Passionate About Pierogies
Read Passionate About Pierogies Online
Authors: Kathy Gary
Delicious Homemade Pierogi Recipes
Kathy E. Gary
All Rights Reserved.
No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder.
First Printing, 2012
Printed in the United States of America
Disclaimer/Legal Notice
The information presented represents the view of the author as of the day of publication.
Due to the rate at which conditions change, the author reserves the right to alter and update her opinions based on new conditions.
This book is for informational purposes only.
While every attempt was made to accurately state the information provided here, neither the author nor her affiliates or publisher assume any responsibility for errors, inaccuracies or omissions.
Any slights to people or organizations are unintentional.
Dedication
This book is dedicated to my grandmother who was affectionately known as Grandma Irene. She made the best pierogies ever!
Her constant dedication to her
family is her greatest legacy.
Brunching on Bialys, Blini and Blintzes
Visit Kathy Gary’s Website
http://www.kathygary.com
A Little Bit of Information About Pierogies
Tips for Making Perfect Pierogies
Savory Sauerkraut and Mushroom Filling
Spicy Potato and Onion Filling
Easy Cheese and Potato Filling
Cheddar Cheese and Potato Filling
Quick and Easy Pierogi Casserole
Welcome to
Passionate About Pierogies: Delicious Homemade Pierogi Recipes.
This book is a true labor of love. My great-grandmother came to America from Poland in the late 1800s. She brought with her a love for cooking that has been passed down through 5 generations. I have had many friends ask me for various recipes over the years and so I have decided to put them down into book form. I hope to create several volumes of recipes that I have come to love over the years. So let's get started!
To get the most out of this book, it is important to know how it is arranged.
In the first chapter of this book is The Origins of the Pierogi. Next are Tips for Making Perfect Pierogies.
Take time to read this prior to making the pierogies, as it may save you both time and frustration.
One of the great things about making pierogies is that you really do not need any special tools, other than a good rolling pin. However, there are tools available to make it easier and more fun to make pierogies and Chapter 3 will talk about these. Great memories have been made with my children and grandchildren making pierogies and some of the tools available add to the magic.
To make pierogies, you need the dough and the filling.
Chapter 4 is How to Make the Dough.
There are several variations on dough;
you may want to try them all to discover your favorite.
Chapter 5 contains recipes for the filling for the pierogi. You may be surprised by the variety. Based on your taste and need (main course, side course or dessert), there are many different types of pierogies that you can make.
Putting It Together, Chapter 6, discusses how to create the pierogi by putting the filling and the dough together.
Finally, for all of us who love pierogies but may not have the time to make each pierogi individually, is Chapter 7, which describes pierogi casseroles.
Same great taste, in a simpler form!
If you aren’t yet Passionate About Pierogies, I hope this book changes that!
And if you are, I hope this book fires up that passion!
Happy Cooking!
~ Kathy
I was introduced to the wonderful world of pierogies by my grandmother when I was a child. But pierogies have been around for centuries.
Some believe that they were first created by the Chinese, while others believe their origin was in Eastern Europe.
Pierogies are usually in the shape of a half-circle or crescent, but in some cuisines they are rectangular or triangular. Pierogies are similar to the Italian ravioli and the Chinese dumpling. In Poland, where my grandparents are from, they were traditionally considered a peasant food, but over time they have become popular with everyone. In the United States, it is common to see them served at festivals, weddings and family gatherings as a cultural dish.
Pierogies are made of unleavened dough and then boiled before cooking. Typically they are deep fried, although in more recent times, they are simply fried in butter. For an interesting variation in texture, they can also be baked.
Depending on the type of filling used, they are often topped with butter, bacon, sour cream and/or onions.
Our family really enjoys prune pierogies topped with whipped cream!
The most common type of pierogi is potato, cheese and mushroom.
However, the possibilities are really only limited by your imagination.
In this book you will find recipes for pierogi filled with meat, potatoes, cheese, onions, cabbage, sauerkraut, and prunes.
One of the things I like most about pierogies is that it is not possible to get bored with this fabulous dish.
1.
If you have never made pierogies before, you may wish to follow the recipes in this book closely.
With time and experience you will be able to experiment to find out what works best for you.
I know you will come to enjoy creating delicious variations.
2.
I will present several different recipes for the pierogi dough. You may have your own dough recipe that you are fond of.
Many cooks use a standard noodle recipe, which includes eggs.
Traditionally, pierogi dough does not contain eggs.
I have found that by adding eggs to the pierogi dough the effect can be a more rough dough.
Choosing not to add eggs will result in a more delicate pierogi, with the taste of the filling being more robust.
3.
After making the pierogies you will be boiling them in water.
To keep them from sticking together, boil them in small batches with a just a touch of oil.
4. For some of the heavier fillings, it is possible that the pierogies will split upon boiling. To avoid this, freeze the pierogies first.
5.
To make your pierogies look especially fancy, you can “ruffle” the edges.
To do this, seal the edges as usual, and then starting at one end press the edge with your thumb and first finger, move a fraction and repeat, until you reach the end.
6.
There are pierogi cutters, but if you do not have one, you can use a round cookie cutter or even a glass or cup placed upside down on the dough.
Remember to flour the rim so that it does not stick to the dough.
As mentioned previously, the only tool needed for making pierogies is a good rolling pin. To cut out the needed round shape from the rolled out dough, you can easily use a glass turned upside down. However, there are tools available to make pierogi-making easier and more fun. If you have never made pierogies before, I would suggest making them without the tools first to see if they are a dish that you enjoy. If so, then you may want to invest in some of the tools mentioned. You can find more information about these tools on my website,
http://www.kathygary.com
.
The Pierogi Maker
: A search on the Internet for the term ‘pierogi maker’ will quickly yield several. One of the best that I have used is from Kuchenprofi. With this product, you can
lay a piece of the rolled-out dough over the Kuchenprofi maker, add a teaspoon of filling, then flip up one side to cut, seal and crimp the edges. It creates the perfect pierogi every time in just a matter of seconds. These makers come in various sizes, from standard to half-size.
A Cookie Spoon
: For those who want the perfect amount of filling every time, a cookie spoon can be helpful. I have found this to be more important when you have young children assisting you. It is easy for them to use the cookie spoon, and the pierogies always have the right amount of filling!
Rolling Pin
: There are so many rolling pins available. This is an item that should be bought based on personal preference. There are rolling pins without handles that you roll with your hands. There are marble rolling pins. There are wood rolling pins. Personally I like the marble rolling pin for rolling out pierogi dough. It is heavy and makes the job much easier. I have also found that dough is less likely to stick to the marble (sprinkled with flour) than to the wood (sprinkled with flour).
There are many recipes for pierogi dough.
Below are the recipes that I have had best luck with in terms of taste and texture.
Although I am starting with the dough recipes for ease of reading through this cookbook, I usually make the filling first and set it aside.
In this way, when I make the dough, I can make it, roll it out, cut it out and then be all ready to add the filling.
All dough recipes make between 15 – 20 pierogies.
This dough recipe, without egg, will result in a lighter and smoother pocket for the pierogi filling.
It takes a little more time to make, but the results are definitely worth it!
