Just made pierogi from scratch for first time

R

retiredtraveler

Senior Member
And it was a lot of work!!!! They didn't look too pretty, but they came out ok. It's for Christmas dinner with the in-laws.
 

Good for you RetiredTraveler, I know they're a lot of work....kudos for making something special for the holidays. My mother used to make them from scratch too when I was a kid and everybody just loved them.
 
​There is a Polish market here that has home made perogis. have bot been there in a while. I may consider making them some time, as I know they can be frozen
 
Yes, like ravioli, filled with cheese or mashed potatoes or potatoes and cheese or sauerkraut or prune or other fruits. I made them once with a friend, just the kind with cheese.....what a mess we made! Tasted good, though.

They sell them in our supermarkets here.
 
YOU MADE PIEROGI?

My mother, who was born in the Ukraine, made Pierogies frequently, being one of the national dishes of the Ukraine!

She made them either boiled or fried, and they were always served with sour cream.

In the frozen food section of the supermarket, you can find Pierogies, in a package that says "Mrs. T's Pierogis".

Hal
 
SeaBreeze said:
Good for you RetiredTraveler, I know they're a lot of work....kudos for making something special for the holidays. My mother used to make them from scratch too when I was a kid and everybody just loved them.
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Yes. DW is Polish, both sides, 2nd gen off-the-boat. Parents are gone, so family is keeping up some of the traditions of their parents/grandparents. We also make kielbasa from scratch, usually about 50 pounds of it at a time, from a family recipe. It's authentic, right down to 'natural casing' (oooh yuck to some of you).

I'm mostly Scottish. Never made haggis. No one in my family, or wife's, has an interest in that. I don't get it...... :playful:
 
I love pierogi boiled then browned in a bit of bacon grease and smothered in onions. I tried making ravoli and they all split open. I would never attempt pirogi. I'm sure your in laws will love them and the effort you put in making them.
 
I love pierogi but I get mine from the freezer section at the market. I've never tried making them myself....too lazy.

When I lived in the Detroit area, the ladies at the local Polish Catholic church would make them and have a sale several times a year. I'd always buy a bunch and freeze them. There was nothing in this world like a St. Stanislaus pierogi. Must have been divine intervention....
 
iu
 
retiredtraveler said:
Yes. DW is Polish, both sides, 2nd gen off-the-boat. Parents are gone, so family is keeping up some of the traditions of their parents/grandparents. We also make kielbasa from scratch, usually about 50 pounds of it at a time, from a family recipe. It's authentic, right down to 'natural casing' (oooh yuck to some of you).

I'm mostly Scottish. Never made haggis. No one in my family, or wife's, has an interest in that. I don't get it...... :playful:
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I was invited to a Robbie Burns dinner. They served haggis.

I tried it. I thought it would be spicy or something.

It was quite mild tasting. Kind of like Sheperds pie but in a sausage casing.
 
I love pierogi, ravioli, kreplach, wonton, whatever alias it's using. It's hard to find pierogi without cheese, so I learned to make my own and now I'm spoiled. It's the same for most new things you learn to make, it gets less messy as you figure out the technique.
 
@RadishRose

Yeah, that's what they should look like. The aesthetics are missing from our first attempt at these! I tried using the fork to get those nice fluted edges, but kept puncturing the dough. So, gave up on that. We'll try again in the future.
 
......They served haggis......I thought it would be spicy or something. It was quite mild tasting. Kind of like Sheperds pie but in a sausage casing.
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Yes. I travel to the UK every year, and if I go to Scotland, some B&B's have haggis as part of their full Scottish breakfast. It's similar to Black Pudding, but different spices. I have not researched the recipes to know the difference in spices, but they're both mild in my experience.
 
retiredtraveler said:
@RadishRose

Yeah, that's what they should look like. The aesthetics are missing from our first attempt at these! I tried using the fork to get those nice fluted edges, but kept puncturing the dough. So, gave up on that. We'll try again in the future.
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You don't have to use a fork, RT- just wet the edges of the dough before you close them and press firmly to seal. Try not to over-fill them.

iu
 

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