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Old 03-03-2006, 03:54 PM   #31
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Yep. Mine float way sooner than that. You really have to have the water at a full rolling boil the whole time too.
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Old 03-03-2006, 03:56 PM   #32
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Quote:
Originally Posted by Alix
Yep. Mine float way sooner than that. You really have to have the water at a full rolling boil the whole time too.
ok kewl.. I still have some in the freezer.. I will try that then

thank you Alix

weeeeeeeeeeeeee
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Old 03-03-2006, 04:40 PM   #33
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My pleasure. Let me know if you ever use my dough recipe and tell me how it stacked up with the other one. I'm always open to feedback.
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Old 03-04-2006, 11:30 AM   #34
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Alix, I've never made piroghi, but your dough sounds exactly like the one I use for my rolled dumplings, minus the oil. Once, when I was making a huge batch of chicken and dumplings for company, I ended up with more dough than I needed. I had left-over filling from making cheese-stuffed shells in the freezer, so I used that to make ravioli, which I boiled and sauced in the usual way, and it was quite a good dish. Now you've given me the confidence to try the piroghi.
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Old 03-04-2006, 12:41 PM   #35
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Constance, I hope you do, it really is very easy. Time consuming, but easy. I suggest to folks that you make a BIG batch and invite some friends over for a perohe making party and everyone goes home with a bag of them. Much fun!

The recipe is pretty similar to dumplings and one of the pasta recipes I have. Its very versatile and tastes soooooo good.

Let me know how they work out for you!
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Old 04-03-2006, 01:56 PM   #36
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made them yesterday

I love perogies, so does my family, I used to get them shipped into
Kansas City from Chicago, there is no good polish food here.

This time I decided to make them myself actually my daughters helped.

I made them with a meat filling I cooked a pork tenderlion with onions
mushrooms, saurkraut with some of the juice and apple juice overnight
in a low heat crockpot. Then shredded and chopped the meat finely.

Boiled them and then fried in butter with onions until brown.

My kids loved them and asked to take more out of the freezer so
they could take them to school for lunch, so I did and my husband
ate them all. I will need to make again. Meat perogies are the best
I have had many flavors, my mother inlaw is polish and has turned my
family on to these wonderful treats. Well worth the home made efforts
frozen ones really don't cut it.
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Old 04-03-2006, 03:10 PM   #37
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I used to be the chef at a Eastern European cafe quite a few years back. It was just myself and 2 others, and I couldn't keep up unless I spent my off day making Pierogies for about 10 hours!!!
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Old 04-04-2006, 04:25 AM   #38
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Pierogies

I spent a little over a year living in Krakow, Poland recently and had the pleasure of eating authentic pierogies a number of times. While I cant say I ever succeeded in making my own (they fell apart, or were too doughy, and I eventually gave up as they are incredibly cheap and tasty to just buy). However, I can offer some observations.

First, while the traditional way of cooking pierogies is to simply boil them, many times I encountered a fried version that were also very tasty and a harder texture. Also, whether fried or boiled, they are always served with little pieces of fried lard (fried onions are sometimes substituted, but not as common). While sauces are also not traditional, I encountered at more "hip" pierogi places a variety of simple cream sauces. Some people use soy sauce as well (personally, I think soy sauce is fantastic with pierogies).

Probably the most traditional Polish pierogi is the Pierogi Ruskie (Russian pierogi), which is filled with mashed potatoes and a type of cream/cottage cheese. Also common are the Pierogi z ziemniakami i Grzybami (mashed potatoes and mushrooms) and Pierogi miesny (pierogi with ground beef). While I have, again, found a number of variations (ground lamb, chicken, turkey, spinach, etc) these are by far the most common. Serve with a warm beetroot soup and follow up with a shot of Zybrowka (vodka with a blade of bison grass in the bottle) and you have yourself a traditional polish meal.

Smacznego! (bon appetit!)
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Old 04-04-2006, 04:35 AM   #39
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Pierogi Scrap Dough

Also, there is a Scrap Dough thread with a bunch of ideas for your remaining dough pieces:

Scrap dough ideas?
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Old 04-04-2006, 07:51 AM   #40
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Pierogies

One last thing to add:

When making pierogies, since the process of rolling, stuffing, securing the dough takes a lot of time, it is best to make a whole bunch at once (enlist the help of others) and freeze the remainders. They freeze well and they make a really quick meal later on (no defrost necessary, just throw into salted, boiling water).
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