How To make Perogies
2 tb Butter
1 Onion; sliced
Sour cream
DOUGH:
3 c Flour;all purpose
1 1/2 ts -salt
1 Egg
3/4 c -water, approx.
4 ts Vegetable oil
FILLING:
1 tb Butter
1/3 c Onion; finely chopped
1 c Potatoes; cold mashed
3/4 c Cheddar cheese; shredded
1/2 ts -salt
1/4 ts -pepper
DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and pepper. Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp filling on each round. Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook perogies in batches, for 1 1/2 hr to 2 minutes or till they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to colander to drain. In large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes till golden. Add perogies and toss to coat and warm through. Serve with sour cream. MAKES ABOUT 30 PEROGIES. Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion. Mushroom: In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and pepper to taste. Source:_Canadian Living's Country Cooking_by Elizabeth Baird posted by Anne MacLellan
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THE UKRAINIAN POTATO DUMPLING DISH THAT YOU'RE GOING TO LOVE! (PIEROGIS) | SAM THE COOKING GUY
Go to RIGHT NOW and get your Gen 4 Theragun TODAY!▪️Pierogis - potato dumplings from the other side of the world that you're about to fall in love with. And you can support those effected by the war in Ukraine? Even just clicking you're making a difference ???????? THANK YOU ALL FOR CONTRIBUTING!!!
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00:00 Intro
2:11 Cooking onions & bacon
2:49 Potato time
3:50 Finishing bacon
4:40 Making dough
5:25 Making pierogi filling
7:12 Continuing remaining onions
7:35 Forming & stuffing pierogis
9:00 Theragun Ad
10:01 Boiling pierogis
11:01 Frying pierogis
11:57 Plating
12:43 First Bite
13:02 Outro
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Potato Pierogi- Martha Stewart
Martha and her mother, Mrs. Kostyra, make a batch of traditional Polish potato pierogi.
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How to make pierogi dough
Go pierogi crazy with this basic pierogi dough recipe, which you can use for any number of sweet or savoury fillings! Watch the video to see how easy it is to make, then find the full recipe here:
Pierogi are the famous Polish dumplings that can be filled with either sweet or savoury ingredients. From cheese and potato to sauerkraut on the savoury side, to blueberries and other fruits on the sweet - once you've made pierogi you'll recognise that they're well worth the effort!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Pierogi - How Authentic Polish Dumplings Are Made | Food Secrets Ep. 20
Poles love pierogi. Their version of dumplings is by far the most popular comfort food in Poland and can be found everywhere in all sorts of variations. We traveled to Warsaw to find out how authentic pierogi are made, to learn about different recipes, and to find out why mushrooms play such a big role in Poland.
Report: Gönna Ketels
Camera: Andreas Hyronimus
Edit: Andreas Hyronimus
Supervising Editors: Ruben Kalus, Mirja Viehweger
00:00 Intro
00:45 The Chef
01:59 Secret One: The Dough
03:44 Secret Two: The Filling
07:15 Secret Three: The Shape
09:53 Secret Four: Versatility
11:07 Outro
#pierogi #poland #dumplings
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Polish Pierogi - Potato & Cheese Pierogi - See how to make piroshki.
FULL RECIPE:
Jenny's Polish pierogi are filled with a delicious mashed potato mixture with browned onions and cream cheese. Pierogi can be made with various fillings like sauerkraut & mushroom, meat, and even fruit but these were my family's favorite.
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© Copyright 2022 - Jenny Can Cook - Jenny Jones
Meat Pierogies - Pierogi z Miesem - Ania's Polish Food Recipe #40
Still Pierogi time! In this video I show you how to make Pierogi z Miesem - filled with tasty meat and onion. Sebastian's favourite!
I hope you enjoy!
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Name of the track: Windswept
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Ingredients:
1 kg of pork shoulder
1 large onion
few dried porcini mushrooms
bay leaf
some peppercorns
4 cups of white all purpose flour
around 1 cup of hot water
salt and pepper
Instructions:
Put your meat in a large pot. Add half of your onion, tsp of salt, bay leaf, dried mushrooms, peppercorns and cover with water. Cook for around an hour. Let it cool.
Grind your cooked meat, onion and mushrooms in a grinder or a food processor.
Chop the other half of the onion and caramelize on a little bit of oil.
Transfer your ground meat in to a mixing bowl and add caramelized onion. Season with salt and pepper and mix very well until everything is incorporated. I like to use my hands for that.
When you are done mixing, cover with a plastic wrap and set aside.
In to your food processor add your flour and salt. Pulse few times and then start adding your water very slowly, watching the flour. When you see ball of dough in your food processor you don't need any more water. Let the food processor process the dough for another minute.
Put a large pot full of water to boil, add one tsp of salt.
Flour your surface slightly and transfer your dough from your food processor. Knead it few times. It should get elastic and not sticky very quickly.
Divide the dough in two parts, one put aside in a zip lock bag. Roll the remaining dough with your rolling pin flipping from side to side to prevent sticking to your working surface. Add some more flour if you have to. Keep rolling until you get 1 to 2 mm thick dough.
Lightly flour large plate.
With a glass or large cookie cutter cut circles and take the remaining dough to add it to your zip lock bag to roll it out after you are done with your first batch.
Pick up your circle of dough and flip it over so you place the stuffing on the side which was touching your working surface (they will close better this way). Stretch it a bit and then place in the centre about 1/2 to 1 tbs of stuffing (depends how big your glass/circle is). With your fingers stretch the dough around the stuffing to seal your pierogi (watching the video will help you understand - link at the bottom). Put your pierogi on the floured plate.
When you done with all your circles, put your pierogi into the boiling water. Stir gently with a wooden spoon so they don't stick to the bottom. Do not overcrowd your pot.
When the pierogi come to the surface boil them for one more minute.
Spray your plate with some non stick spray and put your drained pierogi on it. Spray the pierogi on top as well. You can use butter if you prefer.
You can serve your pierogi straight from the water with some sour cream and salt and pepper or with some caramelized onion or with some crispy bacon. You can also fry them on a little bit of oil.
They freeze perfectly.
Enjoy!