Recipe: Pierogie Biscuit

What? You don’t know what pierogies are?

Don’t worry-I didn’t either till I moved to the Binghamton NY area, where apparently there is a much larger Polish population than one would assume.  According to Wikipedia  Peirogies are:

are dumplings of unleavened dough – first boiled, then they are baked or fried usually in butter with onions – traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.

Here in NY’s Southern Tier what you most commonly see are potato or potato and cheese stuffed pierogies. I know, it’s like eating carbs with your carbs, with a side of butter and cheese. . .so what’s not to like ;)

Although the ingredients are simple, the process of making the dough, boiling them, cooling and then frying or baking does take a bit of time.  This baked variation based on store bought biscuits (I used Great Value brand) has much fewer steps!

Next time you’ve got leftover mashed potatoes–why not thing “Pierogie Biscuits!”

Pierogie Biscuits

Pierogie Biscuits

Ingredients

  • 2 C Mashed Potatoes (cold)
  • 1 C Cottage Cheese
  • 1 C Shredded Cheddar Cheese
  • 1/2 Onion, diced
  • Salt & Pepper
  • 2 pkg Refrigerated Biscuit Dough

Instructions

  • In a large bowl mix mashed potatoes, cottage cheese, cheddar cheese and onion. Season with salt and pepper.
  • Carefully split each biscuit in half creating two thinner biscuits.
  • Roll each biscuit half out slightly to make it larger and thinner.
  • For round biscuits place a small spoonful of filling on one round of biscuit dough. Place second round on top and pinch around the sides to seal.
  • For smaller semi circle biscuits place small spoonful of filling on one round of biscuit dough, then carefully fold it in half and seal around the edges.
  • Bake in a 350 oven for 10-12 minutes until biscuits have begun to turn golden brown.
  • Variations:
  • Use homemade biscuit dough instead of store bought.
  • Substitute cream cheese or sour cream for the cottage cheese.
  • Leave out the cheddar cheese, or substitute another type of cheese.
  • Add in browned and drained sausage and/or drained sauerkraut.
http://www.frugalupstate.com/recipes/recipe-pierogie-biscuit/

Note:  This post was created in support of a post for Great Value, to be published tomorrow, but this post itself is not sponsored.

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Comments

  1. says

    Pierogie biscuits, huh? It’s a little different from what I’m used to but I’ve got friends who would probably kill for these, I’ll have to share the recipe with them! Thanks for posting.

    • says

      I was trying to be creative and use biscuit dough in a new and unusual way. Everyone who tried them really enjoyed them! I did try just boiling them like a regular pierogie–but they dissolved :( As I’m sure you know, not every kitchen experiment is a home run :)

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