Authentic Pierogi Recipe Polish

For the filling: 5 Potatoes yellow, medium or 3 large russet potatoes 8 oz Farmer cheese 1 tablespoon Blue cheese (optional) 2 tablespoon …

Rating: 5/5(20)
Total Time: 2 hrs 30 mins
Category: Dinner
Calories: 411 per serving
1. Place potatoes in a pot, cover with water and cook until fork tender;
2. Pour the flour on a counter or other surface that will allow you to make the dough;
3. Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty);

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The complete list of Polish pierogi recipes including pierogi with sweet cheese, fruits, meat, cabbage, potatoes, and more!

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Ingredients 2 large eggs 1/4 cup water 1/2 teaspoon salt 2 cups all-purpose flour FILLING: 1 large egg 1 teaspoon salt 1/2 teaspoon sugar Dash …

Rating: 5/5(10)
Total Time: 40 mins
Category: Dinner
Calories: 230 per serving
1. In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour.
2. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough.
3. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper.
4. Stir in cheese., Divide dough into 4 portions.

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Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into …

Ratings: 457
Calories: 281 per serving
Category: Dumplings
1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

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Mix Filling Peel potatoes and cut into 1-in pieces. Cook in large saucepan of salted water until tender, usually about 8 minutes. Drain. Then …

Cuisine: Polish
Estimated Reading Time: 6 mins
Category: Main Course
1. Pour flour into large bowl and form a well in the center.
2. Peel potatoes and cut into 1-in pieces.
3. Add onion and butter to saucepan and cook over moderately low heat. Stir occasionally until the onions are golden brown.
4. Halve dough, keeping the other half in bowl, and roll out on lightly floured surface (be sure not to over-flour or dough will not stretch) with a lightly floured rolling pin.

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A popular Polish dish, pierogi ruskie are filled with potato and cheese. See our authentic recipe for this homemade comfort food.

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Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness. Use a round cookie cutter to cut the circles from the dough. Put the filling (1/2-3 teaspoons) in …

Rating: 4.6/5(5)
Category: Dinner
1. Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
2. Start adding the water slowly, letting it incorporate before adding more.
3. Whisk until all the ingredients are incorporated and there are no lumps.
4. If you use meat from the broth [recommended], grind it. If you use ground meat, fry it with a bit of oil. If it's not soft after frying, grind it again.

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To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking. In batches, roll out dough to about 1/8 of an inch thickness. With a …

Rating: 4.9/5(25)
Servings: 100

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Of course, the iconic pierogi had to be one of our lessons. With so many filling options, we made this authentic ruskie filing for pierogi, Gosia’s …

Rating: 4.4/5(10)
Category: Side or Main Dish
Cuisine: Polish
Estimated Reading Time: 4 mins
1. Place riced potatoes into a large bowl
2. Place the flour on a clean work surface
3. Brown bacon and reserve

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Step 1: Wash and peel the potatoes, cut them into large cubes. In a medium pot, boil the potatoes until soft. Drain the water and place them on the stove top for 2 minutes on low heat to get rid of extra moisture and dry them out. Then set them in a separate bowl and allow them to cool off.

Estimated Reading Time: 4 mins

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A trusted, authentic pierogi dough recipe is published on Tasting Poland (pierogi dough recipe). This is based on a well-tried Polish food tradition. The pierogi dough is made from wheat flour, water, salt and a bit of oil. by Iban (1) and bolandrotor (2)

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0.25 cup of cold water. half a teaspoon of oil. takes 30-40 min — makes ~30 pierogi. Recipe: Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor.

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Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness. Use a round cookie cutter to cut the circles from the dough. Put the sauerkraut filling in the …

Rating: 4.6/5(16)
Category: Dinner
1. Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
2. Start adding the water slowly, letting it incorporate before adding more.
3. Whisk until all the ingredients are incorporated and there are no lumps.
4. If you decided to add dried mushrooms, wash them carefully, then cover them with cold water and leave for at least a few hours (ideally overnight).

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Pierogies are the quintessential Polish food. I hope you will love these simple recipes. I grew up in as an American with Polish and Ukrainian roots with where homemade pierogies were a staple.; My wife grew up in a Polish village where the tradition is 100% authentic Polish from Poland.; We live in Poland and America. However, no matter where we are, we eat Pierogies.

Estimated Reading Time: 6 mins

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Pass farmer's cheese and cooked potatoes separately through a food grinder or food processor. Heat oil in a large skillet over medium heat and cook mushrooms and onions until soft, about 15 minutes. Remove from heat. Combine farmer's cheese, potatoes, mushroom mixture, sour cream, salt, and pepper in a bowl.

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Heat the butter and oil in a frying pan and fry the onion over low heat for 10 minutes. Add the mushrooms and fry for 5 minutes. Add the lemon …

Reviews: 6
Category: Appetizer, Main Course
Cuisine: Polish
Estimated Reading Time: 4 mins
1. Ideally make the fillings before you make the dough to allow them to cool completely.
2. Mushroom filling: put the dried mushrooms in a measuring jug and cover with boiling water. Set aside to rehydrate while you get on with the recipe. Chop them very finely after 10 minutes.
3. Heat the butter and oil in a frying pan and fry the onion over low heat for 10 minutes.
4. Add the mushrooms and fry for 5 minutes.

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- To cook pierogies, bring a large pot of water to boil, salting the water slightly. Add pierogi stir occasionally making sure they don't stick to the edges or the bottom of the pan. Simmer for approx 3 mins, pierogi should rise to the top when they're done. Remove from pot using a slotted spoon/utensil and transfer to a plate.

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Frequently Asked Questions

How to make pierogi the polish way?

Pierogi Recipe

  • Here comes the fun part. ...
  • Start the water boiling on the stove while you get all your ingredients out of the fridge and ready. ...
  • First, divide the dough into four sections. ...
  • Fold the circles over and pinch the edges to seal. ...
  • Plop the dumplings a few at a time into the boiling water. ...
  • Once slightly cooled, it’s time to fry your waiting pierogies in butter. ...

How to make homemade pierogies?

Instructions

  • Peel potatoes and cut into quarters. ...
  • Drain well, reserving 2 cups of potato water for dough.
  • Return potatoes to the pot and add grated cheese and sautéed onion. ...
  • In a large bowl, sift flour and combine with salt.
  • Mix together water, oil and egg, and pour half of mixture into flour. ...

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How to make cabbage and mushroom filling for polish pierogi?

  • In a large pan over low heat, melt 4 Tbsp butter and slowly cook the onions and cabbage for 30 minutes.
  • While the onions and cabbage are cooking bring a large pot of water to a boil. Once boiling, drop a few pierogi in the water at a time. ...
  • Once the cabbage and onions have cooked for 30 minutes increase the heat to medium-high. ...

How do you make pierogies from scratch?

Perogies From Scratch

  1. Dough. In a large bowl, mix the flour & salt together. ...
  2. Filling. Make sure your chopped potatoes are roughly the same size, you want these to cook evenly. ...
  3. Shaping the Dough. This is my favorite part about making perogies. ...
  4. Filling the Dough. ...
  5. Boil & Fry

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