Tag Archives: pierogi

By request... Recipes from a Clarence kitchen, ethnic, Favorite Polish Recipes, food, International Foods, Pierogi, Poland, recipe

PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM

 

Print Recipe

PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM

Course: Dinner, Lunch, Main Course, Main Dish, Side Dish
Cuisine: Poland, polish
Keyword: Pierogi, Sauerkraut

Ingredients

  • 1 small head cabbage or 2 cups sauerkraut
  • 2 cups mushrooms
  • 2 tbsp sour cream
  • 1 small onion chopped fine
  • Butter
  • Salt and pepper

Instructions

  • Quarter cabbage and cook in salted water for 15 minutes.
  • Drain, cool and chop fine. (If you use sauerkraut, rinse and chop)
  • Saute onion in butter, add chopped mushrooms and saute five min.
  • Add cabbage (or sauerkraut) and seasonings and continue to cook until flavors blend.
  • Add sour cream and cool.
  • Fill and cook pierogi.
  • Serve cooked pierogi with sour cream or melted butter topping.

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PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM

 

The following are previously published dough recipes:

Print Recipe

 Polish Pierogi Dough

Cuisine: Poland, polish

Ingredients

  • 6 cups flour
  • 2 eggs beaten
  • 1¼ lb butter
  • ¾ cup warm milk
  • 1 ½ tsp salt
  • ½ pint sour cream

Instructions

  • Mix ingredients together.
  • Knead and roll out on a floured board.
  • Cut dough into round circles.
  • Put filling in the center of dough circle; fold over and press edges together to seal.
  • Drop into salted boiling water and cook.
  • Drain.
  • Arrange in baking dish.
  • Cut up onion and fry in butter and pour over top.
  • Bake in a low oven for about 15 minutes; longer for a crisper dough.

 

Polish American Cookbook
Print Recipe

PIEROGI WITH WARM MILK AND SOUR CREAM Perogi z Mickiem i Śmietang Dough recipe

Cuisine: Poland, polish
Keyword: Pierogi
Author: Irene H Szczesniak

Ingredients

  • 3 cups flour
  • ½ cup warm milk
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon salt

Instructions

  • In a medium-sized bowl put the flour.
  • Make a well in the middle and break in the eggs; add salt and the warm milk.
  • Stir a little then add the sour cream.
  • Blend together well and knead on a lightly floured board until a nice ball of dough is formed.
  • Let dough rest about 15 minutes.
  • Roll out thin and cut into rounds or squares.
  • Fill with special cheese filling and pinch and seal.
  • Drop into salted boiling water.
  • Cook gently for 3 to 5 minutes.
  • Lift out carefully with a slotted spoon.
  • Serve with melted butter or sour cream.
Buffalo, Easter, ethnic, food, Holidays, International Foods, photo, Photos, Pierogi, retail geekery

Broadway Market- Palm Sunday 2016

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Easter at the Broadway Market (2016)

For more photos of the Broadway Market visit my friends at Broadway-Fillmore Alive (on facebook) & Slavic Alliance

food, International Foods, Pyrohy/ Pierogi/ varenyky, recipe, Ukrainian, Welcome to Our Kitchens

Varenyky (pierogi)

Varenyky

Dough:

  • 2 cups flour
  • 1 egg
  • 1 teaspoons salt
  • 2/3 cup cool water

Mix and knead lightly. Cover with towel and set aside.

Fillings:

Potato:

  • Mash 4 large cooked potatoes
  • ½ cup vegetable oil
  • 1 large chopped onion
  • Salt and pepper to taste

Mix together the potatoes, chopped onion and cool.

Sauerkraut:

  • 1 ½ lb sauerkraut
  • 1/3 cup oil
  • 1 large onion
  • Salt and pepper to taste

Rinse sauerkraut with hot water to remove salt. Rinse cold. Squeeze dry, chop fine. Saute onion in oil. Add sauerkraut. Saute covered 10 minutes. Season. Cool.

Cheese:

  • 2 cups farmer cheese
  • Salt to taste
  • 4 ounces cream cheese
  • 1-2 Tablespoon sour cream if mixture is dry
  • 1 egg

Combine all of the above ingredients

Fruit:
Fresh berries, or pitted cherries, plums, or stewed prunes or apricots can be used. Sprinkle lightly with flour to thicken juice.

To form Varenyky:

1. Roll dough thin. Cut rounds with inverted water glass.
2. Hold round in palm of hand. Place spoonful of filling in center. Fold in half
3. Press edges to seal.
4. Lay on dry kitchen towel and cover

To cook:
Drop in large pot of boiling water a few at a time. Boil rapidly about 4 minutes. Lift out into colander and rinse with hot water. Drain. Coat with melted butter. Keep hot. Serve with sour cream.

Welcome to Our Kitchens– St. John the Baptist Ukrainian Church

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welcome to our kitchen

Help Ukraine

To help defend Ukraine from the Russian invasion, and to help those volunteer soldiers that have been crippled, maimed, or disabled, please contribute.

You can make a donation to the IRS tax deductible 501C3 charity:
Ukrainian American Freedom Foundation (UAFF)
Medical and Self Defense Account # 1100443653
c/o Ukrainian Federal Credit Union
562 Genesee St. Buffalo, NY 14204 USA.  Questions: (716) 856-4476. Prevous Fundraisers Report Click HERE

Glory to Ukraine! Glory to her heroes!

Слава Україні! Слава героям!

food, International Foods, Pyrohy/ Pierogi/ varenyky, recipe, Ukrainian, Welcome to Our Kitchens

Pyrohy (Pierogi)

Pyrohy (pierogi)

Dough:

  • 5 cups flour
  • 3 oz. Cream cheese
  • 1 ½ cup warm milk
  • 1 stick (¼ pound) butter

Mix cream cheese with flour. Melt butter in warm milk. Add to cheese and flour mixture. Mix well and let dough stand for 1 hour. Roll and cut into rounds. Fill with prepared filling and pinch closed. Drop in boiling salted water a few at a time. Cook until pyrohy come to surface. Drain. Do not rinse.

Filling:

  • 1 pound farmer cheese
  • 2 eggs

Mix cheese and eggs until well blended. Add salt and sugar to taste.

Patrica Schunke- Welcome to Our Kitchens, St. John the Baptist Ukrainian Catholic Church, Buffalo, NY

Printer Friendly copies

welcome to our kitchen

Help Ukraine

To help defend Ukraine from the Russian invasion, and to help those volunteer soldiers that have been crippled, maimed, or disabled, please contribute.

You can make a donation to the IRS tax deductible 501C3 charity:
Ukrainian American Freedom Foundation (UAFF)
Medical and Self Defense Account # 1100443653
c/o Ukrainian Federal Credit Union
562 Genesee St. Buffalo, NY 14204 USA.  Questions: (716) 856-4476. Prevous Fundraisers Report Click HERE

Glory to Ukraine! Glory to her heroes!

Слава Україні! Слава героям!

Elms College- In Good taste, food, International Foods, Pierogi, recipe

Pierogi with Wild Mushroom and Cabbage Filling

Pierogi with Wild Mushroom and Cabbage Filling

Dough

  • 4-5 cups all purpose flour
  • 1 teaspoon salt
  • 1 egg
  • ½ teaspoon baking powder
  • 1 cup water
  • 2 tablespoons melted butter
  • `½ cup lukewarm milk

Mix all ingredients together and knead in a bowl. Let the dough rest for ½ hour (covered). Knead the dough on a well-floured board. Roll out 1/8” thickness. Cut out circles with a cup or doughnut cutter with the center removed. Place about 1 teaspoon of filling, pressing edges together. Do not use much flour when rolling because dough may not stick and pierogi will fall apart during boiling. Boil water with salt added in a large pot and gently drop in pierogi. When the water comes to a rolling boil, turn down the heat and simmer for about 10 minutes. Remove carefully with a slotted spoon into a colander which has been placed in a pot, rinse in cold water. Place in a shallow baking dish, brush with melted butter, and place in an oven set at arm temperature until ready to serve. Serve with melted butter and chopped parsley.

Wild Mushroom and Cabbage Filling

  • 1 cup wild dried mushrooms washed and soaked overnight
  • Salt & pepper to taste
  • 1 small head of fresh cabbage
  • 2 small chopped onions
  • 1 can (approx 1 lb, 11oz) sauerkraut
  • ½ pound butter
  • ½ teaspoon ground thyme

Drain the mushrooms which have soaked overnight. Cook until tender, chop & reserve. Rinse and parboil the sauerkraut. Drain and add shredded cabbage. Again drain and cool. Melt ½ pound of butter or margarine in a large saute pan. Add chopped onion and cook until limp. Add reserved mushrooms and saute for an additional 15 minutes. Set aside. When cabbage has cooled, squeezing by hand remove as much of the moisture as possible. Put through the coarse setting of a food grinder. Place the ground cabbage into the saute pan with the onions and mushrooms. Continue cooking until all moisture has evaporated and fla[easyazon_link identifier=”B00354K8UA” locale=”US” tag=”instither-20″]In Good Taste[/easyazon_link]vors are blended, about 1 hour. Season with salt & pepper. Add ½ ground thyme and mix throughly. Let fill completely before using to fill the pierogi.

In Good Taste

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