"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 10-12-2011, 01:17 AM   #51
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Quote:
Originally Posted by pacanis View Post
And they look something like this.
Attachment 12189

If there's anything I would change is to jazz up the potato and onion filling. Maybe add a little kraut to it or something. They were very "dumpling-like"
Overall though, I'll be making them again. It was pretty easy, even if there was a lot of cleaning up with the flour afterwards
I could eat those now( 06.15 am) Nov 5th bonfire night is the start of the pierogy season here
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 10-12-2011, 08:50 AM   #52
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
What is your favorite filling or way to fix them, Bolas?
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-12-2011, 09:23 AM   #53
Assistant Cook
 
Join Date: Sep 2011
Location: Out of this world.
Posts: 2
Morning, I have been making Rogies since I was young, and over the years I have perfected my own recipe. I normally make 400-500 at a sitting, since my kids keep stealing them. However, for a batch of about 100, I use 8 cups of flour, in a 4 cup measuring cup I beat 6 eggs, 4 tbsp of canola oil, and add about a cup of very warm milk, mix again and add to the flour. I add this slowly to the kitchen aid with the dough hook. (here's a hint) the warmer the liquid, the easier it is to roll the dough, it is an awesome recipe and rolls Very Easily. For the roggie guts I use a mixture of potatoe, velveeta and sharp cheese. I freeze them on cookie sheets then bag them. I hope this helps you.
__________________
GordonRamsay is offline   Reply With Quote
Old 10-12-2011, 09:34 AM   #54
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks for your input, Gordon. Good tip on the warm liquids.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
None

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



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.