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Old 10-10-2011, 09:39 AM   #41
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pacanis, try adding cheese to the mashed potato and onion filling. A nice sharp, old cheese works wonders to perk up the flavor.

Those look beautiful! And I didn't PM you because I was full on into the Thanksgiving dinner prep and run. (I'm still full!)
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Old 10-10-2011, 10:20 AM   #42
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Thanks. Will do, Alix. I used an Italian shredded mix I wanted to use up, probably too bland to get any benefit (taste).
I'm going to play around with the mixture more next time. I just sweated the onions, rather than caramelizing like I wanted to, but like I've said before, I try to follow a recipe pretty close the first time and then I know what I want to change for next time.
At least I didn't have to run out for Mrs T's
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Old 10-10-2011, 11:00 AM   #43
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Bacon also adds a lot to the potato-onion-cheese filling. I panfry the bacon first, and then use some of the drippings for the onion. To crush the bacon, I put it between paper towels on a cookie sheet and then use a rolling pin to make bacon bits. I use 2# cheese : 2# bacon to 10# potatoes. This makes enough filling for 30 dozen <g>. Form the filling first and chill it (I usually make the filling the night before). That way, it is firmer and ready. I don't use a press for the pierogies, I form mine by hand.
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Old 10-10-2011, 11:34 AM   #44
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awesome job.
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Old 10-10-2011, 11:38 AM   #45
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There is no end to pierogy filings. You can literally use anything you can think of.
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Old 10-10-2011, 12:06 PM   #46
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Quote:
Originally Posted by CWS4322 View Post
Bacon also adds a lot to the potato-onion-cheese filling. I panfry the bacon first, and then use some of the drippings for the onion. To crush the bacon, I put it between paper towels on a cookie sheet and then use a rolling pin to make bacon bits. I use 2# cheese : 2# bacon to 10# potatoes. This makes enough filling for 30 dozen <g>. Form the filling first and chill it (I usually make the filling the night before). That way, it is firmer and ready. I don't use a press for the pierogies, I form mine by hand.

Bacon! That sounds like a natural for pierogis.
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Old 10-10-2011, 12:22 PM   #47
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Thank You Charlie.

I think it was Vit who suggested ham and bacon. That's next. Along with a mushroom and cheese pierogi.
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Old 10-11-2011, 11:48 AM   #48
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Pacanis, they look delicious!

Maybe I missed it......we serve ours differently.
Learned from a cousin from Poland.
After boiling the perogies, put in a pan with butter.
First though, process some bread crumbs, a lot of them, add butter and brown them in the frying pan, once crunchy, push to one side, put more butter on the open side and that is where you put the perogies.
Serve with a scoop of brown crunchy bread crumbs, a scoop of sour cream. It gives you a crunchy, creamy, chewy, rich and comfort food (potato, onion, cheese type).

We've also made them in large quantities, froze them on cookie sheets individually, packed once frozen in zip lock bags, ready to boil.
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Old 10-11-2011, 12:13 PM   #49
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Ah, taht is the beauty of pierogy you can do whatever you want with them.
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Old 10-11-2011, 12:49 PM   #50
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Thanks Bliss.
Toasted bread crumbs, I like that idea.
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