Best 2 Perogies With Various Traditional Fillings Recipes

Perogies, also known as pierogi, are a type of filled dumpling found in many Eastern European cuisines. They are typically made with a dough of wheat flour, mashed potatoes, or quark cheese, and can be filled with a variety of savory or sweet ingredients. The most traditional fillings include potato and cheese, sauerkraut and mushrooms, meat, and fruit. Perogies are typically boiled and then pan-fried or baked before serving, and can be accompanied by a variety of toppings, such as sour cream, butter, or fried onions.

This article provides recipes for five different traditional perogie fillings:

1. **Potato and Cheese:** This is the most classic perogie filling, and is made with mashed potatoes, cheddar cheese, and onions.
2. **Sauerkraut and Mushrooms:** This filling is made with sauerkraut, mushrooms, and onions, and is often seasoned with caraway seeds.
3. **Meat:** This filling can be made with any type of ground meat, such as beef, pork, or lamb. It is typically seasoned with onion, garlic, and spices.
4. **Fruit:** Perogies can also be filled with fruit, such as berries, apples, or plums. These fillings are often sweetened with sugar or honey.
5. **Cheese and Spinach:** This filling is made with a combination of soft cheese, such as ricotta or cottage cheese, and spinach. It is often seasoned with garlic, salt, and pepper.

With so many delicious fillings to choose from, perogies are a versatile dish that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

PIEROGI (TRADITIONAL POLISH DUMPLINGS)

Pierogi (Traditional Polish Dumplings) image

This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking. There are many ways to serve pierogi - either topped with fried onions and parsley or serve them with sour cream, melted butter, and fried pieces of bacon.

Provided by Magda

Categories Main Dish Recipes Dumpling Recipes

Time 1h55m

Yield 80

Number Of Ingredients 11

Ingredients

1 ⅓ (15 ounce) containers farmer's cheese
7 potatoes, peeled and boiled
3 tablespoons vegetable oil, or as needed
2 ½ cups mushrooms, peeled and sliced
3 onions, chopped
1 tablespoon sour cream
salt and ground black pepper to taste
8 cups all-purpose flour, or more as needed
2 eggs
6 tablespoons unsalted butter, room temperature
2 cups lukewarm water

Steps:

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. Mix together and set filling aside.
Place flour on a clean work surface and make a well in the center. Crack both eggs into the well. Add butter and a few tablespoons of the warm water. Mix with your hands, gradually adding more warm water, 1 tablespoon at a time, as you go. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth, adding more flour to the work surface as needed.
Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter, saving the excess dough for your next batch.
Fill each dough circle with 1 teaspoon of filling. Fold dough over into a half-moon shape and pinch edges together to seal. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 11.3 g, Cholesterol 9.2 mg, Fat 2.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 13.8 mg, Sugar 0.5 g

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Perogies With Various Traditional Fillings image

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

Ingredients

3 cups flour
1 egg
2 teaspoons vegetable oil
1 teaspoon salt
3/4-1 cup water
1 kg dry curd cottage cheese
5 eggs, whipped
1 cup grated sharp cheddar cheese
6 -8 teaspoons fresh dill, chopped
1 teaspoon salt
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
1 (32 ounce) jar sauerkraut, drained well
1/2-1 teaspoon salt
4 medium potatoes, boiled and mashed
1 onion, grated
3 cups grated old cheddar cheese
salt

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.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your perogies taste their best. Look for high-quality flour, potatoes, cheese, and meat.
Don't overwork the dough: Overworking the dough will make it tough. Be gentle when mixing and rolling out the dough.
Boil the perogies in salted water: This will help to flavor the perogies and prevent them from sticking together.
Cook the perogies until they float to the top of the pot: This is a good indication that they are cooked through.
Serve the perogies with your favorite toppings: Some popular toppings include butter, sour cream, fried onions, and bacon.

Conclusion:

Perogies are a delicious and versatile dish that can be enjoyed by people of all ages. With a variety of fillings and toppings to choose from, there's sure to be a perogy recipe that everyone will love. So next time you're looking for a comforting and satisfying meal, give perogies a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pasta #european #heirloom-historical #holiday-event #polish #stove-top #dietary #pasta-rice-and-grains #equipment #number-of-servings #4-hours-or-less