topic Re: It's Pierogi Time Tonight... in Kitchen

It's Pierogi Time Tonight...

terrier3 — Mon, 03 Mar 2014 23:34:36 GMT

with leftovers tomorrow.

I have fresh sauerkraut and cheese versions, Polish sausage, sautéed in butter and onion.

Last hurrah before Lent!

Re: It's Pierogi Time Tonight...

Suz614 — Mon, 03 Mar 2014 23:43:48 GMT

Smacznego!

Re: It's Pierogi Time Tonight...

Bird — Tue, 04 Mar 2014 12:17:36 GMT

My fav is potato. NOT the potato and yellow cheese you see in supermarkets. I'd have potato with sour cream in top. We had prune filled when I was a kid. Also a treat!

Sauteed cabbage and noodles, too.

I don't eat wheat or dairy any more, but would do a cheat day (which involves about a week of poor health symptoms afterword) to cheat on really good perogis! - Bird

Re: It's Pierogi Time Tonight...

spud188 — Tue, 04 Mar 2014 12:21:53 GMT

That does sound good. I have some in the freezer from Christmas.We made 615 of them.

Re: It's Pierogi Time Tonight...

cyan — Tue, 04 Mar 2014 20:04:57 GMT

Oh wow...I love Pierogis and the sauerkraut ones are my very favorite! I don't make them but my sister does once in awhile and she never makes sauerkraut. : ( She does make cheese tho but claims they are not the same as when my Mom used to make them. She feels she might be using the wrong kind of cheese as filling.....may I please ask what kind of cheese you put in yours? My Mom has passed, so she can't ask her and can't find her recipe for it. Thank you

Re: It's Pierogi Time Tonight...

HUENEME GIRL — Tue, 04 Mar 2014 20:38:34 GMT

My Polish neighbor taught me years ago, potato, velveta cheese and onions browned until almost black! Takes all day to make them. I buy the store brand and melt butter and brown onions to remind me but they are not the same.

Re: It's Pierogi Time Tonight...

Poodlepet2 — Tue, 04 Mar 2014 20:52:37 GMT

What a great topic! I've been wanting to try making pierogi and I think I will be ok with fillings, but my question is, what kind of dough do you use? Does anybody have a recipe they would be willing to share?

Thanks,

Poodlepet

Re: It's Pierogi Time Tonight...

cater — Tue, 04 Mar 2014 20:58:42 GMT

I went on a site that I have never been on before and they have a pierogi maker it really looks like some thing I would like to have they say it is easy to use. If you want to check it out it on the site called Kitchen Niche and I think I am going to order a couple of them I think they would be nice to have. I just checked on Amazon and they have it at a much better price. I am ordering mine from Amazon.

Re: It's Pierogi Time Tonight...

harcon — Tue, 04 Mar 2014 21:32:14 GMT

When I was a kid in the '50's my Mom and Aunt made pierogi's with different fillings. My favorite was small curd (well drained) cottage cheese with finely diced scallions.

The pierogi they made weren't the small kind you buy in a box or bag. They were more the size of a hot pocket.

Re: It's Pierogi Time Tonight...

Cyndog — Tue, 04 Mar 2014 21:45:35 GMT

They all sound great!

Re: It's Pierogi Time Tonight...

cater — Tue, 04 Mar 2014 21:52:22 GMT

michlady, did your Mom use the dry cottage cheese? My girl friends grandmother used the dry cottage cheese in hers. Our entire family who made these filled them with cut diced cabbage, prunes, patato, and some times they filled some with sauerkraut. Those were the days I like to think about. All our family were all good cooks so holidays were always special come to think about every day back then were good memories.

Re: It's Pierogi Time Tonight...

harcon — Tue, 04 Mar 2014 23:24:36 GMT

On 3/4/2014 cater said:
michlady, did your Mom use the dry cottage cheese? My girl friends grandmother used the dry cottage cheese in hers. Our entire family who made these filled them with cut diced cabbage, prunes, patato, and some times they filled some with sauerkraut. Those were the days I like to think about. All our family were all good cooks so holidays were always special come to think about every day back then were good memories.

It was either dry cottage cheese or small curd that they drained very well. My next favorite filling is sauerkraut with potato.

Now I'm hungry for pierogi.

Re: It's Pierogi Time Tonight...

Jes16 — Wed, 05 Mar 2014 00:09:33 GMT

Suz614, Smacznego is right! I love pierogi. I would consider them something light to have during Lent, that's cheese or cabbage, of course. My grandmother and ladies used to make them years ago at a local Polish club and sold them on Fridays. Nothing like 'em! We have frozen Millie's in our area, and they are very good. I have cabbage ones in my freezer right now! Just noticed they come out of Chicopee Falls, MA. I live in MA, but do any of you get them in your area? When I buy other frozen pierogi in the supermarket, I like to sautee them in a little butter, onion and garlic....makes them much more enjoyable!

I tried making them once myself a long time ago, and it's a lot of work. The dough is either too thick or too thin...it's a challenge! Around here, the cheese that is mostly used in them is called Farmer's Cheese. Locally, a small grocery store carries it behind their deli counter, so maybe you can find it in your area, as well.

Good topic, terrier3!

Re: It's Pierogi Time Tonight...

shoekitty — Wed, 05 Mar 2014 05:54:08 GMT

Yum. It is so strange as my grandmother (Baba) came from Russia. She made peroshki, but they are not like people here in the US eat them. They were a yeast yellowish dough filled with potao, hamburger cabbage, just about anything. She took the dough after it has risen a couple times and rolled it in a circle. She filled them and let them rise again, then baked them. Maybe it was a regional thing where she came from (Tsblisi) in the Ukraine. I went ot a Russian Deli here in California, and they did them both ways.

I love them either way, but I adore them baked. My Mom was the youngest and never learned the recipe, so I have just guessed and emailed someone from Russia for a recipe. I did get the baked one, but it never tasted like Baba's. The filling tastes like hers, but something is missing in the dough

Re: It's Pierogi Time Tonight...

shoekitty — Wed, 05 Mar 2014 05:57:39 GMT

On 3/4/2014 cater said:
michlady, did your Mom use the dry cottage cheese? My girl friends grandmother used the dry cottage cheese in hers. Our entire family who made these filled them with cut diced cabbage, prunes, patato, and some times they filled some with sauerkraut. Those were the days I like to think about. All our family were all good cooks so holidays were always special come to think about every day back then were good memories.

My grandma did this. I was a kid (I am 66) and she has been gone since 1979, as she was born in the late 1800's. I remember she took her cottage cheese and placed it in cheese cloth (that's why they probably call it cheese cloth, LOL) and twisted the cloth. Then she hung it for a whole day. it was a ball when she got through, similar to ricotta

Re: It's Pierogi Time Tonight...

Topaz Gem — Wed, 05 Mar 2014 17:37:44 GMT

I love pierogis as well as golumpkis (not the official Polish spelling). If you're ever looking for a mail order source for pierogis, check out Millie's Pierogi in Chicopee, MA. They've been around forever and they make authentic Polish pierogis that you can keep in your freezer.

Disclaimer: I am not affiliated with Millie's, nor will I profit from any customer referrals. I am just a very happy pierogi customer.

Re: It's Pierogi Time Tonight...

BootLvr — Wed, 05 Mar 2014 17:47:25 GMT

Just had pierogies last night for dinner! I usually buy the Mrs. T's in the potato cheese, fry them in a pan with a little butter, and eat 'em with my fingers! Yum!

I also discovered the Fresh Delicious brand last year. They're not frozen, but they last a long time in the fridge. With those, I usually get the cheese, which is really cottage cheese. I wish more places carried that brand.

I'll probably be eating them more often now since it's Lent and we have several meatless days coming up.

Re: It's Pierogi Time Tonight...

Lipstickdiva — Wed, 05 Mar 2014 19:44:44 GMT

This is what we are having for dinner tonight since it's Ash Wednesday and we can't have meat.

We have several churches in our area that make them for sale.

Re: It's Pierogi Time Tonight...

terrier3 — Wed, 05 Mar 2014 20:04:39 GMT

Lazy pierogis are good too!

Pasta, butter, sauerkraut, onions, mushrooms fried together. Top with a dollop of sour cream.

Re: It's Pierogi Time Tonight...

RespectLife — Wed, 05 Mar 2014 20:30:50 GMT

terrier3, what a great idea! I don't think I would try making them myself and have never found a store brand I like. I should check our new Trader Joe's though to see if they have a version.

This would be a great way to at least get the flavor!

Thanks!