Need Homemade Perogies Recipe
12-16-2019, 06:44 PM
#21
Super Member
Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
Posts: 6,168
Eek! Grandma would have corrected me... pieroshkies was the Russian name. We'd call them kolache.
https://en.m.wikipedia.org/wiki/Kolach
https://en.m.wikipedia.org/wiki/Kolach
12-17-2019, 08:20 AM
#22
Senior Member
Join Date: Jul 2011
Location: Walton Hills, OH
Posts: 828
Here's our family recipe for Pierogi that's been handed down for as long as I can remember.
I typed it on a recipe card for my mother when I was in high school - I'm 74.
Pierogi
3 eggs (beaten)
2 c. boiling water
1 t. salt
Approx. 7 c. flour
Remove boiling water and salt from heat.
Stir in 1-1/2 c. flour, then eggs.
Add flour 1-1/2 c. at a time until dough is sticky, but firm enough to roll.
Do not knead.
Divide dough into 4ths and roll out onto floured board to 1/4" thick.
Cut into 4" shapes.
Place spoon of filling in center of dough.
Seal edges with cold water before folding over.
Press edge with fork.
Simmer in salted water for 5 min.
Fry with butter over low heat until golden and crispy.
There are many variations of the filling, both sweet and savory. This is the one we use.
Potato/Kraut
2# golden potatoes (make mashed potatoes- butter, salt, not too much milk)
Large onion - chopped and sautéed in butter
1- 2# bag of sauerkraut or 3 large jars
Drain and squeeze brine from kraut. Chop.
Add all ingredients together.
Chill and form into balls the size of medium meatballs.
My friend makes the filling with the potato, onion and cheddar cheese.
I hope this helps you.
This recipe is all that is left of our Polish tradition. Once a year between Thanksgiving and Christmas all the women in the family get together to make Pierogi. It's usually takes between 6 and 7 hours and we make about 28 dozen, of course there is lots of laughter and snacking. This recipe will yield about 4 dozen.
I typed it on a recipe card for my mother when I was in high school - I'm 74.
Pierogi
3 eggs (beaten)
2 c. boiling water
1 t. salt
Approx. 7 c. flour
Remove boiling water and salt from heat.
Stir in 1-1/2 c. flour, then eggs.
Add flour 1-1/2 c. at a time until dough is sticky, but firm enough to roll.
Do not knead.
Divide dough into 4ths and roll out onto floured board to 1/4" thick.
Cut into 4" shapes.
Place spoon of filling in center of dough.
Seal edges with cold water before folding over.
Press edge with fork.
Simmer in salted water for 5 min.
Fry with butter over low heat until golden and crispy.
There are many variations of the filling, both sweet and savory. This is the one we use.
Potato/Kraut
2# golden potatoes (make mashed potatoes- butter, salt, not too much milk)
Large onion - chopped and sautéed in butter
1- 2# bag of sauerkraut or 3 large jars
Drain and squeeze brine from kraut. Chop.
Add all ingredients together.
Chill and form into balls the size of medium meatballs.
My friend makes the filling with the potato, onion and cheddar cheese.
I hope this helps you.
This recipe is all that is left of our Polish tradition. Once a year between Thanksgiving and Christmas all the women in the family get together to make Pierogi. It's usually takes between 6 and 7 hours and we make about 28 dozen, of course there is lots of laughter and snacking. This recipe will yield about 4 dozen.
12-17-2019, 05:26 PM
#23
Super Member
Join Date: Jul 2010
Location: over here
Posts: 1,113
Originally Posted by roguequilter 
i love making home made bread. have done many things with the various types dough over the years. sons favorite was the "burrito" bread. but he and his friends loved LOVED the perogis too
. i first had them from russian shop in san francisco in the late sixties. found recipes later and developed more recipe versions of my own. i love making them.
no more work than a nice quilt
Yummm...please describe, "burrito bread."
~ D
one of my inventions
my son as a teen loved having tacos for dinner ..which i did meat from scratch ..no pkg seasoning mix. i also made refried beans from my leftover pots of beans ..which he loved too. anyway ... one day of bread backing i decided to make something with leftovers. so
pat out the prepared bread dough. large rectangle, about 1/2” thick. take beans & spread over dough. then meat. grated sharp chedder cheese. pinch one end of rectangle to start a roll. roll whole mess up. pinch the ends & edges like doing pierogis or any stuffed bread thingy. let rise. you can paint w egg wash if desired, makes nicer crust. bake about 400 or so degrees. you can change filling as desired. i invent ..i don't write much down ..sorry
...one time my neighbor came to back door as i had cut into a fresh baked loaf of burrito bread for son & i. she had to have a taste. she ended up taking the whole thing home to her husband!
12-17-2019, 06:01 PM
#24
Member
Join Date: Dec 2019
Posts: 42
My mom and I make home perogies once in a while from a family recipe that goes back a few generations. Our families favorite fillings are potato and onion or sauerkraut. If I have time tomorrow I will find our recipe and post it for you.
Happy Quilting.Hugs Katie
Happy Quilting.Hugs Katie
12-18-2019, 02:36 PM
#25
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
Here's our family recipe for Pierogi that's been handed down for as long as I can remember.
I typed it on a recipe card for my mother when I was in high school - I'm 74.
Pierogi
3 eggs (beaten)
2 c. boiling water
1 t. salt
Approx. 7 c. flour
Remove boiling water and salt from heat.
Stir in 1-1/2 c. flour, then eggs.
Add flour 1-1/2 c. at a time until dough is sticky, but firm enough to roll.
Do not knead.
Divide dough into 4ths and roll out onto floured board to 1/4" thick.
Cut into 4" shapes.
Place spoon of filling in center of dough.
Seal edges with cold water before folding over.
Press edge with fork.
Simmer in salted water for 5 min.
Fry with butter over low heat until golden and crispy.
There are many variations of the filling, both sweet and savory. This is the one we use.
Potato/Kraut
2# golden potatoes (make mashed potatoes- butter, salt, not too much milk)
Large onion - chopped and sautéed in butter
1- 2# bag of sauerkraut or 3 large jars
Drain and squeeze brine from kraut. Chop.
Add all ingredients together.
Chill and form into balls the size of medium meatballs.
My friend makes the filling with the potato, onion and cheddar cheese.
I hope this helps you.
This recipe is all that is left of our Polish tradition. Once a year between Thanksgiving and Christmas all the women in the family get together to make Pierogi. It's usually takes between 6 and 7 hours and we make about 28 dozen, of course there is lots of laughter and snacking. This recipe will yield about 4 dozen.
I typed it on a recipe card for my mother when I was in high school - I'm 74.
Pierogi
3 eggs (beaten)
2 c. boiling water
1 t. salt
Approx. 7 c. flour
Remove boiling water and salt from heat.
Stir in 1-1/2 c. flour, then eggs.
Add flour 1-1/2 c. at a time until dough is sticky, but firm enough to roll.
Do not knead.
Divide dough into 4ths and roll out onto floured board to 1/4" thick.
Cut into 4" shapes.
Place spoon of filling in center of dough.
Seal edges with cold water before folding over.
Press edge with fork.
Simmer in salted water for 5 min.
Fry with butter over low heat until golden and crispy.
There are many variations of the filling, both sweet and savory. This is the one we use.
Potato/Kraut
2# golden potatoes (make mashed potatoes- butter, salt, not too much milk)
Large onion - chopped and sautéed in butter
1- 2# bag of sauerkraut or 3 large jars
Drain and squeeze brine from kraut. Chop.
Add all ingredients together.
Chill and form into balls the size of medium meatballs.
My friend makes the filling with the potato, onion and cheddar cheese.
I hope this helps you.
This recipe is all that is left of our Polish tradition. Once a year between Thanksgiving and Christmas all the women in the family get together to make Pierogi. It's usually takes between 6 and 7 hours and we make about 28 dozen, of course there is lots of laughter and snacking. This recipe will yield about 4 dozen.
~ C
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