Ping: Parb -- Pierogi question

Do not cook them first. Line a large cookie sheet with waxed paper.
Lay the pierogi on it (about 1" apart); place in freezer until solidly
frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw
before cooking. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

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

Quoted message said:

Do not cook them first. Line a large cookie sheet with waxed paper.
Lay the pierogi on it (about 1" apart); place in freezer until solidly
frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw
before cooking. Carol

Thanks! Should I let the dry out a bit before I freeze them, or freeze them
right after they're made?

Donna

Freeze them as soon as they are made; you don't want them dried out.
Once they are solidly frozen, you can easily peel them from the waxed
paper. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

The people I know who make their own pergogies cook them, toss them in butter
and then freeze them in flat packages so they are frozen in layers instead of
in huge clumps.

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

Quoted message said:

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do
you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

The people I know who make their own pergogies cook them, toss them in
butter
and then freeze them in flat packages so they are frozen in layers instead
of
in huge clumps.

Ah, another opinion. Sounds like I could go either way, then. I've got a
vacuum sealer, so I could freeze them in a layer in bags, boil the bags to
thaw/heat them, and then fry them if that was the plan.

I was thinking that freezing them uncooked might give more chance that
they'd crack and then leak when I boil them later. But I wasn't sure.

Thanks for the response.

Donna

In article <[email hidden]>,

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

Thanks!

Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion
mix, bag by the half dozen, seal (I use a bag sealer), and freeze.
--
http://www.jamlady.eboard.com, updated 12-22-05

In article <[email hidden]>,

(Carol Garbo) said:

Do not cook them first. Line a large cookie sheet with waxed paper.
Lay the pierogi on it (about 1" apart); place in freezer until solidly
frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw
before cooking. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

I've always cooked mine before freezing, Carol, but it's tempting to try
it your way to see how it works for me.
-Barb (thinking about it)
--
http://www.jamlady.eboard.com, updated 12-22-05

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

(Carol Garbo) said:

Do not cook them first. Line a large cookie sheet with waxed paper.
Lay the pierogi on it (about 1" apart); place in freezer until solidly
frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw
before cooking. Carol

Quoted message said:

I've always cooked mine before freezing, Carol, but it's tempting to try
it your way to see how it works for me.

If you think about it, that's how ravioli are usually sold in the freezer
section; can't speak for pierogi. Then you can take a just a few out
and cook them, however many you need.

nancy

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

Thanks!

It really doesn't matter as long as you make them hexagonal.

;-)
gloria p

Nancy Young said:

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

(Carol Garbo) said:

Do not cook them first. Line a large cookie sheet with waxed paper.
Lay the pierogi on it (about 1" apart); place in freezer until solidly
frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw
before cooking. Carol

Quoted message said:

I've always cooked mine before freezing, Carol, but it's tempting to try
it your way to see how it works for me.

If you think about it, that's how ravioli are usually sold in the freezer
section; can't speak for pierogi.

Yep, that's the way I buy frozen pierogi.

serene

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

Quoted message said:

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do
you boil them first, or freeze them uncooked? And how do you package them
for freezing?

Thanks!

It really doesn't matter as long as you make them hexagonal.

;-)
gloria p

Well, if we don't stop gobbling them down, there will be nothing left to
freeze anyway.

:-p

Donna

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do
you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

Thanks!

Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion
mix, bag by the half dozen, seal (I use a bag sealer), and freeze.
--
http://www.jamlady.eboard.com, updated 12-22-05

I was thinking that boiling would be the way to go, but I think I'll skip
butter and onion. We usually brown ours lightly in butter before serving, so
I can add the onion then with no problem -- unless you put the butter there
to keep them from sticking together?

Sigh. I've got this week off from work, and I was going to spend some "me"
time curled up reading a book or something. But most of the books I've been
looking at have been cookbooks, and that just gets me started...next thing
you know I'm spending all day in the kitchen. But it's soooo much fun.

Donna

In article
<[email hidden]>,

Puester said:

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

Thanks!

It really doesn't matter as long as you make them hexagonal.

;-)
gloria p

Heretic. PTP. Proper Triangular Pirohy. Only.
--
http://www.jamlady.eboard.com, updated 12-22-05

In article <[email hidden]>,

D.Currie said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do
you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

Thanks!

Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion
mix, bag by the half dozen, seal (I use a bag sealer), and freeze.
--
http://www.jamlady.eboard.com, updated 12-22-05

I was thinking that boiling would be the way to go, but I think I'll skip
butter and onion. We usually brown ours lightly in butter before serving, so
I can add the onion then with no problem -- unless you put the butter there
to keep them from sticking together?

Bingo.
--
http://www.jamlady.eboard.com, updated 12-22-05

In article <[email hidden]>,

D.Currie said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do
you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

Thanks!

Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion
mix, bag by the half dozen, seal (I use a bag sealer), and freeze.
--
http://www.jamlady.eboard.com, updated 12-22-05

I was thinking that boiling would be the way to go, but I think I'll skip
butter and onion. We usually brown ours lightly in butter before serving, so
I can add the onion then with no problem -- unless you put the butter there
to keep them from sticking together?

When you toss with butter and onion before freezing, they don't stick
together, plus your browning butter is already there. Thaw and fry 'em
up. Same with the onion part of it - it's already there.
--
http://www.jamlady.eboard.com, updated 12-22-05

Melba's Jammin said:

In article <[email hidden]>,

(Carol Garbo) said:

Do not cook them first. Line a large cookie sheet with waxed paper.
Lay the pierogi on it (about 1" apart); place in freezer until solidly
frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw
before cooking. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

Love your sig, Carol!

Quoted message said:

I've always cooked mine before freezing, Carol, but it's tempting to try
it your way to see how it works for me.

I freeze my potstickers raw, just as Carol does with her
however-you-spell-it. Works great.

Carol (the other one)

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do you
boil them first, or freeze them uncooked? And how do you package them for
freezing?

Thanks!

Up here there are comercial perogies availible in grocery stores or
also made and sold by church groups to raise money....They are frozen
prior to being sold. Sold in pkges of 1 dozen. 12 frozen perogies frozen
into 1 big lump in their plastic bag. So either the boiled with butter
or prefrozen on waxed paper has it's merits.

I eat mine just boiled with butter, sauted onions, bacon bits and sour
cream. When my kids were living at home I'd have to boil a mess of them
3 dozen or so. Then pan fry some (my Daughter) and deep fry some (my
Son). They all settled for the condiments I previously mentioned (
except no butter)

On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don Gray?

Quoted message said:

In message Mr Libido Incognito said:

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them?
Do you boil them first, or freeze them uncooked? And how do you
package them for freezing?

Thanks!

Up here there are comercial perogies availible in grocery stores or
also made and sold by church groups to raise money....They are frozen
prior to being sold. Sold in pkges of 1 dozen. 12 frozen perogies
frozen into 1 big lump in their plastic bag. So either the boiled with
butter or prefrozen on waxed paper has it's merits.

I eat mine just boiled with butter, sauted onions, bacon bits and sour
cream. When my kids were living at home I'd have to boil a mess of them
3 dozen or so. Then pan fry some (my Daughter) and deep fry some (my
Son). They all settled for the condiments I previously mentioned (
except no butter)

I suppose that it sounds strange but I'd never even heard of P*******s
until I came across them in this group. See I can't even write the word,
for I see here different spellings and don't know which to use. I'm
still not much the wiser except that I came across them once up in just
one of my hundreds of cookery books.

It's not unusual that location and tradition moulds our tastes. However,
unless we visit a foreign country and try its foods; or are lucky enough
to find an ethnic restaurant which serves a selection of its country of
origins foods, we never have the chance to try them. I have never seen,
let alone entered a Russian, Polish, Swedish, Danish, etc, etc east
european restaurant so have no idea what they serve.

The odd thing is that I have entered and eaten in Italian, French, Dutch
(but recently). Many visits to Indian, Pakistani, Chinese and Thai but
so few from my own European continent!! I can't bear the thought of
eating raw fish from a Japanese one, so I've missed out on one Asian
influence ;-)

Don

Growing up in Cleveland, OH where there were many immigrant families from
eastern Europe, it was easy to find restaurants that were either in whole
or in part ethnic in their cuisine. Typical were Polish, Slovak,
Slovenian, Croatian, Hungarian, German, etc. There are many crossover
dishes that have either slightly or completely different names, but are
very similar.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

In message Mr Libido Incognito said:

D.Currie said:

When you make the batches of pierogi, what do you do to freeze them? Do
you boil them first, or freeze them uncooked? And how do you package
them for freezing?

Thanks!

Up here there are comercial perogies availible in grocery stores or also
made and sold by church groups to raise money....They are frozen prior to
being sold. Sold in pkges of 1 dozen. 12 frozen perogies frozen into 1 big
lump in their plastic bag. So either the boiled with butter or prefrozen on
waxed paper has it's merits.

I eat mine just boiled with butter, sauted onions, bacon bits and sour
cream. When my kids were living at home I'd have to boil a mess of them 3
dozen or so. Then pan fry some (my Daughter) and deep fry some (my Son).
They all settled for the condiments I previously mentioned ( except no
butter)

I suppose that it sounds strange but I'd never even heard of P*******s
until I came across them in this group. See I can't even write the word, for
I see here different spellings and don't know which to use. I'm still not
much the wiser except that I came across them once up in just one of my
hundreds of cookery books.

It's not unusual that location and tradition moulds our tastes. However,
unless we visit a foreign country and try its foods; or are lucky enough to
find an ethnic restaurant which serves a selection of its country of origins
foods, we never have the chance to try them. I have never seen, let alone
entered a Russian, Polish, Swedish, Danish, etc, etc east european restaurant
so have no idea what they serve.

The odd thing is that I have entered and eaten in Italian, French, Dutch
(but recently). Many visits to Indian, Pakistani, Chinese and Thai but so few
from my own European continent!! I can't bear the thought of eating raw fish
from a Japanese one, so I've missed out on one Asian influence ;-)

Don