| jaxx@zaxx.com |
How do you make pierogi?
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| Petey the Wonder Dog |
Far as I can tell, someone wrote about PITA:
>I made 97 of them this weekend. What a PITA
Oh no no no no.
Pierogi is Polish.
The exact origin of pita is unknown. But while most likely from Armenia,
Greece, Egypt, Israel and Syria, it is most certainly not from Poland.
Petey << - - Oh wait a minute. I get it. What a PITA! HAHAHAHAHAHA.
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| K. Reece |
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:eUFCc.153224$DG4.79243@fe2.columbus.rr.com...
>
> <jaxx@zaxx.com> wrote in message
> news:bba8ad9e5906808c5aae80c12d782145@news.teranews.com...
> > How do you make pierogi?
>
> Try these:
> http://tinyurl.com/2h46q
>
>
http://www.marthastewart.com/page.j...requestid=75371
>
>
Apparently Martha doesn't make pierogi, "Sorry, your search did not return
any results"
Kathy
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| Vox Humana |
"K. Reece" <kreece@pld.com> wrote in message
news:2k13ntF163tqvU1@uni-berlin.de...
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:eUFCc.153224$DG4.79243@fe2.columbus.rr.com...
> >
> > <jaxx@zaxx.com> wrote in message
> > news:bba8ad9e5906808c5aae80c12d782145@news.teranews.com...
> > > How do you make pierogi?
> >
> > Try these:
> > http://tinyurl.com/2h46q
> >
> >
>
http://www.marthastewart.com/page.j...requestid=75371
> >
The search must have expired. You can go to www.marthastewart.com, and do a
recipe search on "pierogi." There was a recipe for the dough and several
fillings. Martha is Polish, after all.
|
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| K. Reece |
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:6_ICc.156068$DG4.14330@fe2.columbus.rr.com...
> The search must have expired. You can go to www.marthastewart.com, and do
a
> recipe search on "pierogi." There was a recipe for the dough and several
> fillings. Martha is Polish, after all.
>
I've heard so much about pierogi that I'm going to have to make some to try
them. I think that's the only way I'll ever get any of them. This area is
mostly German immigrants, no pierogi.
I'll bet Martha's recipe is a very good one.
Kathy
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| Victor Sack |
<jaxx@zaxx.com> wrote:
> How do you make pierogi?
Here are some recipes, traditional and less ususal, both savoury and
sweet, I last posted a couple of years ago. Note that pierogi are the
same thing as Russian and Ukranian pelmeni and vareniki.
For the dough:
1 1/2 lb flour
2 1/2 cups water (some or all of the water can be replaced with milk if
desired)
3 eggs
salt
______________
For meat filling:
3/4 lb beef, finely minced
3/4 lb pork, finely minced
(Lamb or mutton can either be substituted for either beef or pork, or
added to both. Other meats, such as game, can be used, too. The best
pelmeni invariably contain at least two different kinds of meat. Also,
it is ideally preferable to mince meat by hand - it will be juicier that
way.)
1 egg
4-5 cloves of garlic
a bit of minced fresh cabbage (this doesn't add anything to the taste,
but makes pelmeni incredibly juicy; if it's too juicy for you, reduce
the amount of cabbage or leave it out altogether)
salt
pepper
(I've also seen non-traditional recipes adding a bit of freshly grated
ginger)
7-8 cups salted water (or, better still, chicken or beef broth) for
cooking.
Mix together the ingredients for the filling and season with salt and
pepper. To make the dough, mix flour, eggs, and salt together in a
mixing bowl, then add water gradually. Knead until springy. Let the
flour rest in the refrigerator for a half hour or so. Roll out the
dough very thinly (ideally, it should be almost transparent) and cut
into circles with a thin glass of about 2.5 inch in diameter (but the
size is up to you). Put about a teaspoon of the meat mixture in the
centre of each circle, fold in half and seal the edges firmly together
to form a half moon. (If you want a fancier form, fold again, bringing
together the ends of the semi-circle, pinching them to hold them in
place). Repeat until the filling and the dough are used up. Pelmeni
are ready to be cooked at this point, unless you want to freeze them.
In the latter case, they should be put on the floured board, not
touching each other, and placed in the freezer. Once frozen, they can
be put into plastic bags and kept for months.
To cook pelmeni, whether fresh or frozen, bring the water or broth to
the boil in a large pot and drop in the pelmeni. Bring to the boil
again and boil until they rise to the top. Take them out quickly with a
perforated spoon and put in a colander for a few moments to drain the
excess water.
(Pelmeni can also be fried or baked, but this is not traditional. To
prepare fried ones, first boil them for two or three minutes, as
described above, then take out and drain. Fry them in hot butter in a
pan until golden brown. To prepare baked pelmeni, first boil them until
not quite ready, then take out and drain them and arrange them in a pan.
Pour over sour cream, or tomato- or cheese sauce and bake in the oven
until ready).
Serve pelmeni with butter, or sour cream, or sour cream laced with
garlic, or with diluted vinegar, or mustard, or mustard sauce - or,
indeed, with any sauce, whether spicy or not, you deem suitable. They
can be sprinkled with fresh dill or parsley and with grated cheese.
They can also be served in a beef or chicken broth or soup.
______________
Pelmeni filled with feta cheese and baked in an omelette:
400 g (14 ounces) feta cheese
100 g (3.5 ounces) butter
2 garlic cloves
5 eggs
1/2 cup milk
2 tablespoons flour
salt
Put feta in a bowl and cover with boiling water. Let stand until the
water is cool. Put the feta through the grinder together with garlic
and mix well with softened butter. Form and fill pelmeni and boil them.
Heat some fat in a in a large high-sided frying pan. Arrange the boiled
hot pelmeni in the pan and fry on all sides. Beat a mixture of eggs,
milk and flour and pour over the pelmeni. Bake until the omelette is
ready.
______________
Chicken filling:
1 boned medium-sized chicken
1 cup milk (or cream)
salt, spices to taste
Put the chicken through the grinder twice, salt, and add milk or cream.
Mix everything well together. The filling shouldn't be too thin.
______________
Radish filling (white radish or daikon):
600 g (1.3 pounds) radish
1 onion, finely minced
1.5 cup sour cream
salt, spices to taste
Coarsely grate the radish (it would perhaps be a good idea to soak the
radish before grating in salted water for some time and then add a bit
of vinegar to the soaking liquid), add onions, sour cream and spices.
Mix everything well together. Serve these pelmeni with some vegetable
oil.
______________
Sauerkraut or fresh cabbage filling:
4 cups sauerkraut or 1 kg (2.2 pounds) fresh cabbage
2-3 onions
1 carrot
1 parsley root
1.5 tablespoon tomato purée
2 tablespoons sunflower oil
1-2 teaspoons sugar
6-7 black peppercorns
Mince sauerkraut or cabbage finely and cook it a bit in 1 tablespoon
oil. Separately fry minced carrot, onions and parsley root. Add them
to the sauerkraut/cabbage together with tomato purée, salt, pepper and
sugar. Cook a bit more to let some of the liquid evaporate. These
pelmeni are served with onions fried in oil, with the oil poured over
pelmeni.
______________
Mushroom filling:
500 g (1.1 pounds) fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, finely minced
2 eggs
salt, pepper
Clean, wash, dry and finely mince the mushrooms. Fry the onions in a
mix of oil and butter until translucent. Add the mushrooms and fry over
high heat for a few minutes. Reduce heat and continue cooking for about
20 minutes, stirring occasionally. Salt and pepper. Meanwhile, boil
the eggs, peel and chop finely and add them to the mushrooms. Mix well.
Serve these pelmeni with sour cream or melted butter.
______________
Beans and mushroom filling:
1 cup beans (e.g. white, broad, or Boston beans)
2-3 tablespoons lard
2-3 onions, finely minced
100 g (3.5 ounces) dried mushrooms
red pepper, salt to taste
Cook the beans and, when ready, purée them. Fry onions fried in lard.
Boil the mushrooms. Mix all of the above well together with red pepper
and salt.
______________
Vareniki with farmer's cheese filling:
20 oz Farmer's cheese
1-2 tablespoon sour cream
1-2 eggs
1 tablespoon sugar
a pinch of salt
Mix everything very well until it combines into a uniform elastic mass.
______________
Vareniki with sour cherry filling (roll out thicker dough for this
filling):
2 1/2 lb sour cherries
1 1/2 cup sugar
Pit the cherries, reserving the stones, put in a non-reactive dish.
Sprinkle with sugar and leave in a sunny place for 2-3 hours or longer.
Pour off the juice, reserving it. Fill vareniki with the cherries, i.e.
put about a teaspoon of cherries in the centre of each dough circle,
fold in half and seal the edges firmly together to form a half moon.
Crush 5-7 cherry stones roughly and put them together with the rest of
the stones in a non-reactive dish. Add about 3/4 cup water and boil for
a couple of minutes. Strain the liquid, add sugar and let it boil
again. Take from the heat, let cool and mix with the cherry juice.
Serve with vareniki.
______________
Vareniki with apple filling:
1 kg (2.2 pounds) very ripe, soft apples, peeled and cored
3/4 cup sugar
Julienne the apples, sprinkle with sugar, mix well and let stand for 15
minutes. These vareniki are served with honey.
______________
Vareniki with poppy seed filling:
1.5 cup poppy seeds
1/2 cup sugar
1 teaspoon honey
Cover the poppy seeds with boiling water and let stand 15 minutes.
Drain and dry the seeds on kitchen towels until they are quite dry.
Pound them in a mortar. Add sugar and honey and continue to pound until
everything combines into a uniform mass. Important: as soon as each of
these vareniki is formed, it should be boiled at once, otherwise they
tend to fall apart.
Victor
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| Vox Humana |
"K. Reece" <kreece@pld.com> wrote in message
news:2k18meF15rpfcU1@uni-berlin.de...
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:6_ICc.156068$DG4.14330@fe2.columbus.rr.com...
> > The search must have expired. You can go to www.marthastewart.com, and
do
> a
> > recipe search on "pierogi." There was a recipe for the dough and
several
> > fillings. Martha is Polish, after all.
> >
>
> I've heard so much about pierogi that I'm going to have to make some to
try
> them. I think that's the only way I'll ever get any of them. This area
is
> mostly German immigrants, no pierogi.
>
> I'll bet Martha's recipe is a very good one.
>
I've seen the show where Martha and her mother make them. The looked good.
I grew up in a town with a big eastern European community. Our orthodox
churches used to sell pierogi. Now that I'm in Cincinnati where everything
is German (or redneck) there are no pierogi.
|
|
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| K. Reece |
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:9hKCc.156981$DG4.54840@fe2.columbus.rr.com...
>
> "K. Reece" <kreece@pld.com> wrote in message
> news:2k18meF15rpfcU1@uni-berlin.de...
> >
> > "Vox Humana" <vhumana@hotmail.com> wrote in message
> > news:6_ICc.156068$DG4.14330@fe2.columbus.rr.com...
> > > The search must have expired. You can go to www.marthastewart.com, and
> do
> > a
> > > recipe search on "pierogi." There was a recipe for the dough and
> several
> > > fillings. Martha is Polish, after all.
> > >
> >
> > I've heard so much about pierogi that I'm going to have to make some to
> try
> > them. I think that's the only way I'll ever get any of them. This area
> is
> > mostly German immigrants, no pierogi.
> >
> > I'll bet Martha's recipe is a very good one.
> >
>
> I've seen the show where Martha and her mother make them. The looked
good.
> I grew up in a town with a big eastern European community. Our orthodox
> churches used to sell pierogi. Now that I'm in Cincinnati where
everything
> is German (or redneck) there are no pierogi.
>
>
I did the search and found the recipes and they look really good. I'm not
sure I want to make that many just to try them though.
Kathy
|
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| Vox Humana |
"K. Reece" <kreece@pld.com> wrote in message
news:2k1br9F17h9l0U1@uni-berlin.de...
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:9hKCc.156981$DG4.54840@fe2.columbus.rr.com...
> >
> > "K. Reece" <kreece@pld.com> wrote in message
> > news:2k18meF15rpfcU1@uni-berlin.de...
> > >
> > > "Vox Humana" <vhumana@hotmail.com> wrote in message
> > > news:6_ICc.156068$DG4.14330@fe2.columbus.rr.com...
> > > > The search must have expired. You can go to www.marthastewart.com,
and
> > do
> > > a
> > > > recipe search on "pierogi." There was a recipe for the dough and
> > several
> > > > fillings. Martha is Polish, after all.
> > > >
> > >
> > > I've heard so much about pierogi that I'm going to have to make some
to
> > try
> > > them. I think that's the only way I'll ever get any of them. This
area
> > is
> > > mostly German immigrants, no pierogi.
> > >
> > > I'll bet Martha's recipe is a very good one.
> > >
> >
> > I've seen the show where Martha and her mother make them. The looked
> good.
> > I grew up in a town with a big eastern European community. Our orthodox
> > churches used to sell pierogi. Now that I'm in Cincinnati where
> everything
> > is German (or redneck) there are no pierogi.
> >
> >
>
> I did the search and found the recipes and they look really good. I'm not
> sure I want to make that many just to try them though.
>
> Kathy
You could scale back the recipe. The dough ingredients are inexpensive. You
can make a half recipe to try them.
|
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| K. Reece |
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:tMMCc.158456$DG4.75143@fe2.columbus.rr.com...
>
> "K. Reece" <kreece@pld.com> wrote in message
> news:2k1br9F17h9l0U1@uni-berlin.de...
> > I did the search and found the recipes and they look really good. I'm
not
> > sure I want to make that many just to try them though.
> >
> > Kathy
>
> You could scale back the recipe. The dough ingredients are inexpensive.
You
> can make a half recipe to try them.
>
At least I have a husband who will eat nearly anything if you dump ketchup
on it so I have a good chance of being able to eat up half a batch at least.
He'll also try anything I put in front of him.
So what is the favorite filling for pierogi? And what do you serve with
them?
Kathy
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| Rona Yuthasastrakosol |
"K. Reece" <kreece@pld.com> wrote in message
news:2k1nkuF16r0q5U1@uni-berlin.de...
>
>
> At least I have a husband who will eat nearly anything if you dump ketchup
> on it
.....wait a minute...I thought Stan was single! ;-)
..so I have a good chance of being able to eat up half a batch at least.
> He'll also try anything I put in front of him.
>
> So what is the favorite filling for pierogi? And what do you serve with
> them?
I like plain pierog with just potatoes. No cheez whiz for me, thank you!
But I serve them with sauteed onions and bacon. first I fry the bacon, then
I fry the onions in the bacon fat and add the pierog to the whole thing to
warm them. Yum! But not low-fat...Oh, and don't forget the sour cream!
Not the low-fat crap, but regular sour cream.
rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***
|
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| K. Reece |
"Rona Yuthasastrakosol" <prasantrin@yahoo.com> wrote in message
news:40dbbd1a$0$19842$44c9b20d@news2.asahi-net.or.jp...
> "K. Reece" <kreece@pld.com> wrote in message
> news:2k1nkuF16r0q5U1@uni-berlin.de...
> >
> >
> > At least I have a husband who will eat nearly anything if you dump
ketchup
> > on it
>
> ....wait a minute...I thought Stan was single! ;-)
LOL, I think they might be long lost cousins or something.
>
> .so I have a good chance of being able to eat up half a batch at least.
> > He'll also try anything I put in front of him.
> >
> > So what is the favorite filling for pierogi? And what do you serve with
> > them?
>
> I like plain pierog with just potatoes. No cheez whiz for me, thank you!
> But I serve them with sauteed onions and bacon. first I fry the bacon,
then
> I fry the onions in the bacon fat and add the pierog to the whole thing to
> warm them. Yum! But not low-fat...Oh, and don't forget the sour cream!
> Not the low-fat crap, but regular sour cream.
>
> rona
That sounds pretty good. I'm going to have to make some pierogi!!
Kathy
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| Elizabeth Wasilewska |
Victor recipe is little complicated, but is ok
make the simple dough
1 lb of flour, warm water, pinch of salt and 1 egg,
Mix the dough until well until is smooth, take a piece and roll
until the dough is very thin, cut round forms with glass add
filling, stick togethet if is doesn't wanna stick, brush edges
with water. You can make any filling you wish,
you can put some fruits inside,for example:strawberry, bluberries,
Cook them in salty water for about 4-5 minutes.
enjoy
Elizabeth
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| info@freewire.net |
On Thu, 24 Jun 2004 22:56:02 GMT, "Vox Humana" <vhumana@hotmail.com>
wrote:
>
>"K. Reece" <kreece@pld.com> wrote in message
>news:2k13ntF163tqvU1@uni-berlin.de...
>>
>> "Vox Humana" <vhumana@hotmail.com> wrote in message
>> news:eUFCc.153224$DG4.79243@fe2.columbus.rr.com...
>> >
>> > <jaxx@zaxx.com> wrote in message
>> > news:bba8ad9e5906808c5aae80c12d782145@news.teranews.com...
>> > > How do you make pierogi?
>> >
>> > Try these:
>> > http://tinyurl.com/2h46q
>> >
>> >
>>
>http://www.marthastewart.com/page.j...requestid=75371
>> >
>
>The search must have expired. You can go to www.marthastewart.com, and do a
>recipe search on "pierogi." There was a recipe for the dough and several
>fillings. Martha is Polish, after all.
>
Is she? What's her original name?
|
|
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| Joe Pak |
<info@freewire.net> wrote in message
news:4da676168ddd83d291816cf43640da8c@news.teranews.com...
> On Thu, 24 Jun 2004 22:56:02 GMT, "Vox Humana" <vhumana@hotmail.com>
> wrote:
>
> >
> >"K. Reece" <kreece@pld.com> wrote in message
> >news:2k13ntF163tqvU1@uni-berlin.de...
> >>
> >> "Vox Humana" <vhumana@hotmail.com> wrote in message
> >> news:eUFCc.153224$DG4.79243@fe2.columbus.rr.com...
> >> >
> >> > <jaxx@zaxx.com> wrote in message
> >> > news:bba8ad9e5906808c5aae80c12d782145@news.teranews.com...
> >> > > How do you make pierogi?
> >> >
> >> > Try these:
> >> > http://tinyurl.com/2h46q
> >> >
> >> >
> >>
>
>http://www.marthastewart.com/page.j...t680&_requestid
=75371
> >> >
> >
> >The search must have expired. You can go to www.marthastewart.com, and do
a
> >recipe search on "pierogi." There was a recipe for the dough and several
> >fillings. Martha is Polish, after all.
> >
>
> Is she? What's her original name?
It's Martha Kostyra
|
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| SCUBApix |
"Vox Humana" <vhumana@hotmail.com> wrote in message
news:9hKCc.156981$DG4.54840@fe2.columbus.rr.com...
>
> "K. Reece" <kreece@pld.com> wrote in message
> news:2k18meF15rpfcU1@uni-berlin.de...
> >
> > "Vox Humana" <vhumana@hotmail.com> wrote in message
> > news:6_ICc.156068$DG4.14330@fe2.columbus.rr.com...
> > > The search must have expired. You can go to www.marthastewart.com, and
> do
> > a
> > > recipe search on "pierogi." There was a recipe for the dough and
> several
> > > fillings. Martha is Polish, after all.
> > >
> >
> > I've heard so much about pierogi that I'm going to have to make some to
> try
> > them. I think that's the only way I'll ever get any of them. This area
> is
> > mostly German immigrants, no pierogi.
> >
> > I'll bet Martha's recipe is a very good one.
> >
>
> I've seen the show where Martha and her mother make them. The looked
good.
> I grew up in a town with a big eastern European community. Our orthodox
> churches used to sell pierogi. Now that I'm in Cincinnati where
everything
> is German (or redneck) there are no pierogi.
In August (don't know the exact date), St. Adelberts has a festival. They
are in Dayton. That would be about an hour north of you, depending on where
in Cincinnati you are. Not a bad trip. Homemade pierogi, polish sausage,
etc. Lots of good old fashioned sweets and plenty of beer. Let me know if
you're interested and I'll try to find out the date.
|
|
|
| SCUBApix |
Xref: 127.0.0.1 rec.food.cooking:984615
"K. Reece" <kreece@pld.com> wrote in message
news:2k1nkuF16r0q5U1@uni-berlin.de...
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:tMMCc.158456$DG4.75143@fe2.columbus.rr.com...
> >
> > "K. Reece" <kreece@pld.com> wrote in message
> > news:2k1br9F17h9l0U1@uni-berlin.de...
> > > I did the search and found the recipes and they look really good. I'm
> not
> > > sure I want to make that many just to try them though.
> > >
> > > Kathy
> >
> > You could scale back the recipe. The dough ingredients are inexpensive.
> You
> > can make a half recipe to try them.
> >
>
> At least I have a husband who will eat nearly anything if you dump ketchup
> on it so I have a good chance of being able to eat up half a batch at
least.
> He'll also try anything I put in front of him.
>
> So what is the favorite filling for pierogi? And what do you serve with
> them?
>
> Kathy
>
I have a few recipes for filling here
http://www.gbronline.com/jacke/recpier.htm . I would try Martha's dough
recipe. Mine is fine but I'm still looking for a 'softer' dough. We always
make all three kinds, potato, saurkraut and prune. Serve with fried onions
and a dollop of sour cream. That makes a meal. You can also serve with
polish sausage, ham or any other meat if you wish.
|
|
|
| Vox Humana |
"SCUBApix" <jacke6835no@noyahoo.com> wrote in message
news:cbhmrk$aeb$1@mailgate2.lexis-nexis.com...
>
> "Vox Humana" <vhumana@hotmail.com> wrote in message
> news:9hKCc.156981$DG4.54840@fe2.columbus.rr.com...
> >
> > "K. Reece" <kreece@pld.com> wrote in message
> > news:2k18meF15rpfcU1@uni-berlin.de...
> > >
> > > "Vox Humana" <vhumana@hotmail.com> wrote in message
> > > news:6_ICc.156068$DG4.14330@fe2.columbus.rr.com...
> > > > The search must have expired. You can go to www.marthastewart.com,
and
> > do
> > > a
> > > > recipe search on "pierogi." There was a recipe for the dough and
> > several
> > > > fillings. Martha is Polish, after all.
> > > >
> > >
> > > I've heard so much about pierogi that I'm going to have to make some
to
> > try
> > > them. I think that's the only way I'll ever get any of them. This
area
> > is
> > > mostly German immigrants, no pierogi.
> > >
> > > I'll bet Martha's recipe is a very good one.
> > >
> >
> > I've seen the show where Martha and her mother make them. The looked
> good.
> > I grew up in a town with a big eastern European community. Our orthodox
> > churches used to sell pierogi. Now that I'm in Cincinnati where
> everything
> > is German (or redneck) there are no pierogi.
>
> In August (don't know the exact date), St. Adelberts has a festival. They
> are in Dayton. That would be about an hour north of you, depending on
where
> in Cincinnati you are. Not a bad trip. Homemade pierogi, polish sausage,
> etc. Lots of good old fashioned sweets and plenty of beer. Let me know if
> you're interested and I'll try to find out the date.
I would be interested. I drive up that way pretty often on the weekends. I
like to vist the Springhill Nursery which is located near the Dayton
airport.
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| Rona Yuthasastrakosol |
"SCUBApix" <jacke6835no@noyahoo.com> wrote in message
news:cbhn6f$g02$1@mailgate2.lexis-nexis.com...
>
>
> I have a few recipes for filling here
> http://www.gbronline.com/jacke/recpier.htm . I would try Martha's dough
> recipe. Mine is fine but I'm still looking for a 'softer' dough. We always
> make all three kinds, potato, saurkraut and prune. Serve with fried onions
> and a dollop of sour cream. That makes a meal. You can also serve with
> polish sausage, ham or any other meat if you wish.
>
>
Prune? Interesting. Do you just put a whole prune (minus pit) in it or
mashed prunes? And do those get fried onions, as well?
Now that I have a Tilia, I think I'm going to have to make some and freeze
them. No pierog to be had in Japan! But lots of piroshki which is really
weird over here.
rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***
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| Victor Sack |
Rona Yuthasastrakosol <prasantrin@yahoo.com> wrote:
> No pierog to be had in Japan!
How about gyoza? They are not all that different, particularly
pork-filled boiled ones, especially if you refrain from dipping them
into soy sauce or using it in the filling.
> But lots of piroshki which is really
> weird over here.
Weird, indeed! What are they called over there?
Victor
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| Melba's Jammin' |
In article <40dca0ff$0$19839$44c9b20d@news2.asahi-net.or.jp>, "Rona
Yuthasastrakosol" <prasantrin@yahoo.com> wrote:
> "SCUBApix" <jacke6835no@noyahoo.com> wrote in message
> news:cbhn6f$g02$1@mailgate2.lexis-nexis.com...
> >
> >
> > I have a few recipes for filling here
> > http://www.gbronline.com/jacke/recpier.htm . I would try Martha's
> > dough recipe. Mine is fine but I'm still looking for a 'softer'
> > dough. We always make all three kinds, potato, saurkraut and prune.
> Prune? Interesting. Do you just put a whole prune (minus pit) in it
> or mashed prunes? And do those get fried onions, as well?
> rona
When Mom made them, she cooked and mashed pitted prunes. Now, I don't
bother to plump or cook -- but I do roll them in cinnamon sugar before
stuffing one into the triangular pocket logically formed when one cuts,
as is meet, right, and salutary, the dough into squares rather than
circles. There's a reason Victor's got brown eyes.
And, yeah, Mom always had fried onions with the prune guys, too. Go
figure.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/20/04.
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| Elizabeth Wasilewska |
if you looking for "softer" dough don't use eggs, just warm water
and pinch of salt.
Good luck
Elizabeth
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| Wayne |
"Rona Yuthasastrakosol" <prasantrin@yahoo.com> wrote in
news:40dca0ff$0$19839$44c9b20d@news2.asahi-net.or.jp:
> "SCUBApix" <jacke6835no@noyahoo.com> wrote in message
> news:cbhn6f$g02$1@mailgate2.lexis-nexis.com...
>>
> >
>> I have a few recipes for filling here
>> http://www.gbronline.com/jacke/recpier.htm . I would try Martha's
>> dough recipe. Mine is fine but I'm still looking for a 'softer'
>> dough. We always make all three kinds, potato, saurkraut and prune.
>> Serve with fried onions and a dollop of sour cream. That makes a
>> meal. You can also serve with polish sausage, ham or any other meat
>> if you wish.
>>
>>
>
> Prune? Interesting. Do you just put a whole prune (minus pit) in it
> or mashed prunes? And do those get fried onions, as well?
I have had them made with both whole pitted prunes and also lekvar
(mashed into a paste). When I make them, I used the whole pitted prunes
which I simmer in a small amount of water, then drain well. Yep, they
also get the fried onions! :-)
I don't think anyone has mentioned my favorite filling - fried cabbage
with a bit of onion fried with it. I like it better than sauerkraut
filling.
My usual three is potato with a little mild cheddar mixed in, fried
cabbage, and prune.
> Now that I have a Tilia, I think I'm going to have to make some and
> freeze them. No pierog to be had in Japan! But lots of piroshki
> which is really weird over here.
>
> rona
>
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
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| Victor Sack |
Rona Yuthasastrakosol <prasantrin@yahoo.com> wrote:
> Yes, lots of gyoza. Just last night I had some suigyoza (boiled and served
> with broth). But I find the dough to be a bit different--I think it's
> thinner (gyoza dough is).
Well, pierogi/pelmeni/vareniki dough is supposed to be as thin as
possible, ideally.
> But I crave the potato-filled ones that I can
> saute in bacon fat
Ah, but you are a Canadian... Sautéed pierogi, though certainly not
unknown, aren't really traditional in the 'old countries'... Ignore
Barb's un-lady-like, giant, monstrous, triangular uszki, no matter how
tasty they actually are.
> I think we've discussed this before, but can I just use gyoza wrappers to
> make my pierogi? It would make it much easier and I would be much more
> likely to make them right now. It's way too hot to be making any kind of
> dough right now.
I would say gyoza wrappers are indeed the best ready-made ones you could
use, since, for example, wonton skins are often too thick. If you can
find Korean mandu wrappers, they are very similar to gyoza ones.
> They're called pi-ro-shi-ki. They're quite popular right now and a couple
> of weeks ago I even found I place making fresh piroshki at a department
> store food floor. I can't remember what the place was called--maybe Auntie
> Piroshki :-). However, they might not be like the Piroshki you're used to.
> You can get different fillings--the most popular one had corn in it, I
> think.
Indeed, corn filling would be unusual.
> Here's a picture of piroshki I bought from the school bakery
> http://community.webshots.com/photo...145432611FAJNSc . It's fried,
> and I think I read somewhere that piroshki could be fried (though I'm more
> familiar with the baked variety).
Yes, bona-fide pirozhki can be baked (more usual) or fried (still common
enough).
> But these have bread crumbs, too.
That would certainly be unusual.
> Just
> like curry pan (which I like but used to hate). In fact, that's probably
> why they're so popular--they're just like curry pan but with a different
> filling. The first time I had piroshki in Japan, though, was maybe 10 years
> ago. It was at Takashimaya Department Store and they were baked. I didn't
> like them but that's because of the sauerkraut (I'm not too fond of
> sauerkraut--or at least I wasn't back then). They weren't that popular back
> then.
Very interesting, especially the changing tastes!
Victor
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| Melba's Jammin' |
In article <9hKCc.156981$DG4.54840@fe2.columbus.rr.com>, "Vox Humana"
<vhumana@hotmail.com> wrote:
> "K. Reece" <kreece@pld.com> wrote in message
> news:2k18meF15rpfcU1@uni-berlin.de...
> >
> > "Vox Humana" <vhumana@hotmail.com> wrote in message
> > news:6_ICc.156068$DG4.14330@fe2.columbus.rr.com...
> > > The search must have expired. You can go to
> > > www.marthastewart.com, and do a
> > > recipe search on "pierogi." There was a recipe for the dough and
> > > several fillings. Martha is Polish, after all.
(snip)
> I've seen the show where Martha and her mother make them. The looked
> good. I grew up in a town with a big eastern European community. Our
> orthodox churches used to sell pierogi. Now that I'm in Cincinnati
> where everything is German (or redneck) there are no pierogi.
I think you should call up the church secretary and find out who and
what she knows about it. HTH.
Christ the Savior-Holy Spirit Orthodox Church
4255 Ashland Ave
Cincinnati, OH 45212
(513) 351-0907
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.
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