Read Passionate About Pierogies Online
Authors: Kathy Gary
Passionate About Pierogies (3 page)
•
2 tbs. unsalted butter
•
1tbs. vegetable oil
•
1 small onion, chopped
•
1 clove garlic, finely minced
•
1/2 tsp. dried thyme
•
2 cups finely shredded white cabbage
•
2 tbs. freshly grated Parmesan cheese
•
1 tsp. chopped fresh parsley
Directions
In a large pot, place the potatoes in a pot and cover with water.
Add a dash of salt.
Boil until soft (about 15 minutes).
Melt the butter and the oil together in a large sauté pan over medium heat. To this mixture add the onion, garlic, and thyme. Cook this mixture about 3 minutes on low heat. Add the cabbage and cook on medium heat for about 10 minutes, stirring occasionally.
Simmer until the cabbage and onion become soft, for about 20 minutes more.
Add salt and pepper.
Drain the potatoes when they are soft.
Add the cabbage mixture, the cheese, and the parsley. Mash this mixture until it is well blended with no potato lumps. Add a dash of salt and pepper.
Make sure the filling is cool before spooning it onto the dough.
Ingredients
- 1 1/2 cups cottage cheese (drained)
- 1/4 tsp. vanilla
- 1 egg yolk
- 1 tbsp. butter (melted)
- 1/2 tsp. salt
- 1 1/2 tbsp. sugar
Directions
Drain the cottage cheese and place in a medium sized bowl. Combine the rest of the ingredients and mix until smooth.
This filling is firmer than either cheese or potato alone. The combination of the flavors is delicious. We have these pierogie often as a side dish with fish and chicken.
Ingredients
•
1 cup dry cottage cheese
•
1 cup whipped potatoes
•
1 tbsp. onions (chopped fine)
•
salt and pepper to taste
Directions
In a large bowl, combine the ingredients and mix lightly.
Spoon filling on to the dough.
Ingredients
•
6-8 medium potatoes, peeled and cut in half
•
1 cup grated cheddar cheese
•
1/2 cup finely chopped onion
•
2 tablespoons oil
Directions
Sauté the onion in the oil on low heat.
Cook and mash the potatoes.
To the mashed potatoes add the sautéed onions and the grated cheddar cheese.
Mix well.
Ingredients
•
1 lb.
Farmer's Cheese
•
1/4 cup sugar
•
1 egg and 1 egg yolk
•
1/2 tsp. vanilla extract
•
3/4 teaspoon cinnamon (optional)
Directions
Mix all ingredients together by hand.
For a tasty variation, add cinnamon.
Ingredients
•
20 prunes with pits
•
1 tablespoon sugar
•
1 teaspoon lemon juice
•
3/4 tsp. cinnamon
•
1/2 teaspoon ground cloves
Directions
Place prunes in saucepan and cover them with water. Bring to a boil.
Turn off the heat.
Add the sugar, lemon juice, cinnamon and cloves. Cover. Let steep 15-20 minutes. When cool, drain and remove pits from prunes. Refrigerate until ready to use.
If you have never made pierogies before, this part may be a little intimidating.
Your first ones may not look picture perfect, but they will taste great!
And in no time, you will be making pierogies that you will be proud to serve to your fussiest of guests.
I will do my best to describe the process below.
However if you are a visual person, I suggest that you search on YouTube for a video on how to make pierogies.
There are dozen of videos that are quite helpful.
1.
For potato filling or potato/cheese filling, you can spread the filling on the cut-out dough. For all other fillings put about 1 to 2 teaspoons of the filling in the center of the dough.
Leave about 1/4 inch around the edge so that it will close easily.
2.
Fold the dough over the filling so that edges meet.
3.
Holding the pierogi in one hand, with your other hand, take your thumb and first finger and press evenly around the edge.
Start at one end and press together.
Move your thumb and finger down a smidge and press again. Continue to do this until the end of the rim.
All pierogies should be boiled before frying.
For heavier fillings, like potato and potato/cheese, freeze the pierogies overnight before boiling.
By doing this, the pierogi will be less likely to break apart when boiling.
To keep the pierogies from sticking to each other, place a teaspoon of oil into the water.
Bring the water to a boil and then lower the heat to medium-low.
Place the pierogi on a large spoon and drop it gently into the boiling water.
Do not over-crowd the pierogies.
When the pierogies begin to float, take them out, one at a time with a large spoon and place them on a plate to cool and dry.
Take extra caution to not come in direct contact with the hot water.
Once the pierogies have been boiled, they can be fried in butter and eaten right away. If you do not plan on eating all of the pierogies right away, refrigerate or freeze the pierogies after boiling.
When you are ready to eat the pierogies, fry them SLOWLY, on low heat, in a pan with 1 to 2 tablespoons of butter.
The pierogies will get golden brown.
Do not rush this procedure.
The best flavors come forth when they are browned slowly.
If you do not have the time to make individual pierogies, pierogi casseroles can be just what you need.
These casseroles will give you the great pierogi taste that you crave with less work.
Ingredients
•
1 (16 oz.) pkg. frozen pierogies
•
5 large plum tomatoes
•
2 large onions
•
1 (8 oz.) pkg. mushrooms
•
3 tbsp. oil
•
1 tbsp. chopped parsley
•
dash of salt and pepper
Directions
Preheat oven to 350 degrees (F). Prepare the frozen pierogies as directed on the package.
Dice the tomatoes and slice the onions and mushrooms. In a medium sized skillet place the oil, onions and mushrooms.
Cook over medium heat until the mushrooms and onions are soft and golden. Add the tomatoes, parsley, salt, pepper and water to the onions and mushrooms.
Heat to boiling.
Place the pierogies in a casserole dish.
Pour the onion mushroom mixture on top of the pierogies.
Cover the casserole dish. Bake for 30-35 minutes. Makes 4 servings.
Ingredients
•
5 potatoes, peeled and cut in half
•
1/2 cup milk
•
1/2 cup butter, melted
•
1/2 pound bacon, diced
•
1 onion, chopped
•
6 cloves garlic, minced
•
1/2 (16 ounce) package lasagna noodles
•
2 cups shredded Cheddar cheese
•
salt and pepper to taste
•
1 (8 ounce) container sour cream
•
3 tablespoons chopped fresh chives
Directions
Preheat oven to 350 degrees (F).
Cook the lasagna noodles as per the directions on the package.
When cooked, cool them under cool running water and drain.
Set the noodles aside.
In a large pot with water, place the potatoes.
Bring to a boil and continue to cook until the potatoes are soft.
Remove from the heat and drain.
Place the milk and 6 tablespoons of melted butter in with the potatoes and mash.
Set the potatoes aside.
Place the 2 remaining tablespoons of butter in a large skillet.
Sauté the bacon, onion and garlic over medium heat. Continue to cook for 5 minutes.
Layer the following ingredients in a 9 x 13 inch baking dish:
•
Half of the mashed potatoes on the bottom.
•
Next place 1/3 of the cheese.
•
Next place a layer of lasagna noodles.
•
Next place the remaining potatoes, another 1/3 of the cheese and another layer of noodles.
•
Place the bacon, onion and garlic over the noodles, then another layer of noodles.
•
Top with the remaining cheese.
•
Add salt and pepper to taste.
Place uncovered dish in the oven, and bake at 350 degrees (F) for 30 to 45 minutes. Serve with sour cream and chopped fresh chives.
Makes 6 to 8 servings.
Thoughts
When making several batches of pierogies at one time, you may want to freeze some for a later date. To do this, boil them first. Make sure the pierogies are completely dry before placing them in an airtight container or ziplock bag. Frozen pierogies are best eaten within two to three weeks. Defrost the pierogies before frying to ensure even and thorough cooking.
