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Thread: pierogies & Piggies (Halupki)

  1. #1
    Super Member Barbm's Avatar
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    Here's 2 Polish recipes I've worked on over the years.

    Pierogies:

    3 cups flour
    8 oz. sour cream
    3 eggs

    filling: mashed potatoes
    shredded cheddar cheese
    (mix together so cheese melts into potatoes)

    mix dough together. roll out dough and cut circles of dough. Put a spoonful of potato/cheese mixture in middle of circle. Fold over and pinch together to form "pocket". Place in boiling water. When it rises to the top, remove and drain. You can eat them like this, or we like to cook them in butter and onions. Some like them crunchy, some don't. My notes, from making them- I take the circle in the palm of my hand by flipping it from the counter to my hand- what was on the counter is now the up side. It will be moister than the side that you rolled out. Place the potato mixture in the middle, usually about 1 1/2 tsp. Then fold over and pinch the edges. The moistness is usually enough for it to remain sealed. If not, have a dish of water handy and dip your finger in the water and run it slightly around the edge of the pierogie. This recipe makes about 3 to 4 dozen, which in my house will last about 1 week. :)

    Piggies (Halupki) (Pigs in a Blanket)

    head of cabbage- cut out core and cook in boiling water just enough to separate and make easy handling. I usually let them sit in a colander while I make the ground beef filling.

    Filling:

    ground beef
    rice
    eggs
    salt and pepper

    mix these items together. Use enough of each item to make the consistency of a meatball.

    Take one cabbage leaf, trim out the stem if you prefer, (cut into 2 if they are very large). Place in palm of your hand. Take a handful of beef mixture to fit into the middle of the cabbage leaf. Wrap (like a blanket around a baby). Place in a casserole dish, open edge down to keep them wrapped.

    Take a very large can of tomato soup, add a container full of water to it in a bowl. Mix together, pour over the piggies in the casserole. Cover with foil and bake in 350 degree oven until done (usually 1 hr.).


  2. #2
    Super Member Blue Bell's Avatar
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    Thanks for the recipes. Although my mom and grand mother made the pierogi often, I have never attempted to make them. And the blueberry ones with sour cream were simply delicious. I haven't had those in 40 years.
    I have made the Pigs in the Blankets. Haven't made them in a while so I will pick up a cabbage and make them. I like to use savoy cabbage. The leaves are larger and they are easier to roll.
    My grandmother's home made bread was the best, too. She never measured. Just put flour on the table, made a depression and added the eggs and milk. The bread was always soooo goooood.
    Thanks for bringing back such good happy memories.

  3. #3
    Super Member Barbm's Avatar
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    sure- make changes as you like. I know prune pierogi are popular around here, but I don't know if I could eat them. This is a starter recipe- you can make variations. I agree, the butter is what makes them. Let me know how your saurkraut ones turn out.

    Oh I also make an "Easy Piggies" recipe where you shred the cabbage, layer on the bottom of the casserole pan, mix the ground beef, eggs and rice together, layer over the cabbage, pour the tomato soup over the top, cover and bake. I like this since I don't have to fiddle with the leaves. And they also call piggies- pigs in the blanket.

    Enjoy!

  4. #4
    Love2Quilt's Avatar
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    Funny this subject comes up today. A girl at work and I were discussing what we are doing for the weekend. and she's making perogies as well.
    Her perogies are going to "Taco Perogies" she says there great. She makes up the taco filling with the ground beef, adds the cheddar cheese. Makes the perogies, and the serves with sour cream. I think not only do they Sound Yummy, I can only imagine that they would taste just a yummy. She says shes going to bring me some on monday. Can hardly wait.

    Thats that

  5. #5
    marieg's Avatar
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    Barb, I might add that pierogi's can be filled with fruit, cottage cheese (my favorite) and many other things.
    Also many would remember pigs in a blanket as hot dogs wrapped in dough and baked. Galumki's we just called stuffed cabbage rolls. marie

  6. #6
    community benefactor Knot Sew's Avatar
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    My best friend in school was polish......her mother made the best stuffed cabbage. I know she did not use tomato soup. The tomato part had a very special taste any ideas :?:

  7. #7
    Super Member Barbm's Avatar
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    I've heard of piggies being referred to as galumkis too. The pierogies recipe is a "starter"- there are many variations. I'm just a newbie to Polish cooking- only because hubby wants his favorites. I've also heard of using stewed tomatoes over the piggies, but if you find something else please let me know- I'm always looking to improve recipes.

  8. #8
    Super Member Chele's Avatar
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    We call them Golumpkis too! For the sauce, I use a can of tomato sauce and dilute it with water. Add a bit of brown sugar, oregano, salt and pepper.

  9. #9
    Super Member Barbm's Avatar
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    I bought the "fixins" for piggies and I'm going to make your sauce! Sounds good. I'll let you know how it turns out- any idea quantity of each?

  10. #10
    Super Member Chele's Avatar
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    I use a 15 oz. can of tomato sauce and really just thin it out a bit with water or white wine. Maybe 2 or 3 tablespoons of liquid? Then, a teaspoon each of oregano (or thyme) and brown sugar. Salt and pepper to taste.

    I think golumpkis are best the next day! Kind of like anything with a tomato sauce!

  11. #11
    marieg's Avatar
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    First generation Polock here. My gram used canned tomatoes (her own). I loved galumpkis because I could crush the tomatoes in my hands over the pot. She made so many it would take two head of cabbage. She also made pigs in a blanket ( all beef dogs).
    I had forgotten about sauerkraut in perogies, yum. I will add after te par boik stage you can freeze the perogies, I lay them out on a cookie sheet covered until frozen, then put them in freezer bag. There's only two of us, so makes easy addition to meal.
    Barb another thing my gram made which I love was ox tail soup, but next to impossible to find ox tail here.
    She would also take beef shanks, sauerkraut, potatoes and onions layer it in a large pot and simmer. Somtimes she would put pearl barley in.

  12. #12
    Super Member Barbm's Avatar
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    crushing tomatoes sounds like fun! My gram made homemade bread every Sat. until she was 98. Dad made her stop because she would forget it was in the oven and go work in the garden. I remember making mint jelly and helping pick raspberries and taking walks and picking blueberries and tea berries. She taught us to eat nasturiums and dandelion leaves in salad. I ate watercress sandwiches before I knew it was good for you. She taught me to sew on her treadle Singer machine- I made a pair of pants out of old curtains (how Scarlett O'Hara of me!) and my mom flipped out. I learned to crochet by sitting on the floor and reversing her stitches- I'm a lefty. I spent so much time with her! I lost her just 3 years ago, she was 106 and I miss her to this very day! She's the reason I can sew, crochet, love to read- she was/is my hero!

  13. #13
    Super Member Blue Bell's Avatar
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    Grandparents play such an important role in childrens lives as shown by the time spent with your grandmother. You have such wonderful memories of her.

  14. #14
    marieg's Avatar
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    Oh Barb now I going to cry. I learned to sew on gram's treadle, I was five. She also taught me to quilt started by sewing four patches, by hand. I wish I could remember the smell of her kitchen, it was so distinct. Thinking about it I have been quilting almost 55 years, geez I'm old.

  15. #15
    Super Member Barbm's Avatar
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    I calculate middle age for me by gram's age- 53. That means I'm not middle age yet (49 yesterday). I'd give anything to go back to spending time with her and learning more from her. I remember her skin- she never seemed to age- her wrinkles were more pronounced, but it was so soft. No matter how old I was, I always held her hand. The love that was so special.... I hope I can give that love to my grandchildren someday.

  16. #16
    Super Member Feathers's Avatar
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    Barbm:
    thank you for the recipies. I made the "Piggies" a couple days ago and we all loved them. I am going to try the periogies later today. Thanks!

  17. #17
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    I was raised calling the piggies in a blanket--stuffed cabbage. Although we never used the eggs in it. Sounds like a quick and simple dinner coming up. I will have to try your potato recipe. That sounds great too. I also wouldn't mind trying it also with the taco stuff.

  18. #18
    Super Member sondray's Avatar
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    I just love pierogies, thanks for the recipes.

  19. #19
    Super Member Barbm's Avatar
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    Daughter and son in law just left for Seattle- his request was for pierogies for dinner the night before he left. When I talked to her the next day, he said he missed my pierogies already. :) I offered to talk them through making her own. She's not handy in the kitchen unless is spelled out on a recipe card. I told her I'd email very detailed instructions.

  20. #20
    Senior Member justme's Avatar
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    Do you cook the rice first?

  21. #21
    Super Member Barbm's Avatar
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    no, I do cook the ground beef though. The liquid from the sauce will cook the rice.

  22. #22
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    I went to the store today and found some pierogies that was made with the noodle shell and potatoes and cheese. Although I didn't buy any this time but am tempted to get or make some soon.

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