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

[UnklSnappy]

You need to serve up some Sqwarki with them.

 

[JEDI]

Mrs. T's Sourcream and Chives > yours

Too bad I cant find sourcream and chives anywhere in FL

lol.. yeah, just buy it from the supermarket.
tasty, and less time!
just microwave

 

[SirStev0]

You are missing the butter and onion slathering. Mrs. T's is from my home town. I grew up with her Great-Grandchildren. They ain't nothing compared to the stuff you get from the Polish Catholic and Russian or Ukraine Orthodox churches. They blow them out of the water.

 

[TheVrolok]

You are missing the butter and onion slathering. Mrs. T's is from my home town. I grew up with her Great-Grandchildren. They ain't nothing compared to the stuff you get from the Polish Catholic and Russian or Ukraine Orthodox churches. They blow them out of the water.

QFT.

Was just up in Hazleton for my uncle's retirement party. Had a tray of 'em from one of the groups of Polish nuns. So much win.

 

[Markbnj]

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

Absolutely. Once you've figured out dough it's a short step to wrapping it around something tasty.

 

[SunnyD]

You are missing the butter and onion slathering. Mrs. T's is from my home town. I grew up with her Great-Grandchildren. They ain't nothing compared to the stuff you get from the Polish Catholic and Russian or Ukraine Orthodox churches. They blow them out of the water.

I honestly don't like mine dripping in ooze. I fry mine up in a bit of olive oil/butter mix until they're golden brown and slightly crispy, top with a little bit of salt and pepper and I'm good. I'm sort of a minimalist. I think good food should stand on its own legs.

 

[gothamhunter]

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

You should know better Gillbot.

 

[JEDIYoda]

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....

I just made Paszteciki and I also made some babeczki poziomki!@!!! Ummmm

 

[linuxboy]

As already said, those are varenyky. Pirogi are baked or sometimes fried. When boiled as a dumpling, they become some variant of a varenyk (pelmeni, manty, etc).

In vernacular usage, it's pretty common to lump everything into the pierog ("pie") category, though, so I can understand where you're coming from.

 

[Rockinacoustic]

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

Sunny, How many pierogis does this yield?

 

[SunnyD]

As already said, those are varenyky. Pirogi are baked or sometimes fried. When boiled as a dumpling, they become some variant of a varenyk (pelmeni, manty, etc).

In vernacular usage, it's pretty common to lump everything into the pierog ("pie") category, though, so I can understand where you're coming from.

Dude... we've been over this. You're a ukie. I'm a pole. There's are differences. Pierogi are boiled and then fried immediately. It appears your varenyky are typically just boiled and served that way (blech).

Regardless, same general origins, different ethnic preferences. This ARE pierogi, despite what your Ukrainian roots may have you believe.

Sunny, How many pierogis does this yield?

I forget exactly, this thread is pretty damn old and I haven't made it in a while. I want to say it was something like 3 or 4 dozen? Maybe more.

 

[linuxboy]

Regardless, same general origins, different ethnic preferences.

My food snobbery has been duly corrected, pan SunnyD. I always thought they were the same. Excellent work, BTW; good dough to filling ratio

 

[Vdubchaos]

Pierogi are a big PITA to make....

Dude... we've been over this. You're a ukie. I'm a pole. There's are differences. Pierogi are boiled and then fried immediately. It appears your varenyky are typically just boiled and served that way (blech).

Regardless, same general origins, different ethnic preferences. This ARE pierogi, despite what your Ukrainian roots may have you believe..

I'm 100% polish and I have no clue what you are talking about "must fry thing". Usually we fry when we reheat them......in most cases, Boil + breadcrums/butter.

And potato/cheese are "Americanized pierogi"......most contain meat or fruit (in Poland anyways)

 

[SunnyD]

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

And I think I need to quote this particular (necro) post, because I'm pretty sure Gillbot bumped this thread due to a conversation we had about his gołąbki the other day and I explicitly recalled THIS POST from THIS THREAD. Credit where credit is due.

The answer is "Yes."

Pierogi are a big PITA to make....



I'm 100% polish and I have no clue what you are talking about "must fry thing". Usually we fry when we reheat them......in most cases, Boil + breadcrums/butter.

And potato/cheese are "Americanized pierogi"......most contain meat or fruit (in Poland anyways)

My mom usually made them with sauerkraut, mushroom and ground beef or potato and onion. I agree potato and cheese is an Americanization, but it's a good one.

Boiled only are like varenyky, which are often fried when reheated. Just sayin'. It really comes down to semantics, as they pretty much are the same thing when it comes down to it. Like I said to linuxboy - a lot of regional difference in where you (your family) grew up is going to play into how you prepare what you make and what you call it.

 

[Fritzo]

Awesome! I'm Polish myself and specialize in Hungarian/Polish cooking

I inherited my Bushia's pierogi press- looks something like this:

Tend to make them once/twice a year around holidays. We do mashed potatoes w/ onion, potato w/ cheese, cottage cheese, and sometimes fruit preserves.

With the potatoes ones, I saute some onions in the butter before putting the pierogi in. Eat with with some sour cream or sledziowe and you're in heaven

 

[Mark R]

I'm 100% polish and I have no clue what you are talking about "must fry thing". Usually we fry when we reheat them......in most cases, Boil + breadcrums/butter.

And potato/cheese are "Americanized pierogi"......most contain meat or fruit (in Poland anyways)

Indeed. Pierogi are generally not fried. They may be reheated in a frying pan, but normally when served they are served boiled, and covered in melted butter.

Potato/cheese filling is a bit of a Russian/Ukranian influence. Traditional polish is usually ground meat, stewed cabage, or fruit (if served as a dessert).

 

[Genx87]

Heh 50% Polish\50% German here. About the only thing from that part of my ancestry I make are Kolaches which are Czech. Poppy seed filled and sometimes other flavors. And I will make a poppy seed bread at Christmas. Not sure if that is polish or not. But I figured it was since my mother made it religously(no pun) at Christmas.

Pierogi's interest me however. I should get into making traditional eastern european meals. But it seems to be so many potatoes, cabbage, and lots of boiling. I seem to enjoy southern european cuisine a bit more he he.

 

[Fritzo]

Indeed. Pierogi are generally not fried. They may be reheated in a frying pan, but normally when served they are served boiled, and covered in melted butter.

Potato/cheese filling is a bit of a Russian/Ukranian influence. Traditional polish is usually ground meat, stewed cabage, or fruit (if served as a dessert).

I'll call you on the frying thing. The Polish version is traditionally boiled and then fried with butter to put a bit of crispness on the dough. Bacon, greens, mushrooms, and even raisins are sometimes added during the frying process to add some flavor. They are sometimes baked as well to crisp up. There's a similar version of this food in most European countries, stretching from Germany (I think they're called pirogge there...similar name), all the way down to Italy where they're said to be the inspiration for ravioli and tortellini.

 

[SunnyD]

I'll call you on the frying thing. The Polish version is traditionally boiled and then fried with butter to put a bit of crispness on the dough. Bacon, greens, mushrooms, and even raisins are sometimes added during the frying process to add some flavor. They are sometimes baked as well to crisp up. There's a similar version of this food in most European countries, stretching from Germany (I think they're called pirogge there...similar name), all the way down to Italy where they're said to be the inspiration for ravioli and tortellini.

I think we can safely ignore further misinformation on this, Fritzo.

People want to ignore (as I've already pointed out) that there is a LOT of regional difference in how things are prepared. If a Polish family comes from extreme south-east Poland, it wouldn't surprise me any if their version of pierogi weren't fried at all. Why? Look at a map. (It also wouldn't surprise me that over generations the "name" of what they called them changed as each generation became more Polish especially if they immigrated to Poland from, say, the Ukraine)

My family originally comes from more northern areas of Poland. Pierogi in my family have always been fried up right after being boiled. As a point of note, every single Polish restaurant I've been to growing up (in Buffalo) always served their pierogi fried.

Just goes to show it makes for interesting cultural discussions.

 

[KeithTalent]

Look great SD. Colour me envious!

I really need to start making these again. Used to love spending the day making all kinds of pierogi (sweet and savoury) with my Baba. So delicious.

KT

 

[SunnyD]

Look great SD. Colour me envious!

I really need to start making these again. Used to love spending the day making all kinds of pierogi (sweet and savoury) with my Baba. So delicious.

KT

I miss my mom. I never really appreciated her cooking talents until after it was too late. I'm pretty sure she would be quite impressed with how much managed to somehow make it into my repertoire.

 

[Gillbot]

They're called Gołąbki dork. Even my wife, who's decidedly NOT Polish, knows that!

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

No, they are cabbage rolls.

You are missing the butter and onion slathering. Mrs. T's is from my home town. I grew up with her Great-Grandchildren. They ain't nothing compared to the stuff you get from the Polish Catholic and Russian or Ukraine Orthodox churches. They blow them out of the water.

Those are undoubtedly gross. If I have to drain off the butter before eating, YUCK! I can tolerate perogi, just not the soaked in butter mess they make around here.

You should know better Gillbot.

No, not really.....

 

[JEDIYoda]

Awesome! I'm Polish myself and specialize in Hungarian/Polish cooking

real pols do it by hand...lolol

 

[Fritzo]

real pols do it by hand...lolol

You do it by hand for a dozen or two...you do it with a press if every person in your family finds out you're making them and orders two dozen

 

[JEDIYoda]

You do it by hand for a dozen or two...you do it with a press if every person in your family finds out you're making them and orders two dozen

NOPE....my wife and her daughters get together and do them all by hand.......easily many dozen......