Pierogi recipes?

Quoted message said:

How do you make pierogi?

What kind?

With a general question like that, you might as well: http:-
//www.google.com/search?q=pierogi+recipe&btnG=Google+Search

I made 97 of them this weekend. What a PITA.

-sw

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Quoted message said:

How do you make pierogi?

Try these: tinyurl.com2h46qOpen ↗

marthastewart.compage.jhtmlOpen ↗
cat&id=cat680&_requestid=75371

Quoted message said:

How do you make pierogi?

Here are some recipes, traditional and less ususal, both
savoury and sweet, I last posted a couple of years ago. Note
that pierogi are the same thing as Russian and Ukranian
pelmeni and vareniki.

For the dough:

1 1/2 lb flour 2 1/2 cups water (some or all of the water
can be replaced with milk if desired) 3 eggs salt

______________

For meat filling:

3/4 lb beef, finely minced
4/4 lb pork, finely minced (Lamb or mutton can either be
substituted for either beef or pork, or added to both.
Other meats, such as game, can be used, too. The best
pelmeni invariably contain at least two different kinds
of meat. Also, it is ideally preferable to mince meat by
hand - it will be juicier that way.) 1 egg 4-5 cloves of
garlic a bit of minced fresh cabbage (this doesn't add
anything to the taste, but makes pelmeni incredibly
juicy; if it's too juicy for you, reduce the amount of
cabbage or leave it out altogether) salt pepper (I've
also seen non-traditional recipes adding a bit of freshly
grated ginger) 7-8 cups salted water (or, better still,
chicken or beef broth) for cooking.

Mix together the ingredients for the filling and season with
salt and pepper. To make the dough, mix flour, eggs, and
salt together in a mixing bowl, then add water gradually.
Knead until springy. Let the flour rest in the refrigerator
for a half hour or so. Roll out the dough very thinly
(ideally, it should be almost transparent) and cut into
circles with a thin glass of about 2.5 inch in diameter (but
the size is up to you). Put about a teaspoon of the meat
mixture in the centre of each circle, fold in half and seal
the edges firmly together to form a half moon. (If you want
a fancier form, fold again, bringing together the ends of
the semi-circle, pinching them to hold them in place).
Repeat until the filling and the dough are used up. Pelmeni
are ready to be cooked at this point, unless you want to
freeze them. In the latter case, they should be put on the
floured board, not touching each other, and placed in the
freezer. Once frozen, they can be put into plastic bags and
kept for months.

To cook pelmeni, whether fresh or frozen, bring the water or
broth to the boil in a large pot and drop in the pelmeni.
Bring to the boil again and boil until they rise to the top.
Take them out quickly with a perforated spoon and put in a
colander for a few moments to drain the excess water.

(Pelmeni can also be fried or baked, but this is not
traditional. To prepare fried ones, first boil them for two
or three minutes, as described above, then take out and
drain. Fry them in hot butter in a pan until golden brown.
To prepare baked pelmeni, first boil them until not quite
ready, then take out and drain them and arrange them in a
pan. Pour over sour cream, or tomato- or cheese sauce and
bake in the oven until ready).

Serve pelmeni with butter, or sour cream, or sour cream
laced with garlic, or with diluted vinegar, or mustard, or
mustard sauce - or, indeed, with any sauce, whether spicy or
not, you deem suitable. They can be sprinkled with fresh
dill or parsley and with grated cheese. They can also be
served in a beef or chicken broth or soup.

______________

Pelmeni filled with feta cheese and baked in an omelette:

400 g (14 ounces) feta cheese 100 g (3.5 ounces) butter 2
garlic cloves 5 eggs
5/2 cup milk 2 tablespoons flour salt

Put feta in a bowl and cover with boiling water. Let stand
until the water is cool. Put the feta through the grinder
together with garlic and mix well with softened butter. Form
and fill pelmeni and boil them. Heat some fat in a in a
large high-sided frying pan. Arrange the boiled hot pelmeni
in the pan and fry on all sides. Beat a mixture of eggs,
milk and flour and pour over the pelmeni. Bake until the
omelette is ready.

______________

Chicken filling:

1 boned medium-sized chicken 1 cup milk (or cream) salt,
spices to taste

Put the chicken through the grinder twice, salt, and add
milk or cream. Mix everything well together. The filling
shouldn't be too thin.

______________

Radish filling (white radish or daikon):

600 g (1.3 pounds) radish 1 onion, finely minced
6.5 cup sour cream salt, spices to taste

Coarsely grate the radish (it would perhaps be a good idea
to soak the radish before grating in salted water for some
time and then add a bit of vinegar to the soaking liquid),
add onions, sour cream and spices. Mix everything well
together. Serve these pelmeni with some vegetable oil.

______________

Sauerkraut or fresh cabbage filling:

4 cups sauerkraut or 1 kg (2.2 pounds) fresh cabbage 2-3
onions 1 carrot 1 parsley root
7.5 tablespoon tomato purée 2 tablespoons sunflower oil 1-2
teaspoons sugar 6-7 black peppercorns

Mince sauerkraut or cabbage finely and cook it a bit in 1
tablespoon oil. Separately fry minced carrot, onions and
parsley root. Add them to the sauerkraut/cabbage together
with tomato purée, salt, pepper and sugar. Cook a bit
more to let some of the liquid evaporate. These pelmeni
are served with onions fried in oil, with the oil poured
over pelmeni.

______________

Mushroom filling:

500 g (1.1 pounds) fresh mushrooms 1 tablespoon vegetable
oil 1 tablespoon butter 1 onion, finely minced 2 eggs
salt, pepper

Clean, wash, dry and finely mince the mushrooms. Fry the
onions in a mix of oil and butter until translucent. Add the
mushrooms and fry over high heat for a few minutes. Reduce
heat and continue cooking for about 20 minutes, stirring
occasionally. Salt and pepper. Meanwhile, boil the eggs,
peel and chop finely and add them to the mushrooms. Mix
well. Serve these pelmeni with sour cream or melted butter.

______________

Beans and mushroom filling:

1 cup beans (e.g. white, broad, or Boston beans) 2-3
tablespoons lard 2-3 onions, finely minced 100 g (3.5
ounces) dried mushrooms red pepper, salt to taste

Cook the beans and, when ready, purée them. Fry onions fried
in lard. Boil the mushrooms. Mix all of the above well
together with red pepper and salt.

______________

Vareniki with farmer's cheese filling:

20 oz Farmer's cheese 1-2 tablespoon sour cream 1-2 eggs 1
tablespoon sugar a pinch of salt

Mix everything very well until it combines into a uniform
elastic mass.

______________

Vareniki with sour cherry filling (roll out thicker dough
for this filling):

2 1/2 lb sour cherries 1 1/2 cup sugar

Pit the cherries, reserving the stones, put in a non-
reactive dish. Sprinkle with sugar and leave in a sunny
place for 2-3 hours or longer. Pour off the juice, reserving
it. Fill vareniki with the cherries, i.e. put about a
teaspoon of cherries in the centre of each dough circle,
fold in half and seal the edges firmly together to form a
half moon.

Crush 5-7 cherry stones roughly and put them together with
the rest of the stones in a non-reactive dish. Add about 3/4
cup water and boil for a couple of minutes. Strain the
liquid, add sugar and let it boil again. Take from the heat,
let cool and mix with the cherry juice. Serve with vareniki.

______________

Vareniki with apple filling:

1 kg (2.2 pounds) very ripe, soft apples, peeled and cored
8/4 cup sugar

Julienne the apples, sprinkle with sugar, mix well and let
stand for 15 minutes. These vareniki are served with honey.

______________

Vareniki with poppy seed filling:

9.5 cup poppy seeds
10/2 cup sugar 1 teaspoon honey

Cover the poppy seeds with boiling water and let stand 15
minutes. Drain and dry the seeds on kitchen towels until
they are quite dry. Pound them in a mortar. Add sugar and
honey and continue to pound until everything combines into a
uniform mass. Important: as soon as each of these vareniki
is formed, it should be boiled at once, otherwise they tend
to fall apart.

Victor

Far as I can tell, someone wrote about PITA:

Quoted message said:

I made 97 of them this weekend. What a PITA

Oh no no no no.

Pierogi is Polish. The exact origin of pita is unknown. But
while most likely from Armenia, Greece, Egypt, Israel and
Syria, it is most certainly not from Poland.

Petey << - - Oh wait a minute. I get it. What a PITA!
HAHAHAHAHAHA.

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

Quoted message said:

<[email hidden]> wrote in message news:bba8ad9e5906808c5aa-
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Quoted message said:

How do you make pierogi?

Try these: tinyurl.com2h46qOpen ↗

marthastewart.compage.jhtmlOpen ↗
cat&id=cat680&_requestid=75371

Quoted message said:

Apparently Martha doesn't make pierogi, "Sorry, your search
did not return any results"

Kathy

"K. Reece" <[email hidden]> wrote in message
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Quoted message said:

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

Quoted message said:

<[email hidden]> wrote in message news:bba8ad9e5906808c5-
[email hidden]...

Quoted message said:

How do you make pierogi?

Try these: tinyurl.com2h46qOpen ↗

marthastewart.compage.jhtmlOpen ↗
cat&id=cat680&_requestid=75371

Quoted message said:

Quoted message said:

The search must have expired. You can go to
www.marthastewart.com, and do a recipe search on "pierogi."
There was a recipe for the dough and several fillings.
Martha is Polish, after all.

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

Quoted message said:

The search must have expired. You can go to
www.marthastewart.com, and do

a

Quoted message said:

recipe search on "pierogi." There was a recipe for the
dough and several fillings. Martha is Polish, after all.

I've heard so much about pierogi that I'm going to have to
make some to try them. I think that's the only way I'll
ever get any of them. This area is mostly German
immigrants, no pierogi.

I'll bet Martha's recipe is a very good one.

Kathy

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

Quoted message said:

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

Quoted message said:

The search must have expired. You can go to
www.marthastewart.com, and

do

Quoted message said:

a

Quoted message said:

recipe search on "pierogi." There was a recipe for the
dough and

several

Quoted message said:

Quoted message said:

fillings. Martha is Polish, after all.

I've heard so much about pierogi that I'm going to have to
make some to

try

Quoted message said:

them. I think that's the only way I'll ever get any of
them. This area

is

Quoted message said:

mostly German immigrants, no pierogi.

I'll bet Martha's recipe is a very good one.

I've seen the show where Martha and her mother make them.
The looked good. I grew up in a town with a big eastern
European community. Our orthodox churches used to sell
pierogi. Now that I'm in Cincinnati where everything is
German (or redneck) there are no pierogi.

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

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k18meF15rpfcU1@uni-
berlin.de...

Quoted message said:

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

Quoted message said:

The search must have expired. You can go to
www.marthastewart.com, and

do

Quoted message said:

a

Quoted message said:

recipe search on "pierogi." There was a recipe for the
dough and

several

Quoted message said:

Quoted message said:

fillings. Martha is Polish, after all.

I've heard so much about pierogi that I'm going to have
to make some to

try

Quoted message said:

them. I think that's the only way I'll ever get any of
them. This area

is

Quoted message said:

mostly German immigrants, no pierogi.

I'll bet Martha's recipe is a very good one.

I've seen the show where Martha and her mother make them.
The looked

good.

Quoted message said:

I grew up in a town with a big eastern European community.
Our orthodox churches used to sell pierogi. Now that I'm
in Cincinnati where

everything

Quoted message said:

is German (or redneck) there are no pierogi.

I did the search and found the recipes and they look really
good. I'm not sure I want to make that many just to try
them though.

Kathy

Victor recipe is little complicated, but is ok make the
simple dough 1 lb of flour, warm water, pinch of salt and 1
egg, Mix the dough until well until is smooth, take a piece
and roll until the dough is very thin, cut round forms with
glass add filling, stick togethet if is doesn't wanna stick,
brush edges with water. You can make any filling you wish,
you can put some fruits inside,for example:strawberry,
bluberries, Cook them in salty water for about 4-5 minutes.
enjoy Elizabeth

On Thu, 24 Jun 2004 22:56:02 GMT, "Vox Humana" <[email hidden]>

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k13ntF163tqvU1@uni-
berlin.de...

Quoted message said:

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

Quoted message said:

<[email hidden]> wrote in message news:bba8ad9e5906808c-
[email hidden]...
> How do you make pierogi?

Try these: tinyurl.com2h46qOpen ↗

marthastewart.compage.jhtmlOpen ↗
cat&id=cat680&_requestid=75371

Quoted message said:

Quoted message said:

The search must have expired. You can go to
www.marthastewart.com, and do a recipe search on "pierogi."
There was a recipe for the dough and several fillings.
Martha is Polish, after all.

Is she? What's her original name?

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

Quoted message said:

Vox Humana said:

"K. Reece" <[email hidden]> wrote in message news:2k13ntF163tqvU1@uni-
berlin.de...

Quoted message said:

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...
>
> <[email hidden]> wrote in message news:bba8ad9e590680-
> [email hidden]...
> > How do you make pierogi?
>
> Try these: tinyurl.com2h46qOpen ↗
>
>

marthastewart.compage.jhtmlOpen ↗
cat&id=cat680&_requestid

=75371

Quoted message said:

Quoted message said:

Quoted message said:

>

The search must have expired. You can go to
www.marthastewart.com, and do

a

Quoted message said:

Quoted message said:

recipe search on "pierogi." There was a recipe for the
dough and several fillings. Martha is Polish, after all.

Is she? What's her original name?

It's Martha Kostyra

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

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k18meF15rpfcU1@uni-
berlin.de...

Quoted message said:

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

Quoted message said:

The search must have expired. You can go to
www.marthastewart.com, and

do

Quoted message said:

a

Quoted message said:

recipe search on "pierogi." There was a recipe for the
dough and

several

Quoted message said:

Quoted message said:

fillings. Martha is Polish, after all.

I've heard so much about pierogi that I'm going to have
to make some to

try

Quoted message said:

them. I think that's the only way I'll ever get any of
them. This area

is

Quoted message said:

mostly German immigrants, no pierogi.

I'll bet Martha's recipe is a very good one.

I've seen the show where Martha and her mother make them.
The looked

good.

Quoted message said:

I grew up in a town with a big eastern European community.
Our orthodox churches used to sell pierogi. Now that I'm
in Cincinnati where

everything

Quoted message said:

is German (or redneck) there are no pierogi.

In August (don't know the exact date), St. Adelberts has a
festival. They are in Dayton. That would be about an hour
north of you, depending on where in Cincinnati you are. Not
a bad trip. Homemade pierogi, polish sausage, etc. Lots of
good old fashioned sweets and plenty of beer. Let me know if
you're interested and I'll try to find out the date.

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

Quoted message said:

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

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k18meF15rpfcU1@uni-
berlin.de...

Quoted message said:

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...
> The search must have expired. You can go to
> www.marthastewart.com,

and

Quoted message said:

Quoted message said:

do

Quoted message said:

a
> recipe search on "pierogi." There was a recipe for
> the dough and

several

Quoted message said:

> fillings. Martha is Polish, after all.
>

I've heard so much about pierogi that I'm going to
have to make some

to

Quoted message said:

Quoted message said:

try

Quoted message said:

them. I think that's the only way I'll ever get any of
them. This

area

Quoted message said:

Quoted message said:

is

Quoted message said:

mostly German immigrants, no pierogi.

I'll bet Martha's recipe is a very good one.

I've seen the show where Martha and her mother make
them. The looked

good.

Quoted message said:

I grew up in a town with a big eastern European
community. Our orthodox churches used to sell pierogi.
Now that I'm in Cincinnati where

everything

Quoted message said:

is German (or redneck) there are no pierogi.

I did the search and found the recipes and they look
really good. I'm not sure I want to make that many just to
try them though.

Kathy

You could scale back the recipe. The dough ingredients are
inexpensive. You can make a half recipe to try them.

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

Quoted message said:

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

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k18meF15rpfcU1@uni-
berlin.de...

Quoted message said:

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...
> The search must have expired. You can go to
> www.marthastewart.com,

and

Quoted message said:

Quoted message said:

do

Quoted message said:

a
> recipe search on "pierogi." There was a recipe for
> the dough and

several

Quoted message said:

> fillings. Martha is Polish, after all.
>

I've heard so much about pierogi that I'm going to
have to make some

to

Quoted message said:

Quoted message said:

try

Quoted message said:

them. I think that's the only way I'll ever get any of
them. This

area

Quoted message said:

Quoted message said:

is

Quoted message said:

mostly German immigrants, no pierogi.

I'll bet Martha's recipe is a very good one.

I've seen the show where Martha and her mother make
them. The looked

good.

Quoted message said:

I grew up in a town with a big eastern European
community. Our orthodox churches used to sell pierogi.
Now that I'm in Cincinnati where

everything

Quoted message said:

is German (or redneck) there are no pierogi.

In August (don't know the exact date), St. Adelberts has a
festival. They are in Dayton. That would be about an hour
north of you, depending on

where

Quoted message said:

in Cincinnati you are. Not a bad trip. Homemade pierogi,
polish sausage, etc. Lots of good old fashioned sweets and
plenty of beer. Let me know if you're interested and I'll
try to find out the date.

I would be interested. I drive up that way pretty often on
the weekends. I like to vist the Springhill Nursery which is
located near the Dayton airport.

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

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k1br9F17h9l0U1@uni-
berlin.de...

Quoted message said:

I did the search and found the recipes and they look
really good. I'm

not

Quoted message said:

Quoted message said:

sure I want to make that many just to try them though.

Kathy

You could scale back the recipe. The dough ingredients are
inexpensive.

You

Quoted message said:

can make a half recipe to try them.

At least I have a husband who will eat nearly anything if
you dump ketchup on it so I have a good chance of being able
to eat up half a batch at least. He'll also try anything I
put in front of him.

So what is the favorite filling for pierogi? And what do you
serve with them?

Kathy

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

Quoted message said:

At least I have a husband who will eat nearly anything if
you dump ketchup on it

....wait a minute...I thought Stan was single! ;-)

.so I have a good chance of being able to eat up half a
batch at least.

Quoted message said:

He'll also try anything I put in front of him.

So what is the favorite filling for pierogi? And what do
you serve with them?

I like plain pierog with just potatoes. No cheez whiz for
me, thank you! But I serve them with sauteed onions and
bacon. first I fry the bacon, then I fry the onions in the
bacon fat and add the pierog to the whole thing to warm
them. Yum! But not low-fat...Oh, and don't forget the sour
cream! Not the low-fat [censored], but regular sour cream.

rona

--
***For e-mail, replace .com with .ca Sorry for the
inconvenience!***

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

Quoted message said:

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

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k1br9F17h9l0U1@uni-
berlin.de...

Quoted message said:

I did the search and found the recipes and they look
really good. I'm

not

Quoted message said:

Quoted message said:

sure I want to make that many just to try them though.

Kathy

You could scale back the recipe. The dough ingredients
are inexpensive.

You

Quoted message said:

can make a half recipe to try them.

At least I have a husband who will eat nearly anything if
you dump ketchup on it so I have a good chance of being
able to eat up half a batch at

least.

Quoted message said:

He'll also try anything I put in front of him.

So what is the favorite filling for pierogi? And what do
you serve with them?

Kathy

I have a few recipes for filling here
gbronline.comrecpier.htmOpen ↗ . I would try
Martha's dough recipe. Mine is fine but I'm still looking
for a 'softer' dough. We always make all three kinds,
potato, saurkraut and prune. Serve with fried onions and a
dollop of sour cream. That makes a meal. You can also serve
with polish sausage, ham or any other meat if you wish.

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

Quoted message said:

"K. Reece" <[email hidden]> wrote in message news:2k1nkuF16r0q5U1@uni-
berlin.de...

Quoted message said:

At least I have a husband who will eat nearly anything
if you dump

ketchup

Quoted message said:

Quoted message said:

on it

....wait a minute...I thought Stan was single! ;-)

LOL, I think they might be long lost cousins or something.

Quoted message said:

.so I have a good chance of being able to eat up half a
batch at least.

Quoted message said:

He'll also try anything I put in front of him.

So what is the favorite filling for pierogi? And what do
you serve with them?

I like plain pierog with just potatoes. No cheez whiz for
me, thank you! But I serve them with sauteed onions and
bacon. first I fry the bacon,

then

Quoted message said:

I fry the onions in the bacon fat and add the pierog to
the whole thing to warm them. Yum! But not low-fat...Oh,
and don't forget the sour cream! Not the low-fat [censored], but
regular sour cream.

rona

That sounds pretty good. I'm going to have to make
some pierogi!!

Kathy