The Very Best Potato Pierogi recipe is passed down from my grandfather and made completely from scratch is easier to make than you think.They are a staple at many of my families’ holiday gatherings and, seriously, make all the feelings well up inside whenever we serve them.Like literally, he packed up his wife and kids….sailed across the pond (my grandmother was British) and settled here in this great melting pot of a county I now have the pleasure of growing old in.And with him (other than his family) he brought a bunch of authentic Polish recipes I was, kinda, forced to learn.I wanted the dough to have a bit of tangy flavor, less like a dumpling and more like a…well, I don’t know.In the bowl of a stand mixer fitted with a dough hook, blend together the flour and salt on low speed.Slowly add the milk mixture to the flour in a steady stream.Turn the heat to low and continue cooking the potatoes until fork tender, approximately 20 minutes.While the potatoes are cooking, melt the butter in a large skillet over medium heat.If you want to make this step even easier, you can definitely use leftover mashed potatoes for the filling.We like to pop out pierogi into a pot of salted boiling water and cook them until they float to the top.Or you can simply pan fry your potato piergies in a skillet with caramelized onions and lots of butter.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.When it starts to look shaggy in the mixer bowl and pulls away from the sides….stop and let it rest for a good hour before rolling out.That adds so much needed flavor that will be missed if you don’t let them get golden brown.Don’t think the cottage cheese is weird….it’s not and adds some great texture to the filling.You can eat them as is or save for later, then fry up in some butter with onions for a truly amazing experience.For more easy recipes and simple dinner inspiration, follow us over on Instagram! .

Grandma's Polish Perogies Recipe

I made my own filling boiling peeled potoatoes, mashing them and adding only onions sauteed in a few sticks of butter.This is a true polish filling, I also did sauerkraut or "kapusta" drained sauerkraut in fried onions and butter until golden.I sealed the old fashioned way with a fork dipped in water to crimp the edges closed.Making another batch as we speak and will see if freezing first will prevent breakage.Not an all day project if you make fillings ahead. .

Pierogi Ruskie (Potato and Cheese Pierogi) Recipe

You can snack on the pierogi straight after boiling, or pan-fry them with butter until crisp and serve with barszcz, a light Polish borscht. .

Potato Pierogi Recipe

Rating: Unrated I've been using the Martha Stewart site since 2007, and loved it, but I give up.I just got 3 pop-up ads I needed to 'X' out of before I could continue, then a drop down video box covered part of what I'm trying to rises, and it can't be dismissed.Rating: Unrated My pierogis turned out a little heavy and too thick in the dough part.Are they also a slightly lumpy textures in the dough, mine were not flat and smooth.Rating: Unrated you sprinkle the cornmeal on the clean linen towel - see step 3.Rating: Unrated I made the potato pierogies and they came out perfect the first time!Rating: Unrated I too am from polish decent and like "Big Martha" my grandmother made hundreds at a time.When ready to cook do not thaw, drop frozen directly into the boiling water.Rating: Unrated we make these all the time .We also use potato and sourkraut There is also a hamburger one to my mother has used for years.Rating: Unrated The corn meal....during the show Martha mentioned putting it on the dry towel so the just formed pierogis do not stick.I'm from Poland and can't imagine life without pierogi :) Greetings for your mother, Ms. Stewart :).I'm from Poland and can't imagine life without pierogi :) Greetings for your mother, Ms. Stewart :).Rating: Unrated Martha, we buy blueberry pierogi in Greepoint Brooklyn, and would love to make them at home...Do you or your mother have a recipe?Rating: Unrated I loved watching your mother's technique for making perogies.My mother would fry them until golden brown, then put sour cream bacon and onions on top.Rating: Unrated I made steamed cabbage pierogi for my aunt from Martha's mom.Rating: Unrated I was 12 years old, when my grandmother taught me how to make pierogi.Rating: Unrated I wathched your tribute show to Big Martha and have had craving ever since cant wait to try these.Rating: Unrated I was on the web sight and discoverd that your mom had died so sorry.Rating: Unrated Martha, I can't wait to make these with my Aunts last time I made them I was 13 years old.Rating: Unrated Thank you, Martha, for sharing this precious recipe from your Mother.As a young child, I remember watching my Grandma make a similar recipe that is a favorite in our family.We celebrate Christmas Eve "Wigilia" in the Polish tradition so everything is meatless.Because we make so many, (and this year we cut the number down) we freeze them and then enjoy them after Christmas.


The Best Homemade Pierogis Recipe

These are a traditional Polish dumpling that puts a whole new meaning to comfort food!Try these other comfort food favorites, Biscuits and Gravy, Rigatoni, and Meatloaf!Cottage cheese and sour cream make a great substitution.The combination of boiling and then pan-frying the pierogis provides the perfect texture.Top these pierogis with a bit more cheese and green onions if desired.The dough is simple to make and comes together quickly with these pantry staple ingredients.For the printable list of ingredients and measurements, follow the recipe card below.Start with combining in the bowl the flour, salt, veggie oil and egg.Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy.Once the dough is created and ready to stuff with potatoes and cheese mixture these pierogis will cook up in minutes!Add enough water to cover the potatoes by an inch and bring to a boil over high heat.Roll: Cut the dough into two equal pieces and set one aside, keeping it covered to prevent it from drying out.Roll the other piece out on a floured surface until it is ⅛ inch in thickness.Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over.Fill the Rest: Set aside all the finished pierogis and then repeat the process with the remaining half of the dough.want Onions: Add the chopped onion and butter to a large skillet.Remove with a slotted spoon and add them to the skillet with the cooked onions.Golden and red potatoes are too waxy and will create a rubbery filling instead of being smooth and creamy.Golden and red potatoes are too waxy and will create a rubbery filling instead of being smooth and creamy.For the best texture of your potatoes use a ricer, food mill or even a fork to mash them.This can be hard to find, so we use cottage cheese with sourcream to create the perfect taste and texture.This can be hard to find, so we use cottage cheese with sourcream to create the perfect taste and texture.Top it: Garnish with more cheese, sliced green onion, bacon and a side of sour cream if you desire.Making Ahead and Freezing Pierogis These taste way better than anything from the frozen section from the store.Then transfer the pierogi to a freezer safe bag and freeze for up to 1 month. .

Pierogi Ruskie: Potato-Cheese Pierogi Recipe

A traditional Polish dish that is found in several variations, such as sweet and savory, these dumplings are a staple of Eastern European cuisine and are a type of comfort food that all households hold dear.Traditionally served with sour cream, onions, and bits of crispy bacon, pierogi are surprisingly easy to assemble and can be frozen for later use. .

Potato Perogies Recipe

This Potato Perogies Recipe with caramelized onions is made with simple ingredients that come together into the most delicious bites of homemade comfort food.Make them fresh, or freeze to get a head start on dinner on a busy weeknight, these pierogies or vareniki will become your favorite.A pierogi (singular) or perogies (plural) are boiled dumplings that are popular in many Eastern European countries, including Ukraine, Russia, and Poland.Inexpensive and made with pantry staples that we all most likely have on hand, perogies are a type of comfort food that fills your belly and your soul.This Pierogi Recipe is filled with mashed potatoes and lots of caramelized onions.If you’re a fan of cheese, shredded cheddar will make a great addition to the filling as well.Whenever you are having a busy day or when you’re just not in the mood to cook all you need to do is boil the frozen Perogies and dinner is ready in minutes!Divide the dough into two equal pieces and form round balls.Caramelize diced onions in a couple of tablespoons of oil until translucent and browned for about 10 minutes.Boil peeled & quartered potatoes in salted water until soft and easily pierced with a fork.Add half the caramelized onions, salt, and black ground pepper.Collect the scraps around the cut out circles, knead them together and shape into a ball.Set the formed perogies on a floured surface (or baking sheet if you plan to freeze them).Stir gently to prevent sticking and cook for about 4 minutes after they float to the top.To check if they are ready, remove one perogy from the water cut it in half and taste it.Resting the dough relaxes the gluten and makes it easier to roll.Resting the dough relaxes the gluten and makes it easier to roll.If this happens, just cover the dough and leave it on the counter for 10-15 minutes to rest and relax the gluten.If this happens, just cover the dough and leave it on the counter for 10-15 minutes to rest and relax the gluten.Improperly sealed edges will open up when the perogies are boiling and the filling will come out.Improperly sealed edges will open up when the perogies are boiling and the filling will come out.Prevent sticking of perogies by tossing them with butter or the oil from the caramelized onions.If nothing else, a pat of melted butter is simple and a delicious way to serve perogies.Having a batch of these perogies in the freezer means comfort food is only minutes away from enjoyment.1/2 tsp kosher salt To Serve the Potato Pierogi unsalted butter.sour cream US Customary – Metric Instructions How to make the perogies dough Make the dough: In a bowl combine 1 cup milk, 1 egg, 1 tsp salt, and 2 cups of flour.Now add the remaining 1 cup of flour adding it gradually to make a soft dough.Add onions and caramelize over medium heat, stirring frequently until golden brown in color.If it does not, add warm milk or oil 1 tablespoon at a time stirring after each addition until the potato filling forms a lump when pressed together.Form the Pierogies or Vareniki Roll: Work with 1 dough ball at a time, keeping the other piece covered to prevent drying.Adding too much flour will make the dough dense & heavy, so only add minimal amount.Cut out 2-inch circles with either a cookie cutter or an upside-down drinking glass of the same diameter.Collect the scraps around the cut-out circles, knead them together into a ball and keep covered.Then starting from one side and moving towards the opposite keep pressing the two edges together firmly creating a half-moon shape.If any part of the edge is not pressed firmly enough, the filling will escape through this opening while the perogies are boiling.Set on a lightly floured baking pan spacing the perogies evenly without touching.Once the peogies float to the top and the water comes to a boil again, cook for about 2-4 minutes or until al dante.Add the perogies to the prepared bowl and leave undisturbed for a minute to let the butter melt and excess steam escape.To serve: Sprinkle with black ground pepper and add a dollop of sour cream.Serve with sour cream, caramelized onions and black ground pepper.Then transfer to a ziplock bag and store in the freezer for up to 1 month (for best results).Nutrition Facts Potato Perogies Recipe with Caramelized Onions (Vareniki) Amount Per Serving Calories 425 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 7g 44% Cholesterol 45mg 15% Sodium 355mg 15% Potassium 681mg 19% Carbohydrates 67g 22% Fiber 5g 21% Sugar 3g 3% Protein 12g 24% Vitamin A 385IU 8% Vitamin C 15.3mg 19% Calcium 111mg 11% Iron 7.1mg 39% * Percent Daily Values are based on a 2000 calorie diet. .

Traditional Ukrainian Pierogies

One of my favorite childhood memories is of my mom working in the kitchen preparing pierogies.It is a traditional Ukrainian recipe and easily one of my favorite foods to eat.Taking a bite of these homemade pierogies brings me back to those childhood days.My mom would work away in the kitchen making probably 100 or more of these wonderful Ukrainian dumplings filled with potato and cheese.For me, it is great to learn how to make pierogies the very same way and to carry on the tradition of our family in this way.There are many different spellings of this little dumpling including pierogi, pirohy, pyrohy, perogy, varenyky, vareniki and more.The filling is so simple to make: boil potatoes, drain, but set aside, the water.Add the flour, salt and egg to the food processor bowl.Make sure you pinch firmly so that the pierogi stays sealed during the boiling.Check along the edge to make sure there are no open spots and the seal seems solid.200 g (1/2 pound) medium cheddar cheese, cut into 1 inch cubes.diced bacon or pork fat Instructions To make the filling, boil the potatoes until tender.Place cubed cheese on top of the cooked potatoes and cover with a lid.To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl.Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.If the dough is dry, moisten a finger in water to help seal the edge.While the pierogies are boiling, fry the bacon or pork fat, until browned and crisp. .

The Classic Pierogi (Potatoes and Cheese)

The Classic Pierogi is the perfect way to use leftover mashed potatoes.If you’ve never had pierogi before, they are much like Asian dumplings with an Eastern European twist.My family grew up calling these potato filled morsels “vareniki”.My mother would make a huge batch with leftover mashed potatoes and us kids would gobble them up before they even hit the table.Today, I like to top them with some crispy bacon and a huge dollop of Canadian sour cream.These dumplings are stuffed full with creamy mashed potatoes and cheese and covered with the most irresistible breading.: Salty mashed potatoes and tangy cheddar cheese make for a simple and delectable flavor profile.Texture: The breading is first boiled and then pan fried for the perfect bite.There’s something so satisfying about the crispy outer layer and the ultra creamy inside.There’s something so satisfying about the crispy outer layer and the ultra creamy inside.Time: All together, these pierogis take about an hour and a half from prep to finish.Follow the simple steps below and have your guests thinking you snuck a Ukrainian grandma into your kitchen.Filling: Use leftover mashed potatoes or whip up a quick batch.Cut circles out of the dough using a cookie cutter or a floured glass cup.Fold the dough over like an empanada and pinch together the edges to seal the filling inside.Cut circles out of the dough using a cookie cutter or a floured glass cup.Fold the dough over like an empanada and pinch together the edges to seal the filling inside.After you boil them, toss them in a buttered pan to create a golden crust.: After cooking your pierogi, toss them in butter and place them in an airtight container in the refrigerator.Traditionally, pierogis are served with caramelized onions, bacon bits, and/or a dollop of sour cream.Serve alongside a piping hot cup of coffee or tea.Serve alongside a piping hot cup of coffee or tea. .

Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie

This post may contain affiliate links which won’t change your price but will share some commission.‘Street-cred’ affirmation: I am 100% Polish, born and raised in Wroclaw, Poland, and I make pierogi every year.However, these aren’t the only variety out there; I also make pierogi with sauerkraut and mushrooms – which are far more typical for Christmas in Polish homes.So, long story short, I brought this culinary tradition with me to the US and every year I devote either a day or 2 to making my favorite Polish dishes for Christmas.In an effort to perpetuate these traditions, I’ve been indoctrinating my new family (my husband and my in-laws) by annually hosting a Christmas Eve dinner.While I could do more, I’ve decided to limit it and still enjoy the process of cooking and sharing with my family.Now that we have Gabe and Aiden, who are growing up way too fast (sorry for the cliche gang, but it’s true), who are half Polish, I really want them to experience some of Mommy’s, and therefore their own, traditions.As long as I’m talking about traditions I’d like to give you a little glimpse of how a Polish Christmas looked for me when I was growing up.In fact, I know that as some of my Polish friends read this post that they’ll be saying that this or that looked different in their houses.However, atypical of most Polish meals, meat was prohibited from the Christmas Eve table.Rather, the ingredients which dominated tables were: fish, pierogi, mushrooms, sauerkraut, cabbage.without meat (hunter’s stew – sauerkraut with mushrooms, plums, tomatoes) or just , fish – Hearings served in different sauces, and the most popular being Karp.My family wasn’t a huge fan of Karp because it was so boney and therefore my mom always went with Trout.Anyhow if were to visit any community in Poland right before Christmas, you would find places everywhere selling “Live Karp.” As a kid, my own appreciation of this was that everyone was taking Karps home and letting them swim in the tub (cool right?I roll it, cut it into little round cutouts, insert a little ball of potatoes/cheese mixture, seal it and there you go.But let’s take it one step at the time (for exact measurements, instructions and nutritional information scroll down to a printable recipe):.Step 4: Add fried onions, other cheeses and spices to the potatoes/cheese mixture and mix well.Step 4: Boil a large pot of water and season with salt; once the water is boiling put about 8 pierogi at the time; once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;.While this tradition mentioned above is alive, I no longer abide by the “no meat” on Christmas Eve mandate.So, often I sprinkle my pierogi with a little bit of chopped bacon, and likewise, I use sausage in my hunter’s stew.Add onions and bacon on top with pierogi and serve with sour cream.If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit.Admittedly, they seem so easy, but when you get to the point where they have to be sealed, a lot of times you’ll find that they aren’t very cooperative.Even if it takes time, I can guarantee that they will taste delicious and you’ll be so proud of yourself that you will want to tell the whole world about them and the work you’ve done.!’ Without further adieu, I give you my super delicious Authentic Polish Pierogi with Potatoes and Cheese.Kosher salt and freshly ground black pepper to taste For the dough: 3 cups Whole purpose flour.A little bit of kosher salt For the toppings 1 Onion large, yellow, chopped.2 tablespoon Oil or ghee for frying Instructions For the filling: Place potatoes in a pot, cover with water and cook until fork tender;.In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown;.Add a little water at the time and work the dough until you can form a ball about 10-15 minutes;.Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles;.Once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;.If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit.Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter. .


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