tinka14 3 | 8 16 Dec 2007 #32Hmmm, I also use sour cream in my dough - it makes for a mixture between shortcrust and a flaky pastry which tastes great....Now I know you can make pierogi by boiling them, or boiling then frying them...I make mine by roasting them! They are truly fab!Have tried lots of different fillings over the years - I usually make non meat ones for Xmas Eve - usually potato,cheddar cheese and onion rather like a pasty or sweet chilli prawn (they are my favs!) I also get requests to make them for our Xmas works lumch event....I am doing sweet chilli chicken ones this year and a mixed veg one to be a bit different...now I'm making myself hungry!Tinka14
BubbaWoo 33 | 3,506 3 Feb 2008 #34take some cooked spinach, add ricotta, mash up, season to flavour, mash a little more and stuff in pierogi
luvpierogi2 3 Feb 2008 #35I need a recipe for a spinach, ricotta filling for pierogi's???I googled......this is quie a good site (am interested in myself now) has loads of good fillings and the link below is for the 'SPINACH RICOTTA FILLING'.cooks.com/rec/view/0,1926,153160-240197,00.htmlI'm not allowed as a guest to copy the whole link, you will need to input the first bit of the address (standard on all web links) hope that makes sense to you .Hope it is as tasty as it looks and sounds :)
annat 20 Sep 2009 #36go to: bestpolishrecipes.com/index.php?option=com_content&view=article&id=47& Itemid=59 you'll find a good, easy to undestand pierogi recipe there.
KTGerl 19 Dec 2009 #37Does anyone know how to keep the pierogies from molding? My family makes home made pierogies every year around Christmas. We always make them a few days early and they sometimes get a little moldy before the big day. We put them in gallon sized ziplock bags.....Any suggestions????
polkamaniac 1 | 482 19 Dec 2009 #38what we do when when make too many pierogies ,is freeze them.They stand up very well to being reheated.
KTGerl 20 Dec 2009 #39Thanks!! We thought about that but weren't sure how they'd hold up and taste after being frozen...I will definately try this!
clerynka - | 45 30 Dec 2009 #40Dec 30, 09, 23:32 - Thread attached on merging:Need a recipe (easy if possible) for PIEROGI! :)My friend has just been back to Poland for Christmas and brought back some pierogi. I know it has mushroom and sauerkraut in, but how do you make the outside?? is it like pasta or pastry?They were really tasty and we've eaten them all between three of us so I want to have a go at making some to suprise them ;)Any recipes would be appreciated...Thanks
polkamaniac 1 | 482 31 Dec 2009 #41Here ya go----Easy and simple--this one has sauerkraut and mushrooms ---and very tasty !!!!!polishwildmushrooms.com/sauerkraut_mushroom_pierogi.htm
pleasurewitch 20 Mar 2010 #42i like to saute finely chopped cabbage and onion in butter and when transluscent transfer to the mashed potato/cheese
f stop 25 | 2,507 25 Mar 2010 #44I do the traditional meat filling, but then I get lazy with all the dough work. So, I roll my stuffing in simple naleśniki, and it's still a hit.
ConniesKitchen 30 Sep 2010 #45great hint, I use 3 eggs 1 tbs oil,1/4 tsp salt, 2 cups of flour, then I warm 1/4 - 1/2 cup of whole milk, mix dry ingredients first, add eggs to oil and stir well, warm the milk and add to dry, if you warm the milk the dough rolls out sooooo easy and this dough recipe is fantastic...My Gramma taught me all She knew before She knew She was even teaching Me, I was learning from Her, create your own filling, from blueberries to cheesy potatoes to curd cheese to saurcroute, this dough is fabo... Enjoy this recipe comes to you courtesy of Connie's Kitchen.
fleabyte 23 Dec 2010 #46In response to the Bigos request, my MIL is second generation Polish and makes it every year for Christmas Eve, along with the pierogi. I don't have her recipe, but I've cobbled together recipes to make something which tastes just like hers, only a little better. I've read that Bigos always has sauerkraut. We call ours Christmas Soup.Christmas Soup2 slices diced bacon1 cup chopped onion1 teaspoon minced garlic2 pounds sauerkraut, drained and diced1/2 teaspoon paprika6 cups hot water6 chicken bouillon cubes2 cups diced apples3 cups cubed red potatoes28 ounce can diced tomatoes1/2 teaspoon caraway seeds1/8 teaspoon pepper2 pounds kielbasa, dicedbay leafparsleyMake this a day before eating.Fry bacon in Dutch oven over medium heat til browned. Saute' onion and garlic in Dutch oven 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon, apples, potatoes and tomatoes, heat to boil and simmer, covered, 30 minutes.Add kielbasa and seasonings, simmering another 12 to 15 minutes.Refrigerate the soup overnight. An hour before eating, reheat soup and simmer til time to eat. Enjoy!
austinflores - | 1 19 Sep 2011 #47I had a great friend by the name of Justina, from poland. She was married to Carlos Mendez and she made the greatest perogies. They were made with Cabbage, Pork, and a green ingredient, possibly parsley? The dough was a simple flour egg and water I think, but thats more of a pasta dough. If anyone has an idea how this dish was made that would be great!
Nika01 - | 4 20 Sep 2011 #48Making dough for traditional Polish pierogi is quite simple: just knead flour and hot water (1 egg) with a pinch of salt. Cabbage Filling: Chop a small head of cabbage fine and fry in butter until tender. Season with salt and lots of pepper.
beckski 12 | 1,617 29 Sep 2011 #49Polish pierogi is quite simple: just knead flour and hot water (1 egg) with a pinch of saltThis recipe seems easy enough for me to try. Do you happen to know what ingredient measurements I need for preparation?
pam 24 Nov 2011 #50Merged: a question about pierogii have eaten pierogi many times and love it. my neighbours serve it with fried onions and a little oil on top. however what i really want to know is if its customary to serve it with smietana on the top and lots of icing sugar? my lokator only ever eats it this way, regardless of the type of filling. i just cant bring myself to try it. it seems completely weird to put cream and sugar onto a savoury dish. thanks for any help
ShawnH 8 | 1,497 24 Nov 2011 #51i just cant bring myself to try it. it seems completely weird to put cream and sugar onto a savoury dish. thanks for any helpIt won't kill you. Give it a try. Live life on the dangerous side....
Teffle 22 | 1,321 24 Nov 2011 #52i just cant bring myself to try it.it seems completely weird to put cream and sugar onto a savoury dish.Nothing personal and no offence intended but as far as I can see, a LOT of people in states think a LOT of food is wierd and are generally unadventurous : )I admit it sounds odd to me too - but just try it.Same goes for kaszanka : )Edit crossed with Shawn - great minds eh?
ShawnH 8 | 1,497 24 Nov 2011 #53Edit crossed with Shawn - great minds eh?I could only aspire to great mindedness.
teflcat 5 | 1,032 24 Nov 2011 #54Same goes for kaszankaTo be honest, I think the black pudding found in, e.g. Yorkshire or Ireland is a cut above anything I've bought in Poland. That didn't stop me from having some with bacon, eggs and baked beans for breakfast this morning.Icing sugar on pierogi? Not for me but, hey, whatever blows your skirt up.
pam 24 Nov 2011 #55black puddingomg!! i am not a fussy eater at all, but black pudding is vile and ranks alongside flaki. maybe i will live dangerously and try mariusz pierogi after all...
teflcat 5 | 1,032 24 Nov 2011 #56black pudding is vileDepends on the blood to fat ratio.ranks alongside flakiAh, now you're making my mouth water.
pam 24 Nov 2011 #57pam: black pudding is vileDepends on the blood to fat ratioteflcat, think of your heart, you could be facing an early death with all that saturated fat lol!!!pierogi with cream and sugar is sounding more appealing by the minute! still would like to know if this is maybe a regional dish or if mariusz has strange food tastes....probably will never find out!
strzyga 2 | 993 24 Nov 2011 #58still would like to know if this is maybe a regional dish or if mariusz has strange food tastes....probably will never find out!It's usual to eat the sweet kinds of pierogi (sweet cheese or fruit) with sour cream and sugar, but I've never seen anybody eat so the meat or cabbage and mushroom variety, must be the guy's unique taste. People do strange things sometimes but this one would get strange looks in Poland too.On the other hand, there's the eternal controversy on how placki ziemniaczane (potato pancakes) should be eaten properly. There's the sugar (or cream and sugar) school and no sugar, just sour cream school. This is more of a regional thing. I eat them with sugar. Some people even use ketchup - the horror!Or mizeria (fresh cucumber salad) - with or without sugar. I'm fighting home war on this one.
Teffle 22 | 1,321 24 Nov 2011 #59Some people even use ketchupMy mission is find someone who doesn't treat this condiment as essential to every dish known to man or beast.