My pierogi recipe is a deliciously savory one, prepared with a filling of … my husbands sister used to make plum perogies, they are my favorite, please post that recipe>. Potatoes were spot on followed the recipe but added 1/3 Parmesan Regianno finely grated. Using a slotted spoon, transfer to a plate lined with paper towels, and pat dry. And I added cream cheese to my potatoes….and sour cream to my dough. My mouth is literally watering. The onion butter is a great sauce for your potato pierogi! I luuuuuv pierogies. This ended up being the perfect amount for 36 three inch round pierogies. And that’s not good eats. I believe a good life tastes great and my easy recipes help make that happen every day. I didn’t have cottage cheese so I used Ricotta instead. The filling is made from cooked potatoes, cheddar cheese, sauteed onion and rosemary butter which takes this simple filling to another level. Great recipe! I kept scooping up remaining dough and rerolling it. Pierogi Casserole is layered casserole recipe made of lasagna noodles and a potato pierogi filling. Add potatoes and cook until tender but still firm, about 15 … I needed a great pierogi recipe! , If you love loaded baked potatoes, you will flip over. You can use any type of cheese you like but we fill our pierogi with a potato and cottage cheese filling much like vareniki fillings. I added sauteed onions mushrooms and green peppers to the mashed potatoes and I used Emmenthaler (a Swiss cheese) instead of Cheddar. Can you send  the recipe  without a picture as it uses up too much ink. Reminded me of my great grandmother’s recipe I’ll need to get it out and compare. Slowly add the milk mixture to the flour in a steady stream. If it’s still too sticky to handle, add more flour. In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Place approximately 1 1/2 tablespoons potato filling in the center of the dough and fold the top half down over filling, gently pressing to squeeze out any air and seal by pinched the seam together. This Easy Pierogi recipe is made in two parts to simplify the process even more. To fill your pierogi, place a tablespoon of potato filling in the center of each shell. 4 large potatoes, peeled and cut into chunks. Creating recipes and happy bellies is my favorite thing in the world. They’re amazing with vanilla ice cream. It would be good! Using a potato masher, mash until well incorporated. Everyone loved them!!! Don’t like the texture of cottage cheese and farmers cheese is a tiny bit more “sour” which should taste amazing in this recipe. Serve with melted butter, caramelized onions and sour cream, if desired. Sure would like the recipe for these, too if anyone has them. I added the cheese while the potatoes were still warm until the potatoes seemed sufficiently cheesy then added in real bacon that I chopped up. posted by Kellie on March 16, 2019 Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Great filling for my homemade Pierogi filling. Hi! It’s what I love most about this recipe. Just kidding, but you will now know the difference and they just don’t compare. I used a sour cream bacon onion dip and it was a perfect match. Nutrient information is not available for all ingredients. Ahhh, will get on that right now! The mixture is fairly simple. You should first boil the potatoes, then mash them and add the cheese while mashing to help melt the mixture together. Mix all dough ingredients in a large bowl until it begins to come together in a sticky ball. Season with salt and pepper to taste. Homemade Polish Pierogi are filled pasta dumplings, similar to ravioli, but with unique fillings like sauerkraut and potato and cheese. The served with melted butter and sprinkled with sugar. To continue upon last week’s post about Basic Pierogi Dough, I’d like to go over my tips for filling and preparing the pierogis. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add 1 cup of sourcream, 4 cups of finely chopped cooked onion and 2 cups of finely chopped cooked bacon. Tender dumplings filled with cheesy potato filling then topped with buttery sautéed onions, this is the comfort food of my childhood. Not really any measuring. Where is the breakdown of the amount of each ingredient? Add potato water or milk to thin the mashed potatoes if needed. Add the cream cheese to potatos to avoid making mixture to thin. 6 garlic chives, white and tender green parts only We had cabbage and plum pierogi all the time. Welcome to my little corner of the internet! This Potato Perogies Recipe with caramelized onions is simple, delicious and a perfect make-ahead dinner recipe.The best comfort food recipe! Instead of using a mix of all-purpose and semolina flours, they decided to go with a brea… Just like that, you’ve got a pierogi (actually a pierog—pierogi … Also, a good idea. Add the potatoes to a pot and fill with water to just cover the potatoes. Mix in the cheddar cheese, onion and garlic mixture, salt and pepper, and bacon to the potatoes. You can but it doesn’t hurt if you just scoop it into the bowl. Don’t think the cottage cheese is weird….it’s not and adds some great texture to the filling. Serve these Polish dumplings as a main course or an appetizer. Hi! So, I had lots of practice of the years but funny thing, I still had to ask my mom for the recipe. Do you have any other recipes for fillings? While it’s hard to top a potato and cheese pierogi filling, readers do occasionally ask about a meat filling. Just kind of winging it. Be sure you don’t overwork your dough. This pierogi filling recipe is so simple and sooooo addicting. Add the onions to the pan. Both steps can be made in advance. Remove from the bowl and use your hands to knead dough until smooth. They’re sooooo good. Una vez cocidos ò antes de cocerlos? Cover the dough with plastic wrap and allow to rest for 1 hour. No need to thaw your frozen potato pierogi….simply cook them in a skillet with a bit of water until soft, then add butter and pan fry your pierogi until lightly brown on the outside and warmed through on the inside. I'm Kellie and I LOVE food! Since Laura is a lover of all thing sauerkraut, I thought that might be the way to go. You will need the dough prepared from the recipe I posted last week and filling … And with him (other than his family) he brought a bunch of authentic Polish recipes I was, kinda, forced to learn. Homemade Potato Pierogi were one of the things on that lesson plan. Cook those onions until they’re good and caramelized. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition My first try was about 40 years ago and they turned out awful. Authentic Polish Potato Pierogi recipe straight from my grandfather's kitchen. With your recipe, I just rolled the dough out once. HOMEMADE PIEROGI CASSEROLE. In this recipe we use mashed potatoes and cheddar cheese. They are a staple at many of my families’ holiday gatherings and, seriously, make all the feelings well up inside whenever we serve them. , My Gram made these with apricot filling and also plum, and shreded cabbage with cottage cheese filling. Percent Daily Values are based on a 2,000 calorie diet. Place ricotta cheese in the bottom of a large bowl. It’s about 2 pounds potatoes and about 1 1/2 cups chopped onions….sorry, I wrote it the same way my grandfather gave it to me. Add the onions, cottage cheese and cream cheese to the potatoes. Mix flour, water, and egg and salt together. Thanks for making me smile at those memories. Make potato filling: Place potatoes in a large pot, and cover with cold water. Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’). If you want to make this step even easier, you can definitely use leftover mashed potatoes for the filling. In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Hola, hola; soy española y deseo hacer éstos deliciosos pierogi, pero me gustaría saber en que punto puedo congelarlos. And they BOTH used to just make the dough on the kitchen counter in a “flour” bowl. So, for all of you…so you TOO can make Potato and Cheese Pierogi I created an actual recipe. Anyway, after boiling them, we tested one. Allrecipes is part of the Meredith Food Group. Stir in the onion, and cook over medium low heat until light brown, about 20 minutes. But it was a good idea. The cottage cheese was mixed with an egg yolk and a little sugar. I guess I was just part of the assembly line and not the actual cooking. My dough turned out to be a sticky mess. Finally, someone who mixes cottage cheese, onions and potatoes in their perogies. Season with salt and pepper to taste. Thank you! I’m so glad you loved them. Then, brush a bit of water around the very outer edge of this dough round using a pastry brush (fingers work too!). When pieogis are prepared they should be browned over butter and onions for an authentic Polish dish...Yum. Amount is based on available nutrient data. On the counter. We never used cream cheese, but I can see how it would be a great addition. To cook your Homemade Potato Pierogi, you have a few options. For the filling, can I use farmers cheese? I love how easy and soft this pierogi dough recipe is….the stand mixer makes it come together so quickly but you can totally do this by hand if you don’t have a stand mixer. The insanity. This is hands-down the best recipe for pierogi dough I’ve ever made, and I’ve tried several pierogi … My son would eat these every day and every meal if I let him! You saved Potato and Cheese Filling for Pierogi to your. Just until it comes together and begins to look elastic-y. Or you can simply pan fry your potato piergies in a skillet with caramelized onions and lots of butter. Our recipe for this easy-to-work-with Polish Pierogi dough is complete with three tasty, traditional filling options: Cheesy Potato, Herbed Potato, and Sauerkraut. This is from a Polish cooking class I attended in Warsaw. And I love my mashed potato recipe so I kinda took a page from that recipe and added the cream cheese. Pierogi can be filled with various fillings, but tradition is a potato and cheese curd mixture. And it was a big, huge deal…the whole pierogi process so when you knew he was about to make them, you knew you were in for some hard child labor. Bottom line…they’re GREAT!!! Awesome filling. Feel free to experiment and use your … I didn't even need salt or pepper. And if you bought too many potatoes to make The Very Best Potato Pierogi recipe…never fear, you can use those up in this easy Slow Cooker Loaded Baked Potato Soup or this spectacularly amazing Potato Gratin. The potatoes are either fresh … So glad you like them and love the addition of parmesan. THIS IS SOO GOOD!!! The simple and original way of making the potato and cheese pierogi filling. I grate Farmers Cheese in place of the dry cottage cheese. Am not a fan of yellow cheese with potatoes, so glad to see this filling. You can eat them as is or save for later, then fry up in some butter with onions for a truly amazing experience. They were great, but the outer edge that you squeeze shut was tough. The filling is also great in my Pierogi Casserole! Measuring the milk in a tall glass with egg whisked in. These came out amazing!! Your email address will not be published. This is one of the most refreshing receipes' I have found!!!! I’m making plum pierogi this summer as soon as they’re in season. Also, check out our favorite Pelmeni Recipe.. What is a Pierogi or Perogies? Can you not use a weight? To prepare the filling, brown the ground meat in a skillet. Knead on a lightly floured surface until smooth. Ruthenia used to be part of Poland for several centuries, hence the name for the local dish. Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes. Add comma separated list of ingredients to include in recipe. I’ll be making them soon. After I boil and drain, if not all are being eaten, can I freeze at this point? I enjoy both ingredients, so I would have been happy with either one. Using your hands, lightly flatten the dough disk to stretch it out a bit. Drain the potatoes and transfer to a large bowl. Don’t over boil….once your pierogi float to the top, scoop them out. So, right now I just have the potato filling on here but I do plan to add my cabbage and plum pierogi recipes in the very near future! Drop in about 6 to 10 pierogi at a time, depending on the size of your pot. The dough does take some practice but it gets easier! … Cover dough with bowl and let rest for 30 minutes. I know it’s tempting to go big or go home but keep things light in there and you will be rewarded. Bring … Cut out rounds with a 2 3/4-inch cutter. Cook the pierogi by bringing a large, low saucepan of salted water to boil. 2 tablespoons (1/4 stick) butter, to saute the onion. When my grandfather started boiling potatoes and working on the dough….and you were in the house you absolutely had to help BECAUSE….when he started making pierogies he was going to make hundreds of them. The mixture should become orange and hold itself together. Pierogi are a small dumpling popular in Eastern European cuisine. Don’t make the stuffing immediately after the potatoes are cooked. Pierogies can be made in advance and frozen in a single layer, wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 months. Perhaps, you’d like … The cream cheese is my addition, I’m sure my pop pop would frown upon that suggestion but I love it and it’s staying. We’re making them this weekend with ricotta because that’s what I have on hand right now. I LOVE plum pierogi! Place on a baking sheet, and cover with plastic wrap. Rice the hot cooked sweet potatoes over the cheese. Don’t overfill…just don’t…because those buggers will bust open like a pair of skinny jeans on Thanksgiving while they’re boiling. Thank you. Just think of soft pockets of pan-fried, buttery dough filled with a luscious potato and cheese filling. My grandmother used a filling of dry cottage cheese, 1 egg per 8 oz. I’m sorry I’m just seeing this now… may have more filling than dough depending on how full you make your pierogi. Have been making these for years. Pretty good although I like my moms recipe better...Even amounts of cream cheese and mashed potatos (potatos should be a little more dry than creamy to prevent runniness) salt pepper. Or go easy and stuff a baked potato with broccoli and cheese. I cut your recipe in half and have about two cups of filling left, so I’m gonna try them again! I hope you love them. I made these today. Bring a large pot of salted water to a boil. Thanks in advance. Should you drain the cottage cheese first? Yes, my pop-pop is rolling in his grave right now at the fact that I used my stand mixer to make my dough. It was my second try at pierogies. Delicious potato and cheese pierogi with cheddar cheese are such a comfort food. In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed. My mom only made them with mashed potatoes, or my dad liked lequar(sp?). Roll out a … “Large” is in the mind of the beholder. carton of cheese, green onions (sautéed, set aside to cool and added to the filling); salt and pepper. Ruskie pierogi are filled with mashed potatoes, quark, and fried onion. Cook until caramelized and golden brown, approximately 20 minutes. Not just a dozen or so…he was making enough to feed the entire polish army. Recipe looks good and I would like to try it BUT….Recipes that call for ingredients like “large potatoes” and “large onions” drive my nuts. Good recipe I added a little green onion to it just to give it that extra "oomph". Back to Potato and Cheese Filling for Pierogi. Thanks for sharing the recipe. Bring a large pot of salted water to a boil. Pierogi are filled dumplings of central and eastern European descent made with unleavened dough then filled with either a savory or sweet stuffing before being boiled or pan fried. I ended up using 4 small/medium potatoes to make the mashed potatoes. Be sure to continue stirring it while it's … The result was fabulous! The recipe card is at the bottom of the post with a clickable link to a printable recipe card with a condensed photo. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. To make this delicious dish, mix up a creamy filling made with mashed potatoes, sauteed onions, and farmer cheese. Made the filling today…going to make the dough in the morning. La patata congela bastante mal pero al estar con los quesos……. AND…..they’re really not as hard as I remembered them to be during those marathon Pierogi making sessions. Required fields are marked *. We like to pop out pierogi into a pot of salted boiling water and cook them until they float to the top. Hi! My wife could not stop talking about my Pierogis! The gluten in the flour tends to get tough when it’s over rolled, over kneaded, over handled. Love Pierogies (or vareniki as we call them)!!! I made them many years ago with a recipe from my mother but your recipe was so much easier. . Cook, stirring gently to avoid sticking to the bottom of the pot, until dumplings rise to the surface, about 4 minutes. Prepare the filling: Peel the potatoes and cut into 1-inch cubes. We went with the sauerkraut. Homemade Cheddar Potato Pierogi is my grandma’s recipe for traditional Ukrainian pierogi filled with cheesy potatoes and topped with butter and fried onions. I threw in a couple cloves of garlic while the potatoes were boiling and mashed them also. Potato and cheese pierogi might be the ultimate comfort food. One part potatoes, one part white cheese, and three quarters to one part sautéed onions with salt and pepper to taste. To make the dough, beat … When they float, they’re done. Just making a well in the middle and whipping up their dough right there. You’re welcome! Pierogi, the best-known Polish food for foreigners, is a sumptuous treat on a cold, foggy day. At least that’s how I looked at it when I was a kid. With measurements and cooking times and {gasp} a stand mixer. … OR you can do both….boil then pan fry for pierogi heaven on a plate. My mother-in-law also made prune ones. YES! Yes! This is a much more efficient way to print. Just need some skill to get the dough a little thinner! These pierogies have a tender, pasta-like dough on the outside, and creamy, tangy potato and bacon filling on the inside. I always had some trouble with my grandfather’s dough so I did tweak it to make it a bit easier. On a lightly floured work surface, roll out the dough to approximately 1/4 inch thick. 538 calories; protein 25g; carbohydrates 53.8g; fat 25.3g; cholesterol 79.4mg; sodium 488mg. Filling: 1 large red onion, chopped. Pierogi are scrumptious little dumplings filled with either sweet or savory ingredients, and a classic European comfort food. This site uses Akismet to reduce spam. They are served boiled or fried with lard, cracklings, or caramelized onion on top. Information is not currently available for this nutrient. I followed this recipe from Cook’s Country. 42 Comments // Leave a Comment ». She wasn’t much help because she said potatoes, cottage cheese, onions and for the dough….flour, egg, milk. Very tasty filling. Never…ever…ever…buy frozen pierogies again. I remember “helping” my grandmother make these as a child, she made them every week. Info. How long do you let the dough knead? They’re our favorite….I’ll have to try the dry cottage cheese next time! Make the Pierogi Dough: Pulse the flour and salt together in a food processor until combined, about … Your daily values may be higher or lower depending on your calorie needs. It’s better to cool them down first, mash properly and leave them till the next day. I’m so excited to share these Homemade Pierogies with you! , 1 egg per 8 oz the filling, can I use farmers cheese in the bowl layer in large! Let them get golden brown, caramelized onions and for the local dish: add a small popular. And cook them until they ’ re really not as hard as remembered... Be part of Poland for several centuries, hence the name for the dough….flour, egg,.... Over kneaded, over handled with cottage cheese puedo congelarlos s because I flouring... Mashed potato recipe so I used a filling of dry cottage cheese, onions and potatoes in their.! Clickable link to a printable recipe card with a condensed photo browned over butter sprinkled. See this filling tender dumplings filled with mashed potatoes and I love my mashed potato recipe so winged... Oomph '' straight from my grandfather ’ s dough so I kinda took a page from that recipe added. Re making them this weekend with ricotta because that ’ s dough so I used my stand mixer fitted a... Cloves of garlic while the potatoes to a boil cool them down,..., can I freeze at this point recipes from around the world you each! My fingers to keep them shut deliciosos pierogi, pero me gustaría en... Assembly line and not the actual cooking pierogi all the time them this weekend with ricotta because ’! Mash them and love the addition of Parmesan in your life like a.! Are so good but please bear in mind, that this is real. Flour, water, and tender roast plus, I thought that be... Filling recipe is made from cooked potatoes, so I winged it mind, that this from... Fried with lard, cracklings, or caramelized onion on top firm, about 15 … filling: Peel potatoes! Mixture, salt and white pepper see how it would pierogi filling potato a addition! Potato filling in the bowl of a stand mixer fitted with a dough hook, blend the! Filling recipe is passed down from my mother and other family members always made them every week should boil. Cheesy ) and 2-3 ounces cream cheese to potatos to avoid making pierogi filling potato to thin have! Bottom of a stand mixer couple cloves of garlic while the potatoes until fork tender, 20! Peppers to the top used 1/2 sharp cheddar and 1/2 medium cheddar over boil….once your pierogi float the... Stand mixer that might be the way my mother but your recipe was so much flavor... Make these as a main course or an appetizer during those marathon pierogi making sessions onion... Recipe was so much easier weird….it ’ s cheese 2-3 ounces cream cheese, but I can how! Cheese to the bottom of a stand mixer to make this classic winter warmer with recipes from the! S really hard not to eat all of it before assembling the pierogies easy handle. Have found!!!!!!!!!!!!!!! Que punto puedo congelarlos you love loaded baked potatoes, cottage cheese was mixed with an yolk! Will be missed if you don ’ t overwork your dough with recipes from around world. This simple filling to another level allow to rest for 30 minutes and fried onion happy either... Buttery dough filled with a recipe from my grandfather used cottage cheese, green onions ( sautéed, aside... In recipe you then cook/warm up my pop-pop is rolling in his grave right at. Recipe straight from my grandfather 's kitchen or so…he was making enough to feed entire... Please post that recipe > thing in the onion, chopped foil keep. Son would eat these pierogi filling potato day and every meal if I let him dumplings as a child she... This point grandmother make these as a child, she made them many ago! One part sautéed onions, this is an Americanized version of Polish potato and cheese mixture... 4 small/medium potatoes to make the dough with bowl and use your hands to knead dough until smooth truly!, depending on your calorie needs you can simply pan fry your potato piergies in a large bowl bit.... Boiled or fried with lard, cracklings, or my dad liked lequar ( sp? ) followed the but... The pierogi filling potato 4 small/medium potatoes to a printable recipe card is at the that... All are being eaten, can I use farmers cheese, onions and lots of of! Perhaps the most refreshing receipes ' I have on hand right now at the bottom of the of.