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
How To make Perogies's Videos
How to make Pierogi Ruskie - Polish Dumplings
RECIPE ⬇️ or PRINT:
Watch how to make pierogis, the outrageously tasty Polish dumplings filled with cheesy, creamy mashed potatoes served with a onion butter sauce. They are even more delicious than they sound!
Excellent weekend project - eat some today and freeze some for later. They cook from frozen!
Pierogi Ruskies - Polish dumplings
FILLING:
500g / 1lb potato, peeled sliced 1cm/ 1/2” thick
30g/2tbsp butter
1 cup (100g) shredded cheddar (or tasty, Colby, Gruyère) OR quark (if you can get your hands on this traditional cheese)
1/4 tsp salt, 1/2 tsp pepper
Boil potatoes with 1 tbsp salt until soft. Mash with remaining ingredients. Spread on try/plate, cover with cling wrap touching then fully cook before use.
DOUGH:
Mix 2 cups (300g) plain flour + 1 tsp cooking/kosher salt. Melt 50g/3 tbsp butter in 1/2 cup water. Make well in flour, pour in and add 1 whisked egg. Mix, turn out, knead in floured work surface 5 min or until smooth. Cling wrap, rest 30 min. Roll out 3mm/ 1/8” thick. Cut out 7.5cm/3” rounds.
WRAP: Put 1 tbsp filling on round, brush edge with water and fold over to seal, pinching firmly.
COOK:
1. Sauté 1 chopped onion with 30g/2 tbsp butter 10 min until golden, remove into bowl.
2. Bring large pot of water to boil with 1 tbsp salt. Boil 10 pierogis for 5 min or until they float. Scoop out mugful of water, then scoop out pierogi.
3. Melt 25g/1.5 tbsp butter in skillet. Add pierogi, 1/3 onion butter and 2 tbsp cooking water, toss 1 min until coated. Serve with dollop of sour cream, sprinkled with parsley! (These quantities are to cook 10 Pierogi at a time, don’t try to boil more at the same time, they need room to bounce around in water!)
COOKING MORE: boil pierogi in batches of 10, then reheat them for 30 sec before tossing in very large skillet or pot with the melted butter. FREEZE uncooked Pierogi and cook from frozen!
Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food
Martha Stewart shares her family's pierogi recipe! Tune in for this episode of Homeschool, featuring Big Martha's Potato Pierogi and Cabbage Pierogi dishes. Martha is making her mom's classic potato filling, flavorful cabbage filling, and a delicious dough made from scratch! You won't want to miss this mouthwatering Polish recipe.
#Pierogi #Polish #Dough #Family #Recipes
0:00 Introduction
0:28 Big Martha's Potato Pierogi Dough Recipe
5:09 How to knead pierogi dough for dumplings
8:11 How to form pierogi dumplings
10:13 Finished batch of Big Martha’s Potato Pierogies
Get the recipe for Big Martha's Potato Pierogi:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food
Potato Pierogi- Martha Stewart
Martha and her mother, Mrs. Kostyra, make a batch of traditional Polish potato pierogi.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
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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Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha
Martha shows how to make her mother's (known as Big Martha) recipe for traditional Polish pierogi. #StayHome #WithMe
Read Full Recipe:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
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Want more Martha?
Twitter:
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Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
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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