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Jillsifer's picture

I was hoping to make some pierogi (pierogis?) for Sunday's Steelers game. Anybody got a reliable, relatively manageable recipe? I've googled and snipped a few, but will defer to any experts/veterans here--I've never made them before.


TIA and GO, STILLERS!


 



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January: the dead zone

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.

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rosie t's picture

(post #66912, reply #40 of 45)

I was planning a trip for last  September and didn't go. The last time I was in Rhodes was 1993. I'm putting my house on the market in two months. If the house sells and I'm out of here by July I'll make the trip. My parents go just about every summmer. I remember seeing your post that you were in Rhodes during the fires.

rosie t's picture

(post #66912, reply #37 of 45)

Have you gone to the All Clad factory in Canonsburg? I found out that they do a sale at the factory two times a year. Maybe it's in Morganza next to Canonsburg.

teebee's picture

(post #66912, reply #38 of 45)

I have not been to All-Clad (I don't care for the handles, I have tried to like AC, just because the factory is in Canonsburg, but I don't). I don't even remember being in Canonsburg, as most of my mom's family resided in Mount Washington/Brookline area once I was born. Gma's maiden name was Nitowski--how's that for Polish??

roz's picture

(post #66912, reply #6 of 45)

I have made pierogi a few times, and it is a production, but no more than making fresh ravioli. Unfortunately the recipe I've used in the past is from Anna Thomas, The Vegetarian Epicure, Book 2, and I don't have it with me. It's one of those cookbooks from the 70-80's...hippie food! I do love her recipes!

If you do find a recipe, don't forget mushrooms in the filling.

She also has a great recipe for corn and green chili tamales...now that is more of a production!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Ozark's picture

(post #66912, reply #7 of 45)

I love these, very famous in Nebraska fo over 50 years.


http://thisfoodthing.wordpress.com/2007/08/08/original-runza-recipe/


 


 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

Gretchen's picture

(post #66912, reply #9 of 45)

Well, if memory serves me correctly you should email Biscuit. I am pretty sure she had a great recipe a while ago.

AND on last week's NFL lead in show, 2 of the 4 guys picked the Panthers to meet the Steelers in the Super Bowl. GO PANTHERS!!!
I guess by tonight we will know if they are half right!! I guess that would be half of half right!!
Gretchen


Edited 1/10/2009 11:36 am ET by Gretchen

Gretchen
sally ryan's picture

(post #66912, reply #10 of 45)

I made some a couple of wks ago from a Polish cookbook.  They were a labor of love for sure!


I had them all lined up in a row in my finest 9x12 Tupperware, refrigerated them overnight- went to get them and they were all stuck together in a mass.  Lesson learned- either cook them right a way or freeze them separately.  How could I be so stupid?


 


 

cookgreen's picture

(post #66912, reply #11 of 45)

Oh my, I've made those little delights and it hurts just thinking about your mess. There was a neat way of doing them in FC a while back, but I ended up cutting circles.

Did anyone do them the way they said, pinching a tiny ball of dough and just somehow working it around the filling?

sally ryan's picture

(post #66912, reply #12 of 45)

I rolled my dough and then used a biscuit cutter.  Next I filled, folded them in half and tried to make them look fabulous.


I have something called a perogy pogey.  Anyone else have one? They work quite well but they make such a small pastry that you are there forever so I have shelved it for the time being.  You roll your dough quite thin, lay it on top of the pogey, feel along the indents to add your filling-then a second layer of dough.  When you roll with your rolling pin, the perogies fall thru the holes.  Already pinched together and everything.  Too bad they are so small. I have a tendency to overstuff so that I can get finished and that makes for a bad join.


The frozen ones just don't compare to fresh.

cookgreen's picture

(post #66912, reply #13 of 45)

At work there is a homemade wooden version that makes them too large and square. It's only a decoration and I actually prefer to do them by hand.

I think the key is not to overwork the dough, both in making it and then in rolling. I like a really thin dough but it's not so 'melt in your mouth' tender when I do, as if that extra rolling and stretching has overworked it.

teebee's picture

(post #66912, reply #41 of 45)

Okay, I made my first ever batch of pierogi. I compared several recipes, read a few websites, talked to my mom, and consulted a medium to communicate with my great-grandmother's spirit (just kidding on that one). I have to say that they turned out pretty well. Here is what I ended up using:

Dough:
4-5 c flour
2 eggs
1 c water
1/2 tsp salt
6 T butter, melted

Filling:
1 lb. russet potatoes, boiled until tender
1/2 lb. farmers cheese, grated
1/4 c small-dice onion
4 pieces of bacon, diced
salt and pepper

I think that at first I underworked my dough, as it was bumpy when I rolled it out in my hand-crank pasta machine (my grandfather was 100% Italian, so I grew up a little confused as to what foods were Polish, and what were Italian!). I boiled then fried with butter and onion the finished product, put them on my Steelers plate, and they were really pretty good!

MadMom's picture

(post #66912, reply #42 of 45)

Got a question...well, actually several.  Did you mix everything together for the filling, or is the onion and bacon separate, or what?  Also, how thick do you roll them, and how are they filled (like ravioli?  like something else?)  Did you boil them first, then fry before serving?  I know these are probably stupid questions, but they sound goooood, and I really would like to try them.



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Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

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teebee's picture

(post #66912, reply #43 of 45)

I was really just winging this, "Madmomming" (if you will) several recipes. For the filling, after I drained the potatoes, I let them cool a bit, then mashed them (one source said not to use a mixer, so I just used a masher and large wooden spoon). The bacon I diced, then put in a frying pan and cooked until it looked about 3/4 way done, then put in the diced onion and finished--the onion was quite brown (but I like it that way). Then I mixed the potatoes, cheese, and drained (on paper towels) onion-bacon mixture all together. I put in just about a teaspoon of the bacon grease to moisten the mixture, a few generous grinds of pepper and 1/2 tsp of salt.

I was using a pasta roller, so I set it on the thickest setting, cut out the rounds, then ran the rounds through on the middle setting. The dough was about 1/16 of an inch. I put a tablespoon of filling (it rolled into little balls) on each, then folded the dough over it, and pinched it very tightly. Yes, I did boil them first, then dried a bit, and into the frying pan with some onion. I like them to be just browned a bit, as well as the onions. I like things salty (I have low blood pressure), so I added salt after they were on my plate. Yum!

MadMom's picture

(post #66912, reply #44 of 45)

Okay, you've convinced me.  I shall have to try this.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

wonka's picture

(post #66912, reply #45 of 45)

My next gluten free attempt will be to make gluten free pierogies. I have a recipe that was posted on my Celiac site from a woman who converted her grandmothers recipe. I hope it works as this is one food that I have really missed.