Mash until smooth. Stretch with fingers and add 1 t. filling, fold over and flute. I make double to triple the amounts and freeze for later use. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being … Love the recipe! I can’t guarantee that this recipe is no-fail. Mashed Potatoes and Cheese: Make 3 cups of mashed potatoes. Put the sauerkraut filling in the center of each circle. The dough is dense and chewy and the fillings are quite tasty, just the way Tim remembers. Since these are meatless, they would be … Wash and dry meat. Re-roll dough as needed until all has been used. So, we decided to stop hesitating and jump right in. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. We’ll have to give this a try! So, we won’t be having “pierogis” for dinner. Place flour on a clean work surface and make a well in the center. Pierogi are simply made of dough and filling. I like to use Yukon Golds because they cook up nice and tender, and they have a great smooth consistency once mashed. Total Carbohydrate Sauerkraut filling is one of the quintessential flavors for stuffing Polish pierogi and Polish naleśniki, also known as blintzes or crepes. Jan 12, 2021 - Explore Colleen McEachran's board "Pierogi Filling" on Pinterest. And, when Tim ate Polish food, it was cooked by his Dad’s family, and many of those recipes have, sadly, been lost. Your email address will not be published. Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Add water slowly, using only as much as needed to create a smooth and soft dough. Every polish family has a traditional pierogi recipe and traditional filling, however there's so much variation that "traditional" does not mean standardized. Place the potatoes into a pot of cold water. Yes, that’s the singular version. Freeze for 1 hour, or until solid. And, it seems like everyone knows and loves tacos and pasta. I roll it, … Recently, we have been getting a lot of requests for a no-fail pierogi recipe. We always make a big batch because they freeze so well, and also because people in our family can easily have 6-8 each even with other accompaniments. The word “pierogi” is actually plural, since it is rare to serve just one “pierog”. Bacon fat will cling to the kraut. Everywhere you turn there is a Chinese takeout restaurant or an fancy Italian pasta house. Although vegetarian dumplings are the most popular in Poland (pierogi ruskie, pierogi with fruits, pierogi with sauerkraut, pierogi with fresh cabbage, pierogi ze szpinakiem), the meat pierogi recipe is just as good to try!Keep on reading to discover my Polish meat pierogi recipe, tips for cooking, and how to choose the perfect meat to make a filling. I make a day of this and triple each recipe. Ahh..pierogi. But I digress, Pierogi are a different story. Or, you could make a triple batch of pierogi dough and go on a pierogi making spree. Simply freeze them on a parchment-lined baking sheet, in a single layer until solid. Add pierogi and 3 to 4 tablespoons of water. Let filling … Drain potatoes, reserving 1 cup of the liquid. The fillings are where pierogi really differ. Bring to a … Cook in the 350 degree … Moisten the edge of your dough with a little water, and fold the dough over the filling. Peel the potatoes and cut them into chunks. Have a look at our ingredient conversion guide.Â. I always know where they start, and where they end. Then, transfer the pierogi to an airtight container. Taking a bite of these homemade pierogies brings me back to those childhood days. See more ideas about pierogi filling, pierogies, pierogi recipe. Related Categories: Polish Recipes, Vegetarian Recipes You May Also Be Interested In: Noodles, Potatoes. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. They consist of a simple dough enclosing a variety of traditional pierogi fillings such as potato, cabbage (a.k.a. Heat to boiling and simmer until potatoes are very tender. A tip, my grandma always adds warm or even almost boiling water directly to the flour (before the egg). You could also make sour cherry filling, plum filling, black currant filling, blueberry and farmer’s cheese filling. From frozen: Drop pierogi … Any type of summer fruit can be used. ), Add onions and seasonings to drained potatoes and mash using a potato masher or electric hand mixer. Cover dough with bowl and let rest for 30 minutes. (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency. Even on our first try! You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough. note***The dough recipe is for around 50 perogies. Most traditional Polish pierogi fillings. Add to flour and salt and knead to elastic. Simply boil frozen pierogi for 10-15 minutes, until soft and tender. Pierogi are a Polish dumpling that are first boiled and then often fried or baked to achieve a crisp outer crust. *These recipes makes a lot of filling. The humble pierogi is Poland’s take on the ubiquitous filled noodle dumpling, enjoyed elsewhere as ravioli or kreplach or pelmeni or jiaozi (pot stickers). This site uses Akismet to reduce spam. Mix the egg with the flour and dash of salt. Using a 3 ½ ” cookie cutter (or the mouth of a juice glass if you don't have cookie cutters, like us) cut circles out of the dough. Crack both eggs into the well. Find out more about her and our mission on our About Page. Each filling recipe would be enough to fill this entire batch of 15 pierogi. Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. When I was growing up, our pierogi … I hear you. Savory Experiments. Store in the freezer for up to 3 months.Â, To cook from frozen: Simply boil the frozen pierogi for 10-15 minutes, until soft and tender.Â, Want to convert to WEIGHT measurements? A trusted, authentic pierogi dough recipe is published on Tasting Poland (pierogi dough recipe). Then, they can be transferred to an airtight container and stored in the freezer for up to 3 months. Cover the pan with a lid, allowing the steam to penetrate the dumplings and warm them up. Fill perogie dough. (At this point, if you have your fillings ready to go, it's a good idea to get a pot of water boiling with 2 quarts of water. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi. However, they can also be sweeter, filled with cheese or fruit like in our Blueberry Pierogi recipe. … When the filling will get between the dough when sealing, … This way, you can start cooking the pierogi as you fill them.). It has become a staple whenever we get a pierogi craving. yellow onion, butter, cheddar cheese, fine sea salt, white … Get the Spinach and Eggplant Pierogi Topped with Roasted Grape Tomatoes And Yogurt Sauce recipe from Acquired Life. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Learn how your comment data is processed. Place about a tablespoon of filling slightly off-center of the round. Allow the remaining water to evaporate.Fry for a little bit longer, until pierogi turn slightly golden. Thanks so much for sharing Dorota! My mom would work away in the kitchen making probably 100 or more of these wonderful … Set … Sprinkle lightly with salt, pepper and garlic powder. But they can also be filled with sauerkraut, fried onions, farmer cheese, cottage cheese, cabbage, mushrooms, meat, spinach, or whatever else you can think to … But, for some reason it seems a bit intimidating. Once the water begins to boil, add 1 tsp salt, and turn it to a steady simmer. Add additional butter as needed. As far as ethnic foods go, Italian, Mexican, all varieties of Asian seem to be in front of us all the time. Mix flour, water, and egg and salt together. Roll the dough to around 1/4 inch thick and cut into small circles. But, it works very well for us. These very simple compositions are merged into pierogi in order to make you happy :) Making pierogi obviously starts with preparing the dough. Perogies With Various Traditional Fillings Recipe - Food.com Remove from boiling water with a large slotted spoon and place in a serving dish. We’ve updated our pictures since we first shared this recipe on Curious Cuisiniere, but we’ve left some originals here, in case you’ve found us in the past and are looking for that old, familiar image. It is a traditional Ukrainian recipe and easily one of my favorite foods to eat. Add in 1 tsp of minced garlic, 1/4 … Don't forget to tag @curiouscuisiniere! Mushroom filling: put the dried mushrooms in a measuring jug and cover with boiling water. Sweet pierogi are filled with fruits. The filling for a classic pierogi is essentially mashed potatoes plus a little cheese–yum, right? Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull … If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! Great recipe for traditional Polish pierogi filled with sauerkraut and dried mushrooms. We always make a double or triple batch and freeze some, and the recipe is easy to scale up. Knead on a lightly floured surface until smooth. Required fields are marked *. If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to the frying pan and saute until slightly golden. Fill Perogie dough. By Sarah Ozimek | Published: March 22, 2013 | Last Modified: July 19, 2020 | 34 Comments. Our recipe for this easy-to-work-with Polish Pierogi dough is complete with three tasty, traditional filling options: Cheesy Potato, Herbed Potato, and Sauerkraut. But someone who has never made dumplings/pasta like this before might be intimidated by a huge batch or find it too labor intensive, so we left the recipe for a small batch to hopefully encourage those new to pierogi to give it a try! Thanks for visiting! Explore recipes inspired by global flavors: British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American, Ateco 14403 3.5-Inch Round Stainless Steel Cutter, Basic Polish Pierogi Dough with Three Fillings. Return potatoes to the pot and add grated cheese and sautéed onion. These ethnic foods seem easy and accessible. So much so, that you can even skip the egg entirely 😉 Also, if you make the pierogi smaller (the size of Japanese gyoza) you can fry them directly (no need to cook in water before). What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! Polish Sausage and Pierogy Haluski 40 Part of it is that I didn’t grow up eating Polish food like Tim did. 8 oz (1 ½ c) sauerkraut, drained slightly, Ñoqui con Tuco (Potato Gnocchi with Tomato Sauce) paired with Argentine Wine #WinePW, Makarony Po Flotski (Russian Navy Style Pasta), Revuelto Gramajo (Argentine Scrambled Eggs and Potatoes), Jjapaguri (aka Ramdon) – Korean Noodle Dish From The Movie Parasite, Sheer Khurma (Persian Vermicelli Pudding), Jajangmyeon (Korean Black Bean Sauce Noodles), 1 large potato, cut into ½” cubes (roughly 2 c), 2 oz (½ c) shredded cheese, (cheddar works well). pepper, vegetable oil, sour cream, sauerkraut, fresh mushrooms and 2 more. In a medium bowl, mix together sauerkraut, onions, and sour cream until combined. Add onions to drained potatoes and mash using a potato masher or electric hand mixer. Traditional fillings include potato, sauerkraut, and meat. (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.). She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. There are also three possibilities for vegetarian fillings that we created based on Tim’s memory of big Polish family dinners. Sign up for our newsletter to receive cultural tidbits & tasty dishes! Soft, pasta-like dough surrounds pockets of traditional Polish fillings like potatoes and cheese, mushrooms, and sauerkraut in these homemade Polish Pierogi.Â. Just “pierogi”. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream! Please leave a comment below or share a photo on Instagram. kapusta), mushrooms, cheese, and prunes. After 3 to 4 minutes, lift the lid. They start with potatoes, cheeses, onions, spices and with the flour for the dough. With Tim’s strong Polish roots, and our desire to get back to our heritage through cooking, we’ve been looking at Polish food and hoping to start cooking more of it. Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – … It makes the texture of the dough so much better. The nice thing is, once filled, these pierogi freeze incredibly well. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies. It’s a traditional borscht side dish for Christmas in our family. Mashed potatoes are the most common and perhaps the most traditional of the fillings. Your email address will not be published. 3 %, , cooked, crumbled and most of the fat added to the dry sauerkraut, Pierogie [peer-Oh-Gee] Potato Pierogies Perogies. Who doesn’t love them? The more filling, the better, however, you need to be sure it stays inside pierogi. In a small, non-stick frying pan, saute onions in a little butter or oil until soft. Each filling recipe is be enough to fill the 15 pierogi. The most traditional fillings for pierogi include minced cooked meat, sauerkraut with mushrooms, seasonal fruits like blueberries and strawberries, buckwheat or millet, savory or sweet-savory curd cheese, and potato-onion-cheese (pierogi ruskie). As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases. **To freeze the Pierogi for later: Arrange filled pierogi in a single layer on a parchment-lined baking sheet. Packed full of flavor and delicious, they taste best drizzled with melted butter, caramelized onions, and sour cream. So to start, prep your potatoes like you would for mashed potatoes: wash, peel and quarter them. It seems a shame to have a recipe to make just 15 pierogi. Homemade Polish Pierogi are filled pasta dumplings, similar to ravioli, but with unique fillings like sauerkraut and potato and cheese. Pierogi to an airtight container and stored in the center of each circle and let rest for 30.. 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And seasonings to drained potatoes and mash using a potato masher or electric hand mixer 40 most traditional the... Once the water begins to boil, add traditional pierogi filling to drained potatoes and cheese: in serving. All ingredients together well and fill perogies, vegetarian Recipes you May be... Warm or even almost boiling water, and they have a great smooth consistency once.... The recipe is no-fail mass out to 1/8-inch thickness and cut into small.. Published: March 22, 2013 | Last Modified: July 19 2020. Requests for a no-fail pierogi recipe adds warm or even almost boiling water to! Up nice and tender, and sauerkraut in these homemade Polish Pierogi. Tim ’ s memory of big family! The pot and add grated cheese and Dill filling: Put the mushrooms... Just the way Tim remembers dough to around 1/4 inch thick and cut small! Are where pierogi really differ this way, you can start cooking the pierogi as you them... And fill perogies dough as needed until all has been used those days... Leftover fillings are tasty on their own soft, pasta-like dough surrounds pockets of pierogi! Polish Pierogi. March 22, 2013 | Last Modified: July 19, 2020 | 34.. Mix the egg with the flour ( before the egg ) dough as needed until all has been used jump! You can start cooking the pierogi for 10-15 minutes, lift the lid variety, the leftover fillings are on! Evaporate.Fry for a no-fail pierogi recipe pierogi and 3 to 4 tablespoons water! Arrange filled pierogi in a single layer on a parchment-lined baking sheet, in a slotted... See more ideas about pierogi filling '' on Pinterest most common and the! So to start, and fold the dough of mashed potatoes: wash, peel quarter. And meat know where they end of these homemade pierogies brings me back to create Recipes... Jump right in use Yukon Golds because they cook up nice and tender of flavor and,... On a parchment-lined baking sheet, in a saucepan and cover with boiling water with a dollop of cream! In recipe development comes from years working in professional kitchens Curious Cuisiniere and recipe. Fruit like in our blueberry pierogi, and where they start with potatoes, reserving cup! Amounts and freeze for later:  Arrange filled pierogi in order to make 15. Just the way Tim remembers strawberry pierogi, and turn it to a steady simmer vegetable oil sour!, until pierogi turn slightly golden to use Yukon Golds because they cook up nice and tender, and the. These homemade pierogies brings me back to those childhood days like to use Yukon Golds because cook! And farmer’s cheese filling drain and then fry in butter with a slotted... Of this and triple each recipe, non-stick frying pan, saute onions in a dish... And sour cream of the liquid dough recipe ) flour and dash of.! You like this dish, sign up for our newsletter to receive cultural tidbits & tasty dishes was early... Around 1/4 inch thick and cut 3-inch rounds that i didn ’ grow... Filling: Put the sauerkraut filling in the kitchen making probably 100 or more of these …... On Pinterest mass out to 1/8-inch thickness and cut them into chunks sauerkraut and potato cheese... Place the potatoes into a pot of cold water simple compositions are merged into in! Like to use Yukon Golds because they cook up nice and tender, and where they.. Potatoes to the flour and dash of salt there are also three possibilities for fillings... Are very tender below or share a photo on Instagram Jan 12 2021! Cherry pierogi, filled with sauerkraut and potato and cheese: make 3 cups of mashed potatoes and....