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[n*]Ramsey
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 Posted: Tue Mar 20, 2007 4:28 am Post subject: Perogies...not sure of the spelling |
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My great grandmother was from Ukraine ( not sure of that spelling either  ) and used to make petahe (?) At least thats what it sounded like she was sayin . Basically they are perogies. Aint it a Polish thing? Any of you Polish people have any good ways to make this? Just wonderin cause its damn good stuff! |
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[n*]Joe Mamma
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| Posted: Tue Mar 20, 2007 5:16 am Post subject: |
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Mrs. T's from the grocery store. Part of my family is Polska, love those damn things!! 
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[n*]Ramsey
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| Posted: Tue Mar 20, 2007 11:23 am Post subject: |
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| Well those are the ones I buy too. But I want to make me own perogies. |
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[n*]Savage_MF
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| Posted: Tue Mar 20, 2007 11:50 am Post subject: |
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i don't have a clue what they are??? elaborate.
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[n*]Joe Mamma
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| Posted: Tue Mar 20, 2007 12:43 pm Post subject: |
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| [n*]Ramsey wrote: | | Well those are the ones I buy too. But I want to make me own perogies. |
Here you go:
Dumpling
1 cup white flour
1/2 teaspoon salt
1 egg yolk
1/8 cup warm water
Filling
4 Tablespoons Butter
1 large yellow onion, diced
Salt and Pepper (to taste)
2 cloves garlic, minced
1 Cup Mashed Potatoes
2 egg whites
For the Dumpling
Pour the flour and salt into a food processor. Pulse together. Add the egg yolk, and blend. While blending, slowly pour the water into the flour. Mix until the dough combines into a ball and rolls within the processor. If more water is needed, add 1 teaspoon at a time.
Remove the ball of dough from the processor and place on a floured surface. Cover with a damp cloth and allow to set for 1 hour.
After one hour, knead the dough into a ball. Roll the ball into 1/16th of an inch thick sheet. Cut the dough into 2-3 inch circles or squares, it matters not. Combine any excess dough together and repeat the kneading/rolling process. You should get approximately 25 dumplings out of this.
NOTE: Rolling the dough is a bit of a task, and my arms are still sore from doing this. Be prepared, or have someone with really strong fore arms ready for action.
For the Filling
Place a large skillet over medium heat, and place 2 tablespoons of butter in the pan. When the butter has melted, add the onions. Add Salt to help the onions sweat a bit, and pepper for flavor. Add the garlic, cover and cook until the onions are juuust starting to turn brown.
In a mixing bowl, combine the mashed poratoes with the onions and mix well.
Combining the two
Place the empty dumpling shell on a floured surface.
From the mixing bowl, take 1 teaspoon of the potato/onion mixture (or 1 1/2 if you really want to push it), and place it in the center of the dumpling. Take a brush and dip it into the egg whites, and the brush the edges. Fold in half and seal with the tines of a fork. Set aside. Repeat until all the dumplings are filled.
To cook, place the dumplings in boiling water. Cook until they float for approximately a minute or so. Then fry in butter until golden, brown. Top with butter and serve.
Serves 4-6
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"As long as there's, you know, sex and drugs, I can do without the rock and roll" - Mick Shrimpton |
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[n*]Savage_MF
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| Posted: Tue Mar 20, 2007 12:56 pm Post subject: |
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mmm make me some and send them to Savage_MF c/o Ireland  They'll know who you mean 
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Each and every one of us continues to live either by the merciful sufferance of a God or at the whim of blind chance and indifferent nature. <Dean Koontz> |
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[n*]Joe Mamma
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| Posted: Tue Mar 20, 2007 1:00 pm Post subject: |
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| [n*]Savage_MF wrote: | | mmm make me some and send them to Savage_MF c/o Ireland They'll know who you mean |
Sure. Then you need to send me some Guiness, Harp and what the hell, some Irish whisky
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[n*]Savage_MF
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| Posted: Tue Mar 20, 2007 5:06 pm Post subject: |
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oooh stay away from Harp! Bass is the best. pronounced bass the fish, not bass the guitar
I wonder if they sell Perogies in Ireland. I wanna try this. Gonna print off the recipe and see if the missus would like some, then she can make them.
btw Joe, how do you do 1/8 cup warm water!?!
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Each and every one of us continues to live either by the merciful sufferance of a God or at the whim of blind chance and indifferent nature. <Dean Koontz> |
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[n*]Joe Mamma
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| Posted: Tue Mar 20, 2007 5:21 pm Post subject: |
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U dont do cups. Sorry. I'll see if I can find otu. Yes, Bass is very excellent. One of my favorites!! 
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[n*]Joe Mamma
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| Posted: Tue Mar 20, 2007 5:23 pm Post subject: |
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I think it's 29.574ml = 1 fl oz.
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[n*]Savage_MF
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| Posted: Tue Mar 20, 2007 5:50 pm Post subject: |
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we do cups but not in eighths
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[n*]Joe Mamma
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| Posted: Tue Mar 20, 2007 6:19 pm Post subject: |
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| [n*]Savage_MF wrote: | | we do cups but not in eighths |
WHY THE HELL NOT??
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[n*]Ramsey
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| Posted: Tue Mar 20, 2007 11:24 pm Post subject: |
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| You use mashed potatoes mixed with onions and some garlic for the filling. Then melt a stick of butter with some more onions, salt , pepper, bacon bits and a little garlic salt and puor it over the top of those babies! |
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[n*]Exxon
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| Posted: Tue Mar 20, 2007 11:50 pm Post subject: |
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DAMN I love pierogi - polish spelling (english would be pierogies i think), and the funniest thing about the type of pierogies Joe has posted is their name - it's a polish national food, but it's called ruskie pierogi (eng. russian pierogies). I think the name came up by the times we had russian army here in Poland - there was no meat in the stores, just potatoes ...and the damn russians lol
Anyway there's a lot of different types of pierogies back here in Poland, we have fruit (with strawberry, cherry etc), meat, mushrooms and a lot more. I can post some "tutorials" if u like |
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MurciélagO
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| Posted: Wed Mar 21, 2007 12:10 am Post subject: |
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Yeah I like it....
Any tips for good meals are welcome 
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