On 7/14/2011 11:15 PM, sf wrote:
> On Thu, 14 Jul 2011 22:17:18 -0400, >
> wrote:
>
>> Not sure why I wanted to do this on a weeknight. I wanted to make some
>> over the weekend but I was low on flour. So the other day I got some
>> flour and decided tonight I'd make this dish. What a lot of work! After
>> finally finishing the boiling part, I'm too tired to fry some up and eat
>> any. I know they will freeze well and now I will have a big bag of
>> pierogi to use as needed. I tasted one, and it does taste like pasta so
>> I must have done something right. My treat was the leftover
>> potato-cheese-onion-garlic stuffing goodness.
>
> Have you ever eaten them before? I haven't even seen them other than
> in pictures posted here.
>
I had some that were store bought frozen but I hadn't eaten them before
and I didn't really know what to do with them. They were really good
even though I baked them. Didn't know about a sauce or what to serve
them with. So I found a recipe for a sauce, then found what they were
traditionally served with kielbasa and found they are also often served
as a side with pork chops. The sauce is a sour cream-garlic-chive sauce
but it isn't as fatty as it sounds. The main ingredient in this sauce
is chicken stock. Only about 1/4 cup sour cream to 1-3/4 cup chicken
stock. Lots of garlic (be sure not to let it burn because it will ruin
the sauce) and chives added as it is served.

Here's the site I found the recipes. There is a "kielbasa rub" for pork
chops there, too.

http://www.mygourmetconnection.com/r...hive-sauce.php

http://preview.tinyurl.com/63pl7bx