"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 10-03-2011, 09:43 AM   #1
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Pierogi questions

I've been reading the pierogi threads and doing a little Googling and can't seem to come across just how many pierogies one gets from the typical recipe that calls for 3c of flour. On All Recipes I see a recipe that says makes 12 servings. That doesn't mean one pierogi apiece for 12 people, does it? Or does it?
And after you cut the circles, do you knead the leftover dough back together and use it up?
I suppose I could do a youtube search, I'm pretty sure they probably have several start to finish vids on making pierogies, but I thought I'd ask here first.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-03-2011, 09:49 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
There is probably some variation in number due to how thin you roll the dough. I would definitely reform and re-roll the holy dough to use it all up.

Bottom line is it doesn't matter how many you get as long as the number is divisible by 12.

...but I realize you need to know.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-03-2011, 09:55 AM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I just didn't want to start out and find I'm making 48 pierogies. My lack of "dough knowledge" has me dumbfounded on approximately how many 3" (or so) circles I should expect to get. I'll halve the recipe if I think I'm making too many, but 12 isn't too many... see what I'm saying? I didn't see what they considered a serving of pierogies to be, one, two, three...
And I wasn't sure if kneading the leftover dough again would make it too tough from over-kneading.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-03-2011, 09:57 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
In a situation like this, I'd reduce the recipe by half. Not sure how thin the dough should be but that
will be the biggest variable.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-03-2011, 10:01 AM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks. That's a good starting point.
I want to make it worth my while to make them, but I don't want an over abundance of pierogies either.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-03-2011, 10:22 AM   #6
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
what do you use for the filling, pac? it's almost impossible to "overwork" your dough. it will be a bit stiffer, is all.
__________________
vitauta is offline   Reply With Quote
Old 10-03-2011, 10:37 AM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by vitauta View Post
what do you use for the filling, pac? it's almost impossible to "overwork" your dough. it will be a bit stiffer, is all.
I don't know yet. I've never made them before
And I've only ever eaten them once, about 30 years ago.
So this should be pretty interesting.

I was having a problem with my french bread loaves before and it seems that I was overworking the dough when shaping the loaf. I thought I might have the same problem here, but maybe not because the dough is being rolled anyway.
I like to have an answer for anything I might encounter when I actually go to make these.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-03-2011, 12:00 PM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
pacanis, do NOT half the recipe. Make the full recipe and just freeze the extra. Make sure you let the dough rest before you try rolling it out. Its pretty springy and your dough will be too thick if you don't let it rest.

When you do 3c of flour you also need to take into account the size of the individual perogies so its tough to account for how many each person makes. Some people make HUGE perogies and some people make them quite a bit smaller. I make smaller ones because when they plump up they get big and are too filling.

You can choose how many you want to cook, and then put the rest on a cookie sheet and freeze them raw. Then you have some for the next craving.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-03-2011, 12:22 PM   #9
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
pac, here's my pitch for bacon-ham filled pirogies: you are a bacon lover, no argument there, right? the bacon fat (and the onions) will leach into the bread part of your pirogi as they bake in the oven--and, oh...my...god! just saute chopped onion together with diced bacon about halfway. add some lean ham or spam, also diced, heavily pepper the whole thing, and there's your bacon/ham pirogi filling. this mixture is delicious, pac. if you don't want to use it for your pirogies then at least try making a small batch for omelets and western egg sandwiches. you'll thank me later. :)
__________________
vitauta is offline   Reply With Quote
Old 10-03-2011, 02:03 PM   #10
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Alix View Post
pacanis, do NOT half the recipe. Make the full recipe and just freeze the extra. Make sure you let the dough rest before you try rolling it out. Its pretty springy and your dough will be too thick if you don't let it rest.

When you do 3c of flour you also need to take into account the size of the individual perogies so its tough to account for how many each person makes. Some people make HUGE perogies and some people make them quite a bit smaller. I make smaller ones because when they plump up they get big and are too filling.

You can choose how many you want to cook, and then put the rest on a cookie sheet and freeze them raw. Then you have some for the next craving.
Approximately how many do you get making smaller ones?
__________________

__________________
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 09:03 AM.


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