Comments

Pierogi
Beginnings in Poland
— 60 Comments

  1. The opłatki was dipped in honey and you also had to have (even the children) a small clove of garlic. Garlic breathe at midnight mass in Holy Trinity reaked of Garlic Breathe! I remember ! lol

  2. I want to upgrade myself to going to YouTube doing videos which would bring a larger audience to the blog site. Pierogi or one of my bread making will be the first I do. It’s supposed to be an income producing blog but unless the Amazon and Adware links get hit more often… well, I digress… Anyways… Mr. William Petrick… Merry Christmas to you and your whole family!

  3. O:-) not me… LOL Even though Danny is from Nicaragua and we make the real Latino food from the Central American cuisines he LOVES my Polish and Slovak cooking. He isn’t a picky eater so after I began the website, he tries everything I experiment with in the kitchen.

  4. Bev, there is a recipe to make both homemade prune and apricot lekvar but in NJ you can find some great lekvar in the stores. Not so in other states where the concentration of (example) Poles, Hungarians and Slovaks is low. I hope you are enjoying the website which is full of information on every recipe page. It’s not only about recipes. 🙂

  5. I use a pierogi maker like the one above but mine makes 24 mini’s at a time. Instructions say to spray oil on the form but I make sure there is plenty of flour on the rolled out dough that comes in contact with the form. Once the dough is on the form I also take a pastry brush and coat the dough with an egg and water solution. Then fill each compartment with filling. So when I place the top on and roll them out, they seal a lot better and barely need to check for leakers. I let the completed pierogi sit for a a few mins before the initial boil.

  6. Jeff, the recipe on the website includes onion. I love it with the onion in the potato with the cheddar. Before I fry the pierogies I cut in half a large onion and make thin slices. Then I when the butter & oil in the pan is hot I start sauteing a portion of the onions to give the oil flavor. I do this each time I need to add more butter & oil to the pan. When the perogies are all fried I top them all with the sauteed onions.

  7. I normally make them for Easter and Christmas but I make so many that I individually freeze them (before boiling) and put them in a zipper freezer bag. They keep well frozen for several months.

  8. When I make my pierogies I use a pierogi maker that is simply a mold that you can make anywhere from 6, 12 or even 24 at a time using the maker (depending on the size of the mold) and a rolling pin. It seals and cuts with a few stokes of the rolling pin.The ones I have make 24 mini pierogies at a time.

    • I can make over 300 minis in about an hr – and usually by myself. The minis are about 1/3 the size of regular sized pierogies. Basically you make your dough and filling per the recipe you use. Roll out a 2 separate portions of your dough – enough that will cover the mold.

      Just flour the mold, place the thinly rolled dough over the mold and fill each “compartment” with your potato, sauerkraut or lekvar filling. Using an egg wash “paint” the top layer dough with the egg and place over the filling portion. Using your rolling pin start from the center and first lightly roll over the soon-to-be pierogies so the bottom layer meets the top. Finish by firmly roll again to seal and cut the individual dumplings. The only waste is around the edges of the form which you can reuse with the remaining dough.

  9. LOL sounds about right…I am getting ready to head to bed..so inbox me the url and I will peruse it in the AM toss me a text and I will add you to the new device..i got one of those sweet LG G2’s and lemme tell you …this thing is a beast!

  10. Just flour the mold, place the thinly rolled dough over the mold and fill each “compartment” with your potato, sauerkraut or lekvar filling. Using an egg wash “paint” the top layer dough with the egg and place over the filling portion. Using your rolling pin start from the center and first lightly roll over the soon-to-be pierogies so the bottom layer meets the top. Finish by firmly roll again to seal and cut the individual dumplings. The only waste is around the edges of the form which you can reuse with the remaining dough.

  11. I can make over 300 minis in about an hr – and usually by myself. The minis are about 1/3 the size of regular sized pierogies. Basically you make your dough and filling per the recipe you use. Roll out a 2 separate portions of your dough – enough that will cover the mold.

  12. When I make my pierogies I use a pierogi maker that is simply a mold that you can make anywhere from 6, 12 or even 24 at a time using the maker (depending on the size of the mold) and a rolling pin. It seals and cuts with a few stokes of the rolling pin.The ones I have make 24 mini pierogies at a time.

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