Ok....Potato/cheese perogies (THAT YOU'VE MADE) butter, onion, sour cream...and me at the table, eating them. :greengrin:Quote:
Originally Posted by Clevestinks
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Ok....Potato/cheese perogies (THAT YOU'VE MADE) butter, onion, sour cream...and me at the table, eating them. :greengrin:Quote:
Originally Posted by Clevestinks
Ohhhh! i love perogies..my boyfriend is spanish and never had them before until he met me....now he loves them!!
yea! yea! yea!!!!!!!!! :bigthumb:Quote:
Originally Posted by floodcitygirl
perogies ****ing rule all.....i haven't had some since before my senior year in high school when i went to pa for a few weeks in the summer, but they ****in ruled lol
Koopa my old friend, we`ll have to get together next time you come northQuote:
Originally Posted by koopa
I love them to the core. Slavic Village section of Cleveland is all Polish, and they have some of the best homemade ones you've ever had. I love the Cheese and Bacon ones. OH MAN!!! I can eat a whole plate of them suckers myself. damn I hungry.
I guess it is good I live in a polish neighborhood :lol:
Where exactly is the Slovic Village section?Quote:
Originally Posted by House of Steel
OK, I have read 2 pages of this "thingy"/aka thread called perogies, and I still do not see a recipe for them. I do not know how to make them, have only ever had frozen ones, which are aweful, so help a girl out.. How would one make these??
Here you go. Now this is not my Godmother's recipe because she has no recipe. I've made them with her and tried to write it down but it was impossible. She goes completely by sight and feel. By the time I was done kneading the dough I thought my arm was gonna fall off! Lots of work...but sooo worth it! I've heard good things about this recipe though. Hope it helps!Quote:
Originally Posted by MRS.Steelerfan
INGREDIENTS
4 eggs
8 cups all-purpose flour
8 ounce container sour cream
1/2 teaspoon salt
warm water
FILLING (Potato or Sauerkrat)
(If you like the potato filling)
4 lbs mashed potatoes
1 lb shredded Cheddar cheese (or cottage and ricotta)
2 small white onions (saute in butter not margerine)
salt and pepper
The night before, mix together mashed potatoes and onion then add cheese....Season with salt and pepper to taste. (should be lumpy for proper texture)
(If you like the Sauerkrat)
2 tablespoons vegetable oil
1 cup diced onion
1 cup diced mushrooms
14 oz. sauerkraut - drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sour cream
In large skillet, heat oil over medium flame....Add onions and mushrooms...and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes.....Remove from heat, and stir in 2 tablespoons sour cream.
DIRECTIONS
In a large bowl, mix eggs, sour cream, and salt....Stir in flour and warm water. Add water until dough feels soft and smooth. Place on a lightly floured board, and knead..... Roll out to between 1/8 to 1/4 inch thickness. Cut out circles with either the top of a cup or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.
Place 1 or 2 tablespoons filling on one side of a circle of dough.... Fold over, and press the edges with a fork to seal.....Repeat until ingredients are used.
Bring a large pot of water ,with a tablespoon of salt, to a boil . Immerse pierogi. Cook until the dumplings float to the surface
Take from pan and fry in butter slightly until just yellowing. Serve with sour cream, and top with fried bacon or onions.