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Perogies - Dough

8 cups all purpose flour
4 teaspoons salt
1-1/2 cups milk
1-1/3 cups sour cream
2 eggs

In large bowl, stir flour with salt. Whisk together milk, sour
cream and eggs; stir into dry ingredients just until soft shaggy
dough forms. Turn onto lightly floured surface; knead for about 1
minute or just until smooth. Divide into quarters; wrap each in
plastic wrap and let rest for 20 minutes

Yield: 7-1/2 dozen

Perogies - Cheddar and Mushroom Filling

2 tablespoons butter
1-1/4 pounds mushrooms; chopped
5 medium onions; chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cider or white wine vinegar
2 cups old Cheddar cheese; shredded

In large heavy saucepan or Dutch oven, melt butter over medium-high
heat. Add mushrooms, onions, salt and pepper; cook, stirring
occasionally, for 5 minutes. Reduce heat to medium; cook, stirring
occasionally, for 30 minutes or until mushrooms are softened and
most of the liquid is evaporated.

Stir in vinegar; cook for 3 minutes. Let cool for 5 minutes; stir
in Cheddar cheese. Let cool to room temperature.

Yield: 7-1/2 doz. perogies

Perogies - Potato and Roasted Garlic Filling

2-1/2 pounds potatoes; peeled and quartered
1 tablespoon oil
10 cloves garlic; quartered
1/2 cup milk
1/3 cup cream cheese; softened
3/4 teaspoon salt
3/4 teaspoon pepper

In large pot of boiling, salted water, cook potatoes, covered, for
20 minutes or until tender. Drain well and return to pot; mash with
potato masher until smooth or pass through ricer.

Meanwhile, in small saucepan, heat oil over medium-high heat. Add
garlic and reduce heat to medium-low; cook, stirring occasionally,
for 8 to 10 minutes or until golden and softened.

Mash garlic and add to mashed potatoes. Blend in milk, cream cheese,
salt and pepper, stirring just until smooth. Let filling cool to
room temperature.

Yield: 7-1/2 doz. perogies

Perogies - Assembly

1 batch perogy dough
1 batch perogy filling

On lightly floured surface, roll out one of the quarters of dough
at a time into 17-inch circle. With dry pastry brush, brush any
excess flour off dough. Using 3-inch round cutter, cut dough into
circles. Reroll scraps and reuse; they will be slightly less tender
but still good.

Place rounded 1 teaspoon filling in centre of one half of each
circle. With different pastry brush, brush edges lightly with water.
Fold dough over filling to form semicircle; pinch edges together
firmly to seal. If desired, crimp by hand or with a perogy crimper.
Arrange on wax paper covered cookie sheet.

Use right away, store in refrigerator for up to 24 hours covered
with wax paper or freeze in single layer, then bag in airtight

Yield: 7-1/2 doz. perogies

Perogies - Cooking

36 perogies
2 tablespoons butter
1 medium onion; thinly sliced
sour cream

In large pot of boiling water, cook perogies, in batches and stirring
to prevent sticking, for 3 to 4 minutes for fresh, or 5 to 6 minutes
for frozen, or until perogies float to the top. With slotted spoon,
transfer to colander to drain.

Meanwhile in large heavy skillet, melt butter over medium heat;
cook onion, stirring occasionally, for 5 minutes or until golden.
In batches, add perogies and cook, tossing to coat, for about 3
minutes or until lightly golden and heated through. Serve with sour

Yield: 4 to 5 servings


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9 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Delicious!, July 29, 2004 - 06:16 PM
Reviewer: Anna from Kentucky USA
I just came back from a visit from Poland, where I was first exposed to Perogies, and knew I had to try make these. They take a while to make but the end result is amazing! The mushroom Perogies are incredible (and good to serve to Vegitarian friends!) They are great to freeze for later use too!

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6 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Awesome, November 29, 2004 - 12:28 PM
Reviewer: Steve from Virginia
So Easy So Good. Just like being back in Pittsburgh. Don't forget the butter and onions!!

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