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

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!

"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

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!

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!

I've always cooked mine before freezing, Carol, but it's tempting to try
it your way to see how it works for me.
-Barb (thinking about it)
--
http://www.jamlady.eboard.com, updated 12-22-05

"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

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

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)

"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.

"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

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

"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

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

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

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

"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

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

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)