Pierogies

[modest mouse]

The Polish potato ravioli thingie. A recently re-discovered yummy taste delight.

Anyone else a fan?

Anyone have some easy recipes?

 

[Angel]

I pierogies, but I haven't made them in a year or so. Let me dig around for some recipes I've used.

(Other than the simple frying in butter and dumping tomato sauce on them)

 

[superlittlegirl]

I must admit, I have only ever dined on a once-frozen pierogie. I'd be interested in a recipe, too.

I like the way the word pierogie is spelled. It's tricky. That makes them fun to eat.

 

[Soblue]

I get the best pierogies (p-doggies) from a Polish deli near me. They are already boiled, so I just fry them in a little butter. Yum. I like the cheese filled best.

I am afraid of actually making dumplings, the dough, the rolling. Eek.

 

[Shingen]

Kocham cie pierogies. Jestes moja nagroda!

Dowidzenia...

 

[Todd-'o'-Vision]

The Polish potato ravioli thingie. A recently re-discovered yummy taste delight.

Anyone else a fan?

Anyone have some easy recipes?

I have a very simple and easy perogy recipe,

Call the cab

go to the grocery store

walk to the frozen food section or deli se ction

peruse and choose my choice

pay for them

call a cab

go home

turn the oven on to 350

dump them in for 30 minutes.

eat, rinse and repeat

 

[amelia]

here ya go

Pierogies
Ingredients

2-1/4 cups all-purpose flour
1 beaten egg
2 tablespoons dairy sour cream
1 tablespoon cooking oil
Dash salt
1/3 cup water
1 recipe Cheese Filling or Mushroom Filling (recipes follows)
2 tablespoons butter or margarine, melted

Directions:

1. Place flour in a large bowl; make a well in the center. Place egg, sour cream, cooking oil and salt in well. With your fingertips, combine ingredients, gradually adding the 1/3 cup water. On a lightly floured surface, knead the mixture until smooth and elastic. Divide dough into fourths; cover with a towel.
2. On a lightly floured surface, roll one portion of dough 1/16 inch thick. Cut into 4-inch circles. Spoon a rounded teaspoon of Cheese Filling or Mushroom Filling off center on each circle. Moisten edges of dough. Fold doughover the filling to form a half-circle. Seal edges by pressing with tines of a fork. Transfer to a lightly floured baking sheet and cover loosely with a towel. Repeat with remaining portions of dough.
3. In a Dutch oven, bring 12 cups of lightly salted water to boiling. Add about 1/3 of the pierogis. Cook for 4 minutes. Remove with a slotted spoon to a rack or to paper towels to drain. Keep warm while cooking theremaining pierogis. Then, serve drizzled with melted butter. (Or, heat 1 tablespoon butter in an extra-large skillet and cook drained pierogis about 1-1/2 minutes per side or until lightly browned, adding more butter as needed.) Makes about 36 pierogis.
Cheese Filling: In a food processor bowl or blender container, cover and process or blend 2 cups dry cottage cheese or 1-1/2 cups ricotta cheese until smooth. (If using a blender, add 1 egg yolk before processing.) Add 1 egg, 1 egg yolk (omit egg yolk here, if using blender), 1/4 teaspoon salt and dash white pepper. Cover and process or blend until just combined. Makes 1-1/2 cups.
Mushroom Filling: In a skillet, cook 1 cup chopped onion in 1/4 cup butter or margarine until tender. Add 2 cups chopped mushrooms, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and cook for 10 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in 2 tablespoons fine dry bread crumbs and 2 beaten egg yolks. Cool filling before using. Makes about 1-1/2 cups.

 

[amelia]

or...

Pierogies


Ingredients

1 beaten egg yolk
1/2 cup water
1/4 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup cream-style cottage cheese, drained
1 slightly beaten egg white
1 tablespoon sugar
1/8 teaspoon salt
1 cup chopped onion (optional)
3 tablespoons margarine or butter

Directions:

1. In a bowl combine the egg yolk, water, and salt. Stir in flour to make a stiff dough. On floured surface knead until smooth. Divide dough in half. Roll half the dough to less than 1/8 inch thick. Cut into twenty-eight 3-inch circles.
2. For filling, combine cottage cheese, egg white, sugar, and salt. To make pierogi, place 1 teaspoon cottage cheese filling on half of each circle. Fold dough over the filling to form a half-circle; seal edge with the tines of a fork. Set aside. Repeat with remaining dough and filling.
3. Cook onion in margarine or butter over low heat about 20 minutes or until very tender. Keep warm. (if desired for topping)
4. Meanwhile, in a large kettle bring 12 cups salted water to boiling. Add 10 to 12 pierogis; cook 8 to 10 minutes. Drain on paper towels.
5. Transfer to a serving dish; keep warm. Repeat until all are cooked.

 

[superlittlegirl]

Re: or...

This recipe looks super easy, and much nicer than the other one because it contains no icky mushrooms.

I think I'll make pierogies for dinner tonight!

Pierogies


Ingredients

1 beaten egg yolk
1/2 cup water
1/4 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup cream-style cottage cheese, drained
1 slightly beaten egg white
1 tablespoon sugar
1/8 teaspoon salt
1 cup chopped onion (optional)
3 tablespoons margarine or butter

Directions:

1. In a bowl combine the egg yolk, water, and salt. Stir in flour to make a stiff dough. On floured surface knead until smooth. Divide dough in half. Roll half the dough to less than 1/8 inch thick. Cut into twenty-eight 3-inch circles.
2. For filling, combine cottage cheese, egg white, sugar, and salt. To make pierogi, place 1 teaspoon cottage cheese filling on half of each circle. Fold dough over the filling to form a half-circle; seal edge with the tines of a fork. Set aside. Repeat with remaining dough and filling.
3. Cook onion in margarine or butter over low heat about 20 minutes or until very tender. Keep warm. (if desired for topping)
4. Meanwhile, in a large kettle bring 12 cups salted water to boiling. Add 10 to 12 pierogis; cook 8 to 10 minutes. Drain on paper towels.
5. Transfer to a serving dish; keep warm. Repeat until all are cooked.

 

[amelia]

Re: Re: or...

This recipe looks super easy, and much nicer than the other one because it contains no icky mushrooms.

I think I'll make pierogies for dinner tonight!

sweet girl:

The mushrooms in the first one are optional, you can just double up the cheese recipe. But, just so you know, mushrooms rock my ass.

Winkie,
Amelia

(letter writing is addicting)

 

[superlittlegirl]

Dear Amelia,

I'd gladly make half with mushrooms, if I could have you over for dinner.

giggling,
Freya

 

[Aphrodisiac]

I must say I have never heard of this so called " pierogies".

I thought it was something to do with pies and eating lots of them like in an orgy...

 

[Minkey Boodle]

I had a pierogie once, many moons ago. I don't recall its yumminess, nor do I recall what was in it.

I do have some lutefisk, though.

 

[JazzManJim]

I don't do the whole home-made pierogie thing, but here's how I fix 'em.

I take the frozen pierogies and bake them at approximately 300 degrees until the outside begins to turn brown. The inside is usually cooked fairly warmly by then. I then put them in a frying pan and sautee it over a low heat with with crushed garlic, parsley, and a little extra virgin olive oil until the outside is a dark golden brown (sometimes right before it burns).

I then put it all on a plate and drizzle a light amount of melted butter over it, with a pinch of salt, pepper, and paprika.

Yum!

 

[Lasher]

Pittsburgh is the Pierogie capitol of the US. If you're ever in town there's a Pierogie restaurant on Rt. 51 just south of McKees Rocks - just follow the blue belt and you'll run into it eventually, lol.

After the 5th inning of Pirates home games there's the Great Pierogie Race featuring 4 flavorful Pierogies running thru the streets of Pittsburgh and ending near the 1st base dugout at PNC Park. Last years contests were:

Oliver Onion
Sauerkraut Saul
Potato Pete
Halapeña Hannah (yes, I know. But it's alliteration, lol)

Oliver Onion was the new guy last season and had a pretty rough go of it, lol.

 

[unclej]

we used to laugh and call them pure orgies and they're so much like an egg roll that i just started using ready made egg roll wrappers and cutting them into quarters. i usually make mine out of whatever leftovers i have hanging around. stir fry some finely diced veggies and some shredded chicken or pork, throw in some cheese of your choice and go to town. i don't think you can make them wrong.

 

[lb6275]

i've always thought its pretty cool that different cultures came up with similar variations on food (and other!) themes. egg roll, wanton, kreplach...

 

[Freya]

Pierogies fried in butter, with onion and bacon...served with a generous dollop of sour cream. Yum!

 

[red_rose]

I just stopped in here to say this:

Ew.

 

[pipercatt]

I love 'em, personally.

Nothing like pierogies, and sausages, slow cooked in saurkraut. And a little mustard for dipping it all in.

Yum.

 

[superlittlegirl]

Cooked in saurkraut? Yikes! Sounds scary to me, though i won't knock it till I try it. I have never tasted saurkraut before, but it smells like something I might not enjoy very much. I have to admit, I have been a little afraid of it since I made it in my 9th grade biology class as an extra-credit assignment. It's weird stuff!

I love 'em, personally.

Nothing like pierogies, and sausages, slow cooked in saurkraut. And a little mustard for dipping it all in.

Yum.

 

[peachykeen]

Oh my god, I haven't had good pierogies in a loooong time! Frozen ones from the grocery store just cannot compare.

In Jersey City there is a Polish restaurant by the Grove St PATH station that makes THE BEST suarkraut & mushroom, cheese & onion, or just plain potato ones, served with fried sweet onions, sour cream, and applesauce. Mmmmmmmmm.

 

[someplace]

FINALLY, Someone mentions Sour Cream!

Pierogies fried in butter, with onion and bacon...served with a generous dollop of sour cream. Yum!

I'm with you Freya -- that's exactly how I fix them and I can't imagine eating them without sour cream! mmmmmmmm

 

[pipercatt]

Cooked in saurkraut? Yikes! Sounds scary to me, though i won't knock it till I try it. I have never tasted saurkraut before, but it smells like something I might not enjoy very much. I have to admit, I have been a little afraid of it since I made it in my 9th grade biology class as an extra-credit assignment. It's weird stuff!

Well, I have cooked up the pierogies in the same pan that I slow cooked the sausages and saurkraut in, but no, not at the same time. My bad. I just like eating the combination of the 3 together.

 

[Guest]

The Polish potato ravioli thingie. A recently re-discovered yummy taste delight.

Anyone else a fan?

Anyone have some easy recipes?

One of my favorites!