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Savory fillings can stand alone or be combinations of potato, cheese, onions, sauerkraut, mushrooms, spinach, or meat. The store-bought frozen pierogi used in this recipe are stuffed with potato ...
Step 1: Make the Pierogi Dough. In a food processor, combine the flour, salt, eggs, water and butter. Pulse until the mix forms a dough. If it looks too dry, add a water a tablespoon at a time ...
Potato and Cheddar Pierogies With Caramelized Onions. From “Pierogi Love: New Takes on an Old-World Comfort Food” by Casey Barber. Makes approximately 24
Put 1 tablespoon of the filling on the middle of each round. Then fold the round in half around the filling, so you’ve got a half-moon with the filling inside. Use your fingers to pinch the open sides closed all the way around, making little pinches all the way along the edges (so you have those little indentations you always see on pierogies).
Pierogi – dumplings, usually filled with sauerkraut and/or mushrooms, meat, potato and/or savory cheese, sweet curd cheese with a touch of vanilla, or blueberries or other fruits, such as cherries or strawberries, and sometimes even apples—optionally topped with sour cream and/or sugar for the sweet versions.
Repeat with remaining pierogi, soup mixture, farmer’s cheese, spinach, onion, and sausage, then top with remaining one-quarter of cheddar; season with salt. Drizzle with remaining 1 tablespoon oil.
Sauerkraut may be used as a filling for Polish pierogi, Ukrainian varenyky, Russian pirogi and pirozhki. [20] Sauerkraut is also the central ingredient in traditional soups, such as shchi (a national dish of Russia), kwaśnica (Poland), kapustnica , and zelňačka (Czech Republic resp. Moravian).
Put 1 tablespoon of the filling on the middle of each round. Then fold the round in half around the filling, so you’ve got a half-moon with the filling inside. Use your fingers to pinch the open sides closed all the way around, making little pinches all the way along the edges (so you have those little indentations you always see on pierogies).