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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
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.


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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........Approve

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. 




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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
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
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
And an egg. Forgot the damn egg.

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Best,
Tom

Escape to Missouri


Posted By: TasunkaWitko
Date Posted: 22 January 2019 at 11:14
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.

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Posted By: TasunkaWitko
Date Posted: 22 January 2019 at 11:16
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!

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