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Pierogi |
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Polish
Recipes |
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HOW
TO
PREPARE
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6 servings
2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt
Pepper
to
taste
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Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife.
Add salt and water and knead until firm. Let rest
for 10 minutes covered with a warm bowl. Divide dough in
halves and roll thin. Cut circles with a large biscuit
cutter. Place a small mound of filling a little to one
side on each round of dough. Moisten edge with a
little water, fold over and press edges firmly
together. Be sure they are well sealed to prevent the
filling from running out. Drop the pierogi into salted
boiling water. Cook gently for 3 to 5 minutes.
Lift out of water carefully with a perforated spoon.
The dough has a tendency to dry while you are working.
A dry dough will not seal completely. We suggest
rolling out a large circle of dough, placing small
mounds of filling far enough apart to allow for
cutting, and folding the dough over the mounds of
filling. Then cut with a small biscuit cutter and seal
firmly. Never crowd or pile pierogi. The uncooked will
stick and the cooked will lose shape and lightness.
Note: Pierogi can be frozen after boiling and they
keep well. I prefer all my pierogi fried in butter and
onions and seasoned with salt and pepper. They should
be fried on a medium low heat till golden brown.
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Beef Filling
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4 serving
1
lg
Onion,
sliced
2 tb Margarine
1 3/4 c ground Beef
3/4 c Cooked rice
2 ts Beef broth
3 ts Hot water
1 tb Parsley, chopped
Salt
and
Pepper
to
taste
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Sauté
onion in margarine. Stir in meat and rice. Dissolve bouillon in hot
water. Add to meat mixture with parsley and salt & pepper to taste.
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Cabbage Filling
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12 serving
1
Head cabbage
7 Cans of sauerkraut 10 oz. cans
1 Small onion
1 Clove of garlic
10 tb butter
Salt
and
Pepper
to
taste
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Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain,
cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside.
The drier the cabbage and sauerkraut the less time required to complete
cooking. Sauté onion and garlic in 2 Tbsp. butter. Add cabbage and
sauerkraut and remainder of butter; cook for approximately one half hour or
until cabbage is soft and mixture is "reasonably" dry. It is important that
the mixture not be too moist in order to prevent wetting dough during the
filling process ... wet dough will cause pierogi to break open during cooking!
Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours
prior to filling pierogi dough.
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Cheese
Filling
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8 servings
2 c Cottage or farmers cheese
2 Eggs (slightly beaten)
2 tb Sugar
2 tb Butter
6 tb Currants (optional)
1/2 ts Cinnamon (optional)
1/2 c Raisins (optional)
Salt
and
Pepper
to
taste
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Cream eggs and butter together. Add other ingredients and mix well. Note: If using cottage
cheese, use only the egg yolks.
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Fruit Filling
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4 servings
2
c
Pitted cherries, blueberries, or apples
3/4 c Water
1/3 c Sugar (optional)
1/2 ts Cinnamon or cardamom
1 ts Lemon juice
3 tb Dry bread crumbs
Salt
and
Pepper
to
taste
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Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit
is tender and water is almost gone. Remove from heat. mash slightly with
potato masher. Add cinnamon and lemon juice. Cook and stir over low heat
until thick. Stir in enough bread crumbs to further thicken.
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Mushroom Filling
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4 servings
2
pkg
Mushrooms, soaked and chopped
1 lb Button mushrooms
1/2 Medium onion, chopped
Salt
and
Pepper
to
taste
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Soak Shitake mushrooms in warm water for at least an hour. Chop 1 lb button mushrooms roughly and 1/2
medium onion and sauté in butter until mushrooms cook down. Chop Shitake
mushrooms fine and add mushrooms (and water
they have been soaked in) in the to pan &
simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly.
(This holds nicely in the refrigerator - if you make the mushrooms the day
before you make the pierogi's, they will absorb more flavor from the cooking
liquid - or so it seems, but I'm not a chemist).
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Potato
Filling
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12 servings
2 lb Potatoes (6 medium)
1/2 lb Butter
1 Minced onion (optional)
Salt
and
Pepper
to
taste
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Cook potatoes till tender, drain well. Add butter, salt and pepper, onion and
mash. When mixture is cool it is ready to use.
Note: You may wish to combine cheese, or sauerkraut
with potatoes; if so, it is best to combine 2/3 mashed
potatoes to 1/3 other ingredients.
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Sausage Filling
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4 servings
10
oz
Kielbasa,
skin and chop
1/2 c Cheese, grated
1/2 c Mushrooms, chopped
1/4 c Bread crumbs, fine and dry
1 Egg
Salt
and
Pepper
to
taste
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Fry the kielbasa in a pan and mix all
ingredients together.
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