Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 I used to tend bar in a place where these crazy Ukraine woman would come in and take over the kitchen and make them. I loved them - the periogoes the woman would chase me out of the kitchen. Would you be willing to share the secret? They would kill before releasing the secret. I love periogoes and Mrs. T is okay, but I keep remembering the old days. TIA Patty Corapi In a message dated 11/2/2005 9:09:38 PM Eastern Standard Time, sweetprairie writes: Neysa, You are so right! My polish girlfriend introduced them to me about 30 years ago. Her mother also taught me how to make periogies. Divine! Big Hugs! Jan S www.sweetprairiesoap.com jans ~ The Soap Dr. is in! ~ to order call: 217-222-1099 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 Has anyone ever tried fried pierogies? Juana Serrano True Essence Bath & Body TrueEssenceBathAndBody.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 In a message dated 11/3/2005 8:07:47 A.M. Eastern Standard Time, dadsjuana writes: Has anyone ever tried fried pierogies? ME!!!! I like tossing them in the deep fryer and serving them with sour cream and chunky salsa for just something different. )) Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 Hi, Have loved to cook all my life. Not much I haven't made. Everything was always from scratch. Periogoes are one thing I have always wanted to make, just wasn't sure how. Would also like to know the secret of them. Thanks Nancy I used to tend bar in a place where these crazy Ukraine woman would come in and take over the kitchen and make them. I loved them - the periogoes the woman would chase me out of the kitchen. Would you be willing to share the secret? They would kill before releasing the secret. I love periogoes and Mrs. T is okay, but I keep remembering the old days. TIA Patty Corapi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 I mean deep fried instead of boiling them. They turn out crisp and yummy! Juana Serrano True Essence Bath & Body TrueEssenceBathAndBody.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 Morning All, It has been 30 years since I made them with my friend Betty and her mom. What I do remember is that like many other good food it was a poor people food. Nothing fancy. Here is a recipe for the dough.: Pierogi Dough 1 Serving Size : 2 2 cups all-purpose flour 2 eggs 1/2 teaspoon salt 1/3 cup water Mound flour on bread board with a well in the center. Drop eggs and salt into well. Add water, working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm bowl and let rest 10 minutes. Divide dough into halves. Roll out 1/2 dough on floured surface as thin as possible. If it gets too thick, it turns noodle-like and they are no good. Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to one side of center. Moisten edges with water fold over and pinch edges together. Be sure they are sealed well or all the filling will leak out. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. Lift out of water with perforated spoon, and drop them into a frying pan with butter or margarine. Fry until golden. This recipe yields only about a dozen. I always double or triple it. If I'm going to go thru the trouble of making them, I'm going to freeze some too. If you want to freeze them, make sure you boil them first, then rub margarine on them so they don't stick together in the freezer. Then thaw in the microwave and drop them in the frying pan. That is exactly how we made them too. We pinched the edges together with a fork. Dropped them in boiling salt water until they floated and put them in a skillet with butter. Now for the filling: 1 tablespoon grated onion or green onions 2 cups cold mashed potatoes ( we used leftover mashed potatoes) 1 cup or more cottage cheese (drained) salt and pepper Just mix together, if if does not form a cohesive mass add an egg (much like lasagna filling) spoon about a heaping tablespoon into half your circle of dough. Pinch or fork the edges of your dough together and drop in boiling water until they float. Hugs, Jan S www.sweetprairiesoap.com jans ~ The Soap Dr. is in! ~ to order call: 217-222-1099 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 never knew there was a way to make them without frying after they've been boiled. Grandma always lightly browned them in butter and chopped onions. If she made them with fruit filling, she left out the onions when browning them. The fruit ones were great dessert with a little sour cream I think I've already gained 3 pounds reading about other grandma's & the recipes LOL Paula .......... in Michigan I used to have super powers but my therapist took them away Has anyone ever tried fried pierogies? Juana Serrano True Essence Bath & Body TrueEssenceBathAndBody.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 Patty, they are easy. Boil a chunk of beef, like chuck, preferrable with bones for extra flavor. Cool it in the broth and grind it. Saute chopped onions in butter, add ground beef, salt to taste and plenty of pepper, enough broth to moisten it. Also add chopped hard boiled egg. For simplicity, use Pillsbury Hot Roll mix for the dough. Roll out and cut with a glass, or take a small ball and flatten with your hand. Put filling inside and seal well. Let rise, and either bake or deep fry. For cabbage, saute onions in butter. Steam chopped cabbage lightly then drain well and add to onions, continue cooking until done to taste. Add salt, pepper and chopped hard boiled egg. Fill as above. Do NOT use hamburger,as it will taste like hamburger!!! Save teh broth for soup. Traditionally the Ukrainians make peroshki for one meal and the soup for another, thus getting two meals out of one piece of meat. Gayla Roberts Always Enough Ranch Acampo, California Check out our SALE PAGE at www.bouncinghoofs.com/alwaysenoughhobbysale.html A day without Bill Barnhill is like a day without sunshine! goatclearing http://coloredboers.home.att.net/always.html No one ever gets far unless he accomplishes the impossible at least once a day. Elbert Hubbard - <PACorapi Wednesday, November 02, 2005 8:47 PM Re: 11 Cucumbers -now periogies > > I used to tend bar in a place where these crazy Ukraine woman would come > in > and take over the kitchen and make them. I loved them - the periogoes the > woman would chase me out of the kitchen. Would you be willing to share > the > secret? They would kill before releasing the secret. I love periogoes > and Mrs. > T is okay, but I keep remembering the old days. > > TIA > Patty Corapi > > In a message dated 11/2/2005 9:09:38 PM Eastern Standard Time, > sweetprairie writes: > > Neysa, > You are so right! My polish girlfriend introduced them to me about 30 > years > ago. Her mother also taught me how to make periogies. Divine! > Big Hugs! > Jan S > www.sweetprairiesoap.com > jans > ~ The Soap Dr. is in! ~ > to order call: 217-222-1099 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2005 Report Share Posted November 3, 2005 dadsjuana wrote: >I mean deep fried instead of boiling them. They turn out crisp and yummy! > > >Never tried that but I will. Thanks!! >Hugs > > Neysa > > > > > -- Are YOU on the map??? Join us!! http://www.frappr.com/soapersanonymous .... for soapers! http://www.frappr.com/soapsuppliers for suppliers! Quote Link to comment Share on other sites More sharing options...
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