Best Wild Hot Perogies Recipes

POLISH WILD MUSHROOM PIEROGIES

Steps:

• For the Pierogi/Varenko Dough:.
• 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.
• Note: Bring to room temperature before using if storing in fridge overnight.
• For filling: Pour boiling water over porcini in a small bowl and soak.
• until softened,10 to 20 minutes. Lift porcini out of water, squeezing.
• excess liquid back into bowl, and rinse well to remove any grit. Pour.
• soaking liquid through a paper-towel- lined sieve into a bowl and.
• reserve.
• Finely chop onion and garlic in a food processor, then add cremini and.
• porcini and pulse until very finely chopped. Heat butter in a skillet.
• over moderate heat until foam subsides, then cook mushroom mixture,.
• stirring frequently, until mushrooms are dry and 1 shade darker, about.
• 8 minutes. Add reserved soaking liquid and simmer, stirring.
• frequently, until mixture is thick, dry, and beginning to brown, about.
• 15 minutes (there will be about 1 cup filling). Stir in parsley and.
• salt and pepper to taste. Cool completely.
• Roll out dough and fill pierogies: Halve dough and roll out 1 piece on.
• a lightly floured surface into a 15-inch round, keeping remaining.
• dough wrapped. Cut out rounds (about 24) with floured cookie cutter. Put 1.
• teaspoon filling in center of each round. Working with 1 round at a.
• time, moisten edges with water and fold in half to form a half-moon,.
• pinching edges together to seal. Transfer pierogies as assembled to a.
• flour-dusted kitchen towel. Repeat with remaining rounds, then make.
• more pierogies with remaining dough and filling.
• If freezing, place on flat sheet & freeze then store in airtight Ziploc bags.
• Cook onions and pierogies: Cook onions in butter in a large heavy.
• skillet over moderately low heat, stirring frequently, until golden.
• brown, about 30 minutes. Season with salt and pepper and keep warm.
• Cook pierogies in a large pot of lightly salted boiling water until.
• tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet.
• with onions. Toss gently to coat and serve immediately.

EAST EUROPEAN CHERRY OR WILD BERRY PEROGIES

Steps:

• In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil. Knead the mixture into a soft dough.
• Divide the dough in half and cover for 10 minutes.
• In the meantime fill a large pasta pot with water add a little salt (like you would with pasta) and bring the water to a boil then reduce heat to a simmer.
• If you are using Wild Berries, in a bowl toss the berries with a heaping spoon of brown sugar and set aside.
• On a floured surface roll each half of the dough into a thin circle ¼ " thick. Cut the dough using a 3 - 4 inch circle cutter (I just use a drinking cup ) re-roll scraps.
• To assemble just place 3 cherries in the middle of the dough circle ( or 1 Tbsp wild berries).
• Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal).
• Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
• Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
• Remove with a slotted spoon to a colander so they drain while the others are cooking.
• In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
• Remove to a serving plate.
• Drizzle with heavy cream and sprinkle with a sugar.
• Enjoy.
• * Note if you have small children its a good idea to pit the cherries.

WILD HOT PEROGIES

Steps:

• Boil water for the perogies.
• Add perogies.
• Boil till they float.
• Drain.
• While your waiting for your water to boil place your butter in a deep skillet, add onions cook till transparent.
• Add the hot sauce.
• Add your drained cooked perogies let them saute for a few minutes.
• Serve and enjoy.
• Cooking does not include waiting for water to boil.

GLUTEN FREE CHEDDAR BACON PEROGIES

Steps:

• Filling:.
• Cook the onion in the butter until tender.
• Add onions and cheese to hot cooked potatoes and mash thoroughly.
• Add bacon, salt, and pepper to taste.
• Set aside, let cool to room temperature before using.
• Dough:.
• Mix flour and salt in a deep bowl.
• Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
• Knead until smooth (use floured board).
• Divide dough into 2 parts, cover, let stand 10 minutes.
• Roll dough thin on floured board.
• Cut dough using a round cookie cutter or drinking glass.
• Place spoonful of filling in each circle - fold in half.
• Press edges together with fingers. If dough does not stick, dampen edges slightly.
• Place on floured board and cover with damp towel to keep moist.
• Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
• Stir gently to keep from sticking - do not use a sharp spoon.
• Cook until perogies begin to float and are well puffed, about 3 minutes.
• Remove from pot and drain well.
• Continue to cook remaining perogies.
• If desired, after boiling fry with butter and chopped onions until slightly browned.

WILD MUSHROOM PIEROGIES

Steps:

• Make filling:
• Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.
• Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.
• Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and salt and pepper to taste. Cool completely.
• Roll out dough and fill pierogies:
• Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.
• Cook onions and pierogies:
• Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm.
• Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.

UKRAINIAN OLD FASHIONED PLUM YEAST VARENYKY (PEROGIES)

Steps:

• Dissolve the sugar and ginger in the lukewarm water, and sprinkle the yeast over it. Let it stand for 10 minutes. Combine the yeast with the lukewarm milk, eggs, and salt. Stir in the flour, and knead it until smooth. The dough should be soft. Cover and let it rise in a warm place until double in bulk.
• Cut the dough into 2 parts for easier handling. Roll each part into a long roll about 1 1/2 inches in diameter. Cut the roll into 1/2 inch pieces. Flatten each piece and wrap it around a plum filled with sugar and cinnamon. Seal the edges securely. Place them on a floured board, cover, and let them rise.
• Drop a few varenyky at a time into rapidly boiling salted water. Stir gently with a wooden spoon. When the varenyky rise to the top, cook them for about 2 minutes by rapid boiling.
• Remove them with a perforated spoon to a colander and drain well. Do not overcook because this dough has a tendency to become somewhat firm.
• Place the varenyky in a serving dish, sprinkle generously with melted butter, and toss lightly to coat them evenly. Serve hot with a sprinkling of sugar and browned buttered bread crumbs, or sour cream.