Frozen Pierogi Recipe
A simple dough of flour salt oil baking powder egg and water yields plenty of pierogi wrappers ready to be stuffed with the filling of your choice.
Frozen pierogi recipe. What can i use for pieroi filling. Steak must be sliced very thinly. Once they are frozen you can transfer to a zip lock bag for longer storage. 1 package 169 ounces frozen potato and onion pierogi.
Ive eaten pierogi recently at a street food festival in london and from a cart in new york city. It may not be what you expect when you think of cheese pierogi. Freezing you pierogi in a single layer initially will help to keep them from sticking together. 7 8 frozen pierogi at once and about 10 12 fresh.
After the pierogi are filled pre freeze them on a flour dusted cookie sheet covered in plastic wrap. The filling is prepared from farmers cheese sugar and egg mixture it is just a bit sweet and tiny bit tangy from the cheese. To do so it helps to freeze it first then shave with a sharp knife. Pierogi z serem pye roh gee z seh rem a classic polish dish favored by children and adored by adults.
When you drop too many frozen pierogi at once it will lower the temperature of the water too much and they will burst. Why this recipe works. Freeze on a parchment lined baking sheet for a few hours before transferring to a freezer bag or airtight container. I cook frozen dumplings just like fresh ones with the difference that you can cook a smaller amount of them at a time i cook max.
Start with one pinch at the top then move to one corner of the pierogi and pinch along the edge back to the top. A combination of provolone and mozzarella deliver a maximum of both flavor and meltiness. Repeat on the opposite side to finish sealing the pierogi. Filled pierogi raw or boiled can also be frozen.
How to freeze pierogi. 1 package 14 ounces smoked turkey sausage cut in half lengthwise and sliced into 12 inch pieces. Each year there is a pierogi pilgrimage in krakow a huge street food festival where poles showcase all sorts of flavours and toppings from the very traditional to the very modern. Use leftover pierogi dough to make pennsylvania dutch style chicken and dumplings.
Sour cream in the dough creates a tender light dumpling. The pierogi can be made in advance and frozen for future use. Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Add 12 frozen pre cooked pierogi to the pan.