What's for Dinner----Mushroom Spinach Pierogies-- dough recipe

January 25, 2008

I make my own pierogi dough. I suppose I should have given the recipe for that

as well.

I make it in just a few minutes in my mixer with a bread hook.

Pierogi Dough

1 1/2 Tbs active dry yeast

3/4 cup milk

1/4 cup hot water

2 1/2 Tbs sugar

1/4 cup butter or substitute

1 1/2 tsp salt

2 whole eggs

1 egg yolk

4-5 cups unbleached bread flour

2 tsp butter, divided

Disolve yeast in milk. Addhot water, sugar, eggs and about half the flour.

Mix with the dough hook until thoroughly mixed. Leave sit for about 15 minutes.

The mixture will be bubbly. Sprinkle top of dough with about 1 cup of remaining

flour and the salt and mix for one minute. Add remaining flour about 1/4 cup at

a time until the dough is smooth and satiny and cleans the bowl. Continue

machine kneading dough for an additional 5 minutes.

Butter the inside of a large bowl. Melt remaining butter. Form dough into

large ball and butter the ball before placing in the bowl. Cover the bowl

tightly with searn wrap and refrigerate several hours.

Punch down dough and roll out on a lightly floured board.

Katie

wwjd <jtwigg wrote:

Thanks Katie. These sound good. Where do you find your pierogie dough

or do you make it? If you make it please share your recipe for that too. I'm a

huge mushroom and spinach fan.

-

Katie M

Friday, January 25, 2008 7:19 PM

Re: What's for Dinner----Mushroom Spinach Pierogies

Mushroom Spinach Pierogies

2 pound mixture of fresh mushrooms thin sliced

I large onion, chopped

1 clove garlic, minced

2 cups fresh spinach leaves, chopped

2 tablespoons olive oil

4 cups pierogie dough

1 egg

1 tbs milk

Preheat over to 150*. In a medium skillet, heat the olive oil and saute

mushrooms, onion and garlic until the mushrooms are slightly browned and quite

soft. Add spinach and stir while spinach cooks and thoroughly wilts. Misture

should be quite moist, but easily hold its shape.

Roll dough to 1/8th inch thick and cut into 5 inch rounds. Place about 1 1/2

tablespoon mushroom mixture onth the center of each round. Fold top down and the

bottom up over the mixture to overlap. Pinch seams to seal. Fold sides to

overlap and pinch all seams to seal.

Place pierogies seam side down on an oiled cook sheet. Cover with a very damp

cloth.

Turn off the hot oven.

Place cloth covered pierogies in the cooling oven and let sit 1/2 hour until

they have doubled in size.

Remove covered pierogies from the oven.

Preheat oven to 375 degrees.

Wisk egg and milk together and brush to tops of each pierogie with egg mixture

and bake 30 minutes until perogies are golden brown.

These freeze well and are great for sack lunches. They also disappear really

fast at a super bowl party.

Katie

wwjd <jtwigg wrote:

Katie asked what everyone is having for dinner. Katie your mushroom

pierogies sound great. Please share your recipe.

January 25, 2008

Thanks Katie!

-

Katie M

Friday, January 25, 2008 8:11 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies-- dough recipe

I make my own pierogi dough. I suppose I should have given the recipe for that

as well.

I make it in just a few minutes in my mixer with a bread hook.

Pierogi Dough

1 1/2 Tbs active dry yeast

3/4 cup milk

1/4 cup hot water

2 1/2 Tbs sugar

1/4 cup butter or substitute

1 1/2 tsp salt

2 whole eggs

1 egg yolk

4-5 cups unbleached bread flour

2 tsp butter, divided

Disolve yeast in milk. Addhot water, sugar, eggs and about half the flour. Mix

with the dough hook until thoroughly mixed. Leave sit for about 15 minutes. The

mixture will be bubbly. Sprinkle top of dough with about 1 cup of remaining

flour and the salt and mix for one minute. Add remaining flour about 1/4 cup at

a time until the dough is smooth and satiny and cleans the bowl. Continue

machine kneading dough for an additional 5 minutes.

Butter the inside of a large bowl. Melt remaining butter. Form dough into

large ball and butter the ball before placing in the bowl. Cover the bowl

tightly with searn wrap and refrigerate several hours.

Punch down dough and roll out on a lightly floured board.

Katie

wwjd <jtwigg wrote:

Thanks Katie. These sound good. Where do you find your pierogie dough or do

you make it? If you make it please share your recipe for that too. I'm a huge

mushroom and spinach fan.

-

Katie M

Friday, January 25, 2008 7:19 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies

Mushroom Spinach Pierogies

2 pound mixture of fresh mushrooms thin sliced

I large onion, chopped

1 clove garlic, minced

2 cups fresh spinach leaves, chopped

2 tablespoons olive oil

4 cups pierogie dough

1 egg

1 tbs milk

Preheat over to 150*. In a medium skillet, heat the olive oil and saute

mushrooms, onion and garlic until the mushrooms are slightly browned and quite

soft. Add spinach and stir while spinach cooks and thoroughly wilts. Misture

should be quite moist, but easily hold its shape.

Roll dough to 1/8th inch thick and cut into 5 inch rounds. Place about 1 1/2

tablespoon mushroom mixture onth the center of each round. Fold top down and the

bottom up over the mixture to overlap. Pinch seams to seal. Fold sides to

overlap and pinch all seams to seal.

Place pierogies seam side down on an oiled cook sheet. Cover with a very damp

cloth.

Turn off the hot oven.

Place cloth covered pierogies in the cooling oven and let sit 1/2 hour until

they have doubled in size.

Remove covered pierogies from the oven.

Preheat oven to 375 degrees.

Wisk egg and milk together and brush to tops of each pierogie with egg mixture

and bake 30 minutes until perogies are golden brown.

These freeze well and are great for sack lunches. They also disappear really

fast at a super bowl party.

Katie

wwjd <jtwigg wrote:

Katie asked what everyone is having for dinner. Katie your mushroom

pierogies sound great. Please share your recipe.

January 25, 2008

--This sounds wonerful!

January 25, 2008

They are. I hope you will try them. They aren't at all hard and are fun to

make. They are also fun to eat.

Katie

ourcrazylife <ourcrazylife wrote:

--This sounds wonerful!

January 28, 2008

This sounds delicious, but it sounds more like piroshi than pierogies.

Pierogies are made from noodle dough and are like raviolis - they are boiled

till they float, and then they are usually served sauteed with carmelized onions

and sour cream. Pierogies are also called varenicki in Russian. The Arabic

word for a spinach turnover is fateyer.

Piroshki are made with a raised yeast dough and are more like a turnover filled

with various things, the most common being m**t. Oftentimes, piroshki are made

into one very large one called a pirog. Piroshki are either deep fried or baked

like yours.

Sincerely,

Denise

-

wwjd

Friday, January 25, 2008 9:22 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies-- dough recipe

Thanks Katie!

-

Katie M

Friday, January 25, 2008 8:11 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies-- dough recipe

I make my own pierogi dough. I suppose I should have given the recipe for that

as well.

I make it in just a few minutes in my mixer with a bread hook.

Pierogi Dough

1 1/2 Tbs active dry yeast

3/4 cup milk

1/4 cup hot water

2 1/2 Tbs sugar

1/4 cup butter or substitute

1 1/2 tsp salt

2 whole eggs

1 egg yolk

4-5 cups unbleached bread flour

2 tsp butter, divided

Disolve yeast in milk. Addhot water, sugar, eggs and about half the flour. Mix

with the dough hook until thoroughly mixed. Leave sit for about 15 minutes. The

mixture will be bubbly. Sprinkle top of dough with about 1 cup of remaining

flour and the salt and mix for one minute. Add remaining flour about 1/4 cup at

a time until the dough is smooth and satiny and cleans the bowl. Continue

machine kneading dough for an additional 5 minutes.

Butter the inside of a large bowl. Melt remaining butter. Form dough into

large ball and butter the ball before placing in the bowl. Cover the bowl

tightly with searn wrap and refrigerate several hours.

Punch down dough and roll out on a lightly floured board.

Katie

wwjd <jtwigg wrote:

Thanks Katie. These sound good. Where do you find your pierogie dough or do

you make it? If you make it please share your recipe for that too. I'm a huge

mushroom and spinach fan.

-

Katie M

Friday, January 25, 2008 7:19 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies

Mushroom Spinach Pierogies

2 pound mixture of fresh mushrooms thin sliced

I large onion, chopped

1 clove garlic, minced

2 cups fresh spinach leaves, chopped

2 tablespoons olive oil

4 cups pierogie dough

1 egg

1 tbs milk

Preheat over to 150*. In a medium skillet, heat the olive oil and saute

mushrooms, onion and garlic until the mushrooms are slightly browned and quite

soft. Add spinach and stir while spinach cooks and thoroughly wilts. Misture

should be quite moist, but easily hold its shape.

Roll dough to 1/8th inch thick and cut into 5 inch rounds. Place about 1 1/2

tablespoon mushroom mixture onth the center of each round. Fold top down and the

bottom up over the mixture to overlap. Pinch seams to seal. Fold sides to

overlap and pinch all seams to seal.

Place pierogies seam side down on an oiled cook sheet. Cover with a very damp

cloth.

Turn off the hot oven.

Place cloth covered pierogies in the cooling oven and let sit 1/2 hour until

they have doubled in size.

Remove covered pierogies from the oven.

Preheat oven to 375 degrees.

Wisk egg and milk together and brush to tops of each pierogie with egg mixture

and bake 30 minutes until perogies are golden brown.

These freeze well and are great for sack lunches. They also disappear really

fast at a super bowl party.

Katie

wwjd <jtwigg wrote:

Katie asked what everyone is having for dinner. Katie your mushroom

pierogies sound great. Please share your recipe.

January 28, 2008

Thanks for the inormation., The origional recipe, before I customized it,

called them pierogies,and they were a yeast dough, bakes. I call them that

cause that was what the book called them, but they sure are good.

Katie

Denise <orthomama wrote:

This sounds delicious, but it sounds more like piroshi than pierogies.

Pierogies are made from noodle dough and are like raviolis - they are boiled

till they float, and then they are usually served sauteed with carmelized onions

and sour cream. Pierogies are also called varenicki in Russian. The Arabic word

for a spinach turnover is fateyer.

Piroshki are made with a raised yeast dough and are more like a turnover filled

with various things, the most common being m**t. Oftentimes, piroshki are made

into one very large one called a pirog. Piroshki are either deep fried or baked

like yours.

Sincerely,

Denise

-

wwjd

Friday, January 25, 2008 9:22 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies-- dough recipe

Thanks Katie!

-

Katie M

Friday, January 25, 2008 8:11 PM

Re: What's for Dinner----Mushroom Spinach

Pierogies-- dough recipe

I make my own pierogi dough. I suppose I should have given the recipe for that

as well.

I make it in just a few minutes in my mixer with a bread hook.

Pierogi Dough

1 1/2 Tbs active dry yeast

3/4 cup milk

1/4 cup hot water

2 1/2 Tbs sugar

1/4 cup butter or substitute

1 1/2 tsp salt

2 whole eggs

1 egg yolk

4-5 cups unbleached bread flour

2 tsp butter, divided

Disolve yeast in milk. Addhot water, sugar, eggs and about half the flour. Mix

with the dough hook until thoroughly mixed. Leave sit for about 15 minutes. The

mixture will be bubbly. Sprinkle top of dough with about 1 cup of remaining

flour and the salt and mix for one minute. Add remaining flour about 1/4 cup at

a time until the dough is smooth and satiny and cleans the bowl. Continue

machine kneading dough for an additional 5 minutes.

Butter the inside of a large bowl. Melt remaining butter. Form dough into large

ball and butter the ball before placing in the bowl. Cover the bowl tightly with

searn wrap and refrigerate several hours.

Punch down dough and roll out on a lightly floured board.

Katie

wwjd <jtwigg wrote:

Thanks Katie. These sound good. Where do you find your pierogie dough or do you

make it? If you make it please share your recipe for that too. I'm a huge

mushroom and spinach fan.

-

Katie M

Friday, January 25, 2008 7:19 PM

Re: What's for Dinner----Mushroom Spinach Pierogies

Mushroom Spinach Pierogies

2 pound mixture of fresh mushrooms thin sliced

I large onion, chopped

1 clove garlic, minced

2 cups fresh spinach leaves, chopped

2 tablespoons olive oil

4 cups pierogie dough

1 egg

1 tbs milk

Preheat over to 150*. In a medium skillet, heat the olive oil and saute

mushrooms, onion and garlic until the mushrooms are slightly browned and quite

soft. Add spinach and stir while spinach cooks and thoroughly wilts. Misture

should be quite moist, but easily hold its shape.

Roll dough to 1/8th inch thick and cut into 5 inch rounds. Place about 1 1/2

tablespoon mushroom mixture onth the center of each round. Fold top down and the

bottom up over the mixture to overlap. Pinch seams to seal. Fold sides to

overlap and pinch all seams to seal.

Place pierogies seam side down on an oiled cook sheet. Cover with a very damp

cloth.

Turn off the hot oven.

Place cloth covered pierogies in the cooling oven and let sit 1/2 hour until

they have doubled in size.

Remove covered pierogies from the oven.

Preheat oven to 375 degrees.

Wisk egg and milk together and brush to tops of each pierogie with egg mixture

and bake 30 minutes until perogies are golden brown.

These freeze well and are great for sack lunches. They also disappear really

fast at a super bowl party.

Katie

wwjd <jtwigg wrote:

Katie asked what everyone is having for dinner. Katie your mushroom

pierogies sound great. Please share your recipe.

January 29, 2008

Ack! I'm making the dough right now and see it calls for butter

twice. I wonder if there is supposed to be 1/4 c melted butter in the

dough? Anyone out there to rescue me?

shannon

, " Denise " <orthomama wrote:

>

> This sounds delicious, but it sounds more like piroshi than

pierogies. Pierogies are made from noodle dough and are like

raviolis - they are boiled till they float, and then they are usually

served sauteed with carmelized onions and sour cream. Pierogies are

also called varenicki in Russian. The Arabic word for a spinach

turnover is fateyer.

>

> Piroshki are made with a raised yeast dough and are more like a

turnover filled with various things, the most common being m**t.

Oftentimes, piroshki are made into one very large one called a pirog.

Piroshki are either deep fried or baked like yours.

>

> Sincerely,

>

> Denise

>

> -

> wwjd

>

> Friday, January 25, 2008 9:22 PM

> Re: What's for Dinner----Mushroom

Spinach Pierogies-- dough recipe

>

> Thanks Katie!

> -

> Katie M

>

> Friday, January 25, 2008 8:11 PM

> Re: What's for Dinner----Mushroom

Spinach Pierogies-- dough recipe

>

> I make my own pierogi dough. I suppose I should have given the

recipe for that as well.

> I make it in just a few minutes in my mixer with a bread hook.

>

> Pierogi Dough

>

> 1 1/2 Tbs active dry yeast

> 3/4 cup milk

> 1/4 cup hot water

> 2 1/2 Tbs sugar

> 1/4 cup butter or substitute

> 1 1/2 tsp salt

> 2 whole eggs

> 1 egg yolk

> 4-5 cups unbleached bread flour

>

> 2 tsp butter, divided

>

> Disolve yeast in milk. Addhot water, sugar, eggs and about half

the flour. Mix with the dough hook until thoroughly mixed. Leave sit

for about 15 minutes. The mixture will be bubbly. Sprinkle top of

dough with about 1 cup of remaining flour and the salt and mix for one

minute. Add remaining flour about 1/4 cup at a time until the dough is

smooth and satiny and cleans the bowl. Continue machine kneading dough

for an additional 5 minutes.

>

> Butter the inside of a large bowl. Melt remaining butter. Form

dough into large ball and butter the ball before placing in the bowl.

Cover the bowl tightly with searn wrap and refrigerate several hours.

>

> Punch down dough and roll out on a lightly floured board.

>

> Katie

>

> wwjd <jtwigg wrote:

> Thanks Katie. These sound good. Where do you find your pierogie

dough or do you make it? If you make it please share your recipe for

that too. I'm a huge mushroom and spinach fan.

> -

> Katie M

>

> Friday, January 25, 2008 7:19 PM

> Re: What's for Dinner----Mushroom

Spinach Pierogies

>

> Mushroom Spinach Pierogies

>

> 2 pound mixture of fresh mushrooms thin sliced

> I large onion, chopped

> 1 clove garlic, minced

> 2 cups fresh spinach leaves, chopped

> 2 tablespoons olive oil

>

> 4 cups pierogie dough

> 1 egg

> 1 tbs milk

>

> Preheat over to 150*. In a medium skillet, heat the olive oil and

saute mushrooms, onion and garlic until the mushrooms are slightly

browned and quite soft. Add spinach and stir while spinach cooks and

thoroughly wilts. Misture should be quite moist, but easily hold its

shape.

>

> Roll dough to 1/8th inch thick and cut into 5 inch rounds. Place

about 1 1/2 tablespoon mushroom mixture onth the center of each round.

Fold top down and the bottom up over the mixture to overlap. Pinch

seams to seal. Fold sides to overlap and pinch all seams to seal.

> Place pierogies seam side down on an oiled cook sheet. Cover with

a very damp cloth.

> Turn off the hot oven.

> Place cloth covered pierogies in the cooling oven and let sit 1/2

hour until they have doubled in size.

> Remove covered pierogies from the oven.

> Preheat oven to 375 degrees.

> Wisk egg and milk together and brush to tops of each pierogie with

egg mixture and bake 30 minutes until perogies are golden brown.

>

> These freeze well and are great for sack lunches. They also

disappear really fast at a super bowl party.

>

> Katie

>

> wwjd <jtwigg wrote:

> Katie asked what everyone is having for dinner. Katie your mushroom

> pierogies sound great. Please share your recipe.

>

January 29, 2008

Let me know how you like them. The ACK! sounds like you aren't enjoying this.

The stuffing them is kind of fun. Enjoy.

Katie

llucymypet <shannon wrote:

Ack! I'm making the dough right now and see it calls for butter

twice. I wonder if there is supposed to be 1/4 c melted butter in the

dough? Anyone out there to rescue me?

shannon

January 30, 2008

No, I don't think it worked! I haven't stuffed them because I don't

think the dough is right. It is still in the fridge! The ingredient

list says 1/4 c butter but I don't see where or how I add that. Is it

melted? Or chunked into the flour? Am I just missing it in the

instructions? I have read them again and again hoping to see the

word " butter " but I just don't. My dough is very tight and I only

added 4 cups of flour. I want to throw this out and try the dough

again once I know what to do about the butter. Or is there a way to

salvage what I have?

Help...looking forward to eating this!

shannon

, Katie M <cozycate wrote:

>

> Let me know how you like them. The ACK! sounds like you aren't

enjoying this. The stuffing them is kind of fun. Enjoy.

> Katie

>

> llucymypet <shannon wrote:

> Ack! I'm making the dough right now and see it calls for

butter

> twice. I wonder if there is supposed to be 1/4 c melted butter in the

> dough? Anyone out there to rescue me?

>

> shannon

>

January 30, 2008

I am sorry this isn't working out for you. When I make it, I use a low

cholesterol better substitute and just let it sit on the counter for a couple

hours so it is nice and soft, or put it in the microwave for about 15 seconds.

The first butter goes into the dough, the second butter is used to grease the

bowl and the dough lump so it doesn't dry out while it is sitting in the fridge.