PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
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Charity Salama
[email protected]These pierogies were a bit too salty for my taste. I think I'll use less salt next time.
H I J A B Z A H R A
[email protected]I'm allergic to dairy, so I made these pierogies with vegan butter and cheese. They turned out great!
Gadu Miat
[email protected]These pierogies were perfect! I served them with sour cream and applesauce, and they were a hit.
Abdou Mettau
[email protected]These pierogies were a bit too greasy for my taste. I think I'll try baking them next time.
Miss Cherry
[email protected]I've never made pierogies before, but these were so easy to follow. They turned out great!
Numan Waris
[email protected]These pierogies were a bit bland for my taste. I added some salt and pepper to the filling, and that helped a lot.
Dana Strawn
[email protected]I'm not a huge fan of pierogies, but I thought I'd give these a try. I was pleasantly surprised! The dough was light and fluffy, and the filling was flavorful and savory.
Simran Molla
[email protected]These pierogies were a bit more time-consuming to make than I expected, but they were definitely worth it. The dough was a bit tricky to work with, but the filling was amazing.
Manan Daniel Gill
[email protected]I've made these pierogies several times now, and they're always a hit. They're so easy to make, and they're always delicious.
Hina Hanif
[email protected]These pierogies were absolutely delicious! The dough was light and fluffy, and the filling was flavorful and savory. I especially loved the caramelized onions. I will definitely be making these again.