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Pierogi Dough


posts: 22

donnagk1946Threads: 2
Posts: 5
Joined: Nov 7, 07 ♀ 		 Nov 8, 07, 07:03    #1
In my quest for blueberry pierogi's I also mentioned that I wanted to make the dough ahead of time and freeze it, (and thaw it on that day) as we make 800 to 1000 pierogi's in a day and they have to wait for me to make the dough several times. Can the dough be frozen? Thanks
Grzegorz_Threads: 81
Posts: 6,213
Joined: Nov 16, 06 ♂ 		 Nov 8, 07, 07:10    #2
Quoting: donnagk1946
as we make 800 to 1000 pierogi's in a day


Why... ?
RonekThreads: 1
Posts: 297
Joined: Sep 4, 07 ♂ 		 Nov 8, 07, 07:34    #3
looks for me that some english wise-guy is trying to start a business selling polish food;)

its almost as hilarious as a bunch of white americans opening a chain of chinese retaurants ;)
miranda  Nov 8, 07, 07:35    #4
donna, are you allergic to google? Just wondering.
LizaThreads: 4
Posts: 163
Joined: Oct 28, 07 ♀ 		 Nov 8, 07, 07:43    #5
I tried once to make pierogis... not very successful at all (although my boyfriend did eat them - bless his heart).

One day I think I'm going to hire someone to teach me how to cook some traditional Polish food...
donnagk1946Threads: 2
Posts: 5
Joined: Nov 7, 07 ♀ 		 Nov 8, 07, 10:15    #6
Hi - No Miranda I am not allergic to google - I looked up dough and no where did it say anything about being frozen. Thanks

Ronek - I am half Polish - and am entitled to make pierogi's for my family. We like to eat them all year long. Thanks
z_dariusThreads: 22
Posts: 5,091
Joined: Oct 18, 07 ♂ 		 Nov 8, 07, 10:18    #7
Quoting: donnagk1946
I am half Polish - and am entitled to make pierogi's for my family.

Of course you are, but only half of what 100% Poles are entitled to ;)
plk123Threads: 30
Posts: 6,412
Joined: Aug 29, 07  Pictures: 2 ♂ 		 Nov 8, 07, 10:52    #8
i don't think you;ll get good results if you freeze raw dough.
wozzyThreads: 13
Posts: 231
Joined: Jul 12, 06 ♂ 		 Nov 8, 07, 11:01    #9
Quoting: donnagk1946
Can the dough be frozen?


Yes you can freeze the dough it's no problem, do it all the time.
donnagk1946Threads: 2
Posts: 5
Joined: Nov 7, 07 ♀ 		 Nov 8, 07, 12:26    #10
Great - thanks so much.
Annette  Nov 20, 09, 09:22    #11
freezing the raw dough is not a good idea. They are meant to be prepared and cooked immediately. freezing at this point is fine and in fact makes the dough less chewy after the reheat.
ChrisPolandThreads: 3
Posts: 143
Joined: Oct 15, 09 ♀ 		 Nov 20, 09, 10:25    #12
In my experience freezing raw pierogi dough does not give good results. Anyhow, the dough is not so difficult to make that it warrants preparation ahead of time. I know that you have a lot of dough to make but we just quadruple our recipe and get the person with the strongest hands to mix it up. I often freeze pierogi after they are cooked and cooled and they are still pretty good after thawing.

One tip from my mother-in-law: She (and now I can say we 'cause I have successfully learned how to make pierogi) always uses freshly boiled water in her dough and then mixes it with a wooden spoon until it is cool enough to use your hands. It reduces stickiness. I have experimented with the hot water and regular water and it really does make a difference esp. when you are just learning how to make them and stickiness can be a big problem.

Another tip about the blueberry pierogi- When I made them from my google recipe, I had a problem with excess juice from the blueberries and also bursting and squirting blueberries when eating. My m-i-l suggested not adding sugar to the filling but instead adding sugar and cream or sweet cream to the top when serving. It really reduced the mess and my white tablecloth is very grateful.

Now if I could only get my gołąbki rolling technique down. They come undone every time!

Good luck with your pierogi!

www.kielbasastories.blogspot.com
polkamaniacThreads: 1
Posts: 514
Joined: Aug 2, 09  Pictures: 1 ♂ 		 Nov 26, 09, 17:09    #13
Just some info on "Perogies"
Pierogi is probably the only Polish dish that seems to have its own patron saint. "Swiety Jacek z pierogami!", (St. Hyacinth and his pierogi!) is an old expression of surprise, roughly equivalent to the American "good grief!" or "holy smokes!" Nobody seems to know what the connection between these dumplings and the saintly 13th century monk was all about.
Kimush23  Dec 24, 09, 20:23    #14
Hey There...

From a 100% Pole to the posters...Nope the results are very poor when you freeze the dough...it depends on the dough components naturally...sour cream yields the worst results versus veggie oil which is a bit better...

Best bet is to make you dough 1-2 days ahead of time and have it rolled, circled, floured and stored...then spend a day stuffing and boiling...

YUMMO! I just finished of 12 dozen last night - Potato, Triple Cheese, Mushroom and Cabbage - My own invention!

Good Grief...No rest till the 27th now!

Wesołych Świąt i Szczęśliwego Nowego Roku Plakaty!
polkamaniacThreads: 1
Posts: 514
Joined: Aug 2, 09  Pictures: 1 ♂ 		 Dec 26, 09, 18:42    #15
If you are going to freeze them ,make them up first and then freeze them.They will taste just as good as fresh.
jonniThreads: 26
Posts: 4,181
Joined: Nov 27, 07 ♂ 		 Dec 26, 09, 18:48    #16
polkamaniac

True but remember to freeze them separately on a tray, or they'll defrost as one giant blob.
polkamaniacThreads: 1
Posts: 514
Joined: Aug 2, 09  Pictures: 1 ♂ 		 Jan 6, 10, 19:05    #17
That's a great idea !!!
tlazerThreads: -
Posts: 2
Joined: May 24, 10 ♀ 		 May 24, 10, 04:40    #18
Thread attached on merging:
Pierogi Dough

I'm trying to remember the recipe for the dough,But at every site I have been to they all say to use sour cream,My Mother never did I believe it was flour,water and eggs does anyone have a recipe like this?
z_dariusThreads: 22
Posts: 5,091
Joined: Oct 18, 07 ♂ 		 May 24, 10, 04:55    #19
The recipe your mom used is a traditional one (included below). There will be certainly modifications and I wouldn't be surprised to learn that somewhere out there someone would add ketchup to the mix.

1 pound of flour
2/3 cup of hot water (may be mixed with a little milk, but keep the total amount the same)
1 egg yoke
2 table spoons of oil
1 tea spoon of salt

I guess you'll know what to do with that.
Polonius3Threads: 1,005
Posts: 4,833
Joined: Apr 11, 08 ♂ 		 May 24, 10, 09:11    #20
Many cooks use a whole egg, not just the yolk. The white acts as a dough-binder.
tlazerThreads: -
Posts: 2
Joined: May 24, 10 ♀ 		 May 24, 10, 21:27    #21
z_darius
Thank You So Much!!! That is the recipe!!!
Polonius3Threads: 1,005
Posts: 4,833
Joined: Apr 11, 08 ♂ 		 Jun 3, 10, 13:45    #22
Sour-cream pierogi dough: very easy -- 2 cups flour, 1 cup sour cream, 1 small egg and 1/4 teaspoon salt. This makes a very soft dough which does not get tough when the cooked pieiogi are fried.


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