Ren Behan serves up her pierogi ruskie recipe, a wonderfully comforting dish of dumplings stuffed with a cheese and potato filling.
Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool. Dotdash Meredith Food S...
I made ruskie pierogi for the first time ever within a few weeks of living in Florida! I wanted to share the recipe with y'all!
Authentic, Homemade Polish Family Recipe PreviousNext 1234567 What is a Pieróg? Pierogi is the plural form of pieróg, which is a Polish dumpling that is served hot and can be filled with whatever you’d like. Some typical pieróg filling includes potato, potato and cheese, farmers cheese, ...
My favorite dumplings, these are creamy, savory, and salty and, when served with the cooked onion garnish and some sour cream, irresistible. Like the cheese filled version on page 60, they may be boiled and served with melted butter, but I think they’re best when fried in butter and se...
I'm sure every family has their own recipe, but this way you don't have soooo much dough in each bite. I also jazz up my filling with browned onion, s&p, and sharp cheddar. Read More Helpful (199) Be the first to review! Add Your Photo Photos of Potato and Cheese Pierogi ...
1 egg, beaten, plus more for sealing pierogies 1/4 cup sour cream 1/4 cup warm water 1 teaspoon canola oil Potato Filling: 2 large Idaho potatoes, peeled, boiled, hand mashed, dried in oven, cooled 3/4 cup softened goat cheese ...
My favorite pierogi filling is made with sauerkraut and onion. I saute the sauerkraut with some bacon and onion until it is soft and a bit drier. My grandmother served them like this, also potato and cheese and some were even filled with peaches or blueberries. So wonderful! 10LikeReply Na...
This is my babushka's recipe for pierogi. Except that for the dough, goat cheese was in place of this recipe's "cream cheese." Also, for the filling, Babuska's recipe called for 1/4 cup Greek yogurt, and 1/4 cup creme fraiche - If you use cream cheese in place of creme fraiche...
Versatile and filling, you can make these for a fancy dinner or freeze for pierogi whenever you want! This recipe for potato-cheese pierogi is from chef Marek Widomski of the Culinary Institute in Kraków, Poland.