Comments on: quick potato pierogi http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: cshteynberg http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-328170 cshteynberg Mon, 26 Oct 2009 21:06:44 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-328170 Thank you so much for the inspiration! I've tried twice now to make pierogi/vareniki for my Moldovan husband and failed miserably--they're always tasty, but so ugly and the dough is too thick or too think in places once I try and overstuff them with filling. I had thought of the wonton solution, but hadn't tried it yet, so this is encouraging! By the way, he would call these pelmeni rather than vareniki. Vareniki, in my experience, is the same thing that you've made, but with sweet fillings--at least in Russia, I can't speak for the Ukraine. And Pelmeni are the same things, but with savory fillings. Also, I make a cabbage filling: caramelize onions in butter, blanch some white cabbage in water and then saute with the onions, and some caraway seed. Season liberally with salt, pepper, and a bit of cider vinegar and cook till very tender. Yum! Thank you so much for the inspiration! I’ve tried twice now to make pierogi/vareniki for my Moldovan husband and failed miserably–they’re always tasty, but so ugly and the dough is too thick or too think in places once I try and overstuff them with filling. I had thought of the wonton solution, but hadn’t tried it yet, so this is encouraging! By the way, he would call these pelmeni rather than vareniki. Vareniki, in my experience, is the same thing that you’ve made, but with sweet fillings–at least in Russia, I can’t speak for the Ukraine. And Pelmeni are the same things, but with savory fillings.

Also, I make a cabbage filling: caramelize onions in butter, blanch some white cabbage in water and then saute with the onions, and some caraway seed. Season liberally with salt, pepper, and a bit of cider vinegar and cook till very tender. Yum!

]]> By: Mari http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-323218 Mari Wed, 30 Sep 2009 18:29:36 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-323218 Don't forget to add either velvetta cheese or old cheddar cheese (to taste) which I prefer along with the fried onions. I am Ukrainian and plain potato and onion perogies are too bland for my taste and the cheese gives it that extra flavour. A bit of bacon yes but not too much as it is overpowering. A slight egg wash around the circles will help to seal the perogies also but that is optional. I will stick to my dough recipe as it is light, soft and delicious and I can make so many. Don’t forget to add either velvetta cheese or old cheddar cheese (to taste) which I prefer along with the fried onions. I am Ukrainian and plain potato and onion perogies are too bland for my taste and the cheese gives it that extra flavour. A bit of bacon yes but not too much as it is overpowering. A slight egg wash around the circles will help to seal the perogies also but that is optional. I will stick to my dough recipe as it is light, soft and delicious and I can make so many.

]]> By: Zeke http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-318186 Zeke Sun, 13 Sep 2009 01:07:19 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-318186 Just made these. I cut up some green onion into the boiling potatoes. I also sauteed green onion and minced garlic in oil to add to the filling. These turned out great! We mix sour cream into hot melted butter (about 1:1) for the topping. Paired this with a Pumpkin Soup made like Potato Leek. (Chunk a sugar pumpkin, about 1.5 lbs, into 3 qts water. Add bunch green onion or leeks cut very thin and 2T salt. Simmer about 1 hour, then mash. Create a mixture of 1 tsp freshly ground black pepper, 1/2 tsp ground ginger, 1/4 tsp saigon cinnamon. Season to taste (add extra black pepper as necessary). (Optional) Before serving add 1/2 T per cup of soup. Just made these. I cut up some green onion into the boiling potatoes. I also sauteed green onion and minced garlic in oil to add to the filling. These turned out great! We mix sour cream into hot melted butter (about 1:1) for the topping.

Paired this with a Pumpkin Soup made like Potato Leek. (Chunk a sugar pumpkin, about 1.5 lbs, into 3 qts water. Add bunch green onion or leeks cut very thin and 2T salt. Simmer about 1 hour, then mash. Create a mixture of 1 tsp freshly ground black pepper, 1/2 tsp ground ginger, 1/4 tsp saigon cinnamon. Season to taste (add extra black pepper as necessary). (Optional) Before serving add 1/2 T per cup of soup.

]]> By: Charlotte http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-304905 Charlotte Tue, 14 Jul 2009 19:41:26 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-304905 I have a simple recipe for Perogi dough which was part of my perogi zipper package - handy dandy tool for cutting and sealing the perogi! (bought in Winnipeg!) 4 c flour, 1 tsp salt, 1tsp oil and 1 1/2 c of warm water. I made some up and they are yummy. I have a simple recipe for Perogi dough which was part of my perogi zipper package – handy dandy tool for cutting and sealing the perogi! (bought in Winnipeg!)
4 c flour, 1 tsp salt, 1tsp oil and 1 1/2 c of warm water. I made some up and they are yummy.

]]> By: Rosalie http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-284015 Rosalie Wed, 13 May 2009 14:35:17 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-284015 Oh my goodness! I haven't tried your recipe yet, but my mom and I just discovered this little trick a few weeks ago. I live in Scotland but I am from Canada and my family are Mennonite and came from Ukraine. Mom and I were in a Chinese grocery here in Scotland and came across these little wonton dumpling wrappers. Seeing as all that is in them is wheat flour and water, they pretty much fit the bill for perogi dough and they are already mixed and rolled out. So we gave them a try and they were so easy and tasty! We will definitely make them this way again and now I have a nice recipe for the filling to try. Can't believe someone else thought of this! Thanks. Oh my goodness! I haven’t tried your recipe yet, but my mom and I just discovered this little trick a few weeks ago. I live in Scotland but I am from Canada and my family are Mennonite and came from Ukraine. Mom and I were in a Chinese grocery here in Scotland and came across these little wonton dumpling wrappers. Seeing as all that is in them is wheat flour and water, they pretty much fit the bill for perogi dough and they are already mixed and rolled out. So we gave them a try and they were so easy and tasty! We will definitely make them this way again and now I have a nice recipe for the filling to try. Can’t believe someone else thought of this! Thanks.

]]> By: Raz http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-262173 Raz Mon, 30 Mar 2009 21:51:58 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-262173 my family is polish and my grandma is from what is now the ukraine and where we come from we make this type of pierogi with the farmer's cheese. i can't imagine eating them without the farmer's cheese as that's one of the dominant tastes. every cook in my family does it this way and we call them "ruskie pierogi" which is derived from the medieval name of the region known as Red Ruthenia (Ru? Czerwona in Polish). This is basically common day southern poland/northwestern ukraine. pierogi are great however you make them though, they just do take time and using wontons is a good idea for a shortcut. i'll have to try it. my favorite will still be my grandma's blueberry pierogi and the Uszka pierogi (little ear shaped ones you make for christmas that have mushroom in them that go in red barszcz (borscht).) on a side note, really glad i found this blog. you do a great job. thank you. my family is polish and my grandma is from what is now the ukraine and where we come from we make this type of pierogi with the farmer’s cheese. i can’t imagine eating them without the farmer’s cheese as that’s one of the dominant tastes. every cook in my family does it this way and we call them “ruskie pierogi” which is derived from the medieval name of the region known as Red Ruthenia (Ru? Czerwona in Polish). This is basically common day southern poland/northwestern ukraine.

pierogi are great however you make them though, they just do take time and using wontons is a good idea for a shortcut. i’ll have to try it. my favorite will still be my grandma’s blueberry pierogi and the Uszka pierogi (little ear shaped ones you make for christmas that have mushroom in them that go in red barszcz (borscht).)

on a side note, really glad i found this blog. you do a great job. thank you.

]]> By: The Aitch http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-251085 The Aitch Thu, 05 Mar 2009 19:20:40 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-251085 Hi Deb - I made these last night! They were friggin hawwwwesome! I did some bad things though. First, I over filled them causing about 1/4 of them to be gushing with potato and tearing when trying to seal. I realized that less is more and filled the last 3/4 perfectly. Secondly I didn't bother cutting the gyoza wrappers into circles. I left them square - too much effort otherwise. And lastly I tried boiling a few first and it didn't work. Those ones opened up and let all the potato out leaving me with a soggy gyoza shell. So I switched to the fry and steam method which turned out super-terrific. They were chewy and yummy and cooked perfectly. Lastly we all preferred them with red wine vinegar sprinkled on top and extra green onion. All in all the dish was awesome. I served them with some fresh german sausage and 3 bean salad. My 4 year old loved them but my 2 year old just started at them. Which is okay, more for me! I did forget to take pics of them and put them on the smitten kitchen recipe group page, but just so you know, it's one of my fav deb recipes right next to the shittake, asparagus risotto! Hi Deb – I made these last night! They were friggin hawwwwesome! I did some bad things though. First, I over filled them causing about 1/4 of them to be gushing with potato and tearing when trying to seal. I realized that less is more and filled the last 3/4 perfectly. Secondly I didn’t bother cutting the gyoza wrappers into circles. I left them square – too much effort otherwise. And lastly I tried boiling a few first and it didn’t work. Those ones opened up and let all the potato out leaving me with a soggy gyoza shell. So I switched to the fry and steam method which turned out super-terrific. They were chewy and yummy and cooked perfectly. Lastly we all preferred them with red wine vinegar sprinkled on top and extra green onion.

All in all the dish was awesome. I served them with some fresh german sausage and 3 bean salad. My 4 year old loved them but my 2 year old just started at them. Which is okay, more for me!

I did forget to take pics of them and put them on the smitten kitchen recipe group page, but just so you know, it’s one of my fav deb recipes right next to the shittake, asparagus risotto!

]]> By: Bianca http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-244972 Bianca Fri, 20 Feb 2009 23:56:58 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-244972 I am half Russian and I was convinced my babushka made the best piroshki ever - until I tried these! They are way less fuss than the way she traditionally makes them and much more tasty. spasiba! I am half Russian and I was convinced my babushka made the best piroshki ever – until I tried these! They are way less fuss than the way she traditionally makes them and much more tasty. spasiba!

]]> By: Amy Paice http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-238667 Amy Paice Mon, 09 Feb 2009 20:17:07 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-238667 let me tell you. My house smell amazing right now. my little rolls are simmering away. I used meatloaf mix instead of straight beef. We shall see. Keep the hits comin" I bought the wrappers i am just looking for second wind to pierogidom let me tell you. My house smell amazing right now. my little rolls are simmering away. I used meatloaf mix instead of straight beef. We shall see. Keep the hits comin” I bought the wrappers i am just looking for second wind to pierogidom

]]> By: Flynt http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love/#comment-190883 Flynt Mon, 27 Oct 2008 00:56:49 +0000 http://smittenkitchen.com/2007/07/from-insert-your-origin-here-with-love#comment-190883 Just made these pierogies WITH the WONTON and they were light and great. I just added sour cream to the potato mixture. Anyway- I am freezing off the extras. Just made these pierogies WITH the WONTON and they were light and great. I just added sour cream to the potato mixture. Anyway- I am freezing off the extras.

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