Cooking with SunnyD: Pierogi... 'Nuf said.

[SunnyD]

Today's cooking experiment... pierogi. Being Polish, this dish is imperative. I really don't need to go into it any further, do I? These would be the potato & cheese variety, filled with cheddar/jack, sour cream and butter, and of course potatoes. The dough is simply flour, water, oil and egg. They're so simple.

Roll out the dough and... cut round pieces, duh.

Toss a dollop of potato stuff on it.

Pull the blanket over and tuck him in.

The pierogi jacuzzi.

The pierogi tanning bed, with butter-flavored tanning lotion a'la Kramer.

The finished product.

Top with a dash of salt and pepper. These ain't no Mrs. T's... these are Mr. D's. Mmmmm....

 

[Brigandier]

Are you going to take responsibility for all the people you just made hungry?

 

[thescreensavers]

Mrs. T's Sourcream and Chives > yours

Too bad I cant find sourcream and chives anywhere in FL

 

[paulney]

Pierogi? Shieeeet, that's vareniki you are making. Pirogi is smth else.

 

[SunnyD]

Mrs. T's Sourcream and Chives > yours

Too bad I cant find sourcream and chives anywhere in FL

Bullshit.

 

[waffleironhead]

Could you post the recipe please

 

[SunnyD]

Could you post the recipe please

For the dough? Sure.

2 cups flour
2/3 to 3/4 cup of water depending on the type of flour you use
1 tbsp oil (I used olive oil)
1 egg, beaten

I use a stand mixer with a dough hook to mix/knead.

If your dough is still sticky/tacky after being mixed, add flour about a teaspoon at a time until it's elastic and doesn't stick to your fingers. Roll out on a lightly floured surface until it's about 1/8" thick. Cut circular pieces of dough about 4" diameter (bigger if desired). Fill with a dollop of whatever you want in them, about a 1" 'diameter' glob. Pull and fold over, pinch edge to seal. Word of warning... the longer you leave your dough rolled out, the more moisture builds up under it, making it sticky and possibly being a pain in the ass to remove from whatever surface it's on. Usually after about 5 minutes, it gets pretty tacky. This can also be helpful... pull the round and FLIP it - when you pinch close, the stickiness of the dough actually seals better.

Drop in boiling water until it floats to the surface (usually about 3 minutes). Remove from water, drain, and fry in pan liberally using butter/margarine (or bake or deep fry depending on your preference - though make sure to drain THOROUGHLY before frying). Brown to desired level (I like mine fairly crispy).

As far as the filling, I'll assume you know how to make mashed potatoes. Add cheeses of choice. You can also fill with other things such as cabbage and mushrooms, saurkraut, sausage, or whatever your heart desires. I highly recommend cooking and crumbling bacon into your potato/cheese filling.

 

[waffleironhead]

Thanks SunnyD, I'm going to enjoy the next few months of trying different fillings.

 

[SunnyD]

Thanks SunnyD, I'm going to enjoy the next few months of trying different fillings.

No problemo. Enjoy.

 

[techs]

Once again, you post a LIE!
There is no SunnyD in your recipe!

 

[preCRT]

Damn, I want some now, for breakfast. mmmmmm

 

[Gibsons]

Does the stuffing stuff have to be cooked before it's stuffed, or does it cook enough in the boiling and frying? I'm thinking about sausage in particular.

 

[RedRooster]

Perogies and steak for breakfast. Damn, I loved growing up Ukrainian with a dad who didn't know who to cook for kids.

 

[waggy]

those look pretty good. i haven't had perogies very often but they look yummy.

 

[2Xtreme21]

Oh my... *drool*

We had an old lady from Ukraine as a neighbor when we were growing up, and she'd go to the local Orthodox church and make pierogis with an bunch of other old Ukrainian ladies, and she'd always bring back a doggy bag for us.

I'll always have a special place in my heart for Pierogis.

 

[SunnyD]

Does the stuffing stuff have to be cooked before it's stuffed, or does it cook enough in the boiling and frying? I'm thinking about sausage in particular.

Depends. If the sausage is already cooked or cured like kielbasa, you could get away without it.

 

[feralkid]

Roll out the dough and... cut round pieces, duh.

Or squares, folded over the filling to form triangles, Ukranian style.


Thanks, Mr. D.

 

[ponyo]

That looks great! It seems every culture has their own take on dumplings.

 

[silverpig]

I made 150 of those little bastards in a row one day. It took 8 full hours with no break. I did everything by hand too. For the filling I did most of them with potato/sauerkraut and some with potato/cheese.

They're definitely good, but for the amount of work they are, I don't think they're worth it.

<--- half slovak

 

[Gillbot]

Welcome Back Paula Deen!! Nice looking dish there.

 

[ro3ruaayw]

Today's cooking experiment... pierogi. Being Polish, this dish is imperative. I really don't need to go into it any further, do I? These would be the potato & cheese variety, filled with cheddar/jack, sour cream and butter, and of course potatoes. The dough is simply flour, water, oil and egg. They're so simple.

Roll out the dough and... cut round pieces, duh.

Toss a dollop of potato stuff on it.

Pull the blanket over and tuck him in.

The pierogi jacuzzi.

The pierogi tanning bed, with butter-flavored tanning lotion a'la Kramer.

The finished product.

Top with a dash of salt and pepper. These ain't no Mrs. T's... these are Mr. D's. Mmmmm....

Wow, I'm getting Fat just looking at them. :biggrin::biggrin:
I feel like everything we often eat really just breaks down to sugar.
Oil = sugar
Fats = sugar
Flour = sugar

Haha, sugar rolled in sugar, dripped in sugar, and then fried in sugar.

 

[Gibsons]

Wow, I'm getting Fat just looking at them. :biggrin::biggrin:
I feel like everything we often eat really just breaks down to sugar.
Oil = sugar
Fats = sugar
Flour = sugar

Haha, sugar rolled in sugar, dripped in sugar, and then fried in sugar.

No.

 

[SunnyD]

Wow, I'm getting Fat just looking at them. :biggrin::biggrin:
I feel like everything we often eat really just breaks down to sugar.
Oil = sugar
Fats = sugar
Flour = sugar

Haha, sugar rolled in sugar, dripped in sugar, and then fried in sugar.

lolwut? Oh, you're banned. Nice.

fwiw, Oil != sugar. Fats definitely != sugar. When eaten in moderation neither will ever be converted to sugar by your body. In fact, eating sugar is a GOOD thing, when done in moderation.

 

[Gillbot]

Today I opted for Cabbage Rolls, not quite perogi but i'm not a big fan of those.

 

[SunnyD]

Today I opted for Cabbage Rolls, not quite perogi but i'm not a big fan of those.

They're called Go&#322;&#261;bki dork. Even my wife, who's decidedly NOT Polish, knows that!

But this is an appropriate side dish to "bump" along with them. :biggrin: