Comments on: How to Make Perogie, Pierogie, Perogi, Perogy, Pirohi, Piroghi, Pirogi, Pirogen, Piroshke or Pyrohy http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/ Cleveland Food Blog - Cleveland's Chubbiest Blog Thu, 11 Mar 2010 20:29:42 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Chef Susan http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-5531 Chef Susan Tue, 09 Mar 2010 15:54:18 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-5531 You are really missing out by not trying fruit 'Rogies. They can be filled with cooled (and very thick) blueberry, strawberry, or apple filling, and the prune-filled are also delicious. Don't knock what you have not yet tried, as that can lead to regrets later, when you finally do try them, and then are forced to eat crow-filled Pierogies seasoned with remorse. :~) Here are another couple of tips: By boiling before freezing, you will not need to do that step later and the tasty little pockets can go straight to the saute pan. This is a time-saver, for those who get the craving and demand relatively immediate satisfaction. Second, I would freeze these in a single, non-touching layer on a baking sheet overnight, before placing them in a bag. You'll put in a lot of work assembling them, and won't want to start over because they all stuck together due to the method of freezing, which they will do if frozen in other ways. My two-cents worth, and I learned to make these at the side of the Master of Pierogies, Chef Konnie Konopacki. RIP, Chef, I have not forgotten all your great advice! You are really missing out by not trying fruit ‘Rogies. They can be filled with cooled (and very thick) blueberry, strawberry, or apple filling, and the prune-filled are also delicious. Don’t knock what you have not yet tried, as that can lead to regrets later, when you finally do try them, and then are forced to eat crow-filled Pierogies seasoned with remorse. :~)

Here are another couple of tips: By boiling before freezing, you will not need to do that step later and the tasty little pockets can go straight to the saute pan. This is a time-saver, for those who get the craving and demand relatively immediate satisfaction. Second, I would freeze these in a single, non-touching layer on a baking sheet overnight, before placing them in a bag. You’ll put in a lot of work assembling them, and won’t want to start over because they all stuck together due to the method of freezing, which they will do if frozen in other ways.

My two-cents worth, and I learned to make these at the side of the Master of Pierogies, Chef Konnie Konopacki. RIP, Chef, I have not forgotten all your great advice!

]]> By: jim http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-5395 jim Fri, 19 Feb 2010 00:27:11 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-5395 how do you cook perogies? how do you cook perogies?

]]> By: marysgold http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-5394 marysgold Wed, 17 Feb 2010 18:30:01 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-5394 opps, excuse my dyslexia should read " I think I will USE part cake flour to see if I can get a nice tender dough" opps, excuse my dyslexia should read ” I think I will USE
part cake flour to see if I can get a nice tender dough”

]]> By: marysgold http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-5393 marysgold Wed, 17 Feb 2010 18:27:24 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-5393 I am making pierogi today Ash Wednesday for our meatless supper. I could not find farmers cheese (it is a dry curd, if you use moist stuff like cottage it is way to runny) so I got whole milk ricotta & pressed it down between 2 coffee filters, got out 2/3 of a cup of liquid after a few hours. Use a strainer liner with a filter, filter on top pressed with 2 heavy ceramic soup cups. microwaved 2 yukon gold potatoes & seasoned them with butter, garlic salt & pepper (no liquid) in they went & sauteed onions, too, for good measure I grated a small (2"X2") cheddar cheese . Time to start the dough I think I will you part cake flour to see if I can get a tender dough. Stop writing & start doing! I am making pierogi today Ash Wednesday for our meatless supper. I could not find farmers cheese (it is a dry curd, if you use moist stuff like cottage it is way to runny) so I got whole milk ricotta & pressed it down between 2 coffee filters, got out 2/3 of a cup of liquid after a few hours. Use a strainer liner with a filter, filter on top pressed with 2 heavy ceramic soup cups.
microwaved 2 yukon gold potatoes & seasoned them with butter, garlic salt & pepper (no liquid) in they went & sauteed onions, too, for good measure I grated a small (2″X2″) cheddar cheese . Time to start the dough I think I will you part cake flour to see if I can get a tender dough. Stop writing & start doing!

]]> By: Pasta Princess http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-5269 Pasta Princess Sun, 27 Dec 2009 23:49:11 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-5269 What's the difference between a perogie and a pasty? What’s the difference between a perogie and a pasty?

]]> By: Patricia http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-5264 Patricia Tue, 22 Dec 2009 03:44:04 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-5264 My two sisters and I made pierogies today. We think we are pros at it. Took us 6 hours to made 200. Our mother taught us how to make them and we always fight over the right way to make them. My mother has died so we dont have her to tell us which of us a right. (I am) We make them similar to you with little variations. Can't wait till Christmas Eve when the whole family gets together. Naturally we are polish and proud of it. My two sisters and I made pierogies today. We think we are pros at it. Took us 6 hours to made 200. Our mother taught us how to make them and we always fight over the right way to make them. My mother has died so we dont have her to tell us which of us a right. (I am) We make them similar to you with little variations. Can’t wait till Christmas Eve when the whole family gets together. Naturally we are polish and proud of it.

]]> By: Kevin http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-4945 Kevin Sat, 14 Nov 2009 16:04:11 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-4945 This is a great resource for those of us who are clueless about cooking anything. If I had the patience to do this, I would, but I don't so I satisfy my Pierogi cravings at Babushka's Kitchen in Northfield Center. Their close to what I remembered growing up at grandmothers. She also made some with a cheese filling like ricotta or a sweet cottage cheese and sautéed in butter and sugar. Nobody ever thought about calories back in the 60's, so everything came soaked in butter and onions or sugar, it was great! Polish food is good, and like Pierogis its all beige This is a great resource for those of us who are clueless about cooking anything. If I had the patience to do this, I would, but I don’t so I satisfy my Pierogi cravings at Babushka’s Kitchen in Northfield Center. Their close to what I remembered growing up at grandmothers. She also made some with a cheese filling like ricotta or a sweet cottage cheese and sautéed in butter and sugar. Nobody ever thought about calories back in the 60’s, so everything came soaked in butter and onions or sugar, it was great!

Polish food is good, and like Pierogis its all beige

]]> By: Mark http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-4928 Mark Thu, 05 Nov 2009 17:23:15 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-4928 @Arline - I disagree. And I hope you don't drink tap water. PVC pipe is safe for plumbing where water can sit for days at a time, in fact many cities are requiring the use of PVC pipe in new construction. Studies have shown that the amount of chemicals being transfered into the water is barely measurable let alone dangerous. That being said, I'm using it to roll out some dough. There are no chemicals leaching into the food from this process. @Arline – I disagree. And I hope you don’t drink tap water. PVC pipe is safe for plumbing where water can sit for days at a time, in fact many cities are requiring the use of PVC pipe in new construction. Studies have shown that the amount of chemicals being transfered into the water is barely measurable let alone dangerous.

That being said, I’m using it to roll out some dough. There are no chemicals leaching into the food from this process.

]]> By: Arline http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-4926 Arline Thu, 05 Nov 2009 09:05:50 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-4926 Forgive me, but using that plastic pipe (PVC, most likely) is not too smart! That is not food-grade plastic and should never be used when making contact with food. All kinds of chemicals can leech into the food and you don't want that. Forgive me, but using that plastic pipe (PVC, most likely) is not too smart! That is not food-grade plastic and should never be used when making contact with food. All kinds of chemicals can leech into the food and you don’t want that.

]]> By: Momo Jo http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/comment-page-1/#comment-4870 Momo Jo Tue, 20 Oct 2009 23:49:18 +0000 http://www.eatingcleveland.com/2008/01/06/how-to-make-pierogie-perogi-perogy-pirohi-piroghi-pirogi-pirogen-piroshke-or-pyrohy/#comment-4870 I am so going to make these - in my heritage we would call this a DUMPLING. I am so going to make these – in my heritage we would call this a DUMPLING.

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