Polish Pierogies
From j1shalack 16 years ago
- 6 minutes to make
- Serves 6
Filled dumplings like Chinese potstickers
Ingredients
- Dough shopping list
- 3 cups AP flour shopping list
- 1 whole egg shopping list
- 1 egg yolk (save the egg white in the potatoes and cheese filling later) shopping list
- 1 teaspoon salt shopping list
- ¾ cup warm water (heated up, not directly from the tap) shopping list
- mushroom Filling shopping list
- Portobello mushrooms or smaller field mushrooms shopping list
- Dried chili shopping list
- One clove of garlic shopping list
- 1/6 cup tamari sauce shopping list
- 1/8 cup of water (adjust to desired thickness) shopping list
- Cream (adjust to desired thickness) shopping list
- fresh rosemary leaves shopping list
- Heat up some olive oil in a pan and fry the garlic and the chili. When the garlic starts to soften, add the chopped mushrooms. Sauté until the mushrooms get softer. Add the water, cream and tamari and season with salt and pepper. Spread some leaves of rosemary over the mushroom mixture and cook it for three minutes. shopping list
- cheese and potato Filling shopping list
- 4 - 5 boiled potatoes shopping list
- 4 TB butter or olive oil shopping list
- ¼ milk shopping list
- 1 egg white shopping list
- ½ cup farmers’ cheese shopping list
- salt and pepper shopping list
- cilantro shopping list
- Mash the potatoes with the egg white, some melted butter and milk. Add the farmers cheese as noted or to your own taste. Mix well and season with salt and pepper. Lastly, add chopped cilantro. shopping list
- Topping shopping list
- Melted butter shopping list
- Finely chopped and fried bacon shopping list
- Finely chopped onions, fried very slowly in butter until brown shopping list
- sour cream shopping list
How to make it
- Mix the flour and the salt together with the eggs.
- Heat up some water and mix small parts at a time into the flour mixture.
- You can do it by hand or in a food processor.
- On a flat surface, knead the dough until it’s firm and soft.
- Cover with a damp tablecloth and let it rest on the counter top while you are making the fillings.
- Filling the Pierogi
- Uncover the dough and if necessary knead it some more.
- Divide into 4 pieces.
- Use lots and lots of flour while rolling one piece at the time to a 1/16” (1 mm) thickness.
- Make 3” circles and divide the fillings on top.
- Cover the filling and pinch the edges firmly to seal.
- Pat some more flour on every pierogi so they don’t stick together. If necessary, add some more warm water to the dough as the flour makes it drier in the process.
- Repeat until you have about 75 lovely pierogi.
- Heat up salted water.
- Once the water is boiling, drop some of the pierogi in the water.
- When they are floating up to the surface let them boil for approximately 1 minute more.
- Remove with a strainer.
- Top with melted butter and fried bacon and onions (chopped finely).
- Serve with a salad and some sour cream.
- You can also heat the butter in a frying pan and brown the pierogi before serving.
- Tips
- Cilantro is not really a traditional ingredient for a pierogi filling.
- Using a pasta roller to roll out the dough can save you a lot of time.
- Don't roll it too thin however, or the filling may split the dough when you try to seal the pierogi.
The Rating
Reviewed by 2 people-
I LOVE PIEROGIES! I'll have to try the homemade version and invite my sisters over for dinner. Thanks for sharing!
fizzle3nat
in Waterville loved it
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This recipe looks so good, I usually go to the grocery store and buy "Mrs. T's" brand, and go from there. Now I don't have to wait to go to the store now. Thank you so much for posting this recipe. You have my 5 on this one. Have a good day...Cheryl
cherylannxo
in Santa Nella loved it
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