BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
- Drain well. Reserve 2 cups of potato water for dough (optional: You can just use regular water but potato water works really well for making perogy dough!)
- Return potatoes to the pot and add the grated cheese and sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough.
- In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky.
- Wrap dough in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
- Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness.
- Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass.
- Fill each round of dough with about one tablespoon of potato filling and seal the edges of the dough together with your fingers. Make sure there are no gaps when pinching the edges because if there are, your perogies will boil out when you cook them and you'll be left with just the dough (although this is still really yummy).
- To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
- Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
- To freeze perogies, place them in a single layer on a baking sheet lined with parchment paper and flash freeze them. You can layer parchment paper on top of perogies to freeze more on one tray, just don't let the perigees touch each other or they will stick together. Once perogies are frozen solid, transfer them to a freezer bag and store for up to 6 months.
TRADITIONAL UKRAINIAN PEROGIES
This traditional Ukrainian perogy recipe is extremely frugal, averaging out to less than 10¢ a piece. This recipe makes around 150-200 perogies but can be doubled or divided to fit your needs.
Provided by Anastasia Sakawsky
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
- Drain well, reserving 2 cups of potato water for dough.
- Return potatoes to the pot and add grated cheese and sautéed onion. Mash until smooth. Let filling cool while making the dough.
- In a large bowl, sift flour and combine with salt.
- Mix together water, oil and egg, and pour half of mixture into flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined, into an elastic ball. You may need to add a small amount of either flour or water, depending on the consistency of the dough.
- When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
- Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy).
- Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down).
- Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands.
- Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. Make sure when pinching the edges to ensure there are no gaps or that the 2 sides of the dough do not pull away from each other. Wet you fingers just a little if needed to help dough stick together.
- Freeze on a baking tray and then transfer to a freezer bag if making in advance.
- To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
- Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
PIEROGIES
Provided by Food Network
Time 45m
Yield about 24 pierogies
Number Of Ingredients 6
Steps:
- Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
- Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
- Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
- While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.
PEROGIES WITH 3 DIFFERENT FILLINGS
This is a long recipe...sort of fitting, cause if you're crazy enough to make your own perogies it's going to take you a good part of your day! In the mushroom filling, we always use Portobellini mushrooms for a stronger mushroom taste. In any of the fillings you can adjust the quantities to suit your own personal taste. We LOVE garlic so we saw no problem with using 20 cloves in the potato and roasted garlic filling (roasting mellows out the flavor)!
Provided by MMers
Categories Pork
Yield 90 perogies
Number Of Ingredients 23
Steps:
- To make dough: In large bowl, whisk together flour and salt.
- In medium bowl, whisk together milk, sour cream and eggs.
- Stir into dry ingredients just until a soft, rough dough forms.
- Turn out onto a lightly floured board and knead for about one minute or just until smooth.
- Divide into quarters and wrap each quarter in plastic wrap.
- Let rest for 20 minutes.
- Makes enough dough for about 90 perogies.
- To make Mushroom Filling: Saute onion in butter until tender.
- Add mushrooms and cook together for about 10 minutes.
- Add salt and pepper.
- Remove from heat and beat in egg yolks and optional dillweed.
- Chill thoroughly in fridge.
- Makes enough to fill one dough recipe.
- To make Potato& Roasted Garlic Filling: Cook potatoes until tender.
- Mash when done.
- Meanwhile, in small saucepan, heat oil on medium-high heat.
- Add garlic and reduce to medium-low heat.
- Cook, stirring occasionally, for about 10 minutes or until garlic is tender but not browned.
- Mash garlic and add to mashed potatoes.
- Blend in milk, cream cheese, salt and pepper.
- Stir just until smooth.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To make Potato, Cheddar, Bacon& Onion Filling: Fry bacon until very crisp.
- Crumble and set aside.
- Cook potatoes until tender.
- Mash when done.
- Meanwhile, discard all but 1 tbsp bacon fat.
- In remaining tbsp, cook onion until soft.
- To hot mashed potatoes, add shredded cheddar.
- Mix until cheese is melted.
- Add cooked onion and crisp bacon.
- Stir just until combined.
- Cool to room temperature.
- Makes enough to fill one dough recipe.
- To fill perogies: On lightly floured surface roll out one of the quarters of dough into a 17 inch circle.
- Using pastry brush, brush off excess flour.
- Using a 3 inch round cutter, cut dough into circles.
- Make circles as close together as possible to minimize the number or rerolls (dough gets tougher each time you reroll it).
- Wrap scraps in plastic wrap and place back into fridge.
- Either choose to make all one type of perogy or adjust each filling recipe to make a variety.
- Place rounded 1 tsp filling in center of circle.
- Fold dough over filling to form semicircle.
- Pinch edges together firmly to seal.
- Dust perogy lightly with flour and place on baking sheet.
- Cover with dish towel as you continue to make the perogies.
- Once all 4 quarters have been used, reroll all scraps and continue until no filling remains.
- To cook perogies, place in slowly boiling water until they float to the top (rapidly boiling water may break them apart).
- Do not crowd.
- To prevent sticking once cooked, toss gently with a little veggie oil or butter.
- Perogies may be served now with sour cream or placed in a single layer on a baking sheet.
- Once cooled to room temperature, freeze until firm.
- Package in freezer bags.
- To reheat, either place frozen perogies in gently boiling water until heated through or place frozen perogies in frying pan and fry on both sides until golden brown.
Nutrition Facts : Calories 100.9, Fat 3.6, SaturatedFat 1.9, Cholesterol 20.6, Sodium 174.6, Carbohydrate 14, Fiber 0.9, Sugar 0.5, Protein 3.1
PEROGIES WITH VARIOUS TRADITIONAL FILLINGS
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! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!
Provided by Diana Adcock
Categories Polish
Time 1h8m
Yield 50 Perogies
Number Of Ingredients 17
Steps:
- note***The dough recipe is for around 50 perogies.
- At least 1 batch for each filling.
- I make a day of this and triple each recipe.
- Believe me, they don't last long!
- For the dough: Mix egg, oil and water.
- Add to flour and salt and knead to elastic.
- Flour your counter top and rolling pin.
- Roll the dough to around 1/4 inch thick and cut into small circles.
- Stretch with fingers and add 1 t. filling, fold over and flute.
- Boil until perogies float.
- Cool before freezing.
- Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
- Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
- Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
- 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.
CHEESE AND POTATO PEROGIES (DOUGH AND FILLING)
Perogies from scratch, just like Baba makes. Need we say more? With the classic potato and cheese filling, these perogies are delicious boiled or pan fried and make an excellent addition to your upcoming Thanksgiving dinner.
Provided by PeppersPennies
Categories Side Dish
Time 5h
Number Of Ingredients 10
Steps:
- Prepare dough by mixing flour and salt in large bowl. Add wet ingredients to bowl and mix with hands until dough comes together and pulls. Cover with moist tea towel and set aside while you make the filling.
- Place cubed potatoes in large soup pot, fill with water and salt. Bring to a boil.
- Once boiling, reduce heat to maintain slow simmer and cook for 20 minutes or until potatoes are easily pierced with a fork. Drain potatoes.
- Add Velveeta and salt and pepper to potatoes and whip on medium using a hand beater, until smooth. Let cool.
- Clean large working surface such as counter-top or kitchen table. In small batches, roll-out dough, flouring to ensure dough does not stick to any surface. Using a drinking glass or round cookie cutter, cut out dough circles.
- With well floured hands, stretch out dough circle gently and place 2 tablespoons (or more) of potato mixture to middle of dough. Pinch edges until you cannot see the seam. Place perogies on well floured cookie sheet and place in freezer for 1 hour.
- Once frozen, add 2 dozen perogies to a freezer bag with 1 tablespoon of flour and return to freezer until you are ready to cook them!
- When ready to cook, bring a large pot of salted water to a boil and add perogies. Let boil for 2 mintues or until perogies rise to the top. Drain and then toss in desired toppings such as sauteed onions and butter. Serve with sour cream or heavy cream and dill!
POLISH MEAT PIEROGI WITH BEEF & POULTRY
Delicious pockets of dough, filled with meat and... love. Perfect for reusing any leftover meat from other dishes.
Provided by Kasia
Categories Polish Main Courses
Time 55m
Number Of Ingredients 12
Steps:
- If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.
- Grind the meat in a meat grinder, or use a food processor/blender instead.
- Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.
- Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.
- If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.
- Follow the steps below or pick an alternative pierogi dough recipe here.
- Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.
- Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft.
- Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.
- Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together.
- Continue forming until all pierogi are assembled.
- Bring a pot water to a boil, salt it. Reduce the heat.
- Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).
- In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.
- Collect the dumplings with a slotted spoon.
- Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.
Nutrition Facts : ServingSize 6, UnsaturatedFat 0 grams unsaturated fat
BASIC POLISH PIEROGI
Soft, pasta-like dough surrounds pockets of traditional Polish fillings like potatoes and cheese, mushrooms, and sauerkraut in these homemade Polish Pierogi.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 1h15m
Number Of Ingredients 21
Steps:
- Place potatoes in a saucepan and cover with water. Heat to boiling and simmer until potatoes are very tender.
- Drain potatoes, reserving 1 cup of the liquid.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- Add onions to drained potatoes and mash using a potato masher or electric hand mixer.
- (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.)
- Add cheese, garlic, and salt. Mix well.
- Set filling aside to cool.
- Place potatoes in a saucepan and cover with water. Heat to boiling and simmer until potatoes are very tender.
- Drain potatoes, reserving 1 cup of the liquid.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- Add onions and seasonings to drained potatoes and mash using a potato masher or electric hand mixer. (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.)
- Mix well and set aside to cool.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- In a medium bowl, mix together sauerkraut, onions, and sour cream until combined.
- Set filling aside to cool.
- Mix the egg with the flour and dash of salt.
- Add water slowly, using only as much as needed to create a smooth and soft dough.
- Roll out to 1/8" thickness.
- (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. Once the water begins to boil, add 1 tsp salt, and turn it to a steady simmer. This way, you can start cooking the pierogi as you fill them.)
- 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. Re-roll dough as needed until all has been used.
- Place about a tablespoon of filling slightly off-center of the round. Moisten the edge of your dough with a little water, and fold the dough over the filling. Pinch the edges to seal well.
- Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes.
- Remove from boiling water with a large slotted spoon and place in a serving dish.
- 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. Add additional butter as needed.
Nutrition Facts : ServingSize 5 pierogi
PIEROGIES WITH POTATO AND CHEESE FILLING
Steps:
- Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
- Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
- Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.
PEROGIES
I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.
Provided by CATSY
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
- To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
- To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
- Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g
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- To prepare the filling, brown the ground meat in a skillet. Be sure to continue stirring it while it's cooking.
- Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top, i.e. 10-15 minutes into the cooking, pierogi are cooked.
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Place of origin China (historically), …Alternative names Perogie, pirogi, pirohy, pyrohy, varenyky, vareniki, perogeRegion or state Central Europe, Eastern Europe, …Main ingredients Dough
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- Pierogi ruskie (potato and cheese pierogi) I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie.
- Potato and cheddar filling. This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland.
- Potato filling. This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.
- Sauerkraut and mushroom filling (pierogi z kapustą i grzybami) This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms).
- Sweet cheese filling. My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum! Here’s the recipe: sweet cheese pierogi.
- Sauerkraut filling (pierogi z kapustą kiszoną) Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!
- Wild mushroom filling (pierogi z grzybami) This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny).
- Meat pierogi (pierogi z mięsem) Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms.
- Dessert pierogi (fruit pierogi) Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi.
- Vegan pierogi with sun-dried tomato and lentil filling. This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes.
PIEROGI - A FAMILY FEAST®
From afamilyfeast.com
4.8/5 (10)Estimated Reading Time 9 mins
- On a clean work surface, place all of the 7½ cups of flour into a pile. Stir in salt then make a valley in the center of the flour. Crack both eggs into center along with sour cream. With a fork, start stirring the eggs and sour cream into the flour pulling the edges toward the center. Then gradually add the water a little at a time as you continue to stir with a fork. You may not use all of the water so after 2 cups check texture and slowly incorporate another half cup of water. (Our dough was a perfect consistency at 2½ cups and we did not use the remaining ½ cup.) The texture should be soft and sticky to the touch.
- Boil potatoes in salted water for 5-10 minutes until tender, then drain and place back into the pan. Heat over medium just long enough to evaporate any liquid left in the pan and to dry out the potatoes. Remove to a bowl and set aside.
- In a medium sauté pan, melt butter over medium heat and add mushroom and onion and cook for 3-5 minutes until tender. Add drained sauerkraut, salt and pepper. Stir and remove from heat. If not filling right away, refrigerate until needed.
- In a medium sauté pan over medium heat, melt butter and add onions. Cook 3-5 minutes and remove from heat. Stir in Farmer’s cheese and mix to combine. Stir in egg, parsley, salt and pepper and stir again. If not filling right away, refrigerate until needed.
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- Perogies with crispy fried onions. Fried onions with perogies is a pretty classic idea, but this particular recipe makes sure that you do it right for maximum deliciousness.
- Potato, mushroom, and carmelized onion perogies. Most perogies are filled with potatoes, but adding some mushroom elevates the flavour and gives them a little something extra.
- Spinach and eggplant perogies with grape tomatoes and yogurt sauce. These are like the gourmet chef’s version of regular perogies (only they’re still easy to make)!
- Philly cheesestreak perogies. What’s better than mashing up the flavours of two super yummy things? These perogies taste like philly cheesesteak sandwiches!
- Perogie casserole. It’s like a cheesy potato casserole, but so much better because it still tastes like perogies!
- Cheddar perogies with sage butter sauce. The sage butter sauce gives these perogies a little extra flavour… and the added butter makes them a little extra delicious.
- Potato and cheese perogies. Adding cheese is a classic pergoe-making strategy, but this recipe helps make sure that you do it in the best, most traditional way.
- Perogies with spicy feta filling. Do you love cheese perogies but feel like trying something new? A spicy feta filling might just be exactly the flavour you’re looking for!
- Onion chutney perogie potstickers. Do you love Asian cuisine? This recipe is a perfect combination of potsticker dumplings and perogies!
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- In a food processor, add flour, salt, egg and oil and pulse a few times. Then slowly stream in 1/4 cup of water until a ball forms. You may need more water so keep an eye on it.
- Chop peeled potatoes into quarters and place in a pot filled with water. Bring to a boil adn cook potgtoes until fork tender, about 10 minutes.
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- Meat. Which meat is best for dumplings? Poultry, pork or maybe a mix? It really depends on what you have on hand – veal, duck, beef – anything will do.
- Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’).
- Sauerkraut. Another classic. Not all sauerkrauts are created equal – especially when purchased ready-made. There is no shame in that of course! Just taste it beforehand to make sure it isn’t overly sour nor salty.
- Mushroom. With mushrooms, there are two paths: typical white button (champignon) and wild mushrooms. While you can purchase regular mushrooms all year round, most wild varieties are at their peak in the fall season.
- Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi, filled with wild mushrooms and/or sauerkraut. Packed with rich umami flavour, they never fail to be the best thing on the table.
- Sweet Cabbage. The name can be a bit misleading – sweet cabbage pierogi have no sugar added and they aren’t a dessert. The sweetness comes from using young, fresh cabbage instead of sauerkraut.
- Lentil. Dried lentils are a year-round staple in every pantry, and they work great as a pierogi filling. The type is up to you, although the most popular choice is red or green.
- Sweet Farmer’s Cheese. Sweet cheese pierogi filling is a firm favourite in canteens, at milk bars and in many Polish homes. While it’s very easy to make, it can be a real challenge to recreate it abroad.
- Fruit (Blueberry/Bilberry, Strawberry, Plum/Prune…) Fruit Pierogi are a classic in the summer kitchen. When the hot weather takes its’ toll, and the market stalls are full of fresh strawberries, apricots and cherries – it’s worth serving them instead of heavy and meaty dinner.
- Poppy seed & Dried Fruit (Christmas Style) Poppy seed must appear on the Polish Christmas Eve table, in one form or another. It symbolises fertility, prosperity and wealth.
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- Meat. You can’t go wrong with meat pierogi (pierogi z mięsem). This is the staple Polish pieróg (that’s a singular form). Pork cooked with carrots, onions, and parsley, then ground and seasoned with a generous amount of garlic and marjoram is a classic.
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