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.).

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.

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!

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

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

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 :?:

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.

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.

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?

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!