PIEROGI FROM GRANNY
This is a recipe my Polish grandmother used to make. Although I don't like a lot of Polish food, this is a family favorite I love. It is a lot easier and faster if two people make it together.
Provided by silkdiver
Categories Main Dish Recipes Dumpling Recipes
Time 1h45m
Yield 50
Number Of Ingredients 17
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes. Stir in the onion, and continue cooking until the onion softens and turns translucent, about 5 minutes. Stir in the ground beef and ground pork; continue cooking until crumbly and no longer pink, about 10 minutes. Finally, stir in the minced mushrooms, chicken bouillon, salt, pepper, and dill. Cover and cook until the mushrooms soften, about 5 minutes more. Stir in the mashed potatoes, then set the filling aside to cool.
- Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the center. Add the 2 beaten eggs, salt, and enough water to form a soft dough. Knead on a well floured work surface until smooth and pliable. Roll the dough to 1/8 inch thick, then cut into 5 inch circles.
- Spoon the filling onto one side of each of the dough rounds, then moisten the edges with the remaining beaten egg, and fold to create half circles. Press the edges together firmly to seal.
- Bring a large pot of lightly salted water to a boil. Drop the pierogi in a few at a time, and boil until they float to the surface, about 2 minutes. Once the pierogi have cooked, remove with a slotted spoon, and rinse until cold; set aside.
- Melt the remaining 1/4 cup of butter in a large skillet over medium-high heat. Add the boiled pierogi, and cook on both sides until hot and golden brown, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 13.5 g, Cholesterol 26.2 mg, Fat 4.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 72.3 mg, Sugar 0.6 g
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Gshwj Hwjw
[email protected]I've never made pierogi before, but this recipe made it so easy. I'm so glad I tried it!
MD MIJAN ROHMAN
[email protected]These pierogi were a lot of work, but they were definitely worth it. They were so delicious and everyone loved them.
Mhamad Nomairi
[email protected]I'm not sure if I'm doing something wrong, but my pierogi always seem to fall apart when I boil them.
K Nine
[email protected]I'm so glad I tried this recipe. These pierogi were so much better than the ones I've had at restaurants.
D. Faison
[email protected]These pierogi were delicious! I especially loved the way the sauerkraut added a bit of tanginess to the filling.
Jai Upadhyay
[email protected]I'm not sure what I did wrong, but my pierogi dough turned out really tough. I think I might have kneaded it too much.
Arun Das
[email protected]I've been making pierogi for years and this recipe is my new favorite. It's so easy to follow and the results are always perfect.
Patience Addae
[email protected]These pierogi were a disaster. The dough was too sticky and the filling was too runny.
Joey Manus
[email protected]I'm not a big fan of pierogi, but I thought this recipe was pretty good. The dough was nice and chewy and the filling was flavorful.
Mss Isratjahanmim
[email protected]I love pierogi and this recipe is one of the best I've tried. The dough is light and fluffy and the filling is perfectly seasoned.
Riley Debuono
[email protected]These pierogi were a bit too salty for my taste. I think I'll use less salt next time.
brooke croft
[email protected]I've never made pierogi before, but this recipe made it easy. I'm so glad I tried it!
Dave Follett
[email protected]These pierogi were a lot of work, but they were worth it. They were so delicious and everyone loved them.
Mussarat Bhatti
[email protected]I'm not sure what went wrong, but my pierogi turned out really dry. I think I might have overcooked them.
Paul Perseus
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The dough was too thick and the filling was bland.
Arjun 123
[email protected]These pierogi were amazing! I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.
Hadija Mohamedi
[email protected]I've made pierogi before, but this recipe was by far the best. The dough was perfect and the filling was so flavorful.
Hussaini Tukur
[email protected]These pierogi were a hit with my family! The dough was easy to work with and the filling was delicious. I especially loved the addition of the sauerkraut.