Question by Bethany K: Pierogi recipes?
Can anyone give me their favorite pierogi filling recipes?
Answers and Views:
Answer by J D
mashed potatoes, sour cream, garlic powder, onion powder, salt and pepper and grated mild cheddar all mixed together.
The amound depends on how many you’re making.
I just buy the frozen kind, boil, and then fry in a pan with a little butter, serve with fried onions and some kielbasa!
Read all the answers in the comments.
What do you think?
iamknives64 says
PIEROGI – DOUGH AND FILLING
Dough:
15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste
In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).
While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there's no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.
To sauté the pierogis:
Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.
Potato Filling:
3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they're well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
ketutar says
Rice, mincemeat and eggs, spiced with white pepper and salt.
Krys says
Here is a recipe for a great dough and three authentic fillings to use. You can add anything you want to them really, try the potato filling with bacon and cheese or even broccoli for a twist! Experiment and see what you prefer. I love serving mine with cold sour cream for dipping – yumm!
The Dough
2½ cups of flour (could be as much as 3 cups)
1 tsp salt
1 egg
2 tbs. sour cream (preferably regular)
~½ cup lukewarm water
You can sift the flour, but not really necessary.Mix all ingredients together, and knead just a bit. The dough should not be very smooth, and it should be quite sticky. Let stand covered with an inverted bowl for 1/2 h before using. Take either all, or a portion of the dough, and roll it out until it is 1/16" thick. You will have to use plenty of flour to keep the dough from sticking to the rolling pin and rolling surface. You can also flip the dough several times as well. (Your work surface dictates how much you can roll out at one time.) The thickness is very important.
The Fillings
Although not necessary, it is a good idea to make the fillings the day before you make the pierogi and refrigerate it. This is a big cooking job. Breaking it into two days helps.
Sauerkraut (Kapusta) Filling (makes 50-60 pierogi)
4 lbs sauerkraut
2 lb yellow onions
2 Tbs. sugar
salt
My mother uses canned sauerkraut; we prefer the refrigerated version. Drain and wash the sauerkraut to reduce the sharp acid flavor You will have to wash and taste in stages to determine how sour you want it. Be careful not to overwash. You do want a bit of tartness. Finely chop the onions. Fry them in butter until they just become translucent, then add the sauerkraut and sugar. Either add more butter for frying, or add a combination of butter and olive oil. Fry to a golden brown color. Finally, add salt and pepper to taste. Plenty of pepper is needed to give the sauerkraut a little zing.
Potato Filling (makes 60-80 pierogi)
5 lbs of potatoes (red or Idaho are fine)
2 lbs of onions
salt
pepper
Finely chop the onions and fry in butter until golden brown. Peel potatoes and cut them into thirds; cook until tender. Once cooked, completely drain potatoes and mash with no liquid. Add fried onions, and salt and pepper to taste. Since this is a fairly bland filling, you will find you need a fair amount of salt and pepper.
Cabbage Filling
This is one of my favorites, but most of my family don't like this filling as much as the sauerkraut or potato. I don't have a detailed recipe. Basically, do the same for the cabbage as for the sauerkraut filling. Chop a small head of cabbage fairly fine. Fry in butter until tender. Season with salt and lots of pepper. It just has a little less 'sourness' to it compared to the sauerkraut filling.
Good luck and enjoy!