MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Pierogi & Cabbage With Pear & Dried Plum Compote
Categories: Pasta, Polish
Yield: 6 Servings

MMMMM--------------------------FILLING-------------------------------
1 1/2 lb Yukon Gold potatoes
Salt
Black pepper; freshly ground
2 tb Olive oil
1 sm Onion; diced

MMMMM---------------------------DOUGH--------------------------------
3 c All-purpose flour
1 c Water
1 tb Olive oil
1 ts Salt

MMMMM--------------------------CABBAGE-------------------------------
2 tb Olive oil
1/2 sm Savoy cabbage;
- cored, thinly sliced
Salt
Black pepper; freshly ground
1 1/2 c Pear & Dried Plum Compote
- (separate recipe)

Filling:

Peel the potatoes and cut them into 2" chunks. Place in a large pot
with cold salted water to cover. Bring to a boil over medium-high
heat and cook the potatoes until tender, about 20 minutes. Drain and
mash, then season to taste with salt & pepper and set aside.

Heat the olive oil in a medium-sized skillet over medium heat. Add the
onions, cover, and cook until softened, about 5 minutes. Add the
onion to the potatoes and set aside to cool completely.

Dough:

Place the flour in a large bowl and make a well in the center. Add the
water, olive oil, and salt, and mix until combined. Knead until
smooth, then divide the dough in half.

On a floured surface, roll out one piece of the dough into a rectangle
about 1/8" thick. Cut into 4" wide strips, then cut crosswise to make
4" squares.

To Assemble:

Place a heaping 1 tb filling on one half of each dough square.
Moisten the edges and fold over into triangles. To seal, press the
edges together with your fingers or the tines of a fork. Repeat with
the remaining dough and filling.

Bring a large pot of salted water to a boil over high heat. Working in
batches, cook the pierogi until they float, 2 to 3 minutes. Drain
well and transfer to a plate. Repeat until all of the pierogi are
cooked.

Cabbage:

Heat 1 tb olive oil in a large skillet over medium heat. Add the
cabbage and salt & pepper to taste. Cook, stirring occasionally,
until tender, 8 to 10 minutes. Keep warm.

To Fry The Pierogi:

Heat the remaining 1 tb olive oil in a large non-stick skillet over
medium heat. Working in batches, cook the pierogi until lightly
browned on both sides, about 3 minutes total.

To Serve:

Arrange the cabbage on a serving platter and top with the pierogi.
Serve with the compote on the side.

Recipe by Vegan Planet by Robin Robertson

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Pierogi & Cabbage With Pear & Dried Plum Compote
Categories: Pasta, Polish
Yield: 6 Servings

Adopted. I'll probably never make it, And if I do it won'y be vegan. If
I ever make pierogi/varenki/etc. it will likely be this one:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roland's Prize Winning Bacon Loaded Pierogi
Categories: Breads, Potatoes, Pork, Cheese, Dairy
Yield: 12 servings

MMMMM---------------------------DOUGH--------------------------------
2 c A-P flour
1/2 ts Salt
1 lg Egg; beaten
1/2 c Sour cream
1/4 c Rendered bacon fat

MMMMM--------------------------FILLING-------------------------------
5 lg Potatoes
2 lg Onions; fine chopped
8 oz Mild cheddar; shredded
1/4 c Fresh chives; fine chopped
1 lb Smoked bacon
Salt & pepper

DOUGH: In a large bowl mix all of the ingredients
together. Knead until well combined. Cover with saran
wrap and refrigerate the dough for 20-30 minutes. Roll
out the dough on a floured surface to 1/8th"-1/16th"
thick. Cut circles approximately 3" in diameter.

Boil and mash the potatoes but do not add any butter or
milk.

Saute the onions in butter until soft and translucent.
They should not brown.

Bake the bacon on a cookie sheet covered in aluminum
foil in the oven at 400oF/205oC for 20 minutes (or until
crisp). Drain/ dry the bacon fat and save for future
use.

Finely chop the bacon (this is easiest in a food
processor).

Combine all of the filling ingredients. If you whiz them
together in a food processor the mixture gets a little
sticky which makes it harder to work with, but it seems
to combine the flavors the best.

Taste the mixture and add extra seasoning, or chives to
taste.

Put a spoonful of the filling onto each circle and press
the edges together to form a semi circle. Roland did not
use anything additional to seal them, but some recipes
use an egg wash for added adhesion.

Cook the pierogies in large pan of boiling water for 5-6
minutes. Remove from the pan and drain. At this stage
the pierogies can be refrigerated, frozen or finished
for immediate eating. They will keep in the refrigerator
for a few days, but can also be cooked directly from
frozen.

Pierogies are cooked twice, so to eat them you then fry
them. You will need more butter (or bacon fat if you
have some) and some coarsely chopped onions (these add
flavor). Use a large skillet over a medium high heat.
Fry the pierogies with the onions for 4-5 minutes on
each side (checking to see how done they are). Make sure
you add more butter when you turn them so that they
don't stick. Cooking time and the amount of butter will
depend on the type of pan and the stove. They should be
heated through, golden and crispy.

Serve with sour cream and more butter. For the
competition Roland served the pierogies with special
bacon and chive sour cream (delicious). Simply add
finely chopped bacon and chives to the sour cream.

RECIPE FROM: https://columbusfoodadventures.com

Uncle Dirty Dave's Archives

MMMMM

... Vegans shouldn't drive cars; gasoline is made from dead dinosaurs.
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Re: Potato Pierogi & Cabbage
By: Dave Drum to Ben Collver on Wed Oct 29 2025 06:50 am

Adopted. I'll probably never make it, And if I do it won'y be vegan. If I ever make pierogi/varenki/etc. it will likely be this one:
Title: Roland's Prize Winning Bacon Loaded Pierogi

My first introduction to pierogies was Mrs. T's back in the mid to late 90's.

Here's one that you might like:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Bacon And Mini Pierogy Hash
Categories: Casseroles, Pork
Yield: 8 Servings

2 Boxes cheddar seasoned with
- bacon mini pierogies
1 cn Cream of chicken soup
1 1/4 c Milk
1/2 c Onion; chopped (optional)
1/2 c Bell pepper; chopped
- (optional)
1 c Bacon; cooked, crumbled,
- divided (optional)
2 c Cheddar cheese; shredded
8 oz Sour cream
1 1/2 c Corn flakes
Nonstick cooking spray

Preparation time: 15 minutes
Cooking time: 1 hour

Preheat oven to 350?F.

Spray a 9x13" pan with nonstick cooking spray.

Combine the onion, pepper, 1/2 cup crumbled bacon, 1 cup cheese,
cream of chicken, milk, and sour cream in a large bowl.

Mix together remaining bacon, cheese, and corn flakes; set aside.

Mix in pierogies and stir to coat.

Pour mixture into pan and top with corn flake topping mixture.

Cover with foil and bake for 50 to 60 minutes. If desired, foil can be
removed the last 10 to 15 minutes of baking.

Recipe by Mrs. T's

Recipe FROM: <https://www.mrstspierogies.com/recipe/
cheesy-bacon-mini-pierogy-hash/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

Adopted. I'll probably never make it, And if I do it won'y be vegan. If I ever make pierogi/varenki/etc. it will likely be this one:
Title: Roland's Prize Winning Bacon Loaded Pierogi

My first introduction to pierogies was Mrs. T's back in the mid to late 90's.

I grew up in a farming/coal mining twon with lots of coal miners from other lands (ICE would go nuts these days) and I learneed the differences between ravioli, pierogi, varebnki, etc. All similar but w/recional differences.

Here's one that you might like:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Bacon And Mini Pierogy Hash
Categories: Casseroles, Pork
Yield: 8 Servings

Saved to try. And right back atcha ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raavioli w/Bacon
Categories: Five, Vegetables, Pork, Cheese, Pasta
Yield: 3 (to 4) servings

22 oz Bag Cheese ravioli or
- tortellini
1/2 lb Thick sliced bacon; in 3/8"
- squares
1 lg Bell pepper (any colour);
- cored, cut in squares
26 oz Jug Onofrio's Basilico (or
- your favourite brand)
- marinara sauce
1/4 c Shredded Parmesan; or more
- NOT the shaker can crap

Cook ravioli/tortellini to package directions. While
the pasta is cooking fire up a large skillet and fry
the bacon until crispy. Set the cooked bacon aside and
reserve the oil to saute the bell pepper until it is
tender.

Stir in the sauce and heat through. Drain the ravioli
and add it, with the reserved bacon squares, stirring
to coat/combine. Sprinkle w/cheese.

Serve in shallow bowls and pass more shredded cheese if
desired.

One of my "make it up as you go" recipes that was
successful. And repeated

Uncle Dirty Dave's Kitchen

MMMMM


... Toast ... some genius looked at bread and said. "Cook it again!"
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Re: Potato Pierogi & Cabbage
By: Dave Drum to Ben Collver on Thu Oct 30 2025 06:19 am

(ICE would go nuts these days)

Some would say they already are =3

Saved to try. And right back atcha ....
Title: Raavioli w/Bacon

Thanks! I'll save it for the next time i happen to have bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef And Bacon Over Pasta
Categories: Pasta, Beef
Yield: 2 Servings

Leftover rare beef *;
- cut into bite-sized pieces
1 Can black-eyed peas
6 sl Bacon
Garlic; minced
1/2 Onion; chopped
1/2 Green pepper; chopped
2 tb Flour
1 1/2 c Beef stock
Sage
Salt
Pepper
Parsley; chopped
Pasta
Parmesan cheese

* Good with chipped beef too.

Chop about 6 slices bacon and saute until crisp. Remove. Add minced
garlic, 1/2 chopped onion and 1/2 chopped green pepper, lightly
saute in the bacon grease. Stir in about 2 tb flour, stir until
smooth.

Slowly stir in 1 to 1-1/2 cups beef stock. Add sage, salt, pepper, and
chopped parsley. Add leftover rare beef (bite size) and 1 can black
eyed peas and bacon. Simmer and serve over warm pasta with Parmesan
cheese.

Recipe by Sheryl House (FGKG27A)

MMMMM
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Adopted. I'll probably never make it, And if I do it won'y be vegan. If I ever make pierogi/varenki/etc. it will likely be this one:
Title: Roland's Prize Winning Bacon Loaded Pierogi

My first introduction to pierogies was Mrs. T's back in the mid to late 90's.

My first was at a Polish/SE European restaurant in Thunder Bay, Ontario, in 2017. I ordered a mix... some with meat filling, some with only cheese
(and maybe tater?) filling... & they were delicious! The proprietor was, IIRC, actually from Ukraine or maybe Lithuania. I also had a "real" Polish sausage, homemade by a local Polish woman who made them for the restaurant.

Made me wish we had such an establishment closer by... Thunder Bay is quite
a drive for such things! :D

Mike


* SLMR 2.1a * Hey, how 'bout a fandango ?!?
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Re: Potato Pierogi & Cabbage
By: Mike Powell to BEN COLLVER on Thu Oct 30 2025 10:14 am

My first introduction to pierogies was Mrs. T's back in the mid to late 90's.

My first was at a Polish/SE European restaurant in Thunder Bay, Ontario,
in 2017. I ordered a mix... some with meat filling, some with only cheese (and maybe tater?) filling... & they were delicious! The proprietor was, IIRC, actually from Ukraine or maybe Lithuania. I also had a "real"
Polish sausage, homemade by a local Polish woman who made them for the restaurant.

Lucky! That all sounds delicious. :)

* Exported from MasterCook *

Pierogi Sausage Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces kielbasa -- skin and chop
1/2 cup cheese -- grated
1/2 cup mushrooms -- chopped
1/4 cup bread crumbs -- fine and dry
1 egg

I like to fry the kielbasa in a pan before mixing it all together, but my original recipe says don't cook it.


- - - - - - - - - - - - - - - - - -

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
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