Polish polskie pierogi recipe (prepared at home)

Trivia - this Pierogi sold for $1775.

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Hmmm, I also use sour cream in my dough - it makes for a mixture between shortcrust and a flaky pastry which tastes great....
Now I know you can make pierogi by boiling them, or boiling then frying them...I make mine by roasting them! They are truly fab!

Have tried lots of different fillings over the years - I usually make non meat ones for Xmas Eve - usually potato,cheddar cheese and onion rather like a pasty or sweet chilli prawn (they are my favs!) I also get requests to make them for our Xmas works lumch event....I am doing sweet chilli chicken ones this year and a mixed veg one to be a bit different...now I'm making myself hungry!

Tinka14

I need a recipe for a spinach, ricotta filling for pierogi's???

take some cooked spinach, add ricotta, mash up, season to flavour, mash a little more and stuff in pierogi

I googled......this is quie a good site (am interested in myself now) has loads of good fillings and the link below is for the 'SPINACH RICOTTA FILLING'.

cooks.com/rec/view/0,1926,153160-240197,00.html

I'm not allowed as a guest to copy the whole link, you will need to input the first bit of the address (standard on all web links) hope that makes sense to you .

Hope it is as tasty as it looks and sounds :)

go to: bestpolishrecipes.com/index.php?option=com_content&view=article&id=47& Itemid=59 you'll find a good, easy to undestand pierogi recipe there.

Does anyone know how to keep the pierogies from molding? My family makes home made pierogies every year around Christmas. We always make them a few days early and they sometimes get a little moldy before the big day. We put them in gallon sized ziplock bags.....Any suggestions????

what we do when when make too many pierogies ,is freeze them.They stand up very well to being reheated.

Thanks!! We thought about that but weren't sure how they'd hold up and taste after being frozen...I will definately try this!

Dec 30, 09, 23:32 - Thread attached on merging:
Need a recipe (easy if possible) for PIEROGI! :)

My friend has just been back to Poland for Christmas and brought back some pierogi. I know it has mushroom and sauerkraut in, but how do you make the outside?? is it like pasta or pastry?

They were really tasty and we've eaten them all between three of us so I want to have a go at making some to suprise them ;)

Any recipes would be appreciated...
Thanks

Here ya go----Easy and simple--this one has sauerkraut and mushrooms ---and very tasty !!!!!

polishwildmushrooms.com/sauerkraut_mushroom_pierogi.htm

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i like to saute finely chopped cabbage and onion in butter and when transluscent transfer to the mashed potato/cheese

that's instant death...

I do the traditional meat filling, but then I get lazy with all the dough work. So, I roll my stuffing in simple naleśniki, and it's still a hit.

great hint, I use 3 eggs 1 tbs oil,1/4 tsp salt, 2 cups of flour, then I warm 1/4 - 1/2 cup of whole milk, mix dry ingredients first, add eggs to oil and stir well, warm the milk and add to dry, if you warm the milk the dough rolls out sooooo easy and this dough recipe is fantastic...

My Gramma taught me all She knew before She knew She was even teaching Me, I was learning from Her, create your own filling, from blueberries to cheesy potatoes to curd cheese to saurcroute, this dough is fabo... Enjoy this recipe comes to you courtesy of Connie's Kitchen.

In response to the Bigos request, my MIL is second generation Polish and makes it every year for Christmas Eve, along with the pierogi. I don't have her recipe, but I've cobbled together recipes to make something which tastes just like hers, only a little better. I've read that Bigos always has sauerkraut. We call ours Christmas Soup.

Christmas Soup

2 slices diced bacon
1 cup chopped onion
1 teaspoon minced garlic
2 pounds sauerkraut, drained and diced
1/2 teaspoon paprika
6 cups hot water
6 chicken bouillon cubes
2 cups diced apples
3 cups cubed red potatoes
28 ounce can diced tomatoes
1/2 teaspoon caraway seeds
1/8 teaspoon pepper
2 pounds kielbasa, diced
bay leaf
parsley

Make this a day before eating.

Fry bacon in Dutch oven over medium heat til browned. Saute' onion and garlic in Dutch oven 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon, apples, potatoes and tomatoes, heat to boil and simmer, covered, 30 minutes.

Add kielbasa and seasonings, simmering another 12 to 15 minutes.

Refrigerate the soup overnight. An hour before eating, reheat soup and simmer til time to eat. Enjoy!

I had a great friend by the name of Justina, from poland. She was married to Carlos Mendez and she made the greatest perogies. They were made with Cabbage, Pork, and a green ingredient, possibly parsley? The dough was a simple flour egg and water I think, but thats more of a pasta dough. If anyone has an idea how this dish was made that would be great!

Making dough for traditional Polish pierogi is quite simple: just knead flour and hot water (1 egg) with a pinch of salt. Cabbage Filling: Chop a small head of cabbage fine and fry in butter until tender. Season with salt and lots of pepper.

This recipe seems easy enough for me to try. Do you happen to know what ingredient measurements I need for preparation?

Merged: a question about pierogi

i have eaten pierogi many times and love it. my neighbours serve it with fried onions and a little oil on top. however what i really want to know is if its customary to serve it with smietana on the top and lots of icing sugar? my lokator only ever eats it this way, regardless of the type of filling. i just cant bring myself to try it. it seems completely weird to put cream and sugar onto a savoury dish. thanks for any help

It won't kill you. Give it a try. Live life on the dangerous side....

Nothing personal and no offence intended but as far as I can see, a LOT of people in states think a LOT of food is wierd and are generally unadventurous : )

I admit it sounds odd to me too - but just try it.

Same goes for kaszanka : )

Edit crossed with Shawn - great minds eh?

To be honest, I think the black pudding found in, e.g. Yorkshire or Ireland is a cut above anything I've bought in Poland. That didn't stop me from having some with bacon, eggs and baked beans for breakfast this morning.

Icing sugar on pierogi? Not for me but, hey, whatever blows your skirt up.

omg!! i am not a fussy eater at all, but black pudding is vile and ranks alongside flaki. maybe i will live dangerously and try mariusz pierogi after all...

Depends on the blood to fat ratio.


Ah, now you're making my mouth water.

teflcat, think of your heart, you could be facing an early death with all that saturated fat lol!!!pierogi with cream and sugar is sounding more appealing by the minute! still would like to know if this is maybe a regional dish or if mariusz has strange food tastes....probably will never find out!

It's usual to eat the sweet kinds of pierogi (sweet cheese or fruit) with sour cream and sugar, but I've never seen anybody eat so the meat or cabbage and mushroom variety, must be the guy's unique taste. People do strange things sometimes but this one would get strange looks in Poland too.

On the other hand, there's the eternal controversy on how placki ziemniaczane (potato pancakes) should be eaten properly. There's the sugar (or cream and sugar) school and no sugar, just sour cream school. This is more of a regional thing. I eat them with sugar. Some people even use ketchup - the horror!

Or mizeria (fresh cucumber salad) - with or without sugar. I'm fighting home war on this one.

My mission is find someone who doesn't treat this condiment as essential to every dish known to man or beast.

Me. I don't even touch the stuff.