pierogis
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Central Europe
Forum Discription: Poland, The Czech Republic and Slovakia
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5313
Printed Date: 15 August 2022 at 06:50
Topic: pierogis
Posted By: Tom Kurth
Subject: pierogis
Date Posted: 31 December 2018 at 09:57
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Wonder woman got me a pierogi press for Christmas (as requested) so this morning I made a batch of pork pierogis. Dough: 300g AP flour 20g melted margarine 1 egg 125ml boiling water 1/2 t. salt Combine; knead 8 minutes. Filling: 1 lb. roasted pork, coarsely ground 1 egg 1 C. meat broth 1 medium onion, finely diced salt and pepper Roll dough out thin. Cut into circles with large cookie cutter. Place dough on press, fill with about 2 t. filling, edge with egg/water mixture, seal. Boil until pierogis float, remove then fry in margarine/olive oil mix. Serve with sour cream. I really liked them. Trace and Nick not so much. Next up potato/cheese filling. ------------- Best, Tom Escape to Missouri |
Replies:
Posted By: HistoricFoodie
Date Posted: 31 December 2018 at 13:42
You're in trouble now, Tom. A toy like that begs to be played with---and played with---and........ My problem with all of those related dumplings is that I'm rolling-pin challenged. It isn't the filling & folding that gets me, it's rolling out the dough in the first place. A shame, cuz I love 'em all, no matter the ethnic origins. When you make the potato/cheese version, one variant you might like is to do the frying in sage butter. Brings an extra flavor profile we find very appealing. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Tom Kurth
Date Posted: 01 January 2019 at 06:50
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I don't have a real problem with rolling pins (at least since I discovered the use of sleeves), but I am giving a thought to using the pasta roller if this turns into too big of a habit. ------------- Best, Tom Escape to Missouri |
Posted By: Tom Kurth
Date Posted: 01 January 2019 at 06:55
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Trying a potato/cheese filling today: 1# russet potatoes, boiled and mashed 8 oz. small curd cottage, rinsed and drained 2 T. onion, diced and cooked until transparent in margarine 8 oz. shredded Colby cheese We'll see what happens. ------------- Best, Tom Escape to Missouri |
Posted By: Tom Kurth
Date Posted: 01 January 2019 at 07:06
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And an egg. Forgot the damn egg. ------------- Best, Tom Escape to Missouri |
Posted By: TasunkaWitko
Date Posted: 22 January 2019 at 11:14
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I love pierogi - the more home-made, the better! My favourites are the cheese (cheddar) and mashed potato, but I'm open to trying anything. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: TasunkaWitko
Date Posted: 22 January 2019 at 11:16
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I forgot to mention: tossing them in a melted butter/fried onion combination is really, really good...even better when fried in the same "onion butter" for breakfast the next morning! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |