mashed
8 oz extra sharp cheddar cheese, shredded
1/4 - 1/3 c jalapenos, diced fine (jarred or fresh)
1 - 2 Tbsp butter
salt & pepper to taste
FAMOUS POTATO & ONION
5 medium potatoes, peeled, steamed and mashed
1 medium onion, diced & sauteed in butter
1/4 c butter, approx.
BUTTER & GARLIC SAUCE THAT YOU SAUTEE PIEROGIES IN
1 stick butter
1 medium onion, diced
6 - 8 clove garlic, minced

Steps:

  • 1. Whisk egg and sour cream together. Then whisk in milk and water. With a wooden spoon stir in flour 1 cup at a time until a loose sticky dough forms.
  • 2. Turn the dough out onto a floured surface and turn and fold dough to knead, dusting with flour as needed until elastic and no longer sticky about 8-10 minutes. (Be careful not to add too much flour, which will toughen the dough).
  • 3. Cover with inverted bowl and let rest for 1 hour.
  • 4. Spray a baking sheet with oil to put your pierogies on so they wont stick or spray wax paper lightly with oil. Divide dough into 4 equal parts. Wrap the 3 pieces in plastic wrap and roll out the 4th on a lightly floured surface until 1/8 inch thick. Use a 3 inch biscuit cutter or a glass about the same size to cut out your circles of dough. Try your best to cut as close to one another as possible. Set aside scraps to be reworked.
  • 5. Place about 1 1/2 tablespoons of the mixture of your choice into the center of each circle. Fold in half and pinch closed. If you have trouble with it closing just use a dab of water to it for closure. Place on your baking sheet or lightly greased wax paper.
  • 6. Boil some water in a large pot with some salt. Drop 10 - 12 pierogies at a time into the water. They will cook for about 5 minutes or until they float to the top. Remove them when finished.
  • 7. Have a pan ready with your onion & garlic sauce.....cook up those onions & garlic low and slow....stirring occasionally. You want your onions & garlic nice and tender. Add some of your pierogies and cook on both sides till they are lightly browned.
  • 8. Don't laugh to hard....these are my first attempt at making pierogies. They look kinda sad but they tasted fantastic. lol Of course, Dad made his perfectly shaped and so beautiful.
  • 9. Here is a pic of Dad & I getting ready to stuff our pierogies. This was a class we took as Dad wanted a refresher since his Bubba and Mum have passed. He had forgotten some details. I'll post a few pics of Dad & I last year making pierogies at my house.
  • 10. Last year Dad & I making pierogies at my house. I think we ended up with 10 dozen or more. Worked all day on them....took a lot longer than we thought it would. Hopefully we will get faster this year. Dad rolling out the dough and cutting.
  • 11. Here is what I was working on...all the fillings and then I stuffed them all.
  • 12. Our finished pierogies on the counter which we froze most all of them.
  • 13. Here were some that I cooked up to sample that night.

POLISH PEROGIES W/ WONTON SKINS



POLISH PEROGIES w/ Wonton Skins image

I forgot who gave me this easy recipe. I in think Chgo.About 1989. It sure takes the work out of making them from scratch. If you like pierogies, you might like to try this recipe. I have made them many times.... and the family can't get enough of them Warning: For a family of 4 , you might want to double the recipe!

Provided by Nancy J. Patrykus

Categories     Other Main Dishes

Time 25m

Number Of Ingredients 5

2 slice bacon, cooked and crumbled
1-1/2 c sliced onions
2 medium russet potatoes about 4 oz each
1/2 c cheddar cheese
25 wonton skins

Steps:

  • 1. In a skillet over heat, cook bacon 4 minutes. Remove from skillet, drain, and crumble. Add 1/2 cups of sliced onions to bacon dripping in skillet. Cook 10 minutes on medium heat. Remove and save. In a bowl, combine, combine the 2 potatoes that have been boiled, peeled and mashed, 1/2 cup cheddar cheese and the crumpled bacon. Brush water over the edges of 25 wonton skins. Divide potato mixture evenly among center of the wrappers. Fold each wrapper over filling to form a triangle, press to seal. Working in batches, cook perogies in boiling water 4 minutes..or until they float. Remove and top with the cooked onions. Cut up fresh green onions cut up and tossed over the perogies is a nice touch.
  • 2. Some people like to fry them gently in butter....when they are done.

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