need recipe for dough for perogies

[pas2]

It is almost Lenten season and perogies are a staple friday meal in this household (my hubby is polish). The prefered brand of frozen perogies we used to buy has been discontinued by our area grocery stores so I was thinking of trying handmade ones again. Unfortunately the recipe that I pieced togeather from watching DH's grandma make them has been lost and she used to make the thinest, most tender dough. She also made them the size of dinner plates. Dear Grandma has recently passed away and noone in the family knows the recipe.

Or if anyone is familiar with the Allentown, PA area and knows of a church that still makes perogies during lent let me know. Church made are usually so good and they freeze nicely.

 

[doxdogy]

Can't help you with the recipe. My Nanny made the best pierogies. She would fill them with mashed potatoes and onions. I tried making them one time and they were terrible. Thankfully, I have been able to make the stuffed cabbage. Did an internet search for them and found this website. They are located in Pennsylvania.

http://www.pierogiesplus.com/

 

[hopemax]

I'll look for my great-grandma's recipe tomorrow. Cheese pierogi is my Dad's and my favorite meal. But we use dry cottage cheese curds (I've also heard it called farmer's cheese) for the filling and no store carries it here anymore. I've tried draining regular cottage cheese, but it makes the dough soggy. I could try and do it from memory, but it's been awhile.

2 1/4 cup flour
1 tsp salt
1 Tbsp, melted butter (this is the only part I'm not sure of, it might be 2 Tbsp)
1 egg
3/4 cup milk

Combine salt, butter and egg. Then add flour and milk to make dough. It will be sticky. Kneed on floured surface, adding more flour until it is no longer sticky. Cut dough in half, roll out and cut.

 

[MontanaCowgirl]

You can get pierogies from Schwans. If you've never used them go to www.schwans.com & see if they service your area. I like them since they bring what you order right to your door! Great for times like now when we have just under 2 feet of snow on the ground!

I use a standard soft pasta recipe when I make them from scratch!

 

[pas2]

We used to order from Schwann's all the time until they handed us a list of all the discontinued items and everything we bought was on the list. I do not remember them having perogies then.

We love potatoe cheese but I have had saurkraut which are good with sour cream. They are not tangy because they rinse the cabbage first. Some make prune also but I haven't tried these.

I will look for the pasta recipe, thanks. Have to say it's the dough that makes or breaks the perogie.

 

[BevS97]

LOL - I'm just wondering if I saw this post subconsciously before i posted on your chicken and waffles thread, because honestly I haven't thought about pierogies in years, then I see the PA Dutch thread and they pop into my head, and next thing I know you are posting about them.

I don't know how you make them, but the cafe we used to get them from used frozen ones, deep fried and they where gorgeous. I know in Bethlehem you could buy them in the supermarket and put them in the oven but they where never as nice as the ones from Lucy's (then again, I was a lot less sober when I was eating in Lucys....)

Bev

 

[pas2]

That is so funny Bev, I used to think the raisin bagels with cream cheese were soooo good at the college but then again it was early morning and anything would taste good after a long night out!

Actually the true "polish" way to eat perogies is boiled then with melted butter and sauted onions (vadalia best). I like to quick saute the perogies too, slightly crisp not the doughballs my DH likes. You were probably eating Mrs T's brand if the resturant served them deep fried. I like these too for a finger food but for dinner I like them with butter and onions.

 

[Jiminy102]

When I get home from work I will look up my grandmothers recipe!! IT is very basic and very good!! BTW I believe It came from my granfathers family and he was 100% POLISH!!!! They are great!!

 

[Curly Q]

http://foodnetwork.com/foodtv/recipe/0,6255,7356,00.html

This is from Emeril. (sp?) I have never tried it so I can't vouch for it!! Good Luck, now I want some perogies (boiled or sauted with butter)!!!!!

 

[Jiminy102]

Ok this is the recipe I promised!! Goood luck

Perogi’s

Dough
3 Cups Flour
2 eggs
1-teaspoon salt
Warm water enough to form a soft dough

Mix flour salt and eggs. Add warm water a little at a time to form soft dough. It will be gooey and sticky. Let set for 30 minutes. Turn dough onto a well-floured board and roll thin. Cut into a round shape. Biscuit cutters or a tuna can work great for this. Fill with a small amount of filling dropped by teaspoon onto dough. Fold over and seal or top with another round piece of dough. Seal edges well and place on counter to air dry. Let dry until dough is no longer tacky. Usually at least an hour. Drop air-dried perogi’s into softly boiling water to get excess flour off for a couple of minutes. Drain excess water off and freeze in single layer on a cookie sheet so that they can be placed in zip lock bags when frozen and cooked individually when ready to use. Can also be used immediately. No need to defrost before cooking.

Filling

Potato and cheese
Boil potatoes as for mashed potatoes
When cook beat with electric beaters potatoes and Velveeta cheese. DO NOT ADD ANY MILK. Let the Velveeta melt and beat it in. Velveeta is added to taste. Potatoes should be stiff. This is best made the day before and is easies to fill perogi’s with when it is cold or room temperature.

Sauerkraut and bacon
Chop bacon into small pieces and cook reserving bacon fat. Usually we take a frozen pound of bacon and slice it along the small end so that the strips get cut into little pieces. After bacon is cooked add 1-11/2 quarts of sauerkraut to bacon and grease. Fry until bacon flavor is cooked into sauerkraut. Chill and fill perogi’s.

There are many other things that perogi’s may be filled with but these are the 2 that my family has used for years. Enjoy. It is rather messy and takes awhile to get the hang of but is very delicious and freeze’s very well. I have also used the dough recipe and added some Italian seasoning and filled with meat or cheese for ravioli’s .