pierogies,like mrs.t's

[leanne11]

any in the parks,maybe appetizers ds,dd,love them?

 

[marksor]

I've never seen nor heard of them being offered anywhere in WDW. Check the menus at allearsnet.com

 

[PolyPal]

Pierogis! That was going to be the signature dish at the Polka-nesian. Then Eisner nixed the idea of the re-theme - just couldn't see the magic in a blending of Polish and South Seas cultures.

 

[disnut8]

Only at the Food & Wine Festival at the Polish booth. Definitely Mrs. T's. Now, if you are interested, I could give you a killer recipe for homemade ones that I make. My husband and son cannot eat Mrs. T's after these. Humm, Easter weekend, pierogies it is!!!!

 

[Michelina]

Only at the Food & Wine Festival at the Polish booth. Definitely Mrs. T's. Now, if you are interested, I could give you a killer recipe for homemade ones that I make. My husband and son cannot eat Mrs. T's after these. Humm, Easter weekend, pierogies it is!!!!

I would love your pierogie recipe! My grandma makes a terrific pierogie lasagna with layers of noodles, mashed potatoes, sauteed onions and tons of butter. Probably a thousand calories but so yummy!

 

[Wendy1953]

Okay, my mouth is still watering from the thoughts of fresh, homemade pierogies, I've PM'd the last two posters for their recipes! They really should have a Polish pavilion...just to do the polka and serve pierogie!!!!!

 

[Simba's Mom]

Good luck with homemade pierrogis. If you have the right "touch", they're just so delicious. But I learned the hard (very hard) way, that I don't and they were like bricks! Now I buy Mrs. Ts.

 

[pooch]

my grandmother would be turning in her GRAVE!!!! Seriously, if you've ever had a real pierogi, you'd die before you ate a frozen store bought one!!

Pooch

 

[Alice Sr.]

Only at the Food & Wine Festival at the Polish booth. Definitely Mrs. T's. Now, if you are interested, I could give you a killer recipe for homemade ones that I make. My husband and son cannot eat Mrs. T's after these. Humm, Easter weekend, pierogies it is!!!!

We love those pierogis. They may not have been up to your standards but that was one of the longest lines at the F&WF. I haven't tried Mrs. T's but I will now - thanks.

 

[plutolovr]

My MIL taught me how to make them 2 years ago. Good thing, because she passed away last March. So now I make them when I can for the family. Although she rolled her dough out by hand, I use a pasta maker, it goes much quicker and my dough is very consistent.

 

[jcemom]

My mom make them...they are SO good. I can't eat the frozen ones, but my DS loves them, Mrs. T's, store brand, he doesn't care.

 

[wdwgoofeeee]

I have not had Mrs. T pierogis in years. There were just OK as I remember. There are other frozen brands better but I cannot recall the names. One comes in small plastic bags. We get ours from the Schwann delivery truck that serves our area. Most of what they sell we cannot eat (watching the fat content!), but their pierogis are much better than any other frozen we have tried. Even our DS (picky 15 yr old) loves them.
My dear late grandmother (babci in Polish) cooked so much great Polish food. Brings back memories..................

 

[hiwaygal]

my grandmother would be turning in her GRAVE!!!! Seriously, if you've ever had a real pierogi, you'd die before you ate a frozen store bought one!!

Pooch

You have a point...but my choice is pretty limited...either I eat Mrs. T's or I live without pierogi...and what is life without pierogi!?!?

Can someone PM me a recipe for homemade? I'm willing to give them a try.

 

[timandlesley]

My mother n' law is Ukranian and makes the BEST Pyrohis. Here is her recipe. ENJOY:

<B>PYROHIS (Varenyky)
(Potato,Onion and Cheese-filled Dumplings)

Filling ingredients:

10 to 12 medium potatoes (peeled and cubed)
1/2 pound grated medium or Colby cheddar cheese
4 medium onions ( chopped)
1# stick margarine
Garlic and salt and coarse black pepper

Dough ingredients:

5 - 7 cups all purpose flour
2 eggs
Salt
water (as needed)

Prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot. At the same time the potatoes are cooking, saute' the onions in the entire pound of margarine. When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potaotes. You will be saving almost all the margarine for the end of the recipe with a little bit of the onions. Also add the shredded cheddar cheese to the potatoes. Then using an electric mixer, mash the potato mixture until as smooth as possible. It will be lumpy somewhat with the onions in it. At that time, add garlic and salt and pepper to your own taste and mix until done. Set aside to cool while you work on the dough.

In a large bowl, put about 6 cups of flour in making a well in the middle. In the well, put in one tsp. Salt, both eggs ( already slightly beaten), and about one cup of water. Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed. When it's almost ready it will no longer stick to the sides of the bowl. Place the dough on a well-floured surface and knead it until it is smooth and shiny. Use flour as needed, but not too stiff. Set aside and let the dough rest.

Fill a large 6 -8 quart pot with water, add a tsp. Of salt, and bring the water to rolling boil.

The process of the making the pyrohis is easy but it is a long one. Extra hands are always welcome in making this delicious meal.....

On one side of your table, place a clean sheet folded to fit your space and flour this very well. It will be the place you will set your pyrohis between the making and actual boiling of them. If your surface is not floured, they will stick and fall apart in the boiling process.

Cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thing). Cut circles with a round bisquit cutter or a glass. Keep hands floured so the dough doesn't stick and stretch out dough a little a a time until there is enough space to put the potato mixture in. With a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent. Put the completed pyrohi on your well-floured sheet and continue the process until all your pyrohi are done. If the water is boiling too much, turn down until you are ready to boil them.

Now the actual cooking starts. Put about a dozen of the pyrohi in the boiling water and stir once easily to loosen them. Now let them boil until they float to the top of the pot and let them boil for another minute or so. Remove them one at a time with a large slotted spoon and put them into a colander to drain. Use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine. Place the drained pyrohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pyrohis from sticking to each other. Repeat the process until all the pyrohi are done. Kep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out. Any extra dough?? Roll out thin on the floured surface and cut into strips, boil, drain and use for buttered noodles or holushki (Sauteed cabbage and noodles.)

​

I guarantee...if you take the time to make these babies....your family will LOVE them....and you will have tasted two of the best of the Ukrainian cuisine around!!!! MMM-MMM Dobreeeeee (Good).

</B>

 

[hiwaygal]

Thanks Lesley!!!

 

[Twende]

Thanks so much for posting this.

I tried to get the recipe from my MIL but she refused to measure anything and got a bit upset with me if I asked her to slow down. Plus she never spoke a word of English so it was very hard for me to understand her. Hence all of her great cooking ways were lost when she passed.

Do you have a recipe for a think called Blintze? I know that is not spelled right but that is how it sounds. It was a crepe like pancakey thing filled with some kind of cottage cheese like filling. I would love to know how to cook them. DH said on certain holidays the filling would be cherries instead of this cheesey stuff.

 

[timandlesley]

You are quite welcome,

Here is a link to my MIL's website on the Ukranian recipe's page. At the bottom click on the link for "Georgia's recipe Heaven" , there are a TON of yummy recipe's there. She was a stay at home mother for 7 and is a GREAT cook. There is a link to her main page too with lots of other information including a link to her Ukranian Easter Eggs she makes- INCREDIBLE!:
http://www.geocities.com/heartland/Pointe/5892/Recipe2.html
Thanks,

 

[timandlesley]

O.K., here is the link for the Ukranian Easter Eggs my MIL makes. I didn't say a way for the other link to link back to it so thought I'd post it separately. Enjoy!

http://www.geocities.com/heartland/Pointe/5892/Pysanky.html

 

[disneyfav4ever]

I would love your pierogie recipe! My grandma makes a terrific pierogie lasagna with layers of noodles, mashed potatoes, sauteed onions and tons of butter. Probably a thousand calories but so yummy!

That lasagna sounds delicious, and not that hard to make. Maybe I'll try to make something like that some time.

 

[leanne11]

my namie used to make the cabbage periogie and when i get in the pocono's i pick up as many polish pasties and kielbasa i can get but here in philly, i settle for mrs. t's