Time 35m Yield 3-4 serving(s) Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that’s not always true with today’s frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling. Remove pierogies with a slotted spoon and drain well. While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes. Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper. Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture. Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper. Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside. Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes. Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes. Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt. Divide the cabbage and pierogi among plates; serve with the yogurt sauce.
Yield Makes approximately 8 dozen dumplings Number Of Ingredients 9 Steps:
Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice. Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside. To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use. To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center. Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up. Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.
Time 30m Yield 5 servings. Number Of Ingredients 10 Steps:
Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.
Time 2h Number Of Ingredients 8 Steps:
Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment. Start adding the water slowly, letting it incorporate before adding more. Whisk until all the ingredients are incorporated and there are no lumps. Wash, and finely chop the cabbage (be sure to throw away the core). Add a bit of water and cook the cabbage until soft. When the cabbage is soft, drain it off. Finely chop the onions and fry it with a bit of oil until it’s caramelized and soft. Mix the cooked cabbage and onions together. Season with salt and pepper. Divide the dough into the 2 or 3 pieces. Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness. Use a round cookie cutter to cut the circles from the dough. Put the cabbage filling in the center of each circle. The more filling, the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking. Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can’t leave any free space, as pierogi will fall apart during the cooking. Pinch tightly. Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used. Pour the water into the big pot. Add 2 pinches of salt. Boil. Gently throw pierogi, one by one into the boiling water. When they start floating, wait for a minute and take them out with the slotted spoon. Pour the melted butter or lard on top.
Number Of Ingredients 6 Steps:
Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling. Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.
Time 40m Yield 4 serving(s) Number Of Ingredients 12 Steps:
heat 1 tbsp oil and 1 tbsp butter in a skillet. add pierogies, in batches and saute until browned on both sides, 5 minutes per side. add more oil and butter if needed for the next batch, keep warm. heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain. pour most fat off of skillet. add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes. add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer. or you can just keep stirring, uncovered until the cabbage is crisp tender. place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill. serve with sour cream if desired.
Yield Makes 4 main-course servings Number Of Ingredients 10 Steps:
Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter. Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside. Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes. Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes. Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
