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.

My ex tried to convince me to make home made Perogies. Nope not going to happen. I just buy Cheemo brand ones at the grocery store. I am not fond of them, as I have to limit the wheat and dairy in my diet. But I cooked frozen ones at least one a month for 22 years. I have not cooked them in the last 5.5 years.

Cabbage rolls I love, but I take the easy way out and make it as a casserole instead of making individual rolls. Much more efficient time wise.

I also have never had perogies, and looking at the King Arthur site, it looks like a lot of work, especially for someone who doesn't like to cook. LOL

Mrs. T's - I think - is a very good brand of frozen pierogies - I think that they only have potato filled ones. I was raised on home-made ones that my aunt made. I tried to make them once after I was married and they were as big as footballs - LOL

Another girl who hasn't had pierogies either. I watched Martha Stewart and her mom make them on Martha's tv show many years ago and thought.....man, that is a lot of work! Good to know the frozen ones and the brand name ones that are good. Will look for and prepare them next time I am looking for something new to try.
Also didn't know the name "white fry" but I like it. Have cooked cabbage, apple, and onion together for years. Just called it fried cabbage with apples and onions. If I had it handy would add fresh celery, but the celery seeds sound good too. Really like the name White Fry though. The things we learn on a quilting forum.

Mrs. T's is what I get too. They also have some onion ones. I'm not really sure if the potato ones have any cheese in them.

~ C

i've never heard the term white fry either. we just called it fried cabbage ..onions, chopped bacon fried then add sliced cabbage. i love it ..but hubs doesn't eat cabbage, at all. so no saurkraut, no fried cabbage ....and no fried hominy either! :D

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 :D:D

Too funny, "white fry" is what my son named it to differentiate it from stir fry (which was brown from the soy sauce). While you can brown the pierogis a bit, we were more of a boiled and done family and so the entire dinner would be just white and more white, and if you added anything it would be potatoes and/or applesauce so still no color except maybe a sprinkle of cinnamon or paprika.

My grandmother did have a name for it but I don't remember it, and generally just referred to it as green cabbage with apples and onions to differentiate it from red cabbage. I really do love a big pot of the sweet/sour red cabbage too, there are some things I've just never been able to make in small batches and that is one of them and isn't as loved by the rest of the family. Although my grandfather was a produce manager for Safeway, it was his sister, my great aunt who was the really good cook and so I didn't really learn how to make a lot of the family dishes but I did grow up eating them when we were living locally enough to do so. Since my dad was in the army, that wasn't often but it was what was served when we he was "coming home" and we were visiting. My mom's side of the family is German but her mother was 6th of 10 I think and she never learned to cook. My mother was a pretty good cook in the 1950s Betty Crocker style of cooking and could really bake up some yeast goods and an excellent pie crust, but is not very adventurous in eating or adding to her repertoire. So she made a mean meatloaf and not the stuffed cabbage rolls that my grandmother would have made.

BTW, yes, you can use celery with the white fry too. I'm more apt to chop the inner leaves finely and use them. If you do use the stalk itself, you do want to start the celery and apples first, then add the onions, and finally the cabbage.

Yummm...please describe, "burrito bread."

~ D

For those that haven't tried them, the frozen ones are usually quite adequate. Of course, they aren't like the one's grandma made (sometimes they are better). We have the Mrs T brand frozen pierogies here, they do come in a couple of different options depending on your local store. Think of them like the Czech version of ravioli. You can just boil them, or then brown them in butter, or make a sauce to cover them or a sauce to dip them in...

Makes a nice addition to your diet if you want to have a meatless day or whatever. Most aren't fully vegan, but have dairy or eggs and are suitable for vegetarian or at least meatless.

And then there are what we called pieroshki -- baked "hot pocket" sort of things. Really good too. Prune filling, or I make more of a cinnamon roll variation with orange marmalade, poppy seeds, and walnuts. Tastes like grandma's house even if not quite right it appeals to my memories.

https://en.wikipedia.org/wiki/Pirozhki

Eek! Grandma would have corrected me... pieroshkies was the Russian name. We'd call them kolache.

https://en.m.wikipedia.org/wiki/Kolach

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.

https://cdn.quiltingboard.com/images...quote_icon.png Originally Posted by roguequilter https://cdn.quiltingboard.com/images...post-right.png
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 :D:D



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! :)

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

Thank you so much! I'll have to give this a try.

~ C