In my quest for blueberry pierogi's I also mentioned that I wanted to make the dough ahead of time and freeze it, (and thaw it on that day) as we make 800 to 1000 pierogi's in a day and they have to wait for me to make the dough several times. Can the dough be frozen? Thanks
freezing the raw dough is not a good idea. They are meant to be prepared and cooked immediately. freezing at this point is fine and in fact makes the dough less chewy after the reheat.
In my experience freezing raw pierogi dough does not give good results. Anyhow, the dough is not so difficult to make that it warrants preparation ahead of time. I know that you have a lot of dough to make but we just quadruple our recipe and get the person with the strongest hands to mix it up. I often freeze pierogi after they are cooked and cooled and they are still pretty good after thawing.
One tip from my mother-in-law: She (and now I can say we 'cause I have successfully learned how to make pierogi) always uses freshly boiled water in her dough and then mixes it with a wooden spoon until it is cool enough to use your hands. It reduces stickiness. I have experimented with the hot water and regular water and it really does make a difference esp. when you are just learning how to make them and stickiness can be a big problem.
Another tip about the blueberry pierogi- When I made them from my google recipe, I had a problem with excess juice from the blueberries and also bursting and squirting blueberries when eating. My m-i-l suggested not adding sugar to the filling but instead adding sugar and cream or sweet cream to the top when serving. It really reduced the mess and my white tablecloth is very grateful.
Now if I could only get my gołąbki rolling technique down. They come undone every time!
Just some info on "Perogies" Pierogi is probably the only Polish dish that seems to have its own patron saint. "Swiety Jacek z pierogami!", (St. Hyacinth and his pierogi!) is an old expression of surprise, roughly equivalent to the American "good grief!" or "holy smokes!" Nobody seems to know what the connection between these dumplings and the saintly 13th century monk was all about.
From a 100% Pole to the posters...Nope the results are very poor when you freeze the dough...it depends on the dough components naturally...sour cream yields the worst results versus veggie oil which is a bit better...
Best bet is to make you dough 1-2 days ahead of time and have it rolled, circled, floured and stored...then spend a day stuffing and boiling...
YUMMO! I just finished of 12 dozen last night - Potato, Triple Cheese, Mushroom and Cabbage - My own invention!
Good Grief...No rest till the 27th now!
Wesołych Świąt i Szczęśliwego Nowego Roku Plakaty!
I'm trying to remember the recipe for the dough,But at every site I have been to they all say to use sour cream,My Mother never did I believe it was flour,water and eggs does anyone have a recipe like this?
The recipe your mom used is a traditional one (included below). There will be certainly modifications and I wouldn't be surprised to learn that somewhere out there someone would add ketchup to the mix.
1 pound of flour 2/3 cup of hot water (may be mixed with a little milk, but keep the total amount the same) 1 egg yoke 2 table spoons of oil 1 tea spoon of salt
Sour-cream pierogi dough: very easy -- 2 cups flour, 1 cup sour cream, 1 small egg and 1/4 teaspoon salt. This makes a very soft dough which does not get tough when the cooked pieiogi are fried.
Take a piece of dough, wrap it around anything and boil or bake. Does it take a genius? I mean, I'm sure the idea could originate in many different places around the world at the same time.
I use sour cream dough for my pierogies. Once they are made I freeze them individually on cookie sheets, throw them in freezer bags and freeze them for up to 9 months. They always turn out really good.
Just some info on "Perogies" Pierogi is probably the only Polish dish that seems to have its own patron saint.
That's because St. Jacek travelled a lot, evangelizing and setting up new Dominican monasteries. One of his journeys took him to Kiev (Kiev Rus), where he acquired a recipe for cheese and potato pierogi and later brought it to Poland. Hence, the variation is called ruskie pierogi, sometimes translated as Russian pierogi, although it should be Rus or Ruthenian.
