RUSKIE PIEROGI (PIEROGI WITH CHEESE & POTATO FILLING)
A popular Polish dish similar to dumplings or ravioli. pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut & mushrooms, cheese and potatoes, sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes & onions and lentils. Common toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.
Provided by littleturtle
Categories One Dish Meal
Time 45m
Yield 24 pierogi, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
- Combine flour, salt and butter in food processor.
- In a separate bowl, blend together egg, egg yolk, milk and sour cream.
- Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky).
- Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
- Cut dough into thirds; roll each section out on floured surface into 12" round.
- Cut each round into 8 (3") circles (using a glass works well).
- Place about 2 tsp filling on each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- In large pot, bring salted water to boil.
- Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes).
- Remove with a slotted spoon, drain on paper towel and transfer to serving dish.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.
Nutrition Facts : Calories 550.1, Fat 16.7, SaturatedFat 8.7, Cholesterol 166.9, Sodium 752.6, Carbohydrate 79.7, Fiber 4.7, Sugar 6.5, Protein 19.6
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Neil S
[email protected]These pierogi were a lot of work, but they were worth it! The finished product was delicious and everyone loved them.
Sophia Bonilla
[email protected]I've made pierogi many times before, but this recipe is by far the best. The dough is so light and fluffy, and the filling is perfectly seasoned. I will definitely be making these again and again.
Joy Chukwu
[email protected]These pierogi were a disappointment. The dough was tough and the filling was bland. I would not recommend this recipe.
Maan khan
[email protected]I'm not a big fan of pierogi, but these were surprisingly good. The filling was creamy and flavorful, and the dough was light and fluffy. I would definitely make these again.
Janneh Fanta
[email protected]Delicious!
Mahir Saim
[email protected]These pierogi were amazing! I followed the recipe exactly and they turned out perfect. The dough was light and fluffy, and the filling was cheesy and flavorful. I will definitely be making these again.
Mirimam Khan
[email protected]The pierogi were a bit too doughy for my taste, but the filling was delicious. I think I would try using a different dough recipe next time.
Teacher Chelimo Alex
[email protected]These pierogi were easy to make and turned out great! I used a store-bought dough to save time, and the filling was flavorful and cheesy. I will definitely be making these again.
maegan cook
[email protected]I'm a pierogi purist, so I was initially skeptical of this recipe with its caramelized onions and dill. But I was pleasantly surprised! The flavors all came together beautifully, and the pierogi were delicious.
Ace Armijo
[email protected]These pierogi were a hit with my family! The dough was light and fluffy, and the filling was perfectly seasoned. I especially loved the addition of caramelized onions, which gave the dish a lovely sweetness.