Best Yuliyas Potato Pirogues Recipes

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YULIYA'S POTATO PIROGUES



Yuliya's Potato Pirogues image

Yuliya was one of my exchange students from Russia and this was one of the meals she would often prepare. I thought I would share it with you guys. Yuliya's words of advice: "Don't get the dough too thin, or they'll tear in the water!"

Provided by Chief Teer

Categories     Potato

Time 1h

Yield 4-5 Dozen, 4 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon salt
1 cup cold water
2 tablespoons cold water
3 large egg yolks
4 medium potatoes, peeled and cut into small chunks
2 tablespoons butter, plus extra for frying
1 small onion, finely chopped
1/4-1/2 cup grated cheddar cheese, to taste
1/4 teaspoon salt

Steps:

  • To make the dough, combine the flour and salt in a large mixing bowl.
  • Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
  • Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.
  • For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
  • Drain the potatoes, then mash them by hand.
  • Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and sauté for 5 minutes, stirring often.
  • Add the onion, cheese, and salt to the potatoes and mash them inches.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.
  • Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.
  • Put a heaping teaspoon of filling in the center of each circle.
  • Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
  • Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
  • Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
  • Serve hot and garnish with a little extra cheese, if you like.

Nutrition Facts : Calories 746.8, Fat 12.9, SaturatedFat 6.6, Cholesterol 180, Sodium 834.7, Carbohydrate 134.9, Fiber 8.3, Sugar 2.9, Protein 21.2

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

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