Pierogis
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Thread: Pierogis

  1. #1
    Registered User pollypurebred39's Avatar
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    Default Pierogis

    Cheap Eats! A creative way to make a great supper when your pantry is almost bare. We make them with a potato and sauerkraut filling or a cottage cheese and potato filling. They are great fried in butter and smothered in fried onions. YUM!

    Pierogis

    Equipment list

    Measuring cups/spoons
    Scale
    Knives, utensils
    Bowls to mix ingredients
    Pans, pots to cook fillings and pierogi
    Pierogi forms (really not necessary, you can get them easily in Polish or ethnic shops, they are very(!) cheap and handy too) if you don’t have these forms don’t worry! your hands and a fork will do.
    Cottage Cheese Wareneki (pierogi)

    Dough:
    ½ cup (125 ml) milk (can be whole milk, 2% or skim milk)
    ½ cup (125 ml) whipping cream
    3 large egg whites
    1 tsp (5 ml) salt
    3 cups (450 gm) all-purpose flour

    1. Mix flour and salt, add other ingredients, and knead dough until you have a smooth dough. (I kneaded this dough quite a bit, and it yielded a nice, pliable dough).
    2. On a floured surface roll out fairly thin (1/8” or about 3 millimeters), cut into 2” (5 cm) squares, and fill with 1 tsp (5ml) cottage cheese filling (see below).

    Filling:
    Traditional
    1 lb (455 g) dry cottage cheese (this is usually found beside the “wet” cottage cheese in the supermarket’s dairy aisle. If you can’t find it, please see below for how to proceed with the “wet” cottage cheese.)
    3 large egg yolks
    Salt to taste

    1. Mix well all the ingredients for the filling.
    2. Put 1 rounded teaspoon (5 ml) of the filling in each square, fold corners to form a triangle, seal edges well using your fingers or a fork
    3. Cook in salted, boiling water for 5 minutes.

    Boiled pierogi can also be fried after boiling for a nice crunchy dumpling.

    If you can’t find dry cottage cheese, simply drain normal cottage cheese by nesting the cottage in a few layers of cheese cloth or a fine sieve over a bowl.

    Adapted from The Mennonite Treasury of Recipes

    * You can very easy make a sweet version of Warenki – just add some fruits and sugar to the cheese filling and mix well together (strawberries or blueberries are great idea!).

    Russian style pierogi (makes 4 generous servings, around 30 dumplings)
    (Traditional Polish recipe, although each family will have their own version, this is Anula’s family recipe)

    Dough:
    2 to 2 1/2 cups (300 to 375 g) all-purpose (plain) flour
    1 large egg
    1 teaspoon (5 ml) salt
    About 1 cup (250 ml) lukewarm water

    Filling:
    3 big potatoes, cooked & mashed (1 1/2 cup instant or leftover mashed potatoes is fine too)
    1 cup (225 g) cottage cheese, drained
    1 onion, diced & sauteed in butter until clear
    3 slices of streaky bacon, diced and fried till crispy (you can add more bacon if you like or omit that part completely if you’re vegetarian)
    1 egg yolk (from medium egg)
    1 tablespoon (15 g) butter, melted
    1/4 (1.25 ml) teaspoon salt
    pinch of pepper to taste

    1. Combine all the ingredients for the filling (it’s best to use one’s hands to do that) put into the bowl, cover and set aside in the fridge until you have to use it.

    2. Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm at a time (in my situation 1/2 cup was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough with a bowl or towel. You’re aiming for soft dough. Let it rest 20 minutes.

    3. On a floured work surface, roll the dough out thinly (1/8” or about 3 millimeters) cut with a 2-inch (5 cm) round or glass (personally I used 4-inch/10 cm cutter as it makes nice size pierogi – this way I got around 30 of them and 1 full, heaped teaspoon of filling is perfect for that size). Spoon a portion (teaspoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.

    4. Bring a large, low saucepan of salted water to boil. Drop in the pierogi, not too many, only single layer in the pan! Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more ( usually about 5 minutes). Remove one dumpling with a slotted spoon and taste if ready. When satisfied, remove remaining pierogi from the water.

    5. Serve immediately preferably with creme fraiche or fry. Cold pierogi can be fried. Boiled Russian pierogi can be easily frozen and boiled taken out straight from the freezer.

    Gluten-free pierogi recipe (from Recipezaar)

    Other types of fillings:

    Potato and cheese
    4 – 5 boiled potatoes
    4 table spoons butter (60 g) or olive oil (60 ml)
    50 ml (3 tablespoons + 1 teaspoon) milk
    1 egg white (from medium egg)
    about 120 ml (½ cup) farmers’ cheese (any unripened cheese like Indian Paneer)
    salt and pepper

    Meat and cabbage
    200 g (7 oz) cooked meat (minced or cut very finely)
    500 g white cabbage (chopped and simmered in a little bit of water, until soft)
    1 onion (diced and fried)
    1 whole medium egg
    1 tablespoon (15g) butter
    dry breadcrumbs (add as much to hold the filling together, about 2 tablespoons)
    salt and pepper

    Soy bean filling
    350 g soy beans (canned, drained and minced)
    2 medium eggs
    1 onion (diced and fired)
    100 g (2/3 cup) dry breadcrumbs
    salt and pepper

    Sauerkraut filling
    2 cups (500 g) sauerkraut
    1 big carrot, grated
    1 shallot, chopped and fried with a tablespoon of butter
    few (about 3) wild mushrooms (I used dry ones, you can use fresh but chop them and fry on some butter before adding to the sauerkraut cabbage)
    salt, pepper and cumin
    - Saute all the ingredients together until soft, cool before filling pierogi.

    You can also fill pierogi with whole seasonal fruits for example- strawberries, blueberries, morels, grated apples etc. To prevent the fruits from ‘sogging’ just add a little bit of potato flour inside with the fruit and sweeten them after the boiling on the plate rather than putting sugar inside.

  2. #2
    Registered User Molemommy's Avatar
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    Default

    thanks.... Sounds yummy... hope to get time to make these this winter... along with ravolies...

  3. #3
    Registered User goldeneyez's Avatar
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    Default

    thank you for posting this. I have been wondering about making these! I have a recipe for potato gnocchis that are good, I will post if anyone is interested.

    Stacy

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  5. #4
    Registered User pollypurebred39's Avatar
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    Stacy- I'd love your recipe.

    I've been making Pierogi for decades. I just came across this recipe and thought it sounded really good. My guys really loved the potato and cottage cheese filling one. I also made it with our old stand by with potato and sauerkraut.

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