Perogies with potatoes

[Guest guest]

Thanks for the perogie recipe, Julie. They are a favorite, traditional family

food for us. For vegan and gluten free users, this recipe should be

altered/adapted abit more by the following:

 

~ substitute olive oil or vegetable shortening for butter

~ substitute a gluten free flour for the all-purpose flour (any suggestions from

list members as to the most successful type? a general flour blend?)

 

Thanks!

LaDonna

 

Perogies with potatoes

 

 

this is from the following url, and has no eggs..

 

http://www.personal.psu.edu/users/n/t/ntt107/recipes/perogies_potatoes.html

 

Perogies (Varenyky) with Potatoes

 

Dough:

 

6 cups flour

 

2 tsp. salt

 

2 cups water

 

 

 

Potato filling:

 

Cook potatoes in a kettle and mash

 

Add onions that have been sautéed in oil and some salt.

 

 

 

Dough:

 

Mix dough ingredients until they form a ball

 

Roll out and cut out small circles (cut dough out with top of small

drinking glass)

 

Put 1 tsp. of filling in center

 

Fold over so edges meet and crimp edges

 

Bring water to a rapid boil

 

Place perogies in the boiling water and cook until they float on the top

of the water

 

 

 

Serving:

 

Sauté chopped onions in butter

 

Serve with butter and sautéed onions sprinkled on top

 

Sour cream and chives on the side

 

 

 

[Guest guest]

I've had success using an all-purpose gluten free flour blend (garbanzo,

fava, sorghum, potato) for perogies. I use Earth Balance margarine for the

fat in the recipe.

 

 

 

 

 

 

 

_____

 

 

 

 

[Guest guest]

LaDonna, I had never heard of perogies before the question was asked, so I went

looking. Perogies seem to be very similar to something we know as Gnocchi - am

I wrong here, or did I miss something? I've never known Gnocchi to have meat in

them, so maybe they are different..

-

LaDonna

Thursday, December 29, 2005 2:40 AM

Re: Perogies with potatoes

 

 

Thanks for the perogie recipe, Julie. They are a favorite, traditional family

food for us. For vegan and gluten free users, this recipe should be

altered/adapted abit more by the following:

 

~ substitute olive oil or vegetable shortening for butter

~ substitute a gluten free flour for the all-purpose flour (any suggestions

from list members as to the most successful type? a general flour blend?)

 

Thanks!

LaDonna

 

Perogies with potatoes

 

 

this is from the following url, and has no eggs..

 

http://www.personal.psu.edu/users/n/t/ntt107/recipes/perogies_potatoes.html

 

Perogies (Varenyky) with Potatoes

 

Dough:

 

6 cups flour

 

2 tsp. salt

 

2 cups water

 

 

 

Potato filling:

 

Cook potatoes in a kettle and mash

 

Add onions that have been sautéed in oil and some salt.

 

 

 

Dough:

 

Mix dough ingredients until they form a ball

 

Roll out and cut out small circles (cut dough out with top of small

drinking glass)

 

Put 1 tsp. of filling in center

 

Fold over so edges meet and crimp edges

 

Bring water to a rapid boil

 

Place perogies in the boiling water and cook until they float on the

top of the water

 

 

 

Serving:

 

Sauté chopped onions in butter

 

Serve with butter and sautéed onions sprinkled on top

 

Sour cream and chives on the side

 

 

 

[Guest guest]

Hi Julie,

 

I don't think perogies are much of an Aussie thing. Someone asked

the same question earlier this year, but I had no idea what they

were either. Ravioli is probably a closer match than gnocchi.

 

You can find some pictures of some homemade perogies here -

 

http://www.recipezaar.com/66652

http://www.recipezaar.com/66653

 

 

Kim, Melbourne.

 

 

 

 

, " Julie "

<gotrocks@i...> wrote:

>

> LaDonna, I had never heard of perogies before the question was

asked, so I went looking. Perogies seem to be very similar to

something we know as Gnocchi - am I wrong here, or did I miss

something? I've never known Gnocchi to have meat in them, so maybe

they are different..

[Guest guest]

Gnocchi are very much smaller than perogy. It wasn't until I met russians that

I saw perogy with meat in them, but most of them are made with cheese and served

with sour cream so I imagine that's where the adaptation has to happen. The

dough often has egg in it as a binder as well, but could be omitted if one used

something else binder like. And my most favourite filling has always been

potato and onion.

 

As an aside, I think most cultures have the idea of the perogy. Empanadas are

similar in the mexican traditions and the jewish people have something similar

as well.

 

BL

 

 

[Guest guest]

Right you are Kim. Not too many of the Slavic emigrants went to Australia so

that may account for your lack of familiarity.

 

BL

 

 

I don't think perogies are much of an Aussie thing. Someone asked

the same question earlier this year, but I had no idea what they

were either. Ravioli is probably a closer match than gnocchi.

 

 

[Guest guest]

They are more of a large boiled dumpling with a filling inside, but a

potatoe/flour base for the dough. very Polish.

 

>

>

>

> LaDonna, I had never heard of perogies before the question was

> asked, so I went looking. Perogies seem to be very similar to

> something we know as Gnocchi - am I wrong here, or did I miss

> something? I've never known Gnocchi to have meat in them, so

> maybe they are different..

 

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

Perogies are a Polish and/or German food. They are similar to ravioli, but

the dough portion is not pasta-like, but rather much more tender and doughy,

like a dumpling. My aunties would make these by the hundred's. It was a

big production when they had a perogie day. They would roll the entire

table out with their homemade dough and then cut it into pieces with a sharp

knife. Placing a small piece of dough in their hand, they would add

filling, fold over, and pinch the edges together. The little dumpling would

then go into a large kettle of gently boiling water. When done (they float

to the top) they would be removed from the water with a slotted spoon and

placed on a platter or prepared surface (never stacked, as they would stick

together that way). The aunties would serve these perogies in one of two

ways: 1) smother in a sour cream sauce or 2) fry in a hot skillet and

serve with catsup. Aunties perogies were not vegan (nor gluten free), but

were vegetarian. Their most common filling was a mixture of dry cottage

cheese, egg, and salt. Another option was mashed potatoes as a filling.

I've seen on the Martha Stewart Cooking Show that sometimes a meat filling

or a saurerkraut filling can be used. Aunties would keep their freezers

filled with this favorite family dish and they would be defrosted and

prepared for Thanksgiving, Christmas, special family meals, and weddings.

 

~ LaDonna ~

[Guest guest]

I used to make pirozhki quite often. They're generally baked *or*

boiled and fried. I found baking far less labor intensive, so that's

the route I generally went.

 

Pierogies can be boiled, boiled and fried, steamed, or baked. Most

of the time, when folks what a pierogie recipe, they want the polish

version. Pirogi exist in other Slavic and Baltic countries, too, and

are typically baked. They're quite yummy. And since many of the

languages using these terms don't always use a Latin alphabet,

there's all sorts of translation snafus:

 

pirog -- (russian for) closed savory pie

pirogi -- plural for pirog. with different stress, it's a completely

different word referring to the the smaller dumplings which are

baked, steamed, fried, or baked

pirozhki-- russian savory pastry made with a more biscuit-like dough

varenyki--ukranian or russian filled dumpling, usually boiled or

steamed. often contains fruit, but not always.

 

Each region has their own version of these things.

 

 

My most common fillings for pierogies or pirozhki are not vegan, but

could be veganised. I can't comment on the most of the vegan subs

I'm listing because I'm deathly allergic to soy, I just know what

would probably work.

 

cabbage sauteed with a small bit of onion in butter (use margarine).

Toss with chopped hard boiled egg (skip or use tofu).

 

quorn fried up with some onion and mixed with sour cream (use TVP/soy

crumbles and a bit of soy yogurt)

 

potatoes with some minced onion and cheese (nutritional yeast " cheez "

mixed into potatoes)

 

apricot preserves (perfectly fine)

 

mushrooms (the more exotic, the better) sauteed in butter (use

margarine) with some sour cream (try soy sub here) and a bit of

minced onion.

 

And non traditional fillings are very good: sweet potatoes (boiled/

baked and mashed), blueberries,

 

And, of course, we always serve them with sour cream, smetana, or

creme fraiche. I suppose you could figure out a sub, perhaps with

strained and drained soy yogurt and a bit of lemon juice. Don't

forget the dill!

 

 

For those who need visual help:

*http://images.google.com/images?

client=safari & rls=en & q=pierogies & ie=UTF-8 & oe=UTF-8 & sa=N & tab=wi*

 

and

 

*http://images.google.com/images?

svnum=10 & hl=en & lr= & client=safari & rls=en & q=pirozhki & btnG=Search*

 

ygg

[Guest guest]

oh, thank you for the history lesson, LaDonna. I see now that I have had a

deprived childhood, never having experienced this! My family was much more into

eating mangoes in summer at the beach!

-

LaDonna

Thursday, December 29, 2005 1:01 PM

Re: Perogies with potatoes

 

 

Perogies are a Polish and/or German food. They are similar to ravioli, but

the dough portion is not pasta-like, but rather much more tender and doughy,

like a dumpling. My aunties would make these by the hundred's. It was a

big production when they had a perogie day. They would roll the entire

table out with their homemade dough and then cut it into pieces with a sharp

knife. Placing a small piece of dough in their hand, they would add

filling, fold over, and pinch the edges together. The little dumpling would

then go into a large kettle of gently boiling water. When done (they float

to the top) they would be removed from the water with a slotted spoon and

placed on a platter or prepared surface (never stacked, as they would stick

together that way). The aunties would serve these perogies in one of two

ways: 1) smother in a sour cream sauce or 2) fry in a hot skillet and

serve with catsup. Aunties perogies were not vegan (nor gluten free), but

were vegetarian. Their most common filling was a mixture of dry cottage

cheese, egg, and salt. Another option was mashed potatoes as a filling.

I've seen on the Martha Stewart Cooking Show that sometimes a meat filling

or a saurerkraut filling can be used. Aunties would keep their freezers

filled with this favorite family dish and they would be defrosted and

prepared for Thanksgiving, Christmas, special family meals, and weddings.

 

~ LaDonna ~

 

 

Our vegan and gluten free recipes are available in the archives for this

group or at the following URL (***Recipes Posted to VGF***):

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganFoods4HealthyLiving

 

 

 

[Guest guest]

This topic of Perogies has me interested. I used to make a lot of Russian food,

but have not had good luck making the dough GF. This though might be really

good.

 

Ladonna, how do you make a sour cream sauce? That sounded really good. I love

toffutties sour cream, so could make one easily vegan.

 

Thanks

Amy

-

LaDonna

Wednesday, December 28, 2005 6:01 PM

Re: Perogies with potatoes

 

 

Perogies are a Polish and/or German food. They are similar to ravioli, but

the dough portion is not pasta-like, but rather much more tender and doughy,

like a dumpling. My aunties would make these by the hundred's. It was a

big production when they had a perogie day. They would roll the entire

table out with their homemade dough and then cut it into pieces with a sharp

knife. Placing a small piece of dough in their hand, they would add

filling, fold over, and pinch the edges together. The little dumpling would

then go into a large kettle of gently boiling water. When done (they float

to the top) they would be removed from the water with a slotted spoon and

placed on a platter or prepared surface (never stacked, as they would stick

together that way). The aunties would serve these perogies in one of two

ways: 1) smother in a sour cream sauce or 2) fry in a hot skillet and

serve with catsup. Aunties perogies were not vegan (nor gluten free), but

were vegetarian. Their most common filling was a mixture of dry cottage

cheese, egg, and salt. Another option was mashed potatoes as a filling.

I've seen on the Martha Stewart Cooking Show that sometimes a meat filling

or a saurerkraut filling can be used. Aunties would keep their freezers

filled with this favorite family dish and they would be defrosted and

prepared for Thanksgiving, Christmas, special family meals, and weddings.

 

~ LaDonna ~

 

 

Our vegan and gluten free recipes are available in the archives for this

group or at the following URL (***Recipes Posted to VGF***):

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganFoods4HealthyLiving

 

 

 

[Guest guest]

I apologize for being late, but my isp is switching owners and the email is

messed up.

 

I would use a protein flour blend LaDonna, part chickpea or garfava to add a

little extra protein to the dish and combine it with at least one starch and

maybe sorghum or sweet rice flour. I think regular white or brown rice flour

would be too gritty, as would quinoa. Kasha has too strong a taste to use as a

flour here, but it might work really well as part of the filling.

 

BL