Help with Pierogies!

T

tammyarcadia-ca

Well-known member
I have heard so much about these little guys- I finally picked up a package of frozen ones at Trader Joes yesterday-Cheddar+Potato-

How do I fix them? Do I fry onions and then fry them, do I boil them first? Do I bake them?

Notice I come here to ask, before I read the insructions on the bag.......

 
Ok, so I boil them, then fry some onions, fry the peirogies and then

Serve them with a dollop of sour cream or a sour cream sauce?I now lloked at the package and it says to servie with your favorite sauce, cheese, tomato or mushroom- So they mean ike a spaghetti sauce? That doesn't sound right...Cheese ssuce sounds good, but the sour cream idea is sure easy and sounds good too-......

 
Dice & fry bacon & onion together at low. Then fry the perogies in the fat until slightly crisp

& drain all. Serve with the dice along with sour cream.

This all presumes that you have boiled the perogies first, and drained well.

 
Yum...I love this method...and totally forgot about it. My good friend Ala is Polish and we

get together and make pierogie together. Less eating, more making. And she's particularly fond of sweet pierogie, so we boil up pierogie filled with fruit (cherries, blueberries) all the time. Those we don't fry. Just serve the boiled pierogie with a slurry of sour cream, sugar, and a touch of lemon juice. YUM.

 
Traca - what was the dough like for the fruit filled ones?

I used to make pierogi with my Grandmother -- we made them for Lent and again for Christmas Eve dinner. We made huge batches that were eaten by the whole family (about 80 of us). Always made cheese (farmer's cheese), potato/cheese, cabbage and prune. All were doused in lotsa butter and sauted onion (no onion for the prune).

She spoke of her mother making blueberry filled ones - but the dough was a different one from the savory filled. She thought it was a sweeter dough. We tried once or twice to make the fruit ones - but to no avail. The dough wasn't right, the filling wasn't right....

Grams gone now but I still keep an ear out for those fruit filled ones.... I keep thinking I'll find a good recipe and surprise the family at Christmas eve dinner with them.

Thanks,
Tess

 
My husband's mom used the same dough. Then sugar sprinkled over the final result

and served with sour cream.

Sour cherry, sweet cherry, saskatoon, blueberry.

And I miss her blintzes too. Nelisnike

 
Tess, the dough we used was the same as savory pierogie...I'd be more than happy

to share that recipe. We'd roll out the dough, cut a circle, then stuff it with blueberries or cherries. Seal the sides, then boil. Once out of the water, we'd top a slurry of sour cream, sugar, and a touch of lemon. Absolutely delicious.

Finding recipes like the ones in our memory is tough...and while this one probably won't be the same, it's a different spin on the same topic...and really good too. smileys/smile.gif

 
My grandmother always froze the blueberries before filling. Said it made them easier to seal. I

agree.
We had the most amazing raspberry filled pierogi in the Polish section of Conneticut recently. Just boiled and topped with butter and a bit of sugar.

 
Traca, Marg, Cyn --- any recipes would be appreciated

for the dough - probably different than what gram used to make. And for the filling -- was it just the fruit or was a thickener added?

Thanks,
Tess

 
I never had to make them. We got the cook and eat version. And the MIL is not around any longer.

I did make them once but that was 20 years ago, so I'd be no help.

The fruit filling though, for sure, was just the fruit, nothing else.

Aaaah, the good old days.

 
Ooooh, great idea. I particularly like the crispy bacon on the pierogi filled

with saurkraut and mushrooms. Oh my...delishus!! Haven't made pierogi in years, I guess it's time to do so again.

 
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