Category Archives: Polish

Pierogies 1-2-3

Making pierogi dough and getting it the right consistency can be hard. Want to make some quick and easy? Then try using wonton wrappers for the dough – you wouldn’t believe it, but they come out just FANTASTIC !

Pierogies 1-2-3
Pierogies 1-2-3

12 servings (3 pierogies each)
169 calories per serving

2 c cooled mashed potatoes
4 oz. whipped cream cheese with chives and onions
1/2 t pepper
36 wonton wrappers
3 T butter
1/2 c light sour cream

Boil water in a saucepan. Mix potatoes, cheese and pepper. Cut wonton wrappers into circles (if you have to have a pierogi in the typical half moon shape – otherwise just make triangles !) Brush edges of pierogies with water and place 1 T of the potato mix inside. Fold in half and seal edges together. Working in batches, add to boiling water and cook 3 minutes or until they float. Drain and rinse with cold water. Again, working in batches melt butter and cook 12 pierogies at a time. Serve with sour cream.

Pierogies 1-2-3
Pierogies 1-2-3

Pierogies in Mushroom Sauce

Pierogies are the Polish version of the Italian ravioli or the Mexican empanada. They are little pockets of dough filled with a mixture of cheese and potato. There is nothing NOT to like and tons to love – it’s carbs wrapped up in carbs with some cheese thrown in for good measure 🙂

Pierogies in Mushroom Sauce
Pierogies in Mushroom Sauce

4 servings
233 calories per serving

1 t oil
2 c sliced mushrooms
1/2 t salt
1/4 t black pepper
1 T flour
2/3 c skim milk
1/2 c vegetable broth
1 lb. frozen low fat potato pierogies (I used the mini ones)
2 T light sour cream

Heat oil in skillet and add mushrooms, salt and pepper. Cook until tender, about 5-6 minutes. Sprinkle the flour over and stir well. Add milk and broth and stir until smooth. Add the pierogies and bring to a boil and then cook on medium heat 4 minutes or until heated throughout. Remove skillet from heat and stir in the sour cream. Be sure to remove from heat or the sour cream may curdle. Serve immediately.

Lazy Man’s Stuffed Cabbage

I love stuffed cabbage, but it is a major undertaking when you are rolling them all individually. Get the same taste with so much less effort with this great ‘Lazy’ recipe. Here you just make a casserole with layers of all the ingredients and it cuts the prep time down incredibly.

Lazy Man's Stuffed Cabbage
Lazy Man's Stuffed Cabbage

4 servings
394 calories per serving

1 lb. extra lean ground beef
1 cup uncooked brown minute rice
1 onion, chopped
1 can diced tomatoes
1/4 c ketchup in mix and 1/2 c for top of casserole
1 medium head of cabbage, sliced
Couple of drops of smoked flavoring (optional)
Salt and pepper to taste
½ t onion powder

Preheat oven to 375 degrees

Brown meat and onion in a skillet. Drain well. Cut cabbage into small shreds (not so small as coleslaw cabbage, just smallish slices). Add tomatoes, ketchup, smoked flavor, salt, pepper, onion powder and rice to meat. Simmer 2 minutes. If rice needs more water to soak up, add it (last time I made it, it needed about ½ cup added) . Place a layer of cabbage in a large baking pan sprayed with Pam. Cover with a layer of the meat mix. Repeat with a layer of cabbage. Add extra ketchup to the top layer. Bake 45 minutes to 1 hour, until cabbage is tender.

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