How do i make perogies?

Question

it is a polish dish i first tried it in canada i remember that it was eaten with sour cream

Answer 1

I take a shortcut on the dough by using wonton wraps.

The Muse

Answer 2

my  Ukrainian father-in-law  shown me how to make them,he called them vereniki(may be the wrong spelling)i know there was a variety of different fillings you could use but he always used mashed potato with creamed cheese from the Ukrainian shop or Philadelphia cheese,the pastry was made with plain flour, 1 egg ,and water to mix pastry into the right consistency,roll pastry out to a reasonable thickness,using pastry cutters make small circles,put a small amount of mixture into the middle of the circle(not to much otherwise they will burst when put in the water)moisten the edge of the circle and fold the pastry over into a pasty shape,press the edges to secure it,drop into a pan of boiling water for about 2 minutes or until they rise to the top of the pan,place them on a plate.fry onion in butter and pour over the vereniki,very fattening but delicious,some people use back fat cut into squares and melted(its like crispy bacon pieces and bacon fat)i also enjoy that.

Answer 3

I make them with the same dough I use to make ravioli- it is basically an egg pasta. Roll it out into a really thin sheet and cut circles out with a big round cookie cutter or biscuit cutter. Make a batch of mashed potato with sauteed onion, and cheddar cheese. Put a little of the mashed potato on each of the circles, then close up and crimp with a fork. Parboil in water, then saute in butter until golden brown on both sides.

You can serve them with sour cream, but I like to serve them just plain with a little spring onion chopped and sprinkled over the top.

These really aren't hard to make- you just have to know how to make mashed potatoes, and how to make an egg pasta, as well as simple culinary techniques like parboiling and sauteing. They are well worthwhile and much better than the frozen ones.

I'm not sure that it's a Polish dish. I always understood that it was a Russian dish, and was often spelled "pirozhi" or "piroshki." (I mean, when being spelled in English, not Cyrillic, obviously.)

Answer 4

Perogies with Potato-Cheese Filling

Ingredients:

-----------------------------------DOU...

3 c Flour

Plus extra for kneading

1 1/2 ts Salt

1 lg Egg

4 ts Vegetable oil

Instructions:

----------------------------------FILL...

2 md Potatoes; peeled and cut

-into pieces

1 tb Butter

1 Onion; chopped

1 1/4 c Grated cheddar cheese

4 tb sour cream.....up to 6 tb

1 tb Fresh parsley; chopped

Salt

Freshly ground pepper

**** DOUGH ****

1. To make dough, stir together flour and salt in a large bowl.

2. In a small bowl, whisk together egg, oil and 3/4 cup water.

3. Stir egg mixture into flour to make a soft but not sticky dough. If

dough does not hold together in a ball, add more water 1 teaspoon at a

time, being careful not to make dough sticky.

4. Turn dough onto a lightly floured surface, and knead briefly about 10

times, until dough is smooth. Cover with a mixing bowl or plastic wrap, and

let rest for 30 to 40 minutes.

**** FILLING ****

5. To make filling, boil potatoes for 7 to 9 minutes or until tender.

Drain, and let cool.

6. In a small skillet, melt butter. Add onion, and cook over medium heat

for 4 to 6 minutes or until onion is tender and lightly browned. Set aside.

7. Place potatoes in a large bowl, and mash until smooth. Add onion, cheese

and enough yogurt or sour cream to give a soft but not moist puree.

8. Add parsley, and season with salt and pepper to taste.

**** PEROGIES ****

9. Working with a quarter of the dough at a time, roll out on a lightly

floured surface as thin as possible (about 1/16 inch/1.5 mm thick).

10. Using a 3-inch (7.5 - 8 cm) round cutter, cut dough into circles. Place

a heaping teaspoon of filling in the center of each circle, and lightly

brush edges with water. Fold in half, pinch edges together to seal, and set

aside on a floured surface, making sure perogies do not touch.

11. Cover with plastic wrap to prevent drying while working with the

remaining dough.

(The perogies can be prepared ahead and stored, covered with plastic wrap,

for up to 8 hours in the refrigerator or a month in the freezer. Once

frozen, they can be layered in an airtight container. Do not thaw before

cooking.)

12. In a large pot of gently boiling salted water, cook perogies in

batches, stirring to prevent them from sticking, for 2 to 3 minutes or

until tender.

13. With a slotted spoon, remove to a warm serving platter, and keep warm

while cooking remaining perogies. Makes 48 perogies

THESE ARE SO MUCH WORK!! HERES HOW I MAKE EM

Poor Man's Perogies

Ingredients:

1 pk Lasagna noodles

1 1/2 c Margarine or butter

4 Onions, diced

11 Medium potatoes

1 lb Velvetta

Parmesan cheese, grated

Instructions:

Saute 1 1/2 sticks of margarine and the diced onions until tender. Cook

lasagna noodles as directed on the package. Boil potatoes until tender as

for mashed potatoes. Cube cheese. After potatoes are cooked, add cheese and

remaining margarine (no milk!) and mash like making mashed potatoes. In a 9

x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of

potatoes. Repeat layers ending with mashed potatoes. Top with parmesan

cheese and pepper. Bake at 350~F for 30 - 35 minutes. Cut into squares and

serve.

Answer 5

you can buy them frozen in supermarkets

Answer 6

PIEROGI  

Dough:

3 1/2 cups all purpose flour

3 large eggs

2 tablespoons sour cream, buttermilk, or plain yogurt

1 cup water (more if required)

butter or oil

salt and pepper

Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.

Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.

Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.

When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.

While the dough is resting, you can prepare the filling.

Filling:

3 medium or 2 very large waxy potatoes (baking)

3 T unsalted butter

1-2 T light olive oil (or schmaltz)

1 large onion, minced

2-3 cloves garlic, minced

2 cups cabbage, finely shredded

1 small leek, finely minced (optional)

2 T Parmesan or white cheddar cheese, grated

Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).

Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.

Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.

In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, and leek, if you have one, for a few minutes until they begin to take on a translucent color.

Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.

Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.

Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.

Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.

Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.

An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.

NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!

Answer 7

Absolutely the best go-to for pierogies is Costco for their frozen pierogies.  Gotta love them!  Cheese and onion.  Mmmmm!

Answer 8

Grandma's Polish Perogies

INGREDIENTS

4 1/2 cups all-purpose flour

2 teaspoons salt

2 tablespoons butter, melted

2 cups sour cream

2 eggs

1 egg yolk

2 tablespoons vegetable oil

  

8 baking potatoes, peeled and cubed

1 cup shredded Cheddar cheese

2 tablespoons processed cheese sauce

onion salt to taste (optional)

salt and pepper to taste

DIRECTIONS

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.

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.

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.

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.

Tips

For best results, choose potatoes that have as little water in them as possible such as Russets.

Choose a rolling pin that is very heavy - it will be easier to roll out the dough.

The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.

http://allrecipes.com/Recipe/Grandmas-Po...

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