Beef and Cheese Pierogi Recipe, sour cream dough and meat filling. I’m an avid home cook and I enjoy the way you loving share your Polish heritage through your cooking. Get free recipes sent straight into your inbox! Seal edges by pressing gently with the back of a fork or pinching together with your fingers. Ricotta cheese filling for pierogi recipe. Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces … My son just figured it out this weekend when he walked in while I was making them. Thanks for this and other Polish recipies.. My Mom use to make these and stuffed cabbage. Will def make again with different filings. Certainly! In this recipe we use mashed potatoes and cheddar cheese. He absolutely loved it and even asked for more. Actually you won’t even taste the sour cream. Dr. V. Made these the other day and they turned out awesome! My family loves it. i haven’t had them in 8 yrs since she passed away. You could try some roasted broccoli or serve them up with some roasted brussels sprouts and carrots or even some simple honey roasted brussel sprouts. The blueberry ones were a delight. With so many filling options, we made this authentic ruskie filing for pierogi, Gosia’s favorite Polish pierogi dough recipe, as well as a sweet filling, and cold beet soup. Pierogi with farmer’s cheese is as classic Ukrainian as it gets. Roll dough out on a lightly floured surface into a large sheet approximately 1/16-inch thick. I cheated and used instant potatoes. Wonderful wonderful wonderful. So easy and filling had a great flavor Thank you for posting this. Delicious! Do you have a recipe for dessert pierogi,not prunes. Moisten outer edges with water and fold dough over to close. Thanks Jenny – because of your step by step video I was able to make these without a problem! However, if I want to freeze these for later use, how do I go about doing this? I think Americans call it ground beef. A close friend gave me her Grandmother’s Polish pierogi dough recipe: 2 Lrg. Transfer the dough to a lightly floured work surface and knead by hand until it firms slightly and … This one will be handed down to my children. Even if you forget to mention or explain something, you immediately pick up on it and follow through. It is so much easier to roll thin (due to the Sour Cream) than any other recipe I have tried. Also, I have taken the lazy way of preparing my dough in batches in my bread maker. i’m crimean, so i’m guessing it’s the russian name for them. Do you have a recipe for meat pieroggis? I use a Zip-Loc bag with a corner cut off to pipe the filling into it. Shame I haven’t been able to find a recipe for them to this day. I tried these and they were absolutely delicious! After you have cut all of the circles, roll out these scraps and make circles with the scrap dough as well. Add potatoes and cook until tender but still firm, about 15 … They were so good and easy. This was the first time I’ve made the pierogi ruskie, a traditional filling of potatoes and cheese. I have used taco filling and left over turkey stuffing my family loved it. If you need them for the next day, it would probably still freeze overnight as I would be worried about them drying out if not sealed properly. My polish mother in law made them on holidays. Funny how there are so many variations of pierogies out there. You now have a new viewer.. Do you have a recipe for cabbage and pasta? Absolutely the best Pierogi dough I have ever made. Not being from here we couldn’t understand all the fuss. Your site is absolutely incredible. I’ve used both. I found after I started eating them and they began to cool off the dough… Read more ». I am going to try and play with this one to see if I can get close to what they made. I see u listed buttermilk. Share on Linkedin She also makes sauerkraut filled ones. Taste and adjust the seasonings with salt and pepper. Mix all the ingredients for the filling together (mashed potatoes, cooked onion with rosemary, grated cheese), season with salt and pepper to taste. Share via Email. 4 tablespoons unsalted butter, at room temperature. Our mother always used farmers cheese and chives. Many hands make light work. I just spent this morning making your great pierogi recipe and I have to say that in all my years, this is the best dough I have ever made. Hi Love your videos and recipes but wonder why you use low fat dairy products, especially when so little is used in recipe. Can you please show a recipe for sweet cabbage filling. If I choose to use Cheddar or Colby cheese in my filling instead of cream cheese, would you recommend still adding the onions and garlic? Also, can I successfully double this recipe? 12 thoughts on “ Cook’s Country Potato Cheddar Pierogi Recipe ” Dustin June 8, 2019 at 1:55 pm. A simple, traditional topping is simple sour cream and maybe some chopped chives. Scrape out the small black seeds … I am a southern girl who loves pirego Yours recipe is wonderful. While this dish takes time to make, it is overall fairly simple. Jenny always loved your talk show. Step 1 Heat butter in a pan. Actually first time ever making perogies. Place cheese in a bowl, add egg yolk and sugar. Please keep up the good work. Back for a second comment. Would it still come out okay? Bring a large pot of salted water to a boil. I can’t thank you enough. Jenny, My family and I live near Pittsburgh and they love their pierogies here.