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When you make the batches of pierogi, what do you do to freeze them? Do you
boil them first, or freeze them uncooked? And how do you package them for freezing? Thanks! -- Donna |
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Do not cook them first. Line a large cookie sheet with waxed paper.
Lay the pierogi on it (about 1" apart); place in freezer until solidly frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw before cooking. Carol Our life may not always be the party we would have chosen, but while we are here, we may as well dance! |
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![]() "Carol Garbo" > wrote in message ... > Do not cook them first. Line a large cookie sheet with waxed paper. > Lay the pierogi on it (about 1" apart); place in freezer until solidly > frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw > before cooking. Carol > Thanks! Should I let the dry out a bit before I freeze them, or freeze them right after they're made? Donna |
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Freeze them as soon as they are made; you don't want them dried out.
Once they are solidly frozen, you can easily peel them from the waxed paper. Carol Our life may not always be the party we would have chosen, but while we are here, we may as well dance! |
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"D.Currie" wrote:
> When you make the batches of pierogi, what do you do to freeze them? Do you > boil them first, or freeze them uncooked? And how do you package them for > freezing? The people I know who make their own pergogies cook them, toss them in butter and then freeze them in flat packages so they are frozen in layers instead of in huge clumps. |
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![]() "Dave Smith" > wrote in message ... > "D.Currie" wrote: > >> When you make the batches of pierogi, what do you do to freeze them? Do >> you >> boil them first, or freeze them uncooked? And how do you package them for >> freezing? > > The people I know who make their own pergogies cook them, toss them in > butter > and then freeze them in flat packages so they are frozen in layers instead > of > in huge clumps. > > Ah, another opinion. Sounds like I could go either way, then. I've got a vacuum sealer, so I could freeze them in a layer in bags, boil the bags to thaw/heat them, and then fry them if that was the plan. I was thinking that freezing them uncooked might give more chance that they'd crack and then leak when I boil them later. But I wasn't sure. Thanks for the response. Donna |
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In article >,
"D.Currie" > wrote: > When you make the batches of pierogi, what do you do to freeze them? Do you > boil them first, or freeze them uncooked? And how do you package them for > freezing? > > Thanks! Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion mix, bag by the half dozen, seal (I use a bag sealer), and freeze. -- http://www.jamlady.eboard.com, updated 12-22-05 |
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![]() "Melba's Jammin'" > wrote > (Carol Garbo) wrote: > >> Do not cook them first. Line a large cookie sheet with waxed paper. >> Lay the pierogi on it (about 1" apart); place in freezer until solidly >> frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw >> before cooking. Carol > I've always cooked mine before freezing, Carol, but it's tempting to try > it your way to see how it works for me. If you think about it, that's how ravioli are usually sold in the freezer section; can't speak for pierogi. Then you can take a just a few out and cook them, however many you need. nancy |
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D.Currie wrote:
> When you make the batches of pierogi, what do you do to freeze them? Do you > boil them first, or freeze them uncooked? And how do you package them for > freezing? > > Thanks! > It really doesn't matter as long as you make them hexagonal. ;-) gloria p |
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On Wed, 28 Dec 2005 08:37:04 -0500, "Nancy Young"
> wrote: > >"Melba's Jammin'" > wrote > >> (Carol Garbo) wrote: >> >>> Do not cook them first. Line a large cookie sheet with waxed paper. >>> Lay the pierogi on it (about 1" apart); place in freezer until solidly >>> frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw >>> before cooking. Carol > >> I've always cooked mine before freezing, Carol, but it's tempting to try >> it your way to see how it works for me. > >If you think about it, that's how ravioli are usually sold in the freezer >section; can't speak for pierogi. Yep, that's the way I buy frozen pierogi. serene |
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![]() "Puester" > wrote in message news ![]() > D.Currie wrote: >> When you make the batches of pierogi, what do you do to freeze them? Do >> you boil them first, or freeze them uncooked? And how do you package them >> for freezing? >> >> Thanks! >> > > > It really doesn't matter as long as you make them hexagonal. > > ;-) > gloria p Well, if we don't stop gobbling them down, there will be nothing left to freeze anyway. :-p Donna |
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![]() "Melba's Jammin'" > wrote in message ... > In article >, > "D.Currie" > wrote: > >> When you make the batches of pierogi, what do you do to freeze them? Do >> you >> boil them first, or freeze them uncooked? And how do you package them for >> freezing? >> >> Thanks! > > Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion > mix, bag by the half dozen, seal (I use a bag sealer), and freeze. > -- > http://www.jamlady.eboard.com, updated 12-22-05 I was thinking that boiling would be the way to go, but I think I'll skip butter and onion. We usually brown ours lightly in butter before serving, so I can add the onion then with no problem -- unless you put the butter there to keep them from sticking together? Sigh. I've got this week off from work, and I was going to spend some "me" time curled up reading a book or something. But most of the books I've been looking at have been cookbooks, and that just gets me started...next thing you know I'm spending all day in the kitchen. But it's soooo much fun. Donna |
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In article
>, Puester > wrote: > D.Currie wrote: > > When you make the batches of pierogi, what do you do to freeze them? Do you > > boil them first, or freeze them uncooked? And how do you package them for > > freezing? > > > > Thanks! > > > > > It really doesn't matter as long as you make them hexagonal. > > ;-) > gloria p Heretic. PTP. Proper Triangular Pirohy. Only. -- http://www.jamlady.eboard.com, updated 12-22-05 |
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In article >,
"D.Currie" > wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, > > "D.Currie" > wrote: > > > >> When you make the batches of pierogi, what do you do to freeze them? Do > >> you > >> boil them first, or freeze them uncooked? And how do you package them for > >> freezing? > >> > >> Thanks! > > > > Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion > > mix, bag by the half dozen, seal (I use a bag sealer), and freeze. > > -- > > http://www.jamlady.eboard.com, updated 12-22-05 > > I was thinking that boiling would be the way to go, but I think I'll skip > butter and onion. We usually brown ours lightly in butter before serving, so > I can add the onion then with no problem -- unless you put the butter there > to keep them from sticking together? Bingo. -- http://www.jamlady.eboard.com, updated 12-22-05 |
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In article >,
"D.Currie" > wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, > > "D.Currie" > wrote: > > > >> When you make the batches of pierogi, what do you do to freeze them? Do > >> you > >> boil them first, or freeze them uncooked? And how do you package them for > >> freezing? > >> > >> Thanks! > > > > Hi, Donna -- I boil, mix/toss gently in the butter-and-sauteed-onion > > mix, bag by the half dozen, seal (I use a bag sealer), and freeze. > > -- > > http://www.jamlady.eboard.com, updated 12-22-05 > > I was thinking that boiling would be the way to go, but I think I'll skip > butter and onion. We usually brown ours lightly in butter before serving, so > I can add the onion then with no problem -- unless you put the butter there > to keep them from sticking together? When you toss with butter and onion before freezing, they don't stick together, plus your browning butter is already there. Thaw and fry 'em up. Same with the onion part of it - it's already there. -- http://www.jamlady.eboard.com, updated 12-22-05 |
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On Wed, 28 Dec 2005 07:26:33 -0600, Melba's Jammin'
> wrote: > In article >, > (Carol Garbo) wrote: > > > Do not cook them first. Line a large cookie sheet with waxed paper. > > Lay the pierogi on it (about 1" apart); place in freezer until solidly > > frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw > > before cooking. Carol > > > > Our life may not always be the party we would have chosen, but while we > > are here, we may as well dance! Love your sig, Carol! > I've always cooked mine before freezing, Carol, but it's tempting to try > it your way to see how it works for me. I freeze my potstickers raw, just as Carol does with her however-you-spell-it. Works great. Carol (the other one) |
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D.Currie wrote:
> When you make the batches of pierogi, what do you do to freeze them? Do you > boil them first, or freeze them uncooked? And how do you package them for > freezing? > > Thanks! > Up here there are comercial perogies availible in grocery stores or also made and sold by church groups to raise money....They are frozen prior to being sold. Sold in pkges of 1 dozen. 12 frozen perogies frozen into 1 big lump in their plastic bag. So either the boiled with butter or prefrozen on waxed paper has it's merits. I eat mine just boiled with butter, sauted onions, bacon bits and sour cream. When my kids were living at home I'd have to boil a mess of them 3 dozen or so. Then pan fry some (my Daughter) and deep fry some (my Son). They all settled for the condiments I previously mentioned ( except no butter) |
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On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don Gray?
> In message Mr Libido Incognito wrote: > >> D.Currie wrote: >> > When you make the batches of pierogi, what do you do to freeze them? >> > Do you boil them first, or freeze them uncooked? And how do you >> > package them for freezing? >> > >> > Thanks! >> > >> Up here there are comercial perogies availible in grocery stores or >> also made and sold by church groups to raise money....They are frozen >> prior to being sold. Sold in pkges of 1 dozen. 12 frozen perogies >> frozen into 1 big lump in their plastic bag. So either the boiled with >> butter or prefrozen on waxed paper has it's merits. >> >> I eat mine just boiled with butter, sauted onions, bacon bits and sour >> cream. When my kids were living at home I'd have to boil a mess of them >> 3 dozen or so. Then pan fry some (my Daughter) and deep fry some (my >> Son). They all settled for the condiments I previously mentioned ( >> except no butter) > > I suppose that it sounds strange but I'd never even heard of P*******s > until I came across them in this group. See I can't even write the word, > for I see here different spellings and don't know which to use. I'm > still not much the wiser except that I came across them once up in just > one of my hundreds of cookery books. > > It's not unusual that location and tradition moulds our tastes. However, > unless we visit a foreign country and try its foods; or are lucky enough > to find an ethnic restaurant which serves a selection of its country of > origins foods, we never have the chance to try them. I have never seen, > let alone entered a Russian, Polish, Swedish, Danish, etc, etc east > european restaurant so have no idea what they serve. > > The odd thing is that I have entered and eaten in Italian, French, Dutch > (but recently). Many visits to Indian, Pakistani, Chinese and Thai but > so few from my own European continent!! I can't bear the thought of > eating raw fish from a Japanese one, so I've missed out on one Asian > influence ;-) > > Don > Growing up in Cleveland, OH where there were many immigrant families from eastern Europe, it was easy to find restaurants that were either in whole or in part ethnic in their cuisine. Typical were Polish, Slovak, Slovenian, Croatian, Hungarian, German, etc. There are many crossover dishes that have either slightly or completely different names, but are very similar. -- Wayne Boatwright *¿* __________________________________________________ ________________ And if we enter a room full of manure, may we believe in the pony. |
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Wayne Boatwright wrote:
> On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don Gray? > >> In message Mr Libido Incognito wrote: >> >>> D.Currie wrote: > > Growing up in Cleveland, OH where there were many immigrant families from > eastern Europe, it was easy to find restaurants that were either in whole > or in part ethnic in their cuisine. Typical were Polish, Slovak, > Slovenian, Croatian, Hungarian, German, etc. There are many crossover > dishes that have either slightly or completely different names, but are > very similar. > What Wayne said plus each younger generation takes liberties with the food or messes with the ingredients. Example perogies started out being cooked as just boiled. And these days French Fried is the usual way you'll find them in restaraunts. |
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In article >,
Don Gray > wrote: > > D.Currie wrote: > > > When you make the batches of pierogi, what do you do to freeze them? Do (snip) > > I suppose that it sounds strange but I'd never even heard of P*******s > until I came across them in this group. See I can't even write the word, for > I see here different spellings and don't know which to use. I'm still not > much the wiser except that I came across them once up in just one of my > hundreds of cookery books. Don, think Eastern European ravioli (Italian but better known, perhaps). A filled noodle dough (as opposed to a yeast dough or another type bread dough). Pierogi is the Polish word for them, pirohy is the Slovak word (we're neighbors on the Continent, doncha know; in some parts of Ukraine they are called varenyky. You will only hear me refer to them as pirohy because I am a nice Slovak girl, purebred. Dobru' chut'! -- http://www.jamlady.eboard.com, updated 12-22-05 |
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Don Gray wrote:
> In message Mr Libido Incognito wrote: > >> Wayne Boatwright wrote: >>> On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don Gray? >>> >>>> In message Mr Libido Incognito wrote: >>>> >>>>> D.Currie wrote: >>> Growing up in Cleveland, OH where there were many immigrant families from >>> eastern Europe, it was easy to find restaurants that were either in whole >>> or in part ethnic in their cuisine. Typical were Polish, Slovak, >>> Slovenian, Croatian, Hungarian, German, etc. There are many crossover >>> dishes that have either slightly or completely different names, but are >>> very similar. >>> >> What Wayne said plus each younger generation takes liberties with the food >> or messes with the ingredients. Example perogies started out being cooked >> as just boiled. And these days French Fried is the usual way you'll find >> them in restaraunts. > > I appreciate that and I also make amendments according to mood, taste or > present company. I'm just trying to work out what to do with the pierogies. > Are they eaten on their own as a snack. Or are they considered as part of a > greater meal and if so what are the accompaniments. I sure can think of a > bucketful of ideas but I'd rather play with some ideas which are tried and > tested. > > Thanks > > Don Well these days they are both a stand alone meal or part of a large Feast/holiday spread...Teenager's will eat them for lunch or as a sidedish with supper...So consider them a type of sidedish. Traditionally they were plain boiled but not mostly deep fried. Fillings range from cheese and potato to fruit even some have meat inside. Sour cream is required eating with all of them...the butter, crumbled bacon and sauted onions are also options for some types. |
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Melba's Jammin' > wrote in
: > In article >, > Don Gray > wrote: >> > D.Currie wrote: >> > > When you make the batches of pierogi, what do you do to freeze >> > > them? Do > (snip) >> >> I suppose that it sounds strange but I'd never even heard of >> P*******s until I came across them in this group. See I can't even >> write the word, for I see here different spellings and don't know >> which to use. I'm still not much the wiser except that I came across >> them once up in just one of my hundreds of cookery books. > > Don, think Eastern European ravioli (Italian but better known, > perhaps). A filled noodle dough (as opposed to a yeast dough or > another type bread dough). Pierogi is the Polish word for them, > pirohy is the Slovak word (we're neighbors on the Continent, doncha > know; in some parts of Ukraine they are called varenyky. You will > only hear me refer to them as pirohy because I am a nice Slovak girl, > purebred. Dobru' chut'! Filled pasta dumplings of whatever sort are thought ( I recently learned ) to have originated in Anatolia ( Turkey ). There they are called something like "mentu". In Korea they are called "Mandu". This is not thought to be a coincidence. Puts the Babylon 5 lizard guy's comment about Swedish Meatballs in some sort of perspective. __________________________________________________ _____________________________ Posted Via Uncensored-News.Com - Accounts Starting At $6.95 - http://www.uncensored-news.com <><><><><><><> The Worlds Uncensored News Source <><><><><><><><> |
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On Sat 31 Dec 2005 09:59:39a, Thus Spake Zarathustra, or was it Mr Libido
Incognito? > Wayne Boatwright wrote: >> On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don Gray? >> >>> In message Mr Libido Incognito wrote: >>> >>>> D.Currie wrote: >> >> Growing up in Cleveland, OH where there were many immigrant families from >> eastern Europe, it was easy to find restaurants that were either in whole >> or in part ethnic in their cuisine. Typical were Polish, Slovak, >> Slovenian, Croatian, Hungarian, German, etc. There are many crossover >> dishes that have either slightly or completely different names, but are >> very similar. >> > > What Wayne said plus each younger generation takes liberties with the > food or messes with the ingredients. Example perogies started out being > cooked as just boiled. And these days French Fried is the usual way > you'll find them in restaraunts. I didn't think about that, Alan, but you're right. When we lived in Cleveland we used to go to a restaurant called "The Pierogi Palace". They had a huge variety of both traditional and non-traditional fillings, and would prepared them just boiled, or with browned butter and onion, or deep fried. It was a fun place to go. -- Wayne Boatwright *¿* __________________________________________________ ________________ And if we enter a room full of manure, may we believe in the pony. |
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On Sat 31 Dec 2005 03:38:10p, Thus Spake Zarathustra, or was it Don Gray?
> In message Mr Libido Incognito wrote: > >> Wayne Boatwright wrote: >> > On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don >> > Gray? >> > >> > > In message Mr Libido Incognito wrote: >> > > >> > > > D.Currie wrote: >> > >> > Growing up in Cleveland, OH where there were many immigrant families >> > from eastern Europe, it was easy to find restaurants that were either >> > in whole or in part ethnic in their cuisine. Typical were Polish, >> > Slovak, Slovenian, Croatian, Hungarian, German, etc. There are many >> > crossover dishes that have either slightly or completely different >> > names, but are very similar. >> > >> >> What Wayne said plus each younger generation takes liberties with the >> food or messes with the ingredients. Example perogies started out being >> cooked as just boiled. And these days French Fried is the usual way >> you'll find them in restaraunts. > > I appreciate that and I also make amendments according to mood, taste or > present company. I'm just trying to work out what to do with the > pierogies. Are they eaten on their own as a snack. Or are they > considered as part of a greater meal and if so what are the > accompaniments. I sure can think of a bucketful of ideas but I'd rather > play with some ideas which are tried and tested. IME, in many homes they are served as the main course, often preceded by a soup and accompanied by a salad or marinated cucumbers. Pierogies made for a common meatless Friday meal or Lenten meal for many Catholics. Some folks serve them along with kielbasa for a meat meal. -- Wayne Boatwright *¿* __________________________________________________ ________________ And if we enter a room full of manure, may we believe in the pony. |
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On Sat 31 Dec 2005 03:31:12p, Thus Spake Zarathustra, or was it Mr Libido
Incognito? > Don Gray wrote: >> In message Mr Libido Incognito wrote: >> >>> Wayne Boatwright wrote: >>>> On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don >>>> Gray? >>>> >>>>> In message Mr Libido Incognito wrote: >>>>> >>>>>> D.Currie wrote: >>>> Growing up in Cleveland, OH where there were many immigrant families >>>> from eastern Europe, it was easy to find restaurants that were either >>>> in whole or in part ethnic in their cuisine. Typical were Polish, >>>> Slovak, Slovenian, Croatian, Hungarian, German, etc. There are many >>>> crossover dishes that have either slightly or completely different >>>> names, but are very similar. >>>> >>> What Wayne said plus each younger generation takes liberties with the >>> food or messes with the ingredients. Example perogies started out >>> being cooked as just boiled. And these days French Fried is the usual >>> way you'll find them in restaraunts. >> >> I appreciate that and I also make amendments according to mood, taste >> or present company. I'm just trying to work out what to do with the >> pierogies. Are they eaten on their own as a snack. Or are they >> considered as part of a greater meal and if so what are the >> accompaniments. I sure can think of a bucketful of ideas but I'd rather >> play with some ideas which are tried and tested. >> >> Thanks >> >> Don > Well these days they are both a stand alone meal or part of a large > Feast/holiday spread...Teenager's will eat them for lunch or as a > sidedish with supper...So consider them a type of sidedish. > Traditionally they were plain boiled but not mostly deep fried. Fillings > range from cheese and potato to fruit even some have meat inside. Sour > cream is required eating with all of them...the butter, crumbled bacon > and sauted onions are also options for some types. Depending on where you serve them, sour cream is not a given, but browned butter is. -- Wayne Boatwright *¿* __________________________________________________ ________________ And if we enter a room full of manure, may we believe in the pony. |
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On Sat 31 Dec 2005 03:30:47p, Thus Spake Zarathustra, or was it Don Gray?
> In message Wayne Boatwright > wrote: > >> On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don >> Gray? >> >> > In message Mr Libido Incognito wrote: >> > >> >> Up here there are comercial perogies availible in grocery stores or >> >> also made and sold by church groups to raise money....They are >> >> frozen prior to being sold. Sold in pkges of 1 dozen. 12 frozen >> >> perogies frozen into 1 big lump in their plastic bag. So either the >> >> boiled with butter or prefrozen on waxed paper has it's merits. >> >> >> >> I eat mine just boiled with butter, sauted onions, bacon bits and >> >> sour cream. When my kids were living at home I'd have to boil a mess >> >> of them 3 dozen or so. Then pan fry some (my Daughter) and deep fry >> >> some (my Son). They all settled for the condiments I previously >> >> mentioned ( except no butter) >> > >> > I suppose that it sounds strange but I'd never even heard of >> > P*******s until I came across them in this group. See I can't even >> > write the word, for I see here different spellings and don't know >> > which to use. I'm still not much the wiser except that I came across >> > them once up in just one of my hundreds of cookery books. >> > >> > Don >> >> Growing up in Cleveland, OH where there were many immigrant families >> from eastern Europe, it was easy to find restaurants that were either >> in whole or in part ethnic in their cuisine. Typical were Polish, >> Slovak, Slovenian, Croatian, Hungarian, German, etc. There are many >> crossover dishes that have either slightly or completely different >> names, but are very similar. >> > Whoops, apologies all round. Just got the book out and realised that the > name was 'Pirozhki', little stuffed packages, deep fried. Or maybe they > are a variation of the same thing? I don't know, but they sure look > tasty ;-) > > We intend travelling around Eastern Europe as soon as we've had our fill > of The Netherlands and Germany. There's just not enough time to take it > all in. IIRC, Don, Pirozhki is the Russian version of similar dishes of many nationalities. I believe Pirozhki are almost always filled with meat and/or mushrooms. Victor Sack could tell you about that. -- Wayne Boatwright *¿* __________________________________________________ ________________ And if we enter a room full of manure, may we believe in the pony. |
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Wayne Boatwright wrote:
> > Depending on where you serve them, sour cream is not a given, but browned > butter is. It must depend on where you are. The people I know who make perogies always serve them wit sour cream. I don't remember ever seeing them serve them with browned butter. I like to fry up some onion in butter until it is browned, but I am not a perogie maker, nor am I from the ethnic groups that make those things. I was spoiled the first time I had perogies. I was visiting a friend whose mother had just made a huge batch of perogies, and she had made them with a variety of fillings. Some were just cheese, some had fried onion and the best bunch had sauerkraut. |
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In article >,
Don Gray > wrote: > In message Melba's Jammin' > wrote: > > > Don Gray > wrote: > > > > D.Currie wrote: > > > > > > I suppose that it sounds strange but I'd never even heard of P*******s > > > until I came across them in this group. See I can't even write the word, > > > for I see here different spellings and don't know which to use. I'm still > > > not much the wiser except that I came across them once up in just one of > > > my hundreds of cookery books. > > > > Don, think Eastern European ravioli (Italian but better known, perhaps). > > A filled noodle dough (as opposed to a yeast dough or another type bread > > dough). Pierogi is the Polish word for them, pirohy is the Slovak word > > (we're neighbors on the Continent, doncha know; in some parts of Ukraine > > they are called varenyky. You will only hear me refer to them as pirohy > > because I am a nice Slovak girl, purebred. Dobru' chut'! > > Ah, now I gotya. It sounds just up my street. It's a bit of a devil sometimes > sitting back and hearing about "local delicacies", then realising that they > are actually traditional foods from our side of the pond. > > I've never had the opportunity to travel around some parts of Europe, > particularly those which were under the influence of Russia but will be doing > in the future, now that we're based in Belgium. > > Thanks for the help on the linguistic front. It's surprising how ignorant we > can be about other people's customs and foods. I would guess that there are > quite a few similarities between English and Slovak foods, seeing as we live > in similar cold climates. > > I'm going to try pirohies Not pirohies. Pirohy IS plural. Please get it right. Not many similarities between English and Slovak food that I've seen. The Slovak food is flavorful. "-) Many cultures have similar foods -- most, I think, have a flat bread; several have filled noodle-dough dumpling things; I know there are more, but they're not coming to mind right now, I've posted my recipes for pirohy dough and fillings more than once here. If you google on that spelling, you're likely to turn up my recipes. They're pretty good. The key is that you make them in the only true and proper shape: triangular. Where "my people" are (still) located was once ruled by the Hungarians. My family lives in the foothills of the Carpathian Mountains a bit north of Humenne, Slovakia. VERY near the Polish border. The Poles there eat similar foods - spelled different. Cabbage rolls (golabki/holubky), pierogi/pirohy; others, too. Borders are political boundaries. :-) Potatoes taste like potatoes. Cousin Maria has a hand with yeast dough that I can only dream of. And she's cute, besides! Made her first flight on an airplane at age 68 in 2000 to visit her American cousins. Told her husband, who thought she was too old for it, "If I can climb the ladder to get snow off the roof, I can get on a plane to go to America." Go, Maria! -- http://www.jamlady.eboard.com, updated 12-22-05 |
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In article >,
Ian MacLure > wrote: > Melba's Jammin' > wrote in > : > > > In article >, > > Don Gray > wrote: > >> > D.Currie wrote: > >> > > When you make the batches of pierogi, what do you do to freeze > >> > > them? Do > > (snip) > >> > >> I suppose that it sounds strange but I'd never even heard of > >> P*******s until I came across them in this group. See I can't even > >> write the word, for I see here different spellings and don't know > >> which to use. I'm still not much the wiser except that I came across > >> them once up in just one of my hundreds of cookery books. > > > > Don, think Eastern European ravioli (Italian but better known, > > perhaps). A filled noodle dough (as opposed to a yeast dough or > > another type bread dough). Pierogi is the Polish word for them, > > pirohy is the Slovak word (we're neighbors on the Continent, doncha > > know; in some parts of Ukraine they are called varenyky. You will > > only hear me refer to them as pirohy because I am a nice Slovak girl, > > purebred. Dobru' chut'! > > Filled pasta dumplings of whatever sort are thought ( I recently > learned ) to have originated in Anatolia ( Turkey ). There they are > called something like "mentu". In Korea they are called "Mandu". > This is not thought to be a coincidence. > Puts the Babylon 5 lizard guy's comment about Swedish Meatballs > in some sort of perspective. The Tibetans have momo. I visited a castle in Eastern Slovakia where the Turks had been long time ago. And the Vikings were in what's now the Czech Republic -- all those blonde Czechs came from somewhere, doncha know. :-) -- http://www.jamlady.eboard.com, updated 12-22-05 |
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In article >,
Don Gray > wrote: > Whoops, apologies all round. Just got the book out and realised that the name > was 'Pirozhki', little stuffed packages, deep fried. Or maybe they are a > variation of the same thing? I don't know, but they sure look tasty ;-) > > We intend travelling around Eastern Europe as soon as we've had our fill of > The Netherlands and Germany. There's just not enough time to take it all in. > > Don Oh, dear. Where's Bubba Vic! Pirozhki are a yeast dough, I believe. Not a noodle dough. Pelmeni are like pirohy. When you get around to Eastern Europe, visit the Vysoky Tatry (High Tatra mountains). Keep going east and they become the Nizhny (near) Tatry, I think. Then the Carpathian mountains. God's country. My parents were born there. -- http://www.jamlady.eboard.com, updated 12-22-05 |
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In article >,
Don Gray > wrote: > I appreciate that and I also make amendments according to mood, taste or > present company. I'm just trying to work out what to do with the pierogies. > Are they eaten on their own as a snack. Or are they considered as part of a > greater meal and if so what are the accompaniments. I sure can think of a > bucketful of ideas but I'd rather play with some ideas which are tried and > tested. > > Thanks > > Don Don, pirohy are peasant food. Or were. Cheap to make!! Abundant on meatless Fridays for the Catholics back when, and for the Eastern Orthodox. Belly-filling. Not a snack. Maybe a side for meat, but we usually ate them as the meal in and of themselves. Lots of them. I can put away a dozen without blinking. Mom would make dozens, we would eat dozens. Fried a bit next morning for breakfast if any were leftover. -- http://www.jamlady.eboard.com, updated 12-22-05 |
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In article >,
Don Gray > wrote: > In message Melba's Jammin' wrote: > > > In article Don Gray > wrote: > > > > > Thanks for the help on the linguistic front. It's surprising how ignorant > > > we can be about other people's customs and foods. I would guess that > > > there are quite a few similarities between English and Slovak foods, > > > seeing as we live in similar cold climates. > > > > > > I'm going to try pirohies > > > > Not pirohies. Pirohy IS plural. Please get it right. Not many > > similarities between English and Slovak food that I've seen. The Slovak > > food is flavorful. "-) > > Sorry about incorrect grammar. It's not a hanging offense. "-) > I told you that I had never seen it in print > so I had to guess. So what's the singular then? The Polish is, I believe, pierog. And the Slovak is, (I'm guessing) piroh. Be sure to roll the r. Where the heck is Bubba Vic? He knows everything! -- http://www.jamlady.eboard.com, updated 12-22-05 |
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![]() "Melba's Jammin'" > wrote in message ... > In article >, > Don Gray > wrote: > >> In message Melba's Jammin' wrote: >> >> > In article Don Gray > wrote: >> > >> > > Thanks for the help on the linguistic front. It's surprising how >> > > ignorant >> > > we can be about other people's customs and foods. I would guess that >> > > there are quite a few similarities between English and Slovak foods, >> > > seeing as we live in similar cold climates. >> > > >> > > I'm going to try pirohies >> > >> > Not pirohies. Pirohy IS plural. Please get it right. Not many >> > similarities between English and Slovak food that I've seen. The >> > Slovak >> > food is flavorful. "-) >> >> Sorry about incorrect grammar. > > It's not a hanging offense. "-) > > > >> I told you that I had never seen it in print >> so I had to guess. So what's the singular then? > > The Polish is, I believe, pierog. And the Slovak is, (I'm guessing) > piroh. Be sure to roll the r. > Seems to me there is no such thing as a singular pierogi. You gotta make a lot of 'em and no way you're going to eat just one! :-) Donna |
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Melba's Jammin' > wrote:
> The Polish is, I believe, pierog. And the Slovak is, (I'm guessing) > piroh. Be sure to roll the r. Right-o! > Where the heck is Bubba Vic? Right here. > He knows everything! That goes without saying, ain't it? The thing to remember about pierogi, pirohy, pelmeni, vareniki, koldunai, etc. is that all of 'em are supposed to be half-moon shaped *and* boiled, never fried, unless they are leftovers (is there such a thing as pierogi leftovers, anyway?). The Lithuanian koldunai are an exception, since they are sometimes fried and *then* boiled. If you want fried dumplings, consider the Armenian boraki, Georgian chebureki, Azerbaijani dushbara or kurze, Tajik kushan, Chinese kao-tse, Korean gun-mandu, or Japanese age-gyoza. To answer the OP's question, all of the above are to be frozen raw - interestingly enough, the taste even improves as a result. Preparing - no matter how - frozen cooked pierogi or some such is too gruesome an idea to contemplate. For recipes, both savoury and sweet, traditional and non-traditional, here is yet another repost. Note that pierogi are the same thing as the Russian and Ukranian pelmeni and vareniki. Ignore Barb's heretical attempts to defile the noble recipe by using such an evil contraption as a food processor. Ignore also her apostate triangular ushki corruption of the glorious half-moon shape of the true pierogi/pirohy/pelmeni/vareniki/koldunai. Keep in mind that, whenever mushrooms are called for, they are *real* wild mushrooms, such as ceps/porcini, not the bland, blah button mushrooms, portobella, etc. For the dough: 1 1/2 lb flour 2 1/2 cups water (some or all of the water can be replaced with milk if desired) 3 eggs salt ______________ For meat filling: 3/4 lb beef, finely minced 3/4 lb pork, finely minced (Lamb or mutton can either be substituted for either beef or pork, or added to both. Other meats, such as game, can be used, too. The best pelmeni invariably contain at least two different kinds of meat. Also, it is ideally preferable to mince meat by hand - it will be juicier that way.) 1 egg 4-5 cloves of garlic a bit of minced fresh cabbage (this doesn't add anything to the taste, but makes pelmeni incredibly juicy; if it's too juicy for you, reduce the amount of cabbage or leave it out altogether) salt pepper (I've also seen non-traditional recipes adding a bit of freshly grated ginger) 7-8 cups salted water (or, better still, chicken or beef broth) for cooking. Mix together the ingredients for the filling and season with salt and pepper. To make the dough, mix flour, eggs, and salt together in a mixing bowl, then add water gradually. Knead until springy. Let the flour rest in the refrigerator for a half hour or so. Roll out the dough very thinly (ideally, it should be almost transparent) and cut into circles with a thin glass of about 2.5 inch in diameter (but the size is up to you). Put about a teaspoon of the meat mixture in the centre of each circle, fold in half and seal the edges firmly together to form a half moon. (If you want a fancier form, fold again, bringing together the ends of the semi-circle, pinching them to hold them in place). Repeat until the filling and the dough are used up. Pelmeni are ready to be cooked at this point, unless you want to freeze them. In the latter case, they should be put on the floured board, not touching each other, and placed in the freezer. Once frozen, they can be put into plastic bags and kept for months. To cook pelmeni, whether fresh or frozen, bring the water or broth to the boil in a large pot and drop in the pelmeni. Bring to the boil again and boil until they rise to the top. Take them out quickly with a perforated spoon and put in a colander for a few moments to drain the excess water. (Pelmeni can also be fried or baked, but this is not traditional. To prepare fried ones, first boil them for two or three minutes, as described above, then take out and drain. Fry them in hot butter in a pan until golden brown. To prepare baked pelmeni, first boil them until not quite ready, then take out and drain them and arrange them in a pan. Pour over sour cream, or tomato- or cheese sauce and bake in the oven until ready). Serve pelmeni with butter, or sour cream, or sour cream laced with garlic, or with diluted vinegar, or mustard, or mustard sauce - or, indeed, with any sauce, whether spicy or not, you deem suitable. They can be sprinkled with fresh dill or parsley and with grated cheese. They can also be served in a beef or chicken broth or soup. ______________ Pelmeni filled with feta cheese and baked in an omelette: 400 g (14 ounces) feta cheese 100 g (3.5 ounces) butter 2 garlic cloves 5 eggs 1/2 cup milk 2 tablespoons flour salt Put feta in a bowl and cover with boiling water. Let stand until the water is cool. Put the feta through the grinder together with garlic and mix well with softened butter. Form and fill pelmeni and boil them. Heat some fat in a in a large high-sided frying pan. Arrange the boiled hot pelmeni in the pan and fry on all sides. Beat a mixture of eggs, milk and flour and pour over the pelmeni. Bake until the omelette is ready. ______________ Chicken filling: 1 boned medium-sized chicken 1 cup milk (or cream) salt, spices to taste Put the chicken through the grinder twice, salt, and add milk or cream. Mix everything well together. The filling shouldn't be too thin. ______________ Radish filling (white radish or daikon): 600 g (1.3 pounds) radish 1 onion, finely minced 1.5 cup sour cream salt, spices to taste Coarsely grate the radish (it would perhaps be a good idea to soak the radish before grating in salted water for some time and then add a bit of vinegar to the soaking liquid), add onions, sour cream and spices. Mix everything well together. Serve these pelmeni with some vegetable oil. ______________ Sauerkraut or fresh cabbage filling: 4 cups sauerkraut or 1 kg (2.2 pounds) fresh cabbage 2-3 onions 1 carrot 1 parsley root 1.5 tablespoon tomato purée 2 tablespoons sunflower oil 1-2 teaspoons sugar 6-7 black peppercorns Mince sauerkraut or cabbage finely and cook it a bit in 1 tablespoon oil. Separately fry minced carrot, onions and parsley root. Add them to the sauerkraut/cabbage together with tomato purée, salt, pepper and sugar. Cook a bit more to let some of the liquid evaporate. These pelmeni are served with onions fried in oil, with the oil poured over pelmeni. ______________ Mushroom filling: 500 g (1.1 pounds) fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon butter 1 onion, finely minced 2 eggs salt, pepper Clean, wash, dry and finely mince the mushrooms. Fry the onions in a mix of oil and butter until translucent. Add the mushrooms and fry over high heat for a few minutes. Reduce heat and continue cooking for about 20 minutes, stirring occasionally. Salt and pepper. Meanwhile, boil the eggs, peel and chop finely and add them to the mushrooms. Mix well. Serve these pelmeni with sour cream or melted butter. ______________ Beans and mushroom filling: 1 cup beans (e.g. white, broad, or Boston beans) 2-3 tablespoons lard 2-3 onions, finely minced 100 g (3.5 ounces) dried mushrooms red pepper, salt to taste Cook the beans and, when ready, purée them. Fry onions fried in lard. Boil the mushrooms. Mix all of the above well together with red pepper and salt. ______________ Vareniki with farmer's cheese filling: 20 oz Farmer's cheese 1-2 tablespoon sour cream 1-2 eggs 1 tablespoon sugar a pinch of salt Mix everything very well until it combines into a uniform elastic mass. ______________ Vareniki with sour cherry filling (roll out thicker dough for this filling): 2 1/2 lb sour cherries 1 1/2 cup sugar Pit the cherries, reserving the stones, put in a non-reactive dish. Sprinkle with sugar and leave in a sunny place for 2-3 hours or longer. Pour off the juice, reserving it. Fill vareniki with the cherries, i.e. put about a teaspoon of cherries in the centre of each dough circle, fold in half and seal the edges firmly together to form a half moon. Crush 5-7 cherry stones roughly and put them together with the rest of the stones in a non-reactive dish. Add about 3/4 cup water and boil for a couple of minutes. Strain the liquid, add sugar and let it boil again. Take from the heat, let cool and mix with the cherry juice. Serve with vareniki. ______________ Vareniki with apple filling: 1 kg (2.2 pounds) very ripe, soft apples, peeled and cored 3/4 cup sugar Julienne the apples, sprinkle with sugar, mix well and let stand for 15 minutes. These vareniki are served with honey. ______________ Vareniki with poppy seed filling: 1.5 cup poppy seeds 1/2 cup sugar 1 teaspoon honey Cover the poppy seeds with boiling water and let stand 15 minutes. Drain and dry the seeds on kitchen towels until they are quite dry. Pound them in a mortar. Add sugar and honey and continue to pound until everything combines into a uniform mass. Important: as soon as each of these vareniki is formed, it should be boiled at once, otherwise they tend to fall apart. Bubba Vic |
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On Mon, 2 Jan 2006 23:32:30 +0100, (Victor Sack)
wrote: > For the dough: > >1 1/2 lb flour >2 1/2 cups water (some or all of the water can be replaced with milk if > desired) >3 eggs >salt > > ______________ > > For meat filling: > >3/4 lb beef, finely minced >3/4 lb pork, finely minced Cooked or raw meat? Boron |
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In article >,
(Victor Sack) wrote: > Melba's Jammin' > wrote: > > > The Polish is, I believe, pierog. And the Slovak is, (I'm guessing) > > piroh. Be sure to roll the r. > > Right-o! > > > Where the heck is Bubba Vic? > > Right here. > > > He knows everything! > > That goes without saying, ain't it? > > The thing to remember about pierogi, pirohy, pelmeni, vareniki, > koldunai, etc. is that all of 'em are supposed to be half-moon shaped Bite me, baby boy! > To answer the OP's question, all of the above are to be frozen raw - > interestingly enough, the taste even improves as a result. Preparing - > no matter how - frozen cooked pierogi or some such is too gruesome an > idea to contemplate. Sez you. I'll freeze some raw next time out and see how they cook up, but you're full of pickled beet juice to suggest that preparing (read heating) frozen cooked pirohy is a chore. Bull tweety! > here is yet another repost. Note that pierogi are the same thing as the > Russian and Ukranian pelmeni and vareniki. Ignore Barb's heretical > attempts to defile the noble recipe by using such an evil contraption as > a food processor. Ignore also her apostate triangular ushki corruption > of the glorious half-moon shape of the true > pierogi/pirohy/pelmeni/vareniki/koldunai. Sez you, Bubba! Sez you! > For the dough: > > 1 1/2 lb flour > 2 1/2 cups water (some or all of the water can be replaced with milk if > desired) > 3 eggs > salt Have you ever actually made them, Bubba Vic? A nice young Slovak girl taught me to add a small bit of boiled potato to the dough mixture. I've done it ever since. And there's nothing, got it, nothing wrong with using a food processor for mixing the dough. It's called progress. Pfftthhgggbbtt! -- http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello! |
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In article >,
"D.Currie" > wrote: (snippage) > >> I told you that I had never seen it in print > >> so I had to guess. So what's the singular then? > > The Polish is, I believe, pierog. And the Slovak is, (I'm guessing) > > piroh. Be sure to roll the r. > Seems to me there is no such thing as a singular pierogi. You gotta make a > lot of 'em and no way you're going to eat just one! > :-) > > Donna Oh I agree about the last part of your statement, Donna. I can easily put away a dozen in a sitting. More if I'm hungry. -- http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello! |
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![]() "Victor Sack" > wrote > The thing to remember about pierogi, pirohy, pelmeni, vareniki, > koldunai, etc. is that all of 'em are supposed to be half-moon shaped Huh ... I thought they were supposed to be triangle shaped. nancy |
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On Mon 02 Jan 2006 04:37:46p, Thus Spake Zarathustra, or was it Nancy Young?
> > "Victor Sack" > wrote > >> The thing to remember about pierogi, pirohy, pelmeni, vareniki, >> koldunai, etc. is that all of 'em are supposed to be half-moon shaped > > Huh ... I thought they were supposed to be triangle shaped. I think the best shape is the one you decide to make. There is no "official" shape, despite what Barb says. AND, they taste the same, in any case. -- Wayne Boatwright *¿* __________________________________________________ ________________ And if we enter a room full of manure, may we believe in the pony. |
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