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Post by Clipper on Sept 27, 2015 17:42:44 GMT -5
Kathy has not made home made pierogi in a long time. I was shopping the other day and in the frozen case I saw "Mrs. T's Frozen Pierogi" I had never seen them before and they were on a BOGO sale so I bought 4 boxes of them. I seldom buy frozen entree's but I could not resist the temptation to try them. Two with minced onion and mashed potato and two with potato and cheese.
They weren't like Kathy's home made, but they were actually pretty good. We don't see pierogi often around here. It is one of those things like good Italian food that we simply don't see as being popular in the Southeast. She did them in the boiling water for a period of time and then put them in a pan to saute' with some sliced onions and butter. I made a pig of myself but as I doze off in my chair I am sure there will be a smile on my face. Yummo! Yes, they were good enough that I WILL buy them again for a quick supper and to satisfy my need for pierogi. With Kathy's bad back, she can't stand at the kitchen counter long enough anymore to make home made pierogi very often.
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Post by kit on Sept 28, 2015 14:29:56 GMT -5
Clipper... how long side-to-side are the pierogis? Your mention of pierogis gets my taste buds aroused and I have to make some soon but have never done so, so I don't know how big to make the pasta rounds. Any help would be appreciated.
The concept of goodies inside a pasta pocket, boiled then fried, opens up all sorts of ideas.
Being from Utica, I suppose filling the pasta with cooked Italian sausage/chopped mushrooms/Parmesan and maybe some chopped fried peppers, topped with a favorite tomato sauce would make a terrific meal. As usual I'll be experimenting.
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Post by Clipper on Sept 28, 2015 17:30:04 GMT -5
They are probably about 3 inches or so wide and there are about a dozen or so in a box. I don't think that they compare to the home made but they are actually quite tasty and good.
When Kathy makes them home made she uses a cutter that makes a 5 inch circle and has a little pierogie mold with a scalloped edge that folds them over and puts the crimp around the edge to seal them.
We have also used wonton wrappers and made ravioli. Again, not as good as with home made pasta dough, but acceptable and quite good. We have stuffed them with sausage, cheese, spinach, or ground beef and they are darned good.
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Post by kit on Sept 29, 2015 8:04:30 GMT -5
Clip, this is the kind of culinary chit-chat I like. Not so much recipes, but techniques and ideas. I'm sure you and Kathy know the feeling. The concept of a sealed pasta dough pocket with 'stuff' inside, boiled then fried opens up all sorts of opportunities, especially with so many complimentary sauces that can be whipped up as toppings. Many ethnic cultures have similar items that are a little different from one another but are all tailored to the geographical tastes.
So many great cooks say, "I don't use a recipe... I just put in a little of this and a little of that." This is how delicious recipes are born.
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Post by Deleted on Sept 29, 2015 14:50:05 GMT -5
I like pierogi. I am positive I had then filled with mashed potato and sauerkraut at one time. I can never find any of that type in the frozen food section. I love sauerkraut.
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Post by Clipper on Sept 29, 2015 15:57:13 GMT -5
The home made variety can be made with anything one cares to put in it. I have had them with kapusta also, and when I worked for a Polish farmer years ago his wife used to make them with home made cottage cheese inside. Kathy's father used to like them with ground beef in them. She would cook the ground beef loose in a skillet along with onions and garlic. Personally I have never met a pierogi that I didn't like, regardless of the filling. I have even had them with a prune filling rather than anything savory.
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Post by kit on Sept 30, 2015 9:23:44 GMT -5
I have 3 ideas so far. Will experiment and let you know if I come up with anything that makes me jump up-and-down.
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