Fake-Out Perogies - Rec Idea

[*amy*]

I love perogies, but don't always have the time to make them from scratch. I have bought the frozen Mrs. T's that are pretty good, but a little too doughy. A quick idea...

Prepare mashed potatoes (or use left over mashed taters). In a skillet, saute finely chopped mushrooms and onions in oil. Combine onion/mushroom mixture with mashed taters - add in shredded sharp cheddar and/or cooked diced bacon (if desired). Place about a tbl of filling in a won ton wrapper/skin, and seal. Fry them up in oil - and voila - quick perogies. Serve with sour cream and more sauteed onions and shrooms as a main dish or a side (pork chops, apples & sauerkraut, etc.)

[David Cottrell]

Originally Posted by *amy*

I love perogies, but don't always have the time to make them from scratch. I have bought the frozen Mrs. T's that are pretty good, but a little too doughy. A quick idea...

Prepare mashed potatoes (or use left over mashed taters). In a skillet, saute finely chopped mushrooms and onions in butter/evoo. Combine onion/mushroom mixture with mashed taters - add in shredded sharp cheddar and/or cooked diced bacon (if desired). Place about a tbl of filling in a won ton wrapper/skin, and seal. Fry them up in oil - and voila - quick perogies. Serve with sour cream and more sauteed onions and shrooms as a main dish or a side (pork chops, apples & sauerkraut, etc.)

Glad to have your advice. I watched a video done by the Frugel Chef where he tried commercial won ton wrappers side by side with regular perogi pastry. Seems like most of the won ton "perogies" opened at the seams. Any hints about this?
I've never had a peogie that I didn't like but don't always want to go through the pastry part.

Love them sauteed to a nice crispy texture - in butter and sauteed onion. How about you?

[Andy M.]

I've used wonton wrappers several times for ravioli. They stay closed if you use a touch of water to moisten the dough at the edge to act as glue. You also have to be sure there are no air bubbles trapped in the finished item as they will expand in the heat of cooking and cause a blow out.

[*amy*]

Originally Posted by David Cottrell

Glad to have your advice. I watched a video done by the Frugel Chef where he tried commercial won ton wrappers side by side with regular perogi pastry. Seems like most of the won ton "perogies" opened at the seams. Any hints about this?
I've never had a peogie that I didn't like but don't always want to go through the pastry part.

Love them sauteed to a nice crispy texture - in butter and sauteed onion. How about you?

Same here, David.

You can seal them up with a pinkie dipped in water, I don't use an egg wash for the won ton skins. Keep a moist dish towel over the wrappers while you work so they don't dry out. Make sure your oil is hot enough. I posted a recipe for ravioli made w won ton wrappers, and as I mentioned in several of my recipes, gently press the air out. I have a plastic won ton gizmo - you lay the won ton wrapeer on it, fill, and press. Wipe away the excess dough, and you can use the pinkie water method to seal them up.

[Caine]

Wouldn't it be easier, and more authentic, to use prepared pie crust instead of wonton wrappers?

[David Cottrell]

Originally Posted by Caine

Wouldn't it be easier, and more authentic, to use prepared pie crust instead of wonton wrappers?

Progies are filled, shaped, and boiled. Now, a yeast dough baked thing is a peroschi, if I have the transliteration correct. Maybe you just invented something? Don't know - Give it a try and let us know!

[Andy M.]

Originally Posted by Caine

Wouldn't it be easier, and more authentic, to use prepared pie crust instead of wonton wrappers?

Recipes I've seen are closer to pasta dough than pie crusts.

[Loprraine]

I used to make "Lazy Man Perogies". The potatoes, fried onions, and cheese were layered between lasagna noodles. Very easy, and very, very tasty!!! I'll see if I can find it.

[expatgirl]

you'd love being here in K.-----freezer cases are full of both prepared (which are delish!!) and frozen wraps that you can make up yourself. It's a national dish and it's spelled "Pirogi" over here. This thread is making me hungry, btw--:)

[Alix]

I'm hungry now too. I haven't made pirogi/perohe in ages. I may have to press gang my girls into helping and then we will have a freezer full!