Pierogi (polish Dumpling) Lovers Here????

Glad to have helped.

My English wife also makes pierogi dough with just flour and water.
(She was taught by my mother)

Are you sure that wasn't for 'kluski' or for noodles for chicken soup lol......

:)

So, I'm wondering if this venture ever took off?

I use my Babci's recipe for pierogi and made hundreds at Christmas. Potato, kapusta, and mushroom. Two questions:

1. Anyone have a good recipe for the meat filling? What kind of meat does one use?

2. Has anyone tried using whole wheat flour?

Thanks!
V

Cheese and butter are not vegan!

True but you can buy vegan butter and vegan cheese now but they are synthetic concoctions made from soya and loads of processed stuff.

AN ex vegan lol :)

I wondered if the ideas ever came through too! the fish one sounds good i may have a crack at that dish tonight even!

I'm from poland and I like Blueberry ones and ones with meet, saur craut and truffles.

really? i've never had it... how is that?

Pierogi Ruski Italiano,

Saute pierogi's in olive oil with garlic and sweet peppers and salt and crushed red pepper. You can then add tomatoes if you like. It is basically a fusion of Polish and Italian cuisine. You can experiment.

It's good.

STICK WITH YOUR BASIC PIEROGI..CHEESE,POTATOE,KRAUT/MUSHROOM..IF THEY ARE GOOD YOU WILL HAVE NO PROBLEM

farmers cheese is used---but DRY cottage cheese can also be added to potato, and some carmelized onion......

as far as meat fillings....I have heard of taking left over raost beef, with the potato and carrots and onion.

left over ham or bacon can be added to your kraut filling also.

I have never made them but I think using ground pork that you ave cooked and added some sauted onion and mushroom and blanched cabbage would be good also...like an egg roll.

I agree with Wrocław, a tuna melt pierogi would go down a treat with most people. There is scope for versatility here. Poland has a broad enough range but hasn't really explored the wealth of options/various possibilities.

Even stringy cheese inside would be nice. Mushrooms certainly find pride of place, as does cabbage, but there are many other permutations.

The best meat for pierogi is beaf slowly cooked (2hrs) with vegetables: onion, carrots, celery. When soft, remove the meat from the beaf stock and mince in the food processor with 1/4 tsp. of ground pepper and garlic. The meat is ready to make pierogi. The beaf stock is ready to make beets soup (barszcz) by adding a jar of marinated beets, and bring it to boil before serving with the aforesaid pierogi.

Once i have made interesting pierogi receipe which included cottage cheese (bialy ser) and salmon, onion, basil and i believe some sun dried tomatoes. The difference was that instead of using regular "cake" I used the yeast based cake - formed pierogi shaped doughs and put them into oven untill they turned brownish.

Delishious stuff and you could eat it next day with barszcz. It came sort of like "Paszteciki".

But but but... I haven't seen anybody mentioned fried pierogi. Some people - including me, don't like pierogi just out of the water (exception for the fruit ones which go well with the cream and sugar on top). So what do we do is we take the pan with oil and fry the stuff after it was boiled. It gets this crispy, crunchy skin which is the best thing in it all. My italian friend said she also adds spices to the oil (and uses olive oil) like bulion cube or something like that. I tried it once and my pierogi got burnt :( so I never gave it a shot again.

Some of the most awful pierogi my grandma used to make - the meat/pig lung ones... bleh... But all the ppl from older generation seemed to like it.

Fried pierogi in LOTS of butter. Mmmmmm Maybe fry a little onion in the butter first, to flavor it a little. Then some sour cream on the side, perfect!

How about a pizza pierogi.A little bit of tomato sauce,pepperoni and cheese. Ja myslem ze to by bylo bardzo smaczne !!!!!!!!

Try a white pizza with only cheese, onions, and potato. No need for the tomato sauce.

I love all peirogis hey are all delicious. I plan to learn how to make them.

i love perogi , i think i haven't tried home made yet ,but i think my favourite is the bigos filled veriety if it was in Birmingham id definitely try, hell i might even go to london for any variety except cheese wich im allergic too

One of the better winter foods, very simple and tasty. I'll likely get some with meat through the week. I love the fried and caramelised onions that they come with. A good sour rye soup is in order beforehand.

do you mind answering why is it ,in like a yellow sauce?

A yellow sauce? I don't know what you mean. Wouldn't it just be discolouration from the onions or sth like that?

Oh, maybe melted butter? They put a lot of butter in with them in some places.

the first time i had it it was definitely papered in some sauce that was yellow, not from the ponions but like a spicy sauce, i thought mustard, but i know that poles dont use mustard much

Poles are quite well into mustard, esp at grills. They have many makers and varieties here. Britain has Colmans but not much else.

Spicy you say? Hmm...I can't think what that would be. It's bound to be a mustard derivative of sorts.

you know that England has the worlds only mustard shop right?,

i realy liked the fruit type of perogi too (that was actually a real surprise for me as usually pasta n sweet don't go together in uk )

Yeah, in Norwich, right? I have some Colman's Seafood Sauce in my fridge, it's good but high calorie stuff.

The Poles could benefit from experimentation with pierogi and really raise their profile. They are not creatures of experimentation oftentimes. I think they are just offloading the national surplus of cabbage.

i thought thats why you had bigos? ;-)

and brits think peperoni piza from piza hut instead of dominos is experimentation, at least poles make there own food instead of buying pre packaged take away

Bigos, gołąbki and kapuśniak, to name but 3 other foods that have cabbage here.

Who is you? I am from Scotland btw.

im from Birmingham, oh i think i also had sauerkraut soup (i carnt honestly remember what its called)

and perogi in betroot soup

That'll be those little ears that go with barszcz. Quite tasty! Zupa ogórkowa is often sour and very tasty/healthy.