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Old 02-10-2013, 12:30 PM   #91
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Charlie, I had talked to some people and they said that they cut the cabbage and fry it with onions and some garlic and as the water comes out of the cabbage they let it cook down and evaporate so that they have a dry sort of cabbage left by cooking out the moisture.

I have steamemed it and put it in towels to wring it dry, but this is time consuming and it turned out awful as far as I was concerned. I am thinking of using a potato ricer to squeeze out the water next time. Any thoughts on this.

I make a ravioli which is an old family recipe with chicken and pork filling and I also have to have the right moisture consistency so it is not too wet for the dough and it has to be easy to handle when stuffing the shells.
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Old 02-10-2013, 12:51 PM   #92
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I use bottled sauerkraut. I drain it then soak it in potato water for about 30 minutes. Irinse it well, ring it out in cotton towels. Then flavor it how I want for use in my pierogi. It works out really well. Of course, there's bacon in it, as well as onion and a little potato.

We're having Pierogi Day here in a few weeks. Can't wait!
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Old 02-10-2013, 12:57 PM   #93
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JanaAZ when and where is the Pierogi Day, time, date and place ?
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Old 02-10-2013, 05:02 PM   #94
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Quote:
Originally Posted by schllac View Post
Charlie, I had talked to some people and they said that they cut the cabbage and fry it with onions and some garlic and as the water comes out of the cabbage they let it cook down and evaporate so that they have a dry sort of cabbage left by cooking out the moisture.

I have steamemed it and put it in towels to wring it dry, but this is time consuming and it turned out awful as far as I was concerned. I am thinking of using a potato ricer to squeeze out the water next time. Any thoughts on this.

I make a ravioli which is an old family recipe with chicken and pork filling and I also have to have the right moisture consistency so it is not too wet for the dough and it has to be easy to handle when stuffing the shells.

Your ravioli sounds like a perfect example for the cabbage filling. That is how it should be, "right moisture consistency".
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Old 02-11-2013, 10:57 AM   #95
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Has anyone on ever used Baking Powder in their pierogi dough recipe. I was looking at a recipe that said it was optional and that it made them puffier.
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Old 02-11-2013, 12:02 PM   #96
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I never do, you don't want the doug to be puffy, idealy dough should be very thin. The idea is to make dough as thin as posible and strech so you can put as much filling as possible. Otherwise you'll be eating too much pasta, and what's the point of that.
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Old 02-11-2013, 01:19 PM   #97
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JanaAZ when and where is the Pierogi Day, time, date and place ?
We hold it once a year...often on Palm Sunday. It can be anywhere in Arizona. This year it's in Phx. We have a lot of fun. Everybody brings their favorite Polish (or mock-Polish) dish to share and by the end of the day we're in a food coma.
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Old 02-11-2013, 09:19 PM   #98
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TL--the 750 ml yogurt container is 500 ml of AP flour, 400 ml of whole wheat. I ended up adding about 35 ml more AP flour to the dough.
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Old 02-11-2013, 09:23 PM   #99
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TL--the 750 ml yogurt container is 500 ml of AP flour, 400 ml of whole wheat. I ended up adding about 35 ml more AP flour to the dough.
You mean grams, right? Not that a 750 ml container only holds 500 ml of flour.
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Old 02-11-2013, 09:25 PM   #100
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You mean grams, right? Not that a 750 ml container only holds 500 ml of flour.
Right. 500 grams and 400 grams. I was having a problem calibrating my scale!
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