Comments on: wild mushroom pirogies

By: anna

anna — Sun, 08 Nov 2009 14:23:47 +0000

oh i love pierogi, they are lovely with mince filling too, and wild mushroom and Bigos filling
mniam

By: Samantha

Samantha — Fri, 11 Sep 2009 15:10:08 +0000

Very stupid question, but I just purchased a bag of pastry flour. Is this the same as cake flour? I know this should probably be obvious but I figured I should double check. Thanks!

By: kendall micayla

kendall micayla — Tue, 09 Jun 2009 20:21:46 +0000

wow, these look really yummy! pierogies have always been delicious, but rather blah- and this is a really good way to spice them up!

By: Diana

Diana — Wed, 11 Mar 2009 21:19:46 +0000

These look so good! You can also try filling pierogi with fresh blueberries and a little sugar or apples in the fall. Family favorites. :) Fruit filled pierogi don’t taste as great as leftovers so don’t make too many.

If you’re going to get picky with spelling “pierogi” is the Polish spelling and the other ways of spelling it depends on the country. And never add “-es” to the end because it’s already plural.

By: Chelle

Chelle — Wed, 18 Feb 2009 17:51:10 +0000

I love pierogies! I’m very much a potato and cheese girl and I like to take the sour cream one step further and use onion dip. It’s like having chips for dinner but much much better. These sound really good and I’ll have to try them. Luckily my family is mostly a bunch of mushroom fans!

By: Sarah Bobroweicki

Sarah Bobroweicki — Mon, 11 Dec 2006 18:06:23 +0000

I cant wait to try the wonton wrappers!I make pirogies every year for gifts at Christmas! YOU HAVE MADE MY LIFE SO MUCH EASIER!
THANKS!

By: Julie

Julie — Mon, 27 Nov 2006 15:27:38 +0000

These look seriously good. Especially the onions and sour cream on top. Wow!!

By: Yvo

Yvo — Wed, 22 Nov 2006 17:11:44 +0000

Oh, and happy thanksgiving. I look forward to your pictures =D

By: Yvo

Yvo — Wed, 22 Nov 2006 17:11:16 +0000

Oh yum! Actually I had Russian food for the first time last night and on the table were pelmeni. I mused later that it seems in nearly every cuisine, there is an item that is basically stuffed dough, be it fried, boiled, steamed, what have you. I guess it’s so comforting to have everythign in one package? :) (It was really good too. Uncle Vanya’s, midtown west. yum!) And I’ve had a package of wonton wrappers in my freezer for two months now with the vague notion I’d make ravioli from them. Mmm.. thin skinned ravioli. Maybe I’ll use your filling idea :)

By: deb

deb — Wed, 22 Nov 2006 16:51:12 +0000

Luisa – Absolutely not, well except the prospect of just eight days of daily posting left. :) (Probably not the best time to mention this, but I’m going to be at the in-laws for two days and have no idea how I will post between Friday and Saturday. I’ve made it 22 days, half of them with a broken wing, and this is what foils me? I’ll think of somethingÃ¢â‚¬Â¦)

Brilynn – Yum! I love a fancy mix of mushrooms on hand, but I also love that sometimes the smallest pinch of dried porcini or cepe allow you to get that flavor with less expense. Can’t beat getting them for free, though.

Kate – I haven’t made empanadas yet, but I’ve certainly eyeballed a lot of recipes that look delicious. I think they’re perfect to bring to a dinner partyÃ¢â‚¬Â¦ I’ll get right on that!

Agnes – Is it? I’ve always spelled them pierogi but then my Firefox spell-checker said pirogi so I second-guessed myself. According to Wikipedia (the height of reliability, of course) it can be spelled pierogi, perogi, perogy, piroghi, pirogi, or pyrohy; Merriam-Webster just says pierogi or pirogi. Can you tell I’m a little obsessed? Inquiring minds!

Jenifer – Ooh, I have never had Katz’ pierogi/pirogi. Do report back! And have a great holiday.