Julia Chiles - Pierogi Cookbook: Pierogis: 50 Great Recipes

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Pierogi Cookbook Pierogis: 50 Great Recipes BY Julia Chiles Copyright 2020 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Introduction

Polands version of dumplings, knish, pelmeni, borscht, pirozhki, raviolis, etc.; these hand-held treats are a true treasure! Youll also find them called perogy, pierogi, varenyky, peirogy, pierogi, pyrohy, pyrogy, or perogi.

Doughs

Pierogi Dough

These make such fun, creative treats! Makes 5-7 per serving and 4-6 servings. Ingredients: 2 cups all-purpose flour tsp salt (optional) 1 egg 1 cup hot water Instructions: Combine a.p flour and salt. Make a small well in flour, crack egg inside it, slowly incorporate. Slowly stream in water, stirring well. Chill, in refrigerator, 1 hour.

Roll until approx. 1/8th of an inch thick. Cut into circles.

Quick Easy Pierogi Dough

Great for binge-watching nights! Makes 8-10 servings. Ingredients: tsp salt (optional) 5 cups all-purpose flour 3 eggs 1 cup hot water 2 tbsp cold butter, cut Instructions: In processor pulse a.p flour and salt. Add eggs one at a time, pulsing for 2-3 second burst after each addition.

Add in water and butter and pulse until smooth and starting to form into a ball. Transfer to a bowl, cover, and chill 20-40 minutes. Roll out till approx. 1/8th of an inch thick. Cut into 3-inch rounds.

Sour Cream Pierogi Dough

Try to use full fat sour cream.

Makes 8-10 servings. Ingredients: 8 oz. sour cream 3 eggs (2 large) 3 cups all-purpose flour 1/3 tsp salt tbsp baking powder Instructions: Stir eggs and sour cream together until smooth. Combine dry ingredients. Blend until just combined. Transfer to counter and knead 5-10 minutes.

Roll out to 1/8th thickness. Cut into 3-inch rounds.

Yogurt based Pierogi Dough

Try various flavors Greek yogurt! Makes 8-10 servings. Ingredients: 1 large egg 1/3 cup + 2 tbsp plain Greek yogurt 1 tbsp butter, cut tsp salt (optional) 3 cups all-purpose flour Instructions: In processor pulse together egg, Greek yogurt, and butter. Mix dry ingredients. Mix into egg/yogurt mix 1/3 cup of flour at a time.

Mixture will be loose, but with continuous stirring will come together. Transfer to countertop and knead until smooth. Transfer to a bowl, cover with a towel, let sit 20 minutes in a cool place. Roll out to 1/8th-inch thick. Cut into 3-4-inch rounds.

Won Ton Wrapper Pierogis

Great for impromptu snacking! Makes 15 pierogis.

Ingredients: 1 egg 1 tbsp water 30 wonton wrappers Instructions: Beat egg and water together. Layout 2 wrappers back-to-back. Fill with tbsp filling and fry as directed. Brush with egg wash.

Easy Cream Cheese Wonton Wrapper Pierogis (Mild)

Perfect for unexpected company! Makes 10 pierogis. package) cream cheese and chives tsp salt and pepper (optional) 1 3/4 cups cooled mashed potatoes 3-4 oz. sour cream 2-3 tbsp butter, cut 1 egg white 20 won ton wrappers Instructions: Bring one large pot of water to a boil. sour cream 2-3 tbsp butter, cut 1 egg white 20 won ton wrappers Instructions: Bring one large pot of water to a boil.

Mix potato mash, cream cheese, salt and pepper. Place wonton wrappers back to back then brush edges with egg white. Place 1 tsp mash mixture in the center of one, top with the other. Pinch closed or press together with a fork. Boil 2-3 minutes or until rises to top.

Old Fashioned Pierogi Dough

Your old favorite! Makes 8-10 servings.

Old Fashioned Pierogi Dough

Your old favorite! Makes 8-10 servings.

Ingredients: 1 cup + 2 tbsp all-purpose flour 3 egg yolks 2 egg whites 3 tbsp water tsp salt Instructions: In a bowl combine a.p flour and salt. Mix in one at a time the egg whites and egg yolks. One tbsp at a time beat in water, dough will first be crumbly then start forming into a ball. Transfer to floured surface and knead 30 times. Cover and let sit 10 minutes in cool, dry place. Roll out to 1/8-inch thick.

Cut into 3-inch rounds/ellipticals.

Old Fashioned Pierogi Dough with Parsley

Such flavor! Makes 8-10 servings. Ingredients: 1 cup + 2 tbsp all-purpose flour 3 egg yolks 2 egg whites 3 tbsp water tsp salt 1 tbsp diced parsley Instructions: In a bowl combine a.p flour and salt. Mix in one at a time the egg whites and egg yolks. One tbsp at a time beat in water, dough will first be crumbly then start forming into a ball. Transfer to floured surface, pour on diced parsley, then knead 30 times.

Cover and let sit 10 minutes in cool, dry place. Roll out to 1/8-inch thick. Cut into 3-inch rounds/ellipticals.

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