Umm, sounds good, do you know what they were made with? I also like RR's potato and cheese ones, must find a recipe.Many many years ago, when we lived in Cleveland, Ohio, the West Side Market there is gigantic and has been a gourmet blend of German, Irish, Italian and Polish for over a hundred years. In the morning, a Polish lady used to bring in a big steamer full of pierogis . Those things were the lightest and airiest you could ever taste, not fried or anything. Often have wondered how she made them. She always sold out early and then just rolled her big stainless steamer back out of the building until the next day.
I should probably buy it already made to make sure I like them. But then make my own, I'm trying to get away from commercially made food. Thanks, will look for them next time I grocery shop.You can buy the 2019 version at most grocery stores in the freezer section ..
Absolutely and without those softened onions they are nothing.That's how I prefer them, simmered, drained then tossed in softened onions in hot, melted butter.
With me it's not the money. I just like to make my own, of anything, so that I know how clean the kitchen is or to fix them to my taste.Absolutely and without those softened onions they are nothing. It's not worth making them anymore. There are lots of charitable outlets that have them for sale all the time. About $7 a dozen.
I'm thinking she probably made them like they make these "Duck or Pork Buns"...here's a video - they use yeast and some baking powder.Umm, sounds good, do you know what they were made with? I also like RR's potato and cheese ones, must find a recipe.
Cabbage Rolls. Not sure of the spelling. Hol-op-chi. Holopchi.I'm 100 percent Polish (married an Irishman), and my grandmother used to make all the authentic Polish foods, especially around the holidays. Wish I had asked her to write down the recipes. She used to make borscht, kielbasa in sauerkraut, rolled-up cabbage with ground meat inside (the name escapes me), whole mushrooms in a tomato-based sauce (yum!), blood sausage (that was pronounced kish-ka, my favorite), and on and on.
Ah, just now watched the video, lots of meat and I'm a vegetarian. But, that's a whole meal for carnivores. Looks good. Maybe some day I can play with the recipe and make a meatless version. Thanks!I'm thinking she probably made them like they make these "Duck or Pork Buns"...here's a video - they use yeast and some baking powder.
If you've never had Duck Buns, they are really delicious. To me they were light and airy - the only pierogie I ever tasted that was very similar to the old West Side Market steamed pierogies: