Question about making Perogies?

[IluvKingLouis]

I'm sure my recipe is not very authentic, but I was wondering what a good cheese would be to top it with? Growing up, there was a little Russian tea/coffee house nearby and they had the best perogies. I seem to remember it was either Swiss cheese or something darn close. Thanks!

 

[problemchild718]

My DMIL makes them from scratch and we have never had cheese on top of them. She fills them with cheese sometimes. YUM

 

[BethR]

we have never had cheese on top of them.

Neither have we.

She fills them with cheese sometimes. YUM

Cheddar in with potatoes, or dry cottage cheese by itself. Ummummum!

 

[disney_me]

Don't have a recipe but, Mrs T makes a darn good frozen perogies. I sautee them in butter and onions.

 

[BethR]

I just had a thought. Among the people that I know, pirogies (or pirohi - as the Slovaks spell and say it ) are served with butter and onions, as disney_me does. But I know that sometimes they are served with sour cream.

I am sure that it is all about the tradition of the locality that your family came from...

 

[IluvKingLouis]

I'm starting to think the little Russian tea room took quite a few liberties with their recipe. I've tried Mrs. T's, and though good, nothing like the ones I had as a kid. I guess Perogies are a little like the Swedish Meatball and their are hundreds of different interpretations.

 

[luvtogo12]

I have never seen them topped with cheese but I have watched my friend and her grandma (who are both from Poland) make them and they put farmers cheese mixed with mashed potatoes inside the perogie. They are really good.

 

[disney_me]

My grandmother is Polish and I can't say if I remember her making them home maded or not .

 

[timandlesley]

My mother n' law is Ukranian and here is a link to her website recipe:
http://www.geocities.com/Heartland/Pointe/5892/Recipe2.html

 

[5 at disney]

Our authentic recipe handed down from a full-blooded great-grandmother from Poland does not include cheese on top. Cheese can be put in with the potatoes. Growing up in a Polish family and now our perogies are always boiled when made and then fried in bacon and onion mixture. This is a tradition in our family to come together for a perogie-making day before the holidays.

 

[IluvKingLouis]

Ok. Now I'm totally convinced the perogies I experienced were very non traditional. They were a bit like kraut burgers but without the cabbage, and there was a melted cheese on top.

Today, I made mine this way (very non traditional). I browned some hamburger meat with dried onion and garlic salt and pepper. Drained it, returned to skillet and added a little parmesian cheese (grated).

Unrolled Pillsbury crescent rolls but kept them in rectangles. I pinched the serated area between the two triangles. Filled them with the beef, pinched the edges together and let them bake till brown. Turned off the oven and added some cheese to the top and waited a few more minutes until the chesse melted. Yum! Very easy.

Not traditional at all, but actually quite yummy and super easiy!

 

[iggbees]

i'm polish and have never topped the pierogies i've eaten with anything. my absolute favorite pierogie is one filled with farmers cheese. yummm. i've had them sauteed with onions and lots of butter though, if you count that as a topping?

i wish i knew how to make them. my family lost interest in trying before i got interested and we just buy them from polish delis or polish churches now.

 

[java]

YUMMY Yes homemade for us is Farmers cheese, potato, butter and scallions filling= then fried with onions and butter. And sorry Mrs T's don't come close to homemade.
In the Ukranian restaurant that we used to go to they had Saurkraut ones that were yummy too! And I have had blueberry ones at a fair once- just seemed wrong to me.

Oh and the ground beef in cresent rolls made my Grandmother just roll over in her grave But I admire your creativity! And honestly I think my kids would love them. - hey don't be giving that recipe away- could be a bake off winner!!

 

[disney_me]

Mrs T's don't come close to homemade.

Of course not, but I have not had any homemade perogies. My babcia I don't think made them.

 

[java]

Of course not, but I have not had any homemade perogies. My babcia I don't think made them.

Come on over! Mine used to make them all the time in huge batches. I still remember the juice glass she used to cut them out.

 

[safetymom]

My Polish relatives made them with dry cottage cheese with a little onion and egg in them. You boil them and then toss in skillet with buttered bread crumbs. Serve with sour cream.

My kids like the potato and cheese. We make a noodle dough and then fill them.

 

[Mom2JPL]

My mom makes them with a sour cream dough, and then fills them with cooper sharp cheese and mashed potatoes...boiled and then fried in butter and onions...yummmy!!

 

[Niagara2]

Our favorite was with farmers cheese!! I think there was egg in there too. After making the dough from scratch, we then rolled it and cut out circles with a big coffee cup or cookie cutter, watered the edge, filled with the farmers cheese mixture which I wish I had the recipe for, pinched them together, boiled until they floated to the top of pot, then fried in butter and onion. Serve with sour cream with a dash of parsley for color. Yum!! Grew up in a very traditional polish household and these were the holiday favorites. We always had these Easter and Christmas Eve when no meat was allowed. Wish Mom was here to make them with me and the kids. Those holidays are the most special in the memory book!

 

[HelenePA]

Okay I got this off www.coalregion.com Mrs.T's are made in my hometown

Pierogies
2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 egg



Sift flour, baking powder, add egg and water to make a soft dough. Turn on lightly floured board and knead gently five (5) minutes. Allow to stand about ten (10) minutes before rolling. Roll dough very thin, cut in two-inch squares. Place a teaspoon of filling (see below) in center and fold the corners, seal edges well by pinching, then follow one of the following methods:

FRIED: Fry in deep fat, serve hot or cold, delicious if sprinkled with sour cream or melted butter.

BOILED: Cook in boiling water, allow to simmer until they float to the top, takes about five minutes. Drain. Fry chopped onion in butter and pour over them.

BAKED: On a greased cookie sheet, scalded with boiling water and fried onions.

Choices for pierogie fillings:

Potato filling: Mash four medium cooked potatoes, salt and add two ounces sharp cheese. Combine ingredients. (this is by far the most popular filling)
Cheese filling: 1/2 lb. dry cottage cheese. Mix well with 1 beaten egg.
Prune filling: 1/2 lb. prunes, seeded, cooked, and mashed. ... Ok, this one I've never tried.
Cabbage filling: 1 1-lb. head of cabbage, chopped fine. 1 medium onion, chopped fine. 1/2 teaspoon salt. 2 tbsps shortening. Saute onion in shortening. Add cabbage. Fry slowly until browned.
Sauerkraut filling: 1 small can sauerkraut, browned in butter and seasoned.

 

[Niagara2]

Ah ha!! My Mom must of sold her cheese pierogi recipe to Mrs. T!!!