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Pierogi (polish Dumpling) Lovers Here????


pierogilover  
6 Jan 2007 /  #1
I am just thinking of doing a little something to do with Pierogi Restaurant in London with lot's of different varieties of fillings. So, if you have any opinion about this dish, good or bad, it'll be great help for me to get the business plan done and secure that loan... Let me know whatever you want to share with me.
Wroclaw 44 | 5,387  
6 Jan 2007 /  #2
Start a new line in fish pierogi. A sort of 'tuna melt' in a pierogi.
telefonitika  
6 Jan 2007 /  #3
That be interesting to try (as a british female that often has pierogi dishes) a tuna melt pierogi .... mmmmmm :)

I have the pierogi meszem variety alot :) not overly keen on the cheese one personally think it is like eating vomit that variety of pierogi sorry the cheese is just blurh!! lmao
vezza 2 | 26  
6 Jan 2007 /  #4
i remember when we went to visit my aunti misha in gdansk as kids she used to maje pierogi with cottage/curd cheese and potato, tryed making it myself but it not the same :) you should try it!
Splat  
8 Jan 2007 /  #5
There's a few pierogi stores around where I live and they do quite well with traditional fillings. There's a few I won't eat, but put any type of pierogies in front on me and I'll eat'em! Good luck with your endeavor.

--
Splat
BubbaWoo 33 | 3,510  
8 Jan 2007 /  #6
i love pierogi but why do they insist in sprinkling that dead pig stuff on top of them...?
Kochana_Babcia 2 | 70  
8 Jan 2007 /  #7
Good Luck with your business venture. In my area of IL we have a lot of Polish restaurants and Pierogi are always a big hit. I like most fillings except meat..usually taste like sawdust..too dry and bland. My favorites are potato/cheese/onion, cabbage/mushroom and all types of different fruits like blueberry, apple, plum.

My Mom still makes pierogi and they are very tasty but I usually just buy them ready made...
Irena Z 3 | 9  
10 Jan 2007 /  #8
Virginia crab pierogi - Mix crab meat with cream cheese, chopped scallions, salt, pepper, and a little dried mustard. Fill and boil as usual, then deep fry them. Serve with either a garlic or a teriyaki sauce. To die for:)
Wayc00lio 2 | 57  
10 Jan 2007 /  #9
WoooooW!!!!

That sounds AWESOME!!!!!!
Irena Z 3 | 9  
10 Jan 2007 /  #10
I hope you're not making fun of me:) If not, I could give you one with a Chinese style pork/waterchestnut filling.....
BubbaWoo 33 | 3,510  
10 Jan 2007 /  #11
how about something without the dead animal...?
Irena Z 3 | 9  
10 Jan 2007 /  #12
Ok, Vegan pierogi. Fillings: Lightly steam broccoli, add shredded cheddar cheese. Or steam cauliflower, add breadcrumbs toasted in butter, and some lemon zest. Or mashed potato, gorganzola or bleu cheese, chopped raw red onion, and toasted almonds?
BubbaWoo 33 | 3,510  
10 Jan 2007 /  #13
ok... now we're talking...!!!

delicious... thanks... :)
Kochana_Babcia 2 | 70  
10 Jan 2007 /  #14
Irena...Thanks for sharing these recipes. My hubby loves veggies so I'll have to try making these pierogi. I haven't made pierogi in a long time LOL my Mom makes them and I'm spoiled because she loves to cook and makes enough for an army.
viola  
10 Jan 2007 /  #15
:) :)da:) :)mmm that periodi its so good lol well not really cuz i hate that ,...........=).. :)
Wayc00lio 2 | 57  
10 Jan 2007 /  #16
I hope you're not making fun of me

Not at all!!!!! I loved what you described!!!!
Irena Z 3 | 9  
13 Jan 2007 /  #17
Does anyone still use a "pierogi board"? They were big wooden things that you rolled out the dough on, and were hand made for every girl when she got married. I inherited my mom's when she passed away. It is over 50 years old and is still solid as a rock.
miranda  
14 Jan 2007 /  #18
Does anyone still use a "pierogi board"?

I believe there is on in my house in Poland and my mother used it for all the baking, as well as home made noodle making:). It's a great thing and I believe that my job was to clean it and scrape off the rest of teh dough:)
wozzy 8 | 206  
14 Jan 2007 /  #19
how about something without the dead animal...?

Make "pierogi" with Chineese spring roll filling on a redular basis...........mmm..
BubbaWoo 33 | 3,510  
14 Jan 2007 /  #20
cheers woz... sounds like a good idea...
peterweg 37 | 2,321  
16 Feb 2007 /  #21
My favourite filling is fried mushroom and onion. The mushrooms have to be very slowly fried so the flavour is condensed and the onions crispy. Never found them in while in Poland.
Zgubiony 15 | 1,554  
16 Feb 2007 /  #22
I've had it with meat an mushroom filling..but never shrooms and onions.
IMTHESKI - | 2  
17 Feb 2007 /  #23
Virginia crab pierogi

Sounds pretty good! How about shrimp/some sort of cheese/and spices! I am usually better at the food thing but I haven't actually tried this yet so it might not be that great. Give me some time and I can come up with some seafood/California/Polish food. If you are really interested e-mail me and if I can come up with something original, I will let you know how I did it. I am just busy at the moment with work and my other hobby right now. If I can get to it I will post all recipes on this forum for all to see. All the best n your search!
tigerseye402  
29 Mar 2007 /  #24
I know this is an old thread, but.. I looove potato, or potato and farmer's cheese pierogi, served with sauted onions. I don't think I've ever tried pierogi stuffed with mushrooms and cabbage but I'm sure I would love it. My dad loves sauerkraut pierogi but I can hardly stand to be in the same room with sauerkraut, lol.
JimNC  
15 Jan 2008 /  #25
Ok, Vegan pierogi. Fillings: Lightly steam broccoli, add shredded cheddar cheese. Or steam cauliflower, add breadcrumbs toasted in butter, and some lemon zest. Or mashed potato, gorganzola or bleu cheese, chopped raw red onion, and toasted almonds?

Careful - vegan means no animal products. You described vegetarian options (and very good ones at that!)

For vegan you have to make the pierogi dough without eggs, as well as keep all cheese, butter, etc. out of the filling. My favorite is sauteed sauerkraut and onion (to make it dry), folded into mashed potatoes made with potato, vegan margarine, and a bit of the cooking water. All seasoned with salt/pepper to taste.

Another good one is pesto sauce made without the parmesan cheese (use either capers, extra salt, or nutritional yeast) stirred into mashed potatoes. These are excellent with sauteed tomatoes or spaghetti sauce. If you are not vegan, use parmesan.

My final favorite is mashed potato with finely diced water chestnuts and scallions. I fry them until crisp, then make a vegetarian stir fry with brown sauce (search the web- there are tons of them) - I fold in the pierogies just before serving.

Great ideas here all!
Seanus 15 | 19,706  
17 Jan 2008 /  #26
I like the tuna melt idea, that's go down a treat. I had dumplings with meat today, very tasty from one of the best bars in this region but still, more diversity would always be welcome. The gorgonzola one was a good idea too.
gloios 12 | 76  
17 Jan 2008 /  #27
Plover - Did you ever finish the business plan? I would be interested to read your details
Eagle20 16 | 119  
17 Jan 2008 /  #28
For vegan you have to make the pierogi dough without eggs

My mother always made pierogi dough with just flour and water.
Lady in red  
17 Jan 2008 /  #29
Pierogi Restaurant in London with lot's of different varieties of fillings.

What a great idea :)

Be even better if you located in the North West........you could have a pierogi cafe.......and a take away and supply local deli's too.....

Traditional pierogi, of course are the best but maybe fruit ones with blueberries, (ir something similar ) may work as well. Mediterranean types i.e. roasted vegetables. Chicken Tikka fillings, curry type fillings (meat and or veggie) Gosh you could even have chocolate flavoured ones too ! I can think of at least 50 more lol but seriously, there's no limit is there if you have a good chef and a great imagination.

Yummy, yummy pierogi <g>

Good Luck with your new venture, if it takes off and I am ever in London I shall be sure to pay it a visit !

........I just realised the initial post was over a year ago..........:) wonder if the idea ever took off ?
JimNC  
17 Jan 2008 /  #30
My mother always made pierogi dough with just flour and water.

Interesting... my grandmother and father always used eggs! I've been afraid to but now you gave me some confidence!

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