Best 2 Potato And Onion Pierogi Recipes

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Pierogi, the beloved dumplings of Poland, are delightful pockets of dough filled with a variety of savory and sweet ingredients. In this comprehensive guide, we embark on a culinary journey to explore the art of making potato and onion pierogi, a classic and comforting dish that has captivated taste buds for generations. We'll walk you through the process step-by-step, from preparing the dough and fillings to cooking and serving these delectable dumplings. Along the way, we'll also uncover variations and modern interpretations of this timeless recipe, ensuring that you have a repertoire of pierogi recipes to satisfy any palate. From traditional boiled pierogi to pan-fried or baked variations, and even sweet pierogi filled with fruit or cheese, this article has something for every pierogi enthusiast. So, let's dive into the world of pierogi and discover the secrets behind these delightful culinary treasures.

Here are our top 2 tried and tested recipes!

POTATO AND ONION PIEROGI



Potato and Onion Pierogi image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h50m

Yield about 24 pierogi

Number Of Ingredients 15

1 large red onion, chopped
2 tablespoons (1/4 stick) butter, to saute the onion
4 large potatoes, peeled and cut into chunks
6 garlic chives, white and tender green parts only
3 tablespoons butter, for the mashed potatoes
1/4 cup milk
Salt and freshly ground black pepper
2 eggs
1/4 cup water
1 tablespoon sour cream
3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed
Milk or water, as needed to moisten
1 or 2 eggs to make an egg wash to seal the pierogi
2 to 4 tablespoons butter, to saute the pierogi
1 to 2 cloves garlic, finely minced

Steps:

  • Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.
  • While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.
  • Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.
  • Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.
  • Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.
  • Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.
  • Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.
  • The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.

MASHED POTATO, BACON AND ONION PIEROGI



Mashed potato, bacon and onion pierogi image

Great holiday side dish

Provided by Mary Lee

Categories     Other Side Dishes

Time 1h40m

Number Of Ingredients 6

5-6 large potatoes boiled and mashed ( keep at room temperature)
1 lrg onion diced
6 strips , fried and crumbled bacon
1/3 cup grated cheddar cheese (optional)
3 tablespoons butter/margaine
approx 1/2 cup warmed milk

Steps:

  • 1. Mash boiled potatoes with butter and milk.(keep at room temperature)
  • 2. Fry bacon but not too crisp...crumble bacon and add to mashed potatoes along with optional cheddar cheese and salt/pepper. Save bacon grease.
  • 3. Sautee diced onion in bacon grease until carmelized. Remove with slotted spoon and add to mashed potatoes and bacon. You are now ready to fill pierogi pockets.
  • 4. Pierogi Dough 3 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of mashed potato filling ... fold over circle and with applied egg wash on edges close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain. You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles ) Optional: Serve with a spoon of sour cream and sprinkled chives as garnish

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Tips and Conclusion

Tips:

  • To make the pierogi dough, use cold water and butter. This will help to create a flaky dough that is easy to work with.
  • When rolling out the dough, make sure it is thin enough so that the pierogi filling can easily be seen through the dough.
  • Be careful not to overfill the pierogi, or they will burst during cooking.
  • When cooking the pierogi, make sure the water is boiling gently. If the water is boiling too vigorously, the pierogi will break apart.
  • Serve the pierogi with your favorite toppings, such as sour cream, butter, or fried onions.

Conclusion:

Pierogi are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal, or they can be served as a special occasion dish. No matter how you serve them, pierogi are sure to be a hit with your family and friends.

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