"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Thread Tools Display Modes
Old 01-23-2007, 03:31 PM   #11
Assistant Cook
Join Date: Jan 2007
Posts: 2
it may be a bit silly...

but i have taken offense at my polish grandmothers recipe for pierogi dough being referred to as a substitute.

mdhailey is offline   Reply With Quote
Old 01-23-2007, 03:48 PM   #12
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
So, I'm googling about and checked Egg Substitute....sure enough, there are plenty of eggless substitutes out there. The most popular seems to be Ener-g, available in health food stores. There was also a list of normal kitchen ingredients that can be substitutes for eggs, like potato starch, soy powder and water, etc.

Just do the google search, you'll be pleasantly surprised.

How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 01-23-2007, 05:07 PM   #13
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
Sorry md, no offense meant. It is just that the poster had a favorite recipe for the dough and wanted, well, a substitute.

Learned to make pierogi from a roommate who always used grandma's recipe, and it did not contain eggs.

Would invite several folks over and all would help cook. And would make a number of different types. Then sit down and enjoy.

Miss those wonderful meals.

We called them pierogi orgies, probably appropriate for when we were finished our bellies felt like what I can only imagine imagine nobels would have felt after a few days of feasting with King Henry VIII, or a Roman festival.

Am afreaid our debauchery ended at a few adult libations.


But I apologize md if you felt I was saying that your grandmother's recipe was second rate, and am sure the other posters did not mean it that way. People here are really great and friendly.

The word substitute usually means a replacement, and not one of lesser value.

Again no offense.

Welcome aboard, glad to have you here, and hope to hear from you more.
auntdot is offline   Reply With Quote
Old 01-23-2007, 07:07 PM   #14
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
My Polish Aunt Stella never used eggs. She used (and I now use):

- 3 cups King Arthur flour (has to be King Arthur - it "behaves" much better)
- 3 T butter
- a scant cup of warm water

Mix it by hand, until it is smooth. Let it rest for at LEAST an hour, under a cloth. Then cut it in half, roll out each half and cut it into circles to fill.

I make some with cheese/salt pork and some with saurkraut/dried mushrooms.

QSis is offline   Reply With Quote
Old 01-24-2007, 09:37 AM   #15
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
A little off-topic - but for those of you interested in purchasing Pierogi, I can highly recommend "Milllie's Peirogi". Have purchased from them several times for both gifts & for myself & have always been more than pleased. Both dough & fillings are terrific, & shipping/packing has always been excellent.

Welcome to Millie's Pierogi On Line!

BreezyCooking is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:34 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.