Polish Pierogi Recipe Authentic Family Recipe from Platter Talk

Pierogi Sampler 5 Dozen

Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the.

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Whisk together the milk, egg and sour cream. Slowly add the milk mixture to the flour in a steady stream. Continue to blend the flour mixture together until a shaggy dough forms and the dough starts to pull away from the sides of the bowl. Cover the dough with plastic wrap and allow to rest for 1 hour.

Polish Pierogi Recipe Authentic Family Recipe from Platter Talk

Stir the flour, salt and baking powder together in a large bowl. In a small bowl, whisk the eggs and olive oil together, then pour them into the bowl with the flour and stir to combine. Slowly pour in the water and use your hands to mix until you have a dough-like consistency. This step will take 2-3 minutes.

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Here are the steps to make the dough: In a small bowl, whisk the egg yolk, milk, ½ cup of water, and vegetable oil together for a minute. Make a well in the center and gradually add the wet ingredients, incorporating them with your fingers or a fork. Once all the liquid is added, start kneading the dough with your hands.

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Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in 8 ounces room-temperature cream cheese and 4 tablespoons melted unsalted butter. Season with salt and freshly ground pepper. For each pierogi, form filling into a 11/2-inch oval (about 1 tablespoon plus 2 teaspoons).

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Cook the Pierogi: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and half the pierogi. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen). Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside.

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Grind the meat in a meat grinder, or use a food processor/blender instead. Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden. Add fried onion to the meat mass. Season well with salt and pepper.

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Transfer to a large platter. Serve family style with sour cream or cottage cheese on the side, if using. Note: When filling the pierogi, move as quickly as possible so the dough doesn't dry out. Freezing instructions: After forming the pierogi, arrange on the prepared sheet without touching. Freeze for 3 hours or until the dough is hard, then.

Polish Pierogi Recipe Authentic Family Recipe from Platter Talk

Recipe Recap. Make a filling using a mixture of mashed potatoes and cheese. Make the dough, using flour, egg, salt, and some sour cream. Roll the pierogi dough out and fill and seal each portion with the filling. Boil each dumpling in some salted water.

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JUST LIKE GRANDMAS. Our Pierogi have been fully boiled and only need to be warmed for serving. Whether you prefer them steamed. baked, grilled, or deep-fat fried, our method of hand-pinching and pre-cooking eliminate the possibility of breakage and a much thinner dough allowing for an overall much more delicious result! We think you'll enjoy!

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Using a ricer or food mill, pass potatoes into a medium bowl. Using a flexible spatula, stir in remaining 3 tablespoons (45g) butter, and 1/2 cup (115g) of the reserved onion mixture; transfer remaining onion mixture to a small bowl for garnish. Season with salt and pepper to taste, and allow to cool for 5 minutes.

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Pierogi dough Ingredients: 3 ½ cups all-purpose flour, plus extra for your work surface. 2 teaspoons salt. 1 ¼ cup of room temp water. 1 egg, whisked. 2 tablespoons olive oil. Filling Ingredients: 1 cup prepared mashed potatoes. 1 cup sauerkraut, drained and patter dry of excess brine.

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Make the Pierogi Dough. Gather the ingredients. In a large bowl, combine eggs, 5 tablespoons sour cream, 3 tablespoons oil, 1 teaspoon salt, and chicken broth until well mixed. Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes before rolling.

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In a large skillet over medium high heat, melt butter and add onions and cook for about 4-5 minutes until slightly browned. Remove to a bowl and set aside. Using the same pan over medium heat, melt butter and add cooked pierogi. Cook flipping occasionally until browned on both sides, about 5-8 minutes.

Learn to Make Homemade Pierogies the Right Way

Make the filling: Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir cream cheese and butter. Season with salt and pepper. Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust.

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For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside. Divide dough into 3 parts. On a floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed.