PIEROGI FROM GRANNY
This is a recipe my Polish grandmother used to make. Although I don't like a lot of Polish food, this is a family favorite I love. It is a lot easier and faster if two people make it together.
Provided by silkdiver
Categories Main Dish Recipes Dumpling Recipes
Time 1h45m
Yield 50
Number Of Ingredients 17
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes. Stir in the onion, and continue cooking until the onion softens and turns translucent, about 5 minutes. Stir in the ground beef and ground pork; continue cooking until crumbly and no longer pink, about 10 minutes. Finally, stir in the minced mushrooms, chicken bouillon, salt, pepper, and dill. Cover and cook until the mushrooms soften, about 5 minutes more. Stir in the mashed potatoes, then set the filling aside to cool.
- Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the center. Add the 2 beaten eggs, salt, and enough water to form a soft dough. Knead on a well floured work surface until smooth and pliable. Roll the dough to 1/8 inch thick, then cut into 5 inch circles.
- Spoon the filling onto one side of each of the dough rounds, then moisten the edges with the remaining beaten egg, and fold to create half circles. Press the edges together firmly to seal.
- Bring a large pot of lightly salted water to a boil. Drop the pierogi in a few at a time, and boil until they float to the surface, about 2 minutes. Once the pierogi have cooked, remove with a slotted spoon, and rinse until cold; set aside.
- Melt the remaining 1/4 cup of butter in a large skillet over medium-high heat. Add the boiled pierogi, and cook on both sides until hot and golden brown, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 13.5 g, Cholesterol 26.2 mg, Fat 4.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 72.3 mg, Sugar 0.6 g
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Time Boom
[email protected]These pierogi were a bit too salty for my taste.
mdsarif howlader
[email protected]I would definitely recommend this recipe.
Precious Khanone
[email protected]The dough was cooked perfectly and the filling was delicious.
Gabriel Black
[email protected]I loved the addition of the sauerkraut. It gave the pierogi a nice tangy flavor.
Rasheed Balayil
[email protected]These pierogi were delicious!
Hayleigh Petrie
[email protected]I've never had pierogi before, but these were amazing! I will definitely be making them again.
Xenithe Dragoni
[email protected]These pierogi were a hit at my party! Everyone loved them. I will definitely be making them again.
Khuram Khuram
[email protected]I loved these pierogi! They were so easy to make and they tasted amazing. I will definitely be making them again.
Faizan Shaikh
[email protected]These pierogi were delicious! The dough was light and fluffy, and the filling was perfectly seasoned. I would definitely recommend this recipe.
Kristopher Dias
[email protected]I followed the recipe exactly and the pierogi turned out great! They were so easy to make and they tasted amazing.
Rana Atta
[email protected]These pierogi were a hit at my party! Everyone loved them. The dough was cooked perfectly and the filling was delicious.
Talha King
[email protected]I've never had pierogi before, but these were amazing! The dough was so soft and the filling was so flavorful. I will definitely be making these again.
Abir shah
[email protected]These pierogi were absolutely delicious! The dough was light and fluffy, and the filling was perfectly seasoned. I especially loved the addition of the sauerkraut, which gave the pierogi a nice tangy flavor.