Polish Pierogi Recipes For Beginners

Basic Polish Pierogi Dough with Three Fillings Curious Cuisiniere

WEBNov 10, 2021 · Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes. Remove from boiling water with a large slotted spoon and place in a serving …

Rating: 4.5/5(81)

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Polish Pierogies: StepByStep Recipe with Photographs

WEBAug 12, 2021 · Making homemade Pierogi starts with a great filling. Simmer peeled, cut potatoes in a pot of water for 15 minutes until fork …

Rating: 4.6/5(67)
1. Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.
2. Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. The photo on the left is too wet, the one on the right (with the spoon in the bowl) is perfect. Chill the dough in the refrigerator for at least an hour.
3. Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.

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Grandma's Polish Perogies Allrecipes

WEBMar 27, 2024 · Directions. Gather all ingredients. Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg …

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

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