Need Homemade Perogies Recipe
 

I am always buying frozen perogies, but I'd love to try my hand at my own. Anyone have a family recipe that they'd like to share?

:)

~ C

I have never made them, but this recipe popped up yesterday from King Arthur Flour. The comments below the recipe state that this recipe is excellent and similar to what grandmothers would make. Sounds like fun to me! https://www.kingarthurflour.com/reci...pierogi-recipe

Be aware that home made pierohi and homemade ravioli are back breaking endeavors. I made them once. Once.

Yes, homemade perogies are a bit of work but they are so much better than the store bought. When my MIL makes them she prepares and freezes several batches at a time - very, very yummy! I don't have her recipe but the King Arthur recipe above looks like it would work fine.

Home made pierogi are fun to make as a parent/child project! I haven't made them from scratch for many years. I have a dear friend that makes them now with her girls and bring them to me every year. They are the best. I love traditional prune (yes prune) pierogi. Of course standard sauerkraut and potato/cheese are wonderful too. I just googled home made pierogi and there are several good recipes.
I got fancy a few years ago and bought some dough presses from Pampered Chef so that they are nice and evenly filled and sized before putting in the boiling water. This was great since I like thing uniform.
We eat a lot of pierogi in our home and so I have gone to buying larger bags of them rather than do the labor intense job of making them except for Christmas and as I said I now leave that for a younger generation.

I love pierogis!!! My SIL makes them to die for. I don't have the recipe. My husband is Polish and while his Mom didn't make them his Grandmother did.
We grew up in a very ethnic community. The Polish section had ladies from churches who used to make and sell them.
They were outstanding.

PS. Prune pierogis are wonderful! SIL makes those too, among others.
Tropit- with your interest and skill in cooking I'm sure you could turn out some good ones.

I haven't made them in years. My BFF and I would get together and spend the afternoon making them and then the husbands would show up for dinner and they'd be gone in no time. Did that for about 20 years. Then one day we found out the local grocery store started carrying them in the frozen food section. We haven't gotten together to make them since.

But here is her Polish Grandmother's recipe:

Dough:
2 C flour
1 egg
3/4 C cold water, appox.
Cut egg into flour. add enough water to make workable, rollable dough. Cut into circles. Fill with cheese-y mashed potatoes, no milk or butter added. Fold in half and seal edges. Place in boiling salted water. When they float to the top, boil for 5 min. Drain and rinse. Place in large baking dish and cover with 1 1/2 C butter and 1 1/2 cups sauteed onions.
Bake 30 min. at 300* F

According to my notes at the bottom of the envelope with the recipe, we would make 3 batches of dough and get 8 servings. But then we probably ate more than one serving a piece.

Pierogis are from my father's side of the family! We are Czech mostly that side. I think that King Arthur recipe looks great, in general they always offer really good recipes.

Back in the day when ground turkey was new and cheap, I used to make a lot of pierogis with them. Also "turkey ball curry" which is much better then it sounds. But I was young and poor and it was good food.

We usually serve "white fry" with them, chop about half cabbage into thin strips. Take one apple (something like granny smith is best) cored, cut into thin slices, can leave skin on. Cut one onion into thin rounds. Stir fry all together with butter if you want or oil if you don't. Add some celery seeds into the last five minutes or so. That big mound of cabbage will surrender into a reasonable portion.

Food culturally deprived, I am, as I have never had these pierogi wonders!
I am sure I would enjoy them to the utmost.
Yet to me, I want to wait til I know the ones I eat are the "best" and
not come to hate them because I got a 2nd class offering. KWIM? :)


IceBlossom ... you have really caught my attention with White Fry!
The combo sounds weird, yet because I like all of the ingredients,
I am thinking OMG, totally delish!! Can't help but be with butter. Right? :D

Do you add any seasonings beyond the celery seeds?
Just might give this one a try, very soon!

I sometimes make the white fry. Although I have never heard it called that. It is pretty common as a German meal with whole boiled potatoes and fried bratwurst sausages. It is usually served with a brown mustard and butter condiments.