Pierogi Dough (All Recipes) - LINDA YURKIW

"Ukranian Pierogi ready to be stuffed with your favorite filling."


Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 1/4 teaspoon baking powder
• 1 cup warm water
• 1 egg, beaten

Directions

In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
Cover dough and let rest for 2 hours. Roll out and fill as desired.

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Quick and Easy Pierogi Casserole - Cieszyć! - Disfrutar! - Bill Szemcsak

We all love Pierogies, but know that it takes hours to prepared and minutes to eat them!

I'm going to give you a Recipe for Pierogi Casserole, you make it the way it is or play with it a little, but one thing I can promise, make it and you will think someone ran down to one of our Perth Amboy's many churches and the little Ole Ladies made them for you!

Enjoy ! élvez !cieszyć!  disfrutar! האַנאָע האָבן !

• 1 LB. (box)        Lasagna Noodles
• 5 LB                  Potatoes
• 1 LB.                 Grated Cheddar Cheese 
• 1 Large Can       Saurkraut Drained
• 1 LB                  Butter
•                           Salt
•                           Casserole Dish

                        Instant Potatoes*
                        pat of butter = about 1/4 inch slice**

Cook and Mash the Potatoes. Add about 1/2 cheese and 1/2 butter to the mash, salt to taste. *As an alternative you can use Instant Potatoes (but that didn't come from me)!

Boil the noodles until soft (not over cook please).

Once the Potatoes are mash and Noodles are cooked, you are ready to begin the casserole.

** Please Sauté your saurkaurt in butter, just  for a little while to take edge off (sour).

Layer the bottom with some saurkraut, place a pad of butter or two, of a casserole dish, then

place a layer of noodles in the dish add a couple of pats of butter, layer of mashed potatoes, then layer noodles, layer of saurkaurt, repeat layering as desired but stop with a noodle layer on top.! If any Butter is left finish it off on top.

Note:

Butter is important in the world of Pierogies, so use it like there's no tomorrow. Remember the old days when you went to pick the pierogies up at church, the first thing you smelled was "melted Butter".

Bake at 350 degrees for about an hour - again don't over cook!

Serve with Sour Cream and or Apple Sauce..

Of course if you use *Instant Potatoes, it is quick to prepared, I won't tell (*_-). 

Alternative Recipe with Onions.....

• 1 LB. (box)         Lasagna Noodles
• 5 LB                   Potatoes
• 1 LB.                  Grated Cheddar Cheese 
• 1 Large Can        Sauerkraut Drained
• 1 LB                   Butter
•                            Salt
• 4                         Medium sized onions (If Wanted) extra*

Cook and Mash the Potatoes. Add about 1/2 cheese and 1/2 butter to the mash. 

*As an alternative you can use Instant Potatoes (but that didn't come from me)!

Boil the noodles until soft (not over cook please).

*saute onions in some butter if you are going to use (I'm not crazy about the onion thing, wife is)

* Please Sauté your saurkaurt in butter, just for a little while to take edge off (sour).

Once the Potatoes are mash and *onions are sauteed, you are ready to begin the casserole.

In the Casserole Dish start with a layer of ONIONS, then place a layer of noodles in the dish add a couple of pats of butter, layer of mashed potatoes, then layer noodles, layer of saurkaurt, repeat layering as desired but stop with a noodle layer on top. Place a LAYER of ONIONS on the TOP and, if any Butter is left finish it off on top. 

Note:

Butter is important in the world of Pierogies, so use it like there's no tomorrow. Remember the old days when you went to pick the pierogies up at church, the first thing you smelled was "melted Butter".

Bake at 350 degrees for about an hour - again don't over cook!

Serve with Sour Cream and or Apple Sauce..

Of course if you use *Instant Potatoes, it is quick to prepared, I won't tell (*_-). 

Szemcsak's Pierogies

Pierogi Dough. 

Sift about 2 1/2 c. flour onto breadboard.

Sprinkle with 1/2 t. salt.

Make a volcano-like crater in the flour mound and deposit 1 egg into it.

Work ingredients into a dough, gradually adding about 1/2 c. lukewarm water in a thin stream.

Knead dough on floured board until firm and smooth,

Roll it into a ball, and

Let it rest 10 minutes or so beneath a warm inverted bowl.

Take 1/3 of the dough at a time (leaving the rest beneath the bowl) and roll out thin.

With glass or biscuit-cutter, cut dough into circles.

**Place a spoonful of filling on each circle slightly off center, fold in half, and press edges together with fingers, crimping to ensure a tight seal.

Drop small batches of pierogi into a fairly large pot of boiling salted water, making sure not to crowd them.

When boiling resumes, reduce heat to a slow boil and cook about 10 minutes.

Test one to see how well dough is cooked.

Remove to colander with slotted spoon and rinse lightly with cold water. I place them in a large bowl and cover with melted butter (like the churches did)

Fillings… Ask if you have a favorite filling – my favorite are Potato/cheese, Sauerkraut

Potato/Cheese  Pierogi Filling-  

Ingredients:

3-5 lbs of Potatoes

2 cups of Cheddar Cheese

Milk

Butter

Salt to taste

Peel Potatoes and cut in 1- 2 inch pieces

Place Potatoes in a large pot of water and bring to a boil. Boil Potatoes until soft for mashing. Drain water, add Cheddar Cheese, butter, milk and salt to taste as you are mashing Potatoes. Mash the Potatoes until no lumps, NOT WATERY! You should be able to place your folk into a mound of potatoes and it will stand up.  Go to ** above

Sauerkraut

Take a can or package of shredded Sauerkraut, drain and soak in water for a hour or more.

In a large skillet, melt about a ½ stick of butter or margarine.

Drain Sauerkraut good and place in Skillet, sauté until Sauerkraut is lightly brown.

Go to ** above  

The Above dough recipe make 25-30 pierogies or roughly four servings.