"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-11-2021, 10:37 AM   #21
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,438
I've never made or eaten pierogi. SO asked for them after we saw them made on a cooking show. I guess I should get moving.
__________________
"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 01-11-2021, 06:38 PM   #22
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,233
Andy, I used a recipe from King Arthur 's website: Homemade Pierogi This wasn't the recipe I used the first time; that one called for water and no sour cream. That one produced a very fragile dough that tore. This recipe is simple: flour, salt, egg, sour cream. Not authentic, from what I've read (it's the sour cream that does it). When first mixed, I was skeptical. It seemed like it would never hydrate throughout the ball of dough. I put it in the fridge for an hour, then left the wrapped ball on the counter for 1/2 hour or so before I started to roll it out. The rested dough was really easy to work. It was easy to fill. The recipe called for 2" circles. My smaller cutter is 3", so I used that and got 27 pierogi.

Quote:
Originally Posted by Kathleen View Post
...CG, yours look great! Do you have a specific way to make them?
Well, most of the time my cooking method is read a recipe twice, pull out the ingredients, and hope for the best! My first attempt was sad. The now-forgotten recipe I used produced a very fragile dough that broke instead of stretched when I was forming the pierogi. The dough from the recipe above ended up making a very workable dough. I didn't cry or swear once when making the little beauties. I worked with only half the ball of dough at a time, and covered anything (dough and completed pierogi) with a well rung-out kitchen towel so that the dough stayed moist. I also pinched the edges two or three times around because I thought it would look nice than fork tines. Not one dumpling leaked. Yay!
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 01-11-2021, 06:41 PM   #23
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,330
Quote:
Originally Posted by Cooking Goddess View Post
To celebrate the Browns being in the playoffs for the first time since 2003, I made a very Cleveland meal: pierogi. This is just my second attempt making them from scratch, and they turned out so much better than the first. Himself likes his with sauteed onions. I have mine with slightly sweetened sour cream. No leftovers.
CG those look amazing. I learned to make pierogi from an "adopted" grandmother who was from Romania. She taught me stuffed peppers as well. I haven't made them in a couple of years but I think you have inspired me!

We had leftovers - Me: meatballs with rice and ginger garlic sauce. TB: the rest of the Asian pork tenderloin with rice and the same sauce. It was an Instant Pot recipe and the meatballs were from a pasta dish the night before.
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 01-11-2021, 06:48 PM   #24
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,233
Hi Lydia! *waves* Good to see you! Thanks for the compliment. Compared to the first time I made pierogi, the dough recipe I used this time made me feel like a pro.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Reply

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




All times are GMT -5. The time now is 04:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.