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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dough: | 2. Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk. | 3. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. | 4. Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms. | 5. Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water. | 6. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. | 7. Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest. | 8. Filling: | 9. Cook the potato cubes in boiling salted water until fork tender, about 15 minutes. | 10. Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling. | 11. Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat. | 12. Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. | 13. Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate. | 14. Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients. | 15. Make sure the filling is not too hot or it will start to cook the dough, causing it to sog. | 16. Lightly flour your rolling pin and counter. | 17. Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick. | 18. Using a 3" round cookie or biscuit cutter, cut circles out of the dough. | 19. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border. | 20. Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle. | 21. Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. | 22. Lightly tap the bottoms of the dumpling on the counter to make it flat. | 23. Repeat with the remaining half of dough and filling. | 24. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.). | 25. Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. | 26. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. | 27. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp. | 28. Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following: | 29. Roasted apples: | 30. 3 Gala apples, peeled, cored and coarsely chopped. | 31. 3 Golden Delicious, peeled, cored and coarsely chopped. | 32. 1 lemon juiced. | 33. 2 cinnamon sticks. | 34. 1/4 cup brown sugar or brown sugar "splenda". | 35. Pinch of salt. | 36. 2 Tablespoons butter. | 37. Preheat oven to 400°F. | 38. Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter. | 39. Bake until the apples are roasted and "NOT" mushy, about 20 minutes. | 40. Serve the apples with peirogies, either hot or chilled. | 41. Caramelized Onions & Sour Cream: | 42. 4-5 large onions, sliced thin. | 43. 3-4 tablespoons butter or margarine. | 44. 1-2 teaspoons sugar, to caramelize - no subs. | 45. Sour cream, to serve on the side. | 46. Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color. | 47. Serve onions with pierogies and sour cream, as little or all you want. | 48. "Maple" Cured Bacon & Melted Butter: | 49. 1/2 lb of "maple" cured bacon or turkey bacon. | 50. 4-5 tablespoons butter. | 51. Parsley, chopped fine - garnish. | 52. Saute bacon in frying pan or microwave oven. | 53. When crispy and drained; crumble into little pieces. | 54. Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley. | 55. Sprinkle melted butter with parsley and bacon on hot pierogies. | 56. Melted Butter & Green Onions: | 57. 4-5 tablespoons butter | 58. 1-2 green onions, chopped fine (green & white parts). | 59. Melt butter in saucepan or microwave, remove before it browns. | 60. Sprinkle with green onions and spread it over the warm pierogies. | 61. Use any and all combinations with these. | 62. There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
egg	1			286.0	1.44	25.12	19.02
butter	1/2	cup	melted unsalted cooled	342.0	15.714	10.686	28.8
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
salt	1	teaspoon		-	-	-	-
purpose flour	5	cups		378.25	0.0	84.15	2.125
flour				-	-	-	-
potato	1		peeled cubed	-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	2		chopped	120.0	28.02	3.3	0.3
button mushroom	15	ounces	chopped	378.25	0.0	84.15	2.125
cheddar cheese	3/4	cup	shredded	-	-	-	-
thyme	4	sprigs		-	-	-	-
kosher salt				378.25	0.0	84.15	2.125
black pepper			ground coarse	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
flat leaf parsley			chopped	378.25	0.0	84.15	2.125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.