Perogies

Pan fried?

[email hidden] :

|| Any ideas on what to do or how to serve blueberry filled
|| perogies? Package just suggests boiling them? I was
|| hoping for a crunchy texture, could I toast them in the
|| oven? would they crisp?
||
||
||
What is a perogie, please?
--

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august said:

[email hidden] :

|| Any ideas on what to do or how to serve blueberry
|| filled perogies? Package just suggests boiling them? I
|| was hoping for a crunchy texture, could I toast them in
|| the oven? would they crisp?
||
||
||
What is a perogie, please?

It's a dumpling-like thing, usually stuffed with some
combination of cheese, potatoes, and/or sauerkraut. Good,
filling, comfort food, delicious with sour cream and bacon.

I've never heard of blueberry-filled perogies, but I guess
that's a sweet variant of the regular thing. Perogies are
never crisp, in my experience. I think any attempt to make
them crisp is going to end in some kind of failure.

[email hidden] :

|| On Sun, 18 Apr 2004 13:57:32 +1000, august
|| <[email hidden]> wrote:
||
|| >[email hidden] :
|| >
|| >|| Any ideas on what to do or how to serve blueberry
|| >|| filled perogies? Package just suggests boiling
|| >|| them? I was hoping for a crunchy texture, could I
|| >|| toast them in the oven? would they crisp?
|| >||
|| >||
|| >||
|| >What is a perogie, please?
||
|| It's a dumpling-like thing, usually stuffed with some
|| combination of cheese, potatoes, and/or sauerkraut.
|| Good, filling, comfort food, delicious with sour cream
|| and bacon.
||
|| I've never heard of blueberry-filled perogies, but I
|| guess that's a sweet variant of the regular thing.
|| Perogies are never crisp, in my experience. I think any
|| attempt to make them crisp is going to end in some kind
|| of failure.
||
||
Like a Pastie?
--

Who bothers to read sig lines?

august <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

[email hidden] :

|| On Sun, 18 Apr 2004 13:57:32 +1000, august
|| <[email hidden]> wrote:
||
|| >[email hidden] :
|| >
|| >|| Any ideas on what to do or how to serve blueberry
|| >|| filled perogies? Package just suggests boiling
|| >|| them? I was hoping for a crunchy texture, could I
|| >|| toast them in the oven? would they crisp?
|| >||
|| >||
|| >||
|| >What is a perogie, please?
||
|| It's a dumpling-like thing, usually stuffed with some
|| combination of cheese, potatoes, and/or sauerkraut.
|| Good, filling, comfort food, delicious with sour cream
|| and bacon.
||
|| I've never heard of blueberry-filled perogies, but I
|| guess that's a sweet variant of the regular thing.
|| Perogies are never crisp, in my experience. I think any
|| attempt to make them crisp is going to end in some kind
|| of failure.
||
||
Like a Pastie?

No, the dough is more like that of ravioli. They are never
baked and, therefore, never browned, flakey, or breadlike.

Wayne

In article <[email hidden]>,

Quoted message said:

[email hidden] :

|| Any ideas on what to do or how to serve blueberry
|| filled perogies? Package just suggests boiling them? I
|| was hoping for a crunchy texture, could I toast them
|| in the oven? would they crisp?

Quoted message said:

What is a perogie, please?

A filled noodle-dough dumpling common in a number of Slavic
countries. We Slovaks call them pirohy as to western
Ukrainians; Polish call them pierogi, Russians have pelmeni.
On the same *very general* order as ravioli -- a filled
noodle dough dumpling. :-) Been discussed here recently --
and a google search will turn up lots of different recipes.
You will find that the more rare triangular shape are most
highly prized and sought after.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article <[email hidden]>, Lorne Epp

Quoted message said:

august said:

What is a perogie, please?

It's a dumpling-like thing, usually stuffed with some
combination of cheese, potatoes, and/or sauerkraut.
Good, filling, comfort food, delicious with sour cream
and bacon.

I've never heard of blueberry-filled perogies, but I guess
that's a sweet variant of the regular thing. Perogies are
never crisp, in my experience. I think any attempt to make
them crisp is going to end in some kind of failure.

Also done with sour cherries. And prunes or lekvar (a mashed
prune filling). They *can* be baked, though I don't have
experience with baking fruit-filled ones.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article <[email hidden]>,

Quoted message said:

[email hidden] :

|| On Sun, 18 Apr 2004 13:57:32 +1000, august
|| <[email hidden]> wrote:
||
|| >[email hidden] :
|| >
|| >|| Any ideas on what to do or how to serve blueberry
|| >|| filled perogies? Package just suggests boiling
|| >|| them? I was hoping for a crunchy texture, could I
|| >|| toast them in the oven? would they crisp?

Quoted message said:

|| >What is a perogie, please?
||
|| It's a dumpling-like thing, usually stuffed with some
|| combination of cheese, potatoes, and/or sauerkraut.
|| Good, filling, comfort food, delicious with sour cream
|| and bacon.
||
|| I've never heard of blueberry-filled perogies, but I
|| guess that's a sweet variant of the regular thing.
|| Perogies are never crisp, in my experience. I think
|| any attempt to make them crisp is going to end in some
|| kind of failure.

Quoted message said:

Like a Pastie?

Nope. Pasties are a short dough; pirohy are a noodle dough.
Pasties are baked; pirohy are generally boiled, though some
deviants and miscreants bake them instead of boiling them.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

[email hidden] :

|| august <[email hidden]> wrote in
|| :"]news:[email hidden]:
||
|| > [email hidden] :
|| >
|| >|| On Sun, 18 Apr 2004 13:57:32 +1000, august
|| >|| <[email hidden]> wrote:
|| >||
|| >|| >[email hidden] :
|| >|| >
|| >|| >|| Any ideas on what to do or how to serve
|| >|| >|| blueberry filled perogies? Package just
|| >|| >|| suggests boiling them? I was hoping for a
|| >|| >|| crunchy texture, could I toast them in the
|| >|| >|| oven? would they crisp?
|| >|| >||
|| >|| >||
|| >|| >||
|| >|| >What is a perogie, please?
|| >||
|| >|| It's a dumpling-like thing, usually stuffed with
|| >|| some combination of cheese, potatoes, and/or
|| >|| sauerkraut. Good, filling, comfort food, delicious
|| >|| with sour cream and bacon.
|| >||
|| >|| I've never heard of blueberry-filled perogies, but
|| >|| I guess that's a sweet variant of the regular
|| >|| thing. Perogies are never crisp, in my experience.
|| >|| I think any attempt to make them crisp is going to
|| >|| end in some kind of failure.
|| >||
|| >||
|| > Like a Pastie?
||
|| No, the dough is more like that of ravioli. They are
|| never baked and, therefore, never browned, flakey, or
|| breadlike.
||
Thanks Wayne - what size are they usually?

--

Who bothers to read sig lines?

In article <[email hidden]>, Wayne

Boatwright said:

august <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Like a Pastie?

No, the dough is more like that of ravioli. They are
never baked

Yeah, they sometimes are, Wayne. Not my idea of a good time,
but it is done.

Quoted message said:

and, therefore, never browned, flakey, or breadlike.

Quoted message said:

Wayne

--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article <[email hidden]>,

(TheCatinTX) said:

Pan fried?

After cooking, absolutely. A fine breakfast feast -- about
12 pirohy, lightly browned in the butter and onions they
were tossed with after boiling. Nicely browned crispy bits
of onion. A cuppa joe. Good eats!! Dobru' chut'!
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article <[email hidden]>,

Quoted message said:

[email hidden] :

Quoted message said:

|| > Like a Pastie?
||
|| No, the dough is more like that of ravioli. They are
|| never baked and, therefore, never browned, flakey, or
|| breadlike.

Quoted message said:

||
Thanks Wayne - what size are they usually?

I'm not Wayne nor do I play him on tv but size varies. I
start with about a 3-1/2 inch square of dough filled and
folded and sealed to make a triangle shape. I have two notes
about them on my webpage <www.jamlady.eboard.com>; the note
towards the bottom (the 2003 story) has pictures.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

[email hidden] :

|| In article
|| <[email hidden]>,
|| [email hidden] wrote:
||
|| > [email hidden] :
||
|| > || > Like a Pastie?
|| > ||
|| > || No, the dough is more like that of ravioli. They
|| > || are never baked and, therefore, never browned,
|| > || flakey, or breadlike.
||
|| > ||
|| > Thanks Wayne - what size are they usually?
||
|| I'm not Wayne nor do I play him on tv but size varies. I
|| start with about a 3-1/2 inch square of dough filled and
|| folded and sealed to make a triangle shape. I have two
|| notes about them on my webpage <www.jamlady.eboard.com>;
|| the note towards the bottom (the 2003 story) has
|| pictures.
||
Thank you - I learned a lot from there.

They look delicious!
--

Who bothers to read sig lines?

In article <[email hidden]>,

Quoted message said:

[email hidden] :

|| In article
|| <[email hidden]>,
|| [email hidden] wrote:
||
|| > [email hidden] :
||
|| > || > Like a Pastie?
|| > ||
|| > || No, the dough is more like that of ravioli. They
|| > || are never baked and, therefore, never browned,
|| > || flakey, or breadlike.

Quoted message said:

|| > ||
|| > Thanks Wayne - what size are they usually?

Quoted message said:

|| I'm not Wayne nor do I play him on tv but size varies.
|| I start with about a 3-1/2 inch square of dough filled
|| and folded and sealed to make a triangle shape. I have
|| two notes about them on my webpage
|| <www.jamlady.eboard.com>; the note towards the bottom
|| (the 2003 story) has pictures.

Quoted message said:

Thank you - I learned a lot from there.

Quoted message said:

They look delicious!

Glad to be of help and enlightenment to you, Augie. Probably
the most important thng to remember is that the meet, right,
and salutary shape for them is triangular. Don't ever let
anyone try to tell you otherwise, especially if he's from
Germany and thinks he knows everything. "-)
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

[email hidden] :

|| Don't ever let anyone try to tell you otherwise,
|| especially if he's from Germany and thinks he knows
|| everything. "-)
||
Heh 😉
--

Who bothers to read sig lines?

State said:

Any ideas on what to do or how to serve blueberry filled
perogies? Package just suggests boiling them? I was hoping
for a crunchy texture, could I toast them in the oven?
would they crisp?

That depends on whether they have already been boiled or
not. If they are totally uncooked (raw) then you have to
boil them first. Some people then eat them with butter and
onions (if they are potato or some other savory filling) or
for the fruit ones I guess just butter and maybe some sour
cream. Now if they are already cooked (normally boiled) then
you can just thaw them and pan fry them in butter or re-boil
them to heat them.

I'm not sure how you would do them in the oven. I would
think that if you just put them on a greased cookie sheet
and bake them till they brown that the dough would get too
hard and tough. For a crispy exterior I would recommend
frying them in butter.

Kate
--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

Melba's Jammin said:

In article
<[email hidden]>,

Quoted message said:

[email hidden] :

|| In article
|| <[email hidden]>,
|| [email hidden] wrote:
||
|| > [email hidden] :
||
|| > || > Like a Pastie?
|| > ||
|| > || No, the dough is more like that of ravioli.
|| > || They are never baked and, therefore, never
|| > || browned, flakey, or breadlike.

Quoted message said:

|| > ||
|| > Thanks Wayne - what size are they usually?

Quoted message said:

|| I'm not Wayne nor do I play him on tv but size
|| varies. I start with about a 3-1/2 inch square of
|| dough filled and folded and sealed to make a
|| triangle shape. I have two notes about them on my
|| webpage <www.jamlady.eboard.com>; the note towards
|| the bottom (the 2003 story) has pictures.

Quoted message said:

Thank you - I learned a lot from there.

Quoted message said:

They look delicious!

Glad to be of help and enlightenment to you, Augie.
Probably the most important thng to remember is that the
meet, right, and salutary shape for them is triangular.
Don't ever let anyone try to tell you otherwise,
especially if he's from Germany and thinks he knows
everything. "-)

Augie, Don't believe a thing Barb says! The only proper
shape for a pierog is half-moon-shaped.

Barb, you know I luv ya but you are the Satan of
pierogi making.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead
already.” Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.” What if the hokey pokey
really *is* what it's all about? "][email hidden]

Kate Connally <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I'm not sure how you would do them in the oven. I would
think that if you just put them on a greased cookie sheet
and bake them till they brown that the dough would get too
hard and tough. For a crispy exterior I would recommend
frying them in butter.

Kate

I make a perogi casserole ...layer of perogies then some
onions, crumbled cooked bacon, sour cream...Repeat layering
till pan is almost full...top last layer of perogies with
the dreaded mushroom soup for sauce. Quite good .

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

In article <[email hidden]>, hahabogus

Quoted message said:

Kate Connally <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I'm not sure how you would do them in the oven. I would
think that if you just put them on a greased cookie
sheet and bake them till they brown that the dough would
get too hard and tough. For a crispy exterior I would
recommend frying them in butter.

Kate

I make a perogi casserole ...layer of perogies then
some onions, crumbled cooked bacon, sour cream...Repeat
layering till pan is almost full...top last layer of
perogies with the dreaded mushroom soup for sauce.
Quite good .

I can't believe it. That's almost as bad as some "quick
pierogi casserole" or "mock pierogi casserole" recipes I've
seen that amount to layers of lasagne noodles and mashed
potatoes, topped with melted butter. Maybe worse.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.