"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 10-03-2011, 07:47 PM   #21
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
You just let us know which one you choose.

As for how many my recipe makes...um...I feed 4 hungry people and there are very few leftovers. Usually there are about 10 leftover, which makes a good lunch for Ken. I don't know a total number.
__________________
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, 08:02 PM   #22
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
I, too, haven't had a pierogi in around 30 years, will be interested in your results, Pac!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-03-2011, 08:03 PM   #23
Senior Cook
 
Join Date: Nov 2010
Posts: 234
I just went to Fatheads in Pittsburgh. I got polish sausage sandwich with kraut and pierogies on it. HOLY ****! TASTY stuff!

I'd make the potatoes regularly on the side and expect to have some extra. flavor about as many as you think you need for the pierogies. The rest can be potato pancakes.
inchrisin is offline   Reply With Quote
Old 10-04-2011, 05:34 AM   #24
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Alix.

I will definitely halve the recipe then. I don't mind some leftover for the freezer, but not as many as it sounds that three cups of flour would give me. Plus I don't want to be standing there stuffing pierogi all day, lol.

This is going to be fun. This is totally new to me.
Thanks for all your input.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-04-2011, 08:47 AM   #25
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
For us, making perogies is an event. We get several of us together and one person takes the dough rolling and cutting duty and the others sit and stuff them. The dough roller is also responsible for filling wine glasses and serving any food necessary.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-04-2011, 09:40 AM   #26
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Alix View Post
For us, making perogies is an event. We get several of us together and one person takes the dough rolling and cutting duty and the others sit and stuff them. The dough roller is also responsible for filling wine glasses and serving any food necessary.
At what time can I expect your dough roller?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-04-2011, 10:17 AM   #27
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,666
Quote:
Originally Posted by Alix View Post
You just let us know which one you choose.

As for how many my recipe makes...um...I feed 4 hungry people and there are very few leftovers. Usually there are about 10 leftover, which makes a good lunch for Ken. I don't know a total number.
I think it was last year or maybe year before my mom and I made a thousahd, yes 1 tousand exactly, all meat pirogies (we call them vareniky) for some Russian party, but we did not have any leftovers.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 10-04-2011, 10:20 AM   #28
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,666
Quote:
Originally Posted by pacanis View Post
Why eggs? Why not?
...
The main reason I asked becasue you were so determend, or at least it sounded that way, to use egg. Like I said I prefer non-egg version and as the matter of fact the russian cooking site I belong to by far thinks "no eggs" in pierogy dough. But, alas, to each it's own.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 10-04-2011, 10:47 AM   #29
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
I haven't read all the comments....but I buy frozen potato/onion perogies. They are deelish and after boiling them, I fry them with onions....good plain, or with sour cream.
ella/TO is offline   Reply With Quote
Old 10-04-2011, 10:59 AM   #30
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by CharlieD View Post
The main reason I asked becasue you were so determend, or at least it sounded that way, to use egg. Like I said I prefer non-egg version and as the matter of fact the russian cooking site I belong to by far thinks "no eggs" in pierogy dough. But, alas, to each it's own.
I understand.
It's not so much being determined as it is I have to start somewhere. The easiest thing for me to nail down so far was whether or not to use eggs in my first attempt.
This is the dough recipe I'll be using.
Pierogi (Polish Dumplings) Recipe - Allrecipes.com
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-05-2011, 03:24 PM   #31
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Pacanis,

My recipe makes about 30 dozen, but each "batch" makes about 5-6 dozen and we usually do 5 batches. This is a "three-friends get together and do this effort." We each get to bring home 10-11 bags of perogies. For the dough, we use 1-500 gr. container sour cream, 1-750 gr. container AP flour (the 750 gr. container is a yogurt container) for each batch. We put the sc in the FP and add the flour. When it forms a ball, turn out on a lightly floured surface and divide into 4 balls. Roll out on lightly floured surface, flouring only on one side. Our cutter is 3". For "cocktail size" we use a 1-1/2". Cut, fill, boil, toss with butter, freeze.
Don't over fill. I'd have to measure the filling the next time I make them, because I have special "scoop" that is perfect for perogies. I also make the filling the day before and shape like a cigar, chill overnight. The cigar shape makes it easier to fill the perogie and always have the floured side on the outside of the perogie so you can pinch it together.
We boil ours one dozen at a time, and toss them with 1 tsp of butter, put in ziplock bags, and freeze flat so the perogies don't stick together. The reason for tossing them in butter is so that they don't stick when you reheat them. To reheat, thaw and fry in butter in a CI for about 4-5 minutes each side, golden, not crisp. I do my onions in a separate pan. 4 are considered a serving if served as a side, 6 if served as a meal.

If I make perogies in November, I'll take photos and measure using "real" tools. If you think making tamales, dolmas, krumkake, or lefse are time consuming, you have to add perogies to that list <g>.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-09-2011, 11:00 AM   #32
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
pacanis, that looks like a very rich dough. Why the baking powder do you suppose? I think it will roll very smoothly. And I don't think this will require a resting period. Make sure you roll it quite thin as I think it will plump up quite a bit. The baking powder baffles me a bit. Pictures please!

My dough recipe is so drastically different I don't think they are in the same ballpark! LOL! Mine is basically like a pasta dough. Water, oil, egg and flour. Very stretchy.

How big is the "bowl" you're using to cut the circles? My squares are usually about 3 inches across so the triangles are little until they cook, then they get BIG!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-09-2011, 11:25 AM   #33
Assistant Cook
 
Join Date: Oct 2011
Location: Bydgoszcz, Poland
Posts: 5
1 egg
1/3 cup buttermilk
about 1-1/2 cups flower

Should get you about 24 -30 pierogi using a 3 inch diameter cutter.
Don't boil them before you freeze them.
G_Licious is offline   Reply With Quote
Old 10-09-2011, 12:46 PM   #34
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Alix View Post
pacanis, that looks like a very rich dough. Why the baking powder do you suppose? I think it will roll very smoothly. And I don't think this will require a resting period. Make sure you roll it quite thin as I think it will plump up quite a bit. The baking powder baffles me a bit. Pictures please!

My dough recipe is so drastically different I don't think they are in the same ballpark! LOL! Mine is basically like a pasta dough. Water, oil, egg and flour. Very stretchy.

How big is the "bowl" you're using to cut the circles? My squares are usually about 3 inches across so the triangles are little until they cook, then they get BIG!
No rest? Good thing. I made them an hour ago
I was wondering why you didn't PM me back...

I went and boiled them all already. I just got the potato water going again. Like was suggested, I halved that recipe in the link I posted. I got eight using about a 3-1/2" circle, re-worked the "scrap" dough and would have gotten five more, but I had a brain fart and didn't dust the marble again before I rolled it out and cut the circles. There was no getting the circles off without a scraper Oh well. Eight will be good. I tried to roll it out a third time, but it was too glutenous by then.

I thought it would be a good idea to boil them all so the dough didn't do anything funny and rise or something after they were formed. I'm not sure if that's possible, but it seemed like a good idea to boil them.
I froze half and saved half for tonight. I read two opinions on cooking or not before freezing, so will see what happens cooking first.

Like QSis mentioned in an old thread I had read, I preformed the filling in walnut sized balls. That worked well. And I did this little dough stretch manuever that I saw on youtube as I was folding the dough to close them up. Aside from not liking to work with flour, it was pretty painless
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-09-2011, 06:52 PM   #35
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
And they look something like this.
Click image for larger version

Name:	pierogi.jpg
Views:	190
Size:	106.4 KB
ID:	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
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-09-2011, 06:55 PM   #36
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,714
Those do look yummy!!!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2011, 07:37 PM   #37
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Wow, Pac. Those look just like I remembered from 20 some years ago. Great job!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-09-2011, 08:27 PM   #38
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Good job, pac! If you add 'kraut, you want to make sure it is drained well. Otherwise, the liquid makes the dough mushy.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-09-2011, 08:54 PM   #39
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,724
I've never had pierogi but those sure look good.
__________________
"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 10-10-2011, 05:14 AM   #40
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Guys.
And I'll make sure I give the sauerkraut a good squeeze.
So many possibilities.
__________________
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




All times are GMT -5. The time now is 05:34 PM.


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