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What are the best types of perogies? (1 Viewer)

brentl

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OK folks, I know what I like, and wonder what you like.

I've been eating these things for more than 30 years(Ukrainian Mother), we call them "petta heh".

Best types;

Blueberry ..... top with sugar and dipped in sour cream FANTASTIC!

Sauerkraut ..... add a little bit of bacon bits(real preffered)

Potatoe .... the store bought ones tend to be a little salty but they are good enough.

Apricot ..... tried them and didn't like em!

Apple ...... I've heard these make a great dessert dish, serve with whipped cream.

What's your favourite??
 

Leila Dougan

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I've only ever had potatoe perogies, frozen in a box from the store. I like them a lot, so I guess I don't know what I'm missing.

I'd love to try the other varieties. . .where do you get them or how do you make them?
 

Peter Burtch

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I like either potatoe, mushroom or meat filled pierogis. There's a brand called Kasia's which is sold here in Chicago that's good in a pinch when you don't have time to make your own.

-Pedro
 

Jeff Gatie

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When I lived in a heavily Polish area of Pennsylvania, I loved the homemade potato pierogies boiled then fried with butter and onions (one place even made a "potato pierogie pizza" - covered with mashed potatos, onions and melted butter. Came with it's own heart defribrilator). When I visited Moscow, Poland, my favorite dish was a clear borscht with sausage pierogies.

The frozen ones are not bad, unless you've tasted homemade.
 

Joe Szott

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You guys are making me miss Chicago something fierce! There is a nice little polish store / sausage joint here in Denver that sells Strawberry Perogies, pretty darn good.

Personally, potato with onion with a meal, blueberry/strawberry if for dessert. Damn do I miss the White Eagle in Chicago though. I'm sure my waistline and heart don't feel the same ;)
 

Greg Morse

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My mother always made farmer's cheese ones growing up, because of my father and brother. My grandmother used to make blueberry ones for Wigilia. Never much liked either of those , but I do like the potato ones and the sauerkraut ones. Boiled, with sauteed butter and onions. Good stuff.

Now, golabki, there's a dish I will kill for in a second.
 

brentl

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Just punch up Sauerkraut perogie, or potatoe perogie ETC

For blueberry try to find the sweetest BBs you can find, but usually I add a little sugar in the "pocket" to make the blueberries sweeter.

3 cups of flour
1 egg
2 tablespoons of oil
around 2 cups of water .... I'll explain later.
pinch of salt
Water

-Mix egg, oil and salt together and add to flour, mix and add water in till you get a doughy consistancy.
-With flour on a table to prevent sticking, kneed the dough till it looks smooth 3 or 4 minutes should be enough.
-Ball the dough and cover for 30 minutes, this allows the dough to "set up" as I call it.
-Cut the dough in half since it's easier to work with , and roll it out until it's quite thin(2mm is as thick as it should be).
-Cut to size, I usually do a square about 3" per side, and when folded corner to corner makes a triangle... funky eh!
-Fill the centre portion with Blueberries and add a little bit of sugar.
-Fold and squish the edges together so nothing leaks.
-Bring water to a boil and add perogies, bring to boil again and then reduce temp.
-cook for about 5 minutes, drain.
-serve with sugar and Sour cream.

Brent
Some people use glasses to make circles instead of triangles. It's up to you!

To freeeze the perogies use a baking pan and a tea towel to seperate the layers and put in the freezer that way. When frozen, bag as you wish but "per serving" is a good idea.

Just made a batch and from start to finish it's about 60 minutes for BB, and 2 hours for Sauerkraut because of the need to cook and cool the Sauerkraut.
 

Ron-P

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Ron
Onion, butter and sometimes cheese.

My dads parents were Slovac and the family receipt is the best, although, it takes 6-8 hours to make. We pronounce them pea-dough-he. Not sure how it is spelled though.

I love them fried in the morning for breakfast.
 

brentl

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"Did everyone go to the Dan Quayle school of "potatoe" spelling? "

I'm Canadian and it sounds good to me.

What's in the sausage perogies(I know that part smartass:)) ?? Is it strictly sausage??
 

Joe Szott

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I've seen the sausage ones mixed with either mushrooms or lots of spices. I'm not a usually a big one for the sausage perogies, afterall that's what the polish sausage sitting next to them on my plate is for. Hehe...
 

Michael Warner

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I buy them from a local Polish market (plenty of those on the east side of Detroit). I usually stick with potato or sauerkraut. I like to boil them then brown them in a frying pan and slather with sour cream and salsa. Tasty!
 

Micheal

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So am I Brentl. I was just having some fun... ;)

I also like bacon perogies. Had some a little while ago, very nice!
 

Peter Burtch

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Hi Greg,

Really? I am not a huge fan of the cabbage rolls. I usually substitue with the mushroom soup ;).

Have you ever had Bigosz/Bigos (sp.?) It's sort of a Hunter's stew, with sauerkraut, sausages, mushrooms, etc. Probably of Hungarian origin. That one I've had around Wigilia too. Very hearty.

-Pedro

 

Greg Morse

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Hey Pedro,



Blasphemy. :) I find that if you substitute spicy Italian sausage filling for half the beef, it adds a whole new dimension of good. Gives a nice little kick.

I love Bigos. Never had it growing up though. I guess the prep time to make proper Bigos was too much for Mom. There's a Polish restaurant called Cafe Polonia in South Boston (go figure) that has awesome Bigos. Washed down with a Zywiec. Ah, a little slice of heaven. Now I'm tempted to go there this weekend.

I have to go to Chicago in mid-April sometime. What's the best restaurant in town to get some Polish grub from?

Greg
 

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