Frozen perogies

try boiling them first until they float and then fry them in butter and
onions. When you use both methods you get better results.
Good Luck!
"Ruddell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

I drop mine from frozen in deep fryer,,,,,dip in ketchup.
"MJ" <[email hidden]> wrote in message
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Quoted message said:

try boiling them first until they float and then fry them in butter and
onions. When you use both methods you get better results.
Good Luck!
"Ruddell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

sour cream and green onions are the best

"sandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I drop mine from frozen in deep fryer,,,,,dip in ketchup.
"MJ" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

try boiling them first until they float and then fry them in butter and
onions. When you use both methods you get better results.
Good Luck!
"Ruddell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok, what to do with them? I've boiled them and I've fried them and

just

Quoted message said:

Quoted message said:

Quoted message said:

can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

Ruddell said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

--
Cheers

Dennis

We had some for lunch today!
Boil them until just tender then saute them in butter with minced onion.
Will be neither mushy nor tough.

I cook them like potstickers......first I brown them in a little oil,
then add water and cover them and let them steam until tender. While
they are cooking, I saute some veggies and shred some cheese. Out of
the pan, topped with veggies and cheese, they make a wonderful
vegetarian dinner.

In article <[email hidden]>, Ruddell

Quoted message said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

What *are* you looking for? Are these uncooked when you're working with
them? Frozen? Fresh? I make mine from scratch and boil them, toss
with butter and fried onions, and eat. That they are a kind of noodle
means that there will be some 'tooth' to them. I can't imagine mushy
pirohy. For storage, I bag the cooked and buttered pirohy and freeze
them in packages of six. Thaw and brown lightly in butter and serve on
your finest china -- they deserve it. I'm not from a background wherein
they're deep-fried to cook them.
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

Ruddell said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

Quoted message said:

We had some for lunch today!

Arri, do you make your own?
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article <[email hidden]>, "sandy"

Quoted message said:

I drop mine from frozen in deep fryer,,,,,dip in ketchup.

Quoted message said:

Quoted message said:

"Ruddell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok, what to do with them? I've boiled them and I've fried them
and just can't get any decent results. Mushy or tough isn't the
options I was looking for. What can be done with them?

<hyperventilating> That whirring sound you hear is my mother spinning in
her grave. Ketchup. On pirohy. Deep fried. Well, I never. . .
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article <[email hidden]>,

Jude said:

I cook them like potstickers......first I brown them in a little oil,
then add water and cover them and let them steam until tender.

Fresh or frozen? Raw or previously cooked? Inquiring Mind wants to
know.
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

Melba's Jammin said:

In article <[email hidden]>, Ruddell

Quoted message said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

What *are* you looking for? Are these uncooked when you're working with
them? Frozen? Fresh? I make mine from scratch and boil them, toss
with butter and fried onions, and eat. That they are a kind of noodle
means that there will be some 'tooth' to them. I can't imagine mushy
pirohy. For storage, I bag the cooked and buttered pirohy and freeze
them in packages of six. Thaw and brown lightly in butter and serve on
your finest china -- they deserve it. I'm not from a background wherein
they're deep-fried to cook them.

That seems to be a common industrial method used in school cafeterias.
Which leads to the catsup commonly squirted on fried things.

It is hard to beat the home made version served as you described.

"MJ" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

try boiling them first until they float and then fry them in butter and
onions. When you use both methods you get better results.

I do that and serve them with a sauce made from an onion soup reduction
mixed with sour cream. YUM!!

Mary

Melba's Jammin said:

In article <[email hidden]>,

Jude said:

I cook them like potstickers......first I brown them in a little

oil,

Quoted message said:

Quoted message said:

then add water and cover them and let them steam until tender.

Fresh or frozen? Raw or previously cooked? Inquiring Mind wants to
know.
--
-Barb

Frozen. The pre-made kind from the grocery store. I'm not sure if
they're precooked, and I don't have any right now, sorry. I think the
brand I use is called Mrs. K's or Mrs Somebody's!

Melba's Jammin said:

In article <[email hidden]>,

Jude said:

I cook them like potstickers......first I brown them in a little

oil,

Quoted message said:

Quoted message said:

then add water and cover them and let them steam until tender.

Fresh or frozen? Raw or previously cooked? Inquiring Mind wants to
know.
--
-Barb

Frozen. The pre-made kind from the grocery store. I'm not sure if
they're precooked, and I don't have any right now, sorry. I think the
brand I use is called Mrs. K's or Mrs Somebody's!

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Frozen. The pre-made kind from the grocery store. I'm not sure if
they're precooked, and I don't have any right now, sorry. I think the
brand I use is called Mrs. K's or Mrs Somebody's!

Mrs. T's ... turned me off pierogi for life.

nancy

Ruddell said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

What kind of pierogi? Did you make them yourself? Well-made, correctly
cooked pierogi are neither mushy, nor tough. Correctly cooked, BTW,
means boiled until they float, plus a minute or two. Not fried. No one
in any of the 'old countries' fries 'em by default. If you want real,
traditional pierogi, boil 'em. If you want fried potstickers, make kao
tse or age-gyoza.

Victor

Nancy Young said:

Quoted message said:

Frozen. The pre-made kind from the grocery store. I'm not sure if
they're precooked, and I don't have any right now, sorry. I think the
brand I use is called Mrs. K's or Mrs Somebody's!

Mrs. T's ... turned me off pierogi for life.

I know what you mean. I have tried some commercially prepared perogies and
there ain't nothing that can make them good. We used to be able to get them
at a local Polish butcher shop. They came on little plastic trays, a dozen
per tray. They were smeared with butter. We just let them thaw and then
fried them in a pan with some onion or onions and bacon and they were
fantastic. Of course the best at the freshly home made variety. We have a
neighbour of Polish and Ukrainian descent, and whenever she has a party
(which is often), she makes many dozens of them. They are fantastic.

Dave Smith said:

Mrs. T's ... turned me off pierogi for life.

Quoted message said:

I know what you mean. I have tried some commercially prepared perogies and
there ain't nothing that can make them good. We used to be able to get them
at a local Polish butcher shop. They came on little plastic trays, a dozen
per tray. They were smeared with butter. We just let them thaw and then
fried them in a pan with some onion or onions and bacon and they were
fantastic. Of course the best at the freshly home made variety. We have a
neighbour of Polish and Ukrainian descent, and whenever she has a party
(which is often), she makes many dozens of them. They are fantastic.

Agree about the commercial ones. We don't live very far from the
Mrs T's factory and there isn't much you can do to make them more than
"industrial" quality.

There is a local shop like you mentioned called something like "Pops
Pierogies". It is one of the last places I know to get good pierogies.

But sometimes the local shop thing doesn't even work anymore because
people have become so used to "space food". There is a nearby town that
has a large population of people of Polish ancestry. My buddy said "you
have to go there to this little shop on Main St and get the homemade
pierogi"

I was nearby and stopped for lunch. They used "space potatoes" to fill
the potato pierogies. Yuck!

Melba's Jammin said:

In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

Ruddell said:

Ok, what to do with them? I've boiled them and I've fried them and just
can't get any decent results. Mushy or tough isn't the options I was
looking for. What can be done with them?

Quoted message said:

We had some for lunch today!

Arri, do you make your own?
--
-Barb

I didn't make this lot. Have made them in the past though.

In article <[email hidden]>, George
<[email hidden]> wrote:
(snip)

Quoted message said:

Agree about the commercial ones. We don't live very far from the Mrs
T's factory and there isn't much you can do to make them more than
"industrial" quality.

Quoted message said:

There is a local shop like you mentioned called something like "Pops
Pierogies". It is one of the last places I know to get good pierogies.

Lower Manhattan? We missed it, Bubba Vic!
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.