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homemade pierogie RECIPES?

post #1 of 16
Thread Starter 

Will anyone share your favorite homemade pierogie RECIPES?

 

Thanks in advance!

 

:drool

post #2 of 16

Are you looking for the dumpling dough recipe or for the filling recipe?

 

I don't make the dough, but when we have a family get together, my sister sometimes makes the dumplings and we fill them with a loose polish sausage and potato mixture.  She usually makes them when we go to her house for Easter.

post #3 of 16

You are going to owe me BIG time!

 

Pirogi

DOUGH


2 cups flour
1 tsp. salt
1 egg (beaten)
1/2 cup lukewarm water
2 tbsp. melted butter

FILLING


farmers cheese (about 1 lb.)
1 egg yoke
1 big potato (well mashed)

Directions:


Mix all dough ingredients together, lightly kneed in bowl (adjust water and flour for correct consistency). It should be pretty elastic.


Place in warm place covered for 1/2 hour.


Knead dough on a floured board and roll out to 1/8".


Cut in circles (use a glass @ 3"- 4"dia.)


Fill w/ filling. Fold. Pinch edges(fold edge twice)


Boil 10 min. Rinse w/cold water.


Enjoy!

Number Of Servings: Not enough! make a double batch

As an additional step, I have a pan of melted butter and onions simmering and then coat the pirogies before packing them away.  I've been eating them fried with sauteed onions in a bit of oil or butter, the ideal way is you put the pirogies, sauerkraut, and kielbasa in a pan in the oven and bake it till everything is cooked!

 

These are so good, they are evil!!!!

 

I bet you didn't know that pirogi's are an old cajun specialty....... <chuckles>

post #4 of 16

This is my families recipe. I never had any better.

 

Pierogi dough
4 cups flour
1 teaspoon salt
1 tablespoon oil
1 egg
1 cup Luke warm water
 Hints with grandmas filling
She chopped or puree onions and fry them in the butter that she used in the potatoes . Instead of milk she used sour cream to make the potato filling. Also crushed garlic.add sharp cheddar to thicken .
  Sauerkraut  - she also placed a Little cooked fried cabbage and so they didn't fall apart she used the left over potato mix.
Blueberry is harder. 4 cups blueberry, 1 cup sugar
1 tablespoon margarine
5 tablespoons corn starch.
Or if you use a can blueberry filling just add the starch

post #5 of 16

Darn Foam, that sounds good!  Is there anything you Cajun boys and girls don't cook well?  I spent a few months in NOLA back in 2005 and had the chance to eat some GOOD FOOD made by many of my employee's spouses, mothers, and grandmothers...  Some of the best grub ever!

 

Just copied and pasted your recipe into my todo sheet!

post #6 of 16
Quote:
Originally Posted by CrankyBuzzard View Post
 

Darn Foam, that sounds good!  Is there anything you Cajun boys and girls don't cook well?  I spent a few months in NOLA back in 2005 and had the chance to eat some GOOD FOOD made by many of my employee's spouses, mothers, and grandmothers...  Some of the best grub ever!

 

Just copied and pasted your recipe into my todo sheet!

 

I would love to take credit, but the recipe belongs to a beautiful young lady in Florida. But trust me..... these are the real thing! Not too many recipes of some one elses that I would unequivocally recommend, these are well worth your time.

 

Seriously double the recipe....>LOL You'll thank me later.

post #7 of 16

dont forget the fried onions in butter, and fried bacon chunks to put on them after...

post #8 of 16

Well I was going to post my family recipe but it is almost the same as Boykjo's family recipe. 

 

We get together the Saturday before Christmas and make about 500 (350 potato and 150 Sauerkraut give or take on the numbers). Only real difference is I do not use any garlic or sour cream and I use velveeta cheese. 

post #9 of 16

IMHO You cant beat a home made pirogi. To me Its the sour cream that's used instead of milk that makes the pirogi. Also I have to say Mrs T's in the grocery is a Pretty darned good  pirogi for a frozen store bought without all the work. I have bought pirogies that were made by people in the churches and they were pretty awful. I remember I bought a few dozen and boiled them and the insides disintegrated.....lol

post #10 of 16

2 cups Flour

2 Eggs ( jumbo)

4 heaping Tbs sour cream

1 Tbs water

1/2 tsp. salt

 

Fill with what you like,

post #11 of 16
Quote:
Originally Posted by tropics View Post
 

2 cups Flour

2 Eggs ( jumbo)

4 heaping Tbs sour cream

1 Tbs water

1/2 tsp. salt

 

Fill with what you like,


Ive seen recipes with sour cream in the dough...................

post #12 of 16

You can check Barbara Rolek- Eastern European Foods for dough recipe and for fillings, including for those with fruit.  Also, Martha Stewart's site has a lot of good info on this topic.  The Mrs. makes the following- prune, use the soften ones for filing or prune butter but those are runny, farmers cheese with a little vanilla for sweetness, sauerkraut with mushrooms and fried, diced onions.  Fry the diced onions and mushrooms in butter till soft, add drained kraut, than stuff.  Fry diced apples till soft, add a package of one minute apple oatmeal to bind and stuff.

Only ones I'm not crazy about are potato, as they taste too bland for me.

Here's a trick for those that make large amounts.  Spray your cooling pan with no stick spray.  Than as you layer them, spray the tops with more no stick spray.   This way when you freeze them, they don't stick together.

The best way to stop blowouts-aka sides opening, is to squeeze out air and crimp with a fork

 

Here's her dough recipe.

 

Pierogi dough

 

6 cups flour

 

4 ozs unsalted butter

 

½ cup milk

 

3 eggs

 

8 ozs sour cream

 

1 tsp salt

 

Make a well with the flour.  Add all the ingredients.  It may look dry, but do not add more liquid.  Take the mixture and knead for a few minutes, until the dough is formed.  Cover.  Let rest for ½ hr.  Roll out to 1/8 in.Cut out in circles. Eggwash around edges, fill with ingredients, push out air and seal.  Boil until they float.

post #13 of 16

My laws yes, I can't wait to get home and get fatter on these!

post #14 of 16

Here is my family recipe.

 

Dough

- 16 oz sour cream

- 2 cups all purpose flour

 

Mix sour dough and flour in a large bowl.  sprinkle some flour on a work surface, hand spread the dough ball to a rough shape and then roll it till is is about 1/16 inch thick.  Cut it in rounds - 3-4" in diameter (I use my egg cooking rings).    As you pick up the rounds, sprinkle flour on both sides (they are sticky and tend to get stuck if not.)

 

Filling - Mashed Potatoes (cold) I use both regular butter gold potatoes or sweet potatoes.

 

Assembly - take the round in your hand, put about 1-2 teaspoons of mashed potatoes in the middle, fold it over, and pinch the edges together - set aside.  

 

Cooking - Set up a large pot of water and bring to a boil.  In parallel, take a large skillet and melt 1/2 cup butter and cook & stir 2 large onions, chopped  till they are translucent (4-5 minutes).  Remove the onions, drain and set aside.

 

take 4-6 pierogies at a time and put into the boiling water.  AFTER they float to the top, start a timer and boil them for about 4 minutes.  If you want to have these later, take the boiled pierogies out and freeze them.  Otherwise, transfer from the boiling water into the skillet with the hot melted butter over a medium heat for 2 minutes per side to brown the sides.  Place them in a buttered baking pan, sprinkle with onions as you build up layers and keep in the over to keep warm as you cook the rest.  I will often have to add more butter (or olive oil) to the skillet as you cook the pierogies.  If you have helpers, have one person filling and folding, as a set is assembled, transfer to the boiling water, then skillet while more are being made.

 

To serve, sprinkle with crispy bacon bits, diced green onions and sour cream.

 

Note: make sure your mashed potatoes are fairly firm, not watery.

 

If trying to do this as an orthodox tradition for Christmas eve, use water in place of the sour cream for the dough, no bacon, and use olive oil instead of butter (Traditional eastern orthodox Christmas eve involves no diary and no meat).  But they are much better with the sour cream, butter and bacon - all the good things of life!

post #15 of 16
Thread Starter 

Thanks everyone. 

 

This is what we went with. doubled recipe and ended up with 12 dozen.

 

http://allrecipes.com/recipe/grandmas-polish-perogies/

 

Only thing we changed was added some sour cream to the filling.

 

They turned out really good!  Thanks again for everyone's feed back on the recipes!

 

 

 

 

post #16 of 16
Thread Starter 


PS

we ended up with about a quart of extra filling!  I guess it all depends on the size of potatoes you use.  We ended up going with red potatoes.  I think we used about 20 medium sized potatoes.  We doubled the dough recipe too.

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