From media!uunet!asylum.gsfc.nasa.gov!chris Tue Feb 12 22:43:03 1991 >From media!uunet!asylum.gsfc.nasa.gov!chris Mon Feb 11 23:28:01 1991 Date: Mon, 11 Feb 91 15:44:56 EST From: Chris Shenton To: media!thanatos!chris Subject: Perogies! From: mlotocky@s.psych.uiuc.edu (Melanie Lotocky) Newsgroups: rec.food.cooking Subject: Re: REQUEST: Perogies Date: 4 Feb 91 23:12:53 GMT Organization: University of Illinois at Urbana Ah! Pierogies! My family used to make these all the time: my dad would make the dough, my mom would make the filling, and the children would stuff them! They're definitely easier to make if you have some helpers. Here's the recipe we used: Make dough of the following: 4 cups flour (all purpose) 2 eggs 1/2 teaspoon salt 1 cup milk (better if 1/2 cream) Put flour on bread board and make a well (or put flour into a bowl), put the eggs into the flour, add salt and milk (preferably with cream) and knead to make a dough (not too stiff). Let dough rest 1/2 hour. (Cover dough with a bowl or towel to prevent drying.) Now peel about 2 pounds of potatoes and cook them in water (enough to cover) with one heaping teaspoon of salt. Cook potatoes about 20 minutes or until done (do not overcook, otherwise they'll be too watery and mushy). Fry one onion (size of golf ball) in 3 tablespoons of butter. Let stand until potatoes are cooked. FILLING: When potatoes are cooked, drain them well. Then cut up 1/4 to 1/3 pound of Medium Cheddar Cheese and put it over the hot potatoes. Add the fried onions and mash thoroughly until you have no lumps (of potatoes or cheese). Taste this mixture--add salt to taste. Let the potatoe and cheese mixture cool off. Make little round balls of the dough (size of a walnut) and roll out with a rolling pin to a size of about 3" in diameter. [*note* what we used to do was roll the dough then cut out rounds using a glass as a cutter; that way the circles were all the same size. Then we would roll out the circles some more prior to filling them. Also roll out on a floured board] Take a heaping teaspoon of the filling and put it in the center of the rolled out dough. Fold the dough with the filling in half (it'll look like a half moon). Dip one finger in some water and lightly draw a line of water along one of the inside half edges, then pinch the two ends of dough together to seal it tightly. Make sure the pierogies are sealed tightly, otherwise the contents will be washed out during the cooking. Make these pierogies until all the dough and filling are used up. (makes about 90.) Take a 6 quart pot and fill it half full of water. Bring to a boil. Drop the pierogies into the boiling water [*note* can boil the pierogies in batches, not all at once]. Stir carefully with a wooden spoon just to loosen any pierogies that might have stuck to the bottom of the pot. Be careful you don't break any pierogies while cooking. When pierogies start boiling they'll float to the top. Have them boil 5 to 8 minutes. Strain them and rinse slightly with cold water. Brown about 1/8 pound butter and put it over the pierogies in a bowl or glass dish. Eat them as they are, or heat in a moderate oven. Eat them with sour cream. We also used hoop cheese or sauerkraut as a filling, and one time my mom made prune filling. For the hoop cheese filling: 2lbs hoop cheese, some onions, and salt and pepper to taste. My brothers and I used to love to make "weird" shaped pierogies. We'd see how full we could stuff them, or we'd make "slugs" or "balls", or really long crescents. I also have a recipe for "Lazy Pyrohy" if you're interested. It basically makes the dough with cheese in it, so you don't actually "fill" anything. Enjoy! Melanie. From uunet!endgame.gsfc.nasa.gov!chris Wed Nov 20 20:00:35 1991 >From media!uunet!endgame.gsfc.nasa.gov!chris Wed Oct 30 04:59:13 1991 Date: Tue, 29 Oct 91 11:48:12 EST From: Chris Shenton To: media!thanatos!chris Subject: mushroom perogie From: U27468@uicvm.uic.edu (Nancy Bulinski) Newsgroups: rec.food.cooking Subject: RECIPE: Mushroom Pierogi Date: 29 Oct 91 13:42:04 GMT Organization: University of Illinois at Chicago This is a Christmas tradition in our family. The recipe is from my father's mother, who *never* measured a thing in her life :-))! So, I've copied the dough recipe from the Culinary Arts Institute Polish Cookbook - I've used it and it works. The filling and instructions... well.... bear with me. Let me know if something is not clear. Pierogi dough 2 cups all purpose flour 2 eggs 1/2 teaspoon salt 1/3 cup water 1) Mound flour on a bread board and make a well in the center 2) Drop eggs and salt into well. Add water; working from the center to outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with other hand. Knead until dough is firm and well mixed. 3) Cover dough with a warm bowl and let rest 10 min. 4) Divide dough into halves. On floured surface, using half of dough at a time, roll dough as thin as possible. 5) Cut out 3 inch rounds with biscuit cutter (I use a "on the rocks" glass) 6) Place a tablespoon of filling a little to one side of each round of dough, moisten edge with water, fold over and press edges together - I use a fork to make *sure* the edges are sealed, the way you would a pie crust. NOTE: Pierogi can be frozen at this point. Layer carefully in freezer container, be sure to seperate layers with wax paper. If you are going to eat right away.... 7) Drop pierogi into boiling (lightly salted) water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon. At this point, Grandma (and I) would drain the pierogi and lightly saute - First fry some bacon & crumble; reserve bacon fat. Saute some chopped onion in same pan; remove & add to crumbled bacon. Add alittle butter and lightly saute pierogi in same pan. Yum! Mushroom Filling Tradition is to use Polish Mushrooms, or as those of you familiar critters, Polish Gold - they are VERY expensive, and often VERY hard to come by. I use a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and saute in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly. (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogis, they will absorb more flavor >from the cooking liquid - or so it seems, but I'm not a chemist). When filling pierogi's, squeeze liquid from mushrooms - if filling is too moist it will run out of the dough. Hope this makes sense (it does to me ;-)). Enjoy. ------ Nancy B. ------ From uucp Sat Aug 15 03:58 EDT 1992 X-VM-Attributes: [nil nil nil nil nil] >From media!uunet!endgame.gsfc.nasa.gov!chris Sat Aug 15 03:58:47 1992 Received: by media.uucp (/\=-/\ Smail3.1.18.1 #18.3) id ; Fri, 14 Aug 92 20:42 EDT Received: from dftsrv.gsfc.nasa.gov by relay2.UU.NET with SMTP (5.61/UUNET-internet-primary) id AA14258; Fri, 14 Aug 92 15:20:42 -0400 Received: from endgame.gsfc.nasa.gov by dftsrv.gsfc.nasa.gov (5.61/1.35) id AA03919; Fri, 14 Aug 92 15:20:51 -0400 Received: Fri, 14 Aug 92 15:19:43 EDT by endgame.gsfc.nasa.gov ( 5.52 (84)/1.5) Message-Id: <9208141919.AA10395@endgame.gsfc.nasa.gov> Distribution: world Subject: Re: Perogies From: media!uunet!mindlink.bc.ca!Greg_Dawson (Greg Dawson) Sender: media!uunet!endgame.gsfc.nasa.gov!chris Organization: MIND LINK! - British Columbia, Canada To: media!thanatos!chris Date: 14 Aug 92 00:49:28 GMT Newsgroups: rec.food.cooking Perogies are ubiquitous on the Canadian prairies, where I grew up. They were always served at family functions and the like, and some fast food places even had them on the menu. Heck, even Wayne Gretzky and Janet had them served up at their wedding reception. Here is the perogy recipe that I use. I also sometimes make a potato and onion filling without the mushrooms. Perogies are a great food to make ahead. They can be frozen, then cooked without thawing by boiling in a pot of boiling water. Please note that this is a vegan recipe; the nondairy sour cream and soy bacon bits are not traditional, but they are what I use. Ukrainian Perogies ================== Dough: 3/4 cup unbleached white flour 3/4 cup whole-wheat flour (or use all white flour which would be traditional) 1/8 tsp. cream of tartar dash salt 1/2 cup plus 1 Tbs. lukewarm water 1 Tbs. canola oil 1 large potato, steamed, peeled and mashed Water for boiling Filling: Potato (reserved from dough) 1 large onion, chopped 1 cup finely chopped mushrooms 1 tsp. oil Salt and freshly ground black pepper to taste Topping: 1/2 cup nondairy "sour cream" 2 Tbs. bacon-flavored soy bits 1 or 2 onions, chopped and fried in a bit of oil or margarine Dough: In a large bowl, combine flours, cream of tartar and salt. In a separate bowl, combine water, canola oil and 1/4 cup mashed potato. (Reserve remaining potato for filling.) Stir wet mixture into flour mixture. Knead for 5 to 10 minutes on a floured board until smooth. Cover and let rest for 30 minutes. Filling: While dough is resting, saute onion and mushrooms in oil over medium heat until lightly browned, about 5 minutes. Transfer to a bowl and add reserved potato. Season generously to taste with salt and pepper. To assemble perogies, divide dough in half and roll out each half to a 1/8-inch thickness on a lightly floured board (don't use too much flour or the dough won't be sticky enough to hold togetherwhen you pinch the edges closed). Cut out 3-inch circles with cookie cutter or floured glass. Place a generous teaspoonful of filling in the center of each circle. Fold in half and pinch together edges to seal. As perogies are assembled, place them between two clean dishtowels to keep them from drying out. Cook perogies in a large pot of boiling water (do not crowd), stirring occasionally, until they float to the surface, about 3 minutes. Drain. Top with nondairy sour cream, soy bits and onions. Makes about 28. Recipe can be doubled. Cook them from frozen the same way, for about 5 minutes. Another tasty (but higher calorie) way to serve them is to fry them in marg or oil after they have been boiled. Shari Dawson From uucp Tue Sep 22 00:27 EDT 1992 X-VM-Attributes: [nil nil nil nil nil] >From media!uunet!sampson.ccsf.caltech.edu!css Tue Sep 22 00:27:14 1992 Received: by media.uucp (/\=-/\ Smail3.1.18.1 #18.3) id ; Mon, 21 Sep 92 11:41 EDT Received: from sampson.ccsf.caltech.edu by relay1.UU.NET with SMTP (5.61/UUNET-internet-primary) id AA24082; Mon, 21 Sep 92 11:41:19 -0400 Received: by sampson.ccsf.caltech.edu id AA24812 (5.65c/IDA-1.4.4 for media!thanatos!css@uunet.uu.net); Mon, 21 Sep 1992 08:41:17 -0700 Message-Id: <199209211541.AA24812@sampson.ccsf.caltech.edu> Distribution: world Subject: Porogies From: media!uunet!mindlink.bc.ca!Bruce_Dunn (Bruce Dunn) Sender: media!uunet!sampson.ccsf.caltech.edu!css Organization: MIND LINK! - British Columbia, Canada To: media!thanatos!css Date: 18 Sep 92 14:56:33 GMT Newsgroups: rec.food.cooking Marcie Wallace writes: > After having lived in Pittsburgh for four years I have developed a taste > for pierogies. I'd like to try making them myself. > > The filling seems fairly easy, but does anyone know how to make the > "skins"? Is it just standard pasta, or something else? > > Any pierogie recipes appreciated! This recipe Is from a neighbor. She says that the sour cream in the pasta dough is her secret for great porogies. porogies 1 c. sour cream 1/2 t. salt 2 c. flour 1 egg white Mix into a smooth dough and roll out fairly thin cut into circles put filling in. - fruit - meat mixture - mashed potatoes with cheese and/or fried onions wet edges and seal second round on top or make into half moons. These can be fried or boiled in salt water for 5 min. Serve with gravy. Doris Dunn, posting from a borrowed account Even when you win the rat race you're still a rat. -- Bruce Dunn Vancouver, Canada Bruce_Dunn@mindlink.bc.ca From media!uunet!troll.gsfc.nasa.gov!shenton Fri Feb 26 17:48:27 1993 X-VM-Attributes: [nil nil nil nil nil] Status: RO Return-Path: Received: from media.UUCP by absinthe (4.1/SMI-4.1) id AA02785; Fri, 26 Feb 93 17:47:11 EST Received: by media.uucp (/\=-/\ Smail3.1.18.1 #18.3) id ; Wed, 24 Feb 93 21:43 EST Received: from lego.gsfc.nasa.gov (via lego-f.gsfc.nasa.gov) by relay2.UU.NET with SMTP (5.61/UUNET-internet-primary) id AA03672; Wed, 24 Feb 93 12:18:07 -0500 Received: from troll.gsfc.nasa.gov by lego.gsfc.nasa.gov (5.61/1.35) id AA08157; Wed, 24 Feb 93 12:16:17 -0500 Received: by troll.gsfc.nasa.gov.nsg-ls (4.1/SMI-4.1) id AA08643; Wed, 24 Feb 93 12:16:15 EST Message-Id: <9302241716.AA08643@troll.gsfc.nasa.gov.nsg-ls> Newsgroups: rec.food.recipes Organization: Taronga Park BBS From: media!uunet!taronga.com!arielle (Stephanie da Silva) Sender: media!uunet!troll.gsfc.nasa.gov!shenton To: media!thanatos!css Subject: Pirogis Date: Tue, 23 Feb 1993 00:58:46 GMT Pierogi dough 2 cups all purpose flour 2 eggs 1/2 teaspoon salt 1/3 cup water 1) Mound flour on a bread board and make a well in the center 2) Drop eggs and salt into well. Add water; working from the center to outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with other hand. Knead until dough is firm and well mixed. 3) Cover dough with a warm bowl and let rest 10 min. 4) Divide dough into halves. On floured surface, using half of dough at a time, roll dough as thin as possible. 5) Cut out 3 inch rounds with biscuit cutter (I use a "on the rocks" glass) 6) Place a tablespoon of filling a little to one side of each round of dough, moisten edge with water, fold over and press edges together - I use a fork to make *sure* the edges are sealed, the way you would a pie crust. NOTE: Pierogi can be frozen at this point. Layer carefully in freezer container, be sure to seperate layers with wax paper. If you are going to eat right away.... 7) Drop pierogi into boiling (lightly salted) water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon. At this point, Grandma (and I) would drain the pierogi and lightly saute - First fry some bacon & crumble; reserve bacon fat. Saute some chopped onion in same pan; remove & add to crumbled bacon. Add alittle butter and lightly saute pierogi in same pan. Yum! Mushroom Filling Tradition is to use Polish Mushrooms, or as those of you familiar critters, Polish Gold - they are VERY expensive, and often VERY hard to come by. I use a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and saute in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly. (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogis, they will absorb more flavor from the cooking liquid - or so it seems, but I'm not a chemist). When filling pierogi's, squeeze liquid from mushrooms - if filling is too moist it will run out of the dough. Now, when my wife and I make them I also make mashed potatoes, and let them cool a little. Then I get some sharp cheddar cheese and cut it into very small pieces and add it and a little dill, salt, and pepper to the potatoes. This makes a wonderful stuffing as well. Pierogi 2 cups all purpose flour 2 eggs 1/2 tsp salt 1/3 cup water Mound flour on bread board with a well in the center. Drop eggs and salt into well. Ad water, working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm bowl and let rest 10 minutes. Divide dough into halves. Roll out 1/2 dough on floured surface as thin as possible. If it gets too thick, it turns noodle-like and they are no good. Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to one side of center. Moisten edges with water fold over and pinch edges together. Be sure they are sealed well or all the filling will leak out. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. Lift out of water with perforated spoon, and drop them into a frying pan with butter or margarine. Fry until golden. This recipe yields only about a dozen. I always double or triple it. If I'm going to go thru the trouble of making them, I'm going to freeze some too. If you want to freeze them, make sure you boil them first, then rub margarine on them so they don't stick together in the freezer. Then thaw in the microwave and drop them in the frying pan. Cheese filling: 1 tub DRY curd cottage cheese (ricotta will also work) chives 1 tsp lemon juice 1 egg 1 Tbsp sugar (to taste) 1/2 tsp vanilla extract Mix. Sauerkraut and mushroom filling: 2 1/2 cups sauerkraut Boiling Water 1/2 cup chopped onoin 4 oz. mushrooms, sliced 1/4 tsp pepper 1 hard boiled egg, chopped 2 Tbsp sour cream Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix. Pierogi Dough #1 2 cups sifted flour 1 teaspoon salt 1 egg 2 tablespoons melted butter 1/2 cup lukewarm water Mix all ingredients together lightly and knead in bowl. Rest dough for one-half hour, covered. Knead the dough on a flour coated board and roll out to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Cook in boiling (gentle boil) water for about ten minutes. Remove using slotted spoon and rinse lightly with cold water. Serve with melted butter, salt, pepper. Pierogi Dough #2 1/2 cup sour cream 1 teaspoon salt 1 egg 1 teaspoon baking powder 1/4 cup melted butter 2.5 cups flour Sift Flour, salt, baking powder together. Add sour cream and melted butter. Knead the dough on a flour coated board and roll out to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Pierogi Dough #3 1 egg 1/2 cup water, lukewarm 1 egg yolk 1/2 cup milk, lukewarm 1 teaspoon melted butter 2 - 2.5 cups sifted flour Combine eggs, milk, water in bowl and beat until blended. Add flour, one cup at a time to make soft dough. Knead the dough on a flour coated board, cover with bowl and let rest for ten to fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Pierogi Dough #4 1 egg 1/4 cup water 1/4 cup milk 1.75 - 2 cups all-purpose flour Beat egg, milk and water together in bowl; slowly add flour to make soft dough. Knead dough on flour coated pastry board until smooth; cover with bowl and rest dough for fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Pierogi Dough #5 2 eggs 1/2 cup water 2 cups flour 1/2 teaspoon salt Mound flour on pastry board (or in a large bowl) and make hole in center. Drop eggs in center hole and cut into flour with knife or fork. Add salt and water; knead until firm and smooth. Place bowl in covered bowl and allow to rest for ten to fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs). Cabbage Filling (makes enough filling for approx. four dozen pierogi) 1 head cabbage 7 cans sauerkraut (10 oz. cans) 1 small onion 1 clove garlic 10 Tablespoons butter Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. The drier the cabbage and sauerkraut the less time required to complete cooking. Saute onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking! Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough. Cheese Filling #1 1 cup cottage cheese, dry 1 egg yolk 3 Tablespoons Sour Cream salt and pepper Cream cheese with egg yolk; add salt and pepper to taste. If filling is too thick, add sour cream. Cheese Filling #2 1 cup dry cottage cheese 1 teaspoon lemon juice 1 tablespoon sugar 2 egg yolks or (1 egg and 1 egg yolk) Force cottage cheese through sieve. Mix with other ingredients thoroughly. Beef filling 1 large onion, sliced 2 Tbsp margarine 1 3/4 c ground beef (grd.turkey will work almost as well-cheaper) 3/4 c cooked rice 2 tsp instant bouiillon or meat extract 3 Tbsp hot water 1 Tbsp chopped fresh parsley Saute onion in margarine. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt+pepper to taste. Sausage Filling 10 oz. polish sausage (kielbasa) Stay away from Hillshire farms-Yuck skinned and chopped 1/2 c grated cheese or chopped mushrooms or both 1/4 c fine dry bread crubs 1 egg I like to fry the kielbasa in a pan before mixing it all together, but my original recipe says don't cook it. Cooked Fruit 2 cups pitted cherries, blueberries or apples 3/4 cup water 1/3 c sugar (optional) 1/2 tsp cinnamon or cardamom 1 tsp lemon juice 2-4 Tbsp dry bread crumbs Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken. -- Stephanie da Silva arielle@taronga.com