Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (https://www.discusscooking.com/forums/)
-   International Cuisines and Ethnic Cookery (https://www.discusscooking.com/forums/f21/)
-   -   Perogies? (https://www.discusscooking.com/forums/f21/perogies-19723.html)

Angie 02-26-2006 10:31 PM

Perogies?
 
Does anyone have a good recipe for potato perogies? Last (and first) time I tried to make them they were very doughy. I had a heck of a time rolling the dough out and it kept shrinking. My filling was great (potatos, green onions, bacon, cheeses) but that dough gave me one heck of a time!

Thanks!

Alix 02-26-2006 11:44 PM

My perohe dough is as follows.

3 cups of flour
one egg in a measuring cup beaten, fill to the one cup mark with water, then add about 1/4 cup oil

Stir liquid into dry and mix until dough is smooth. Let it sit for at least an hour before you try to work it.

Roll it out to a bit less than 1/4 inch thickness and make your perogies from there. Good luck.

Angie 02-26-2006 11:46 PM

Sounds wonderful..Thank you!

Alix 02-26-2006 11:46 PM

Let me know how it turns out.

Angie 02-26-2006 11:47 PM

I will. I have some garlic mashed potatoes I need to use up. Maybe tomorrow!

Alix 02-26-2006 11:48 PM

Mmmmmmmmm...add some cheese to those and they will be PERFECT.

urmaniac13 02-27-2006 05:36 AM

Quote:

Originally Posted by Alix
My perohe dough is as follows.

3 cups of flour
one egg in a measuring cup beaten, fill to the one cup mark with water, then add about 1/4 cup oil

Stir liquid into dry and mix until dough is smooth. Let it sit for at least an hour before you try to work it.

Roll it out to a bit less than 1/4 inch thickness and make your perogies from there. Good luck.

this can be the key to make your dough more manageable. I usually cover my dough with a wet cloth when I am making a pasta dough...

I can't remember the name right now but someone from Poland joined DC not long ago... I asked him about pierogie, I hope he will post the authentic recipe soon...

thumpershere2 02-27-2006 06:04 AM

I started making my perogies out of wanton wrappers. EAsier and alot less time. TaAst is a little different but not so much when fries in butter. I make them about 4 times a year. Have to say tho that the best ones are still made from scratch.There are perogie recipes at www.foodnetwork.com and www.allrecipies.com aand I think some here in past poste.Try a search.

Alix 02-27-2006 11:11 AM

Urmaniac, if it counts, mine is direct from the Ukraine.

CharlieD 02-27-2006 12:03 PM

Forget the pirogy (why are they called that I don't know, probably Polish), any way make turnovers. Ready made pastry dough, bake, done, mmmmmm

CharlieD 02-27-2006 12:05 PM

Alix, 1/4" is very thick, very-very thick for the dough. In Ukraine you'd be fired as a cook. :lol: :rolleyes:

urmaniac13 02-27-2006 12:07 PM

Quote:

Originally Posted by Alix
Urmaniac, if it counts, mine is direct from the Ukraine.

Wow... I just did a quick search and yeah, there are also Ukrainian pierogies... I didn't know!! Probably some of the eastern european dishes are kinda mingled and spread around the way many of the mediterranean items do. That was a lesson of the day!!:rolleyes:

urmaniac13 02-27-2006 12:10 PM

Quote:

Originally Posted by CharlieD
Alix, 1/4" is very thick, very-very thick for the dough. In Ukraine you'd be fired as a cook. :lol: :rolleyes:

it could have been a confusion between centimetre and inch when the recipe was translated... that makes more sense ... 1/4 cm (2,5mm), though it seems to be still on a thick side...

CharlieD 02-27-2006 12:21 PM

Quote:

Originally Posted by urmaniac13
Wow... I just did a quick search and yeah, there are also Ukrainian pierogies... I didn't know!! Probably some of the eastern european dishes are kinda mingled and spread around the way many of the mediterranean items do. That was a lesson of the day!!:rolleyes:

No-no-no, it is Ukrainian pierogies (that are, by the way, called Vareniki) that spread out to miditerranian, otherwise you guys'd be eating tomatoes only, (just joking) :rolleyes:

CharlieD 02-27-2006 12:22 PM

P.S. no confusion on thickness, they should not be more than 1/8" thick. 1/4" is about 6mm

Alix 02-27-2006 12:53 PM

:rolleyes: Oh for goodness sakes...I said LESS than 1/4 inch! I don't measure my dough, I just roll it. LOL. 1/8 is pretty thin and you will need to be pretty careful with your filling if you roll it that thin. Get it CLOSE to that. This is not an exact science by any means.

Also, this dough will spring back when you roll it so expect that to happen. The idea is to roll it out and get the rough shape and then shape it with your hands when you fill it.

I like to cut the dough into squares and then make a sort of pocket in the center and then seal it corner to corner so you have little triangular shaped dumplings.

Charlie, you goofball! I'd be fired for sure since I wouldn't cook that 50 year old beef! LMAO. And my Guido called the potato stuffed ones perohe, not vareniki. He called something else vareniki...the sweet ones I think.

CharlieD 02-27-2006 03:28 PM

Okay, I went and posted on mine other forum (the russian one) to get the vareniki thing cleared. I tend to think that it has to do more with location, more than anything. If you lived closer to Poland, then you'd call it pirogi, if one is from more eastern part of ukrain, then it is vareniki. BTW I love vareniki with all types of fillings.

Oh, and the thiner the dough the better.

Alix 02-27-2006 04:55 PM

Thanks Charlie, I suspected it would be something like a regional difference.

OK, related question for you. Do you ever eat the dough bits that break off the perohe? And what do you call them?

jpmcgrew 02-27-2006 06:40 PM

:smile: If your dough is springing back when you roll it roll it out some then let it rest a few minutes then continue rolling it should roll out fine then.

Angie 02-27-2006 07:28 PM

I made them and they were WONDERFUL! Thank you Alix for your dough recipe.

I used leftover garlic mashed tators. I added green onions, sour cream, shredded colby jack and crumbled bacon. If I wasn't stuffed, I'd be eating more right now!!

One more question: I have extra dough. Is there anything I can do with it besides toss it?

Thanks!


All times are GMT -5. The time now is 01:18 PM.

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