"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-04-2016, 10:04 PM   #1
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,319
Pierogi Dough Recipe

About that time of the year to harvest my potatoes.
Curious if anyone makes pierogi, and has a recipe to share.
I made some last year that were good, not great.
Lost the recipe so Im looking for something new this year.

Larry

__________________

larry_stewart is offline   Reply With Quote
Old 09-04-2016, 10:15 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,424
I have recipe at home. But I'm not going to be there till Tuesday


Sent from my iPhone using Discuss Cooking
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-05-2016, 02:43 PM   #3
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,882
karjalanpiirakat? I could as a Finnish friend to translate that. I do make pierogies on a regular basis, favorites here are Tomato/meat sauce filed and Indian. Do you want me to translate the recipe?
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 09-05-2016, 04:38 PM   #4
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,017
I've made pierogis one time, so that makes me an expert, right larry? The online recipe I found worked up pretty good for it being the first time I tried making them. It was very tender and worked great with the filling (potato and grated cheddar cheese), but I rolled the dough too thin on a couple, and a few others I stuffed a little too much and stretched the dough too far. Those were both operator error, so they shouldn't reflect on the recipe.

Basic Pierogi Dough Recipe

I also saw an episode of "The Chew" that had Michael Symon make pierogis. It is a richer dough, using butter and sour cream, but it sure looked good. On TV, that is. I'm considering trying his recipe sometime this winter when I get the urge to play in the kitchen all day.

Pierogi Recipe by Michael Symon
__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 09-05-2016, 04:43 PM   #5
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,017
Quote:
Originally Posted by CakePoet View Post
karjalanpiirakat?...
Not familiar with that food, I asked Google to explain. What I came up with looked like something that is baked. If larry is referring to the Slavic style of pierogi, it is more like a ravioli...only better. <THAT is the Polish in me. Someone of Italian heritage would disagree, of course.
__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 09-05-2016, 07:08 PM   #6
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,319
Quote:
Originally Posted by Cooking Goddess View Post
I've made pierogis one time, so that makes me an expert, right larry?
That must make us both experts

And yes, Im referring to the Potato Pierogi's.
I made them a few times, wasn't crazy about the dough, lost the recipe, so I figured Id start with something new.
larry_stewart is offline   Reply With Quote
Old 09-05-2016, 08:15 PM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,377
I haven't made this (yet), but Michael Symon's recipe is pretty popular at his restaurants.

He also has a recipe with a filling of sautéed mushrooms. That would be really good with a sauce of caramelized onions splashed with dry sherry or brandy.

http://www.thenewpotato.com/2012/06/03/pierogi-recipe/
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 09-06-2016, 01:23 AM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,177
Quote:
Originally Posted by larry_stewart View Post
About that time of the year to harvest my potatoes.
Curious if anyone makes pierogi, and has a recipe to share.
I made some last year that were good, not great.
Lost the recipe so Im looking for something new this year.

Larry
Mine is simple. One 750 ml yogurt container of flour to one 500 ml yogurt container of sour cream, pulse in the food processor. Roll out about 1/8 " thick.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-06-2016, 07:04 AM   #9
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,135
Quote:
Originally Posted by GotGarlic View Post
I haven't made this (yet), but Michael Symon's recipe is pretty popular at his restaurants.

He also has a recipe with a filling of sautéed mushrooms. That would be really good with a sauce of caramelized onions splashed with dry sherry or brandy.

Best Pierogies Recipe
We talked about making pierogis once and never did. This recipe might just nudge us into making them though. It looks really good. Never saw beef cheeks anywhere before though (never looked for them either) but nice meaty short ribs would probably make a good sub, yes? If we can't find the beef cheeks.
medtran49 is offline   Reply With Quote
Old 09-06-2016, 07:06 AM   #10
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,135
Quote:
Originally Posted by GotGarlic View Post
I haven't made this (yet), but Michael Symon's recipe is pretty popular at his restaurants.

He also has a recipe with a filling of sautéed mushrooms. That would be really good with a sauce of caramelized onions splashed with dry sherry or brandy.

Best Pierogies Recipe
We talked about making pierogis once and never did. This recipe might just nudge us into making them though. It looks really good. Never saw beef cheeks anywhere before though (never looked for them either) but nice meaty short ribs would probably make a good sub, yes? If we can't find the beef cheeks.
medtran49 is offline   Reply With Quote
Old 09-06-2016, 08:14 AM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,377
Medtran, I think any kind of beef with a lot of connective tissue would be great in this. I think he demonstrated it on The Chew using leftover pot roast. I may be thinking of another recipe, but the ingredients and method for the pierogies are the same for all his pierogie recipes.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 09-06-2016, 11:52 AM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,424
Wow. Recipe I have is very descriptive and very involved, NOT. I did not realise that.

Here it is:

1. 1 stick margarine
2. 4 cups hot water
3. Almost 3 pounds flour

Flour for rolling and folding.

Dissolve margarine, add flour, mix well, do not overmix.

Not sure if this is any help.


As far as potato goes. That's easy. I boil whole potato with skin on. Separately Sauté onions, amount per your taste. Put both thru meat grinder. Salt pepper to taste.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-06-2016, 03:18 PM   #13
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,882
The Finnish ones I was talking about can be filled with potatoes too. So should I get it translated, my Finnish only goes to Come Here, a few curses , Do not cover and Nice chainsaw.. My Finnish is rusty but I blame that on the Swedish Russian war. ;)
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 09-06-2016, 07:59 PM   #14
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,424
Go ahead and translate. I too blame everything on Russians.


Sent from my iPhone using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-07-2016, 12:59 AM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by CharlieD View Post
Go ahead and translate. I too blame everything on Russians.

Sent from my iPhone using Discuss Cooking
And with good reasons.

I have always associated pierogi making with working around the table with all the women making piles of them.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-07-2016, 01:02 AM   #16
Sous Chef
 
erehweslefox's Avatar
 
Join Date: May 2016
Location: Hatfield, PA
Posts: 578
Larry as far as the dough, Yes I have a recipe. I spent a year in 1991 on an educational exchange in Krasnodar Russia. I have Mrs. Lazko's dough recipe.

Mrs. Lazko was the grandmother of the three generation family I lived with, in heroes of the great war apartments, on red street, I kid you not. She enjoyed cooking traditional Russian food for me.

Berated me constantly (much of which, because I understood more than I spoke she didn't think I understood), and constantly told me about how many days I would have lasted in the Great Patriotic War (WWII), usually about three to four, depending on her mood. She often mentioned when prepping food how she cooked differently, in the war, with shoe polish as shortening, and ground newspapers as flour. I often asked questions, and was rebuffed and told I was fat and lazy.

The woman could make decent food from anything, though, no spices, a crappy apartment stove (heck mine was better when I lived in Norristown, PA),

And darn could she make perogies.

Weird starter yeast thing going with saving a bit from the last one.



When I was leaving, I asked her for her dough recipe for perogies. And she of course told me in Russian K chourtu, 'go to the devil' could be interpreted as a Russian 'F&ck yourself'.

My last day, she gave me an envelope with her recipe. Kissed me on both cheeks twice. Cried a bit. Lessons learned, Russians are insane. But rather good to be around, both for stories, and recipes.

I have the original recipe, but it is in a box that went from the Oklahoma move direct to a storage locker. Let me think about the differences between that and my current recipe. (less lard, by 93%) and we are moving so gonna get back the cookboks and notebooks I sent to storage.

Cheers,

TBS
__________________
sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote
Old 09-07-2016, 01:07 AM   #17
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,882
Karelska piroger

300 ml fine rye flour
200 ml fine wheat flour
1½ teaspoon salt
50 gram butter
200 ml water.

Left over potatomash.

Mix butter, flour and salt to a crumbly texture. Add water and knead to a dough. Roll the dough to a long narrow sausage. Cut into 20-25 small balls. Roll the dough ball to thin rounds, fill with 1 tablespoon of potato mash and pinch up the edges like ruffle, do not fold over. Bake at 480 - 500F for 10 min. Brush the pirogi's with a mixture of equal amount water and butter, it need to be boiling hot. Eat while hot.


My reason for blaming the Russians is my family had flee Finland due to the Russians back in the day.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 09-07-2016, 05:02 AM   #18
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Charlie comes from Ukraine. His family was not one of the elite privileged. So as he stated, he blames the Russians for everything.

Fortunately, he is now a resident of the U.S. and I am not sure but I think he received his citizenship. We all love him dearly. He lives a very strict Kosher life and has been educating all of us on the rules of living Kosher.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-07-2016, 05:29 AM   #19
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,882
Addie: Well be honest, my family was deported from Finland when Sweden lost Finland to Russia in 1809. It was sort of Ah leave or die and we liked life and left. But the area is so close to Finland so some tradition and food culture stayed. Sweden used to but heads with Russia. And there is even a place in Ukraine that still speak an old form of Swedish.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 09-07-2016, 05:49 AM   #20
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by CakePoet View Post
Addie: Well be honest, my family was deported from Finland when Sweden lost Finland to Russia in 1809. It was sort of Ah leave or die and we liked life and left. But the area is so close to Finland so some tradition and food culture stayed. Sweden used to but heads with Russia. And there is even a place in Ukraine that still speak an old form of Swedish.
I can understand your leaving in a hurry. I would probably be ahead of your family. What country are you now living in? Isn't Finland independent now?

In the fourth grade we had world geography. The very first country we studied was the folks of Lapland and their reindeer herds. I have never been sure of exactly where Lapland is, but I know it is in the far north.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
dough, pie, recipe

Pierogi Dough Recipe About that time of the year to harvest my potatoes. Curious if anyone makes pierogi, and has a recipe to share. I made some last year that were good, not great. Lost the recipe so Im looking for something new this year. Larry 3 stars 1 reviews
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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×