Invisapeeps 2.0

I've never had one but they look like a good deal of work and yummy. Sounds like you had a good day.

A pierogi is just a Polish ravioli. We stuffed these with type 1) potatoes and cheese (farmers and cream cheese) and type 2) roasted mushrooms.

 

And there was a second peep there but I don't know if she is a member here, Future Cat Lady.

-- Edited by jlbear71 on Saturday 15th of March 2014 08:51:46 PM

Okay, all you Peeple who've never had a pierogi, remedy this situation post-haste.

I want homemade pierogies now. OMNOMNOM.

I wish to attest to the fact that JLBear is a fantastic cooking teacher! She taught me how to make my own pierogies from scratch. I am so NOT a cook so I couldn't believe that I actually did it.

We talked about maybe doing a pie baking peep meet next fall. I can't wait!

flan327 wrote:

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Frozen pierogis will do in a pinch!

flan

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 Not in my house they won't.  Once you taste these, you will never go back to store bought.  I cannot tell you the number of people we have converted.  The recipe is not difficult at all.  It is just time consuming because I don't know how to make a small batch.  The batch we did used 10 lbs of potatoes.

JLBear71's Great-Grandmom’s Pierogies

Potato Filling

5 lbs Potatoes -
2-3 containers (8 oz) Farmers Cheese (either soft or shredded)
2-3 bricks (8 oz) Cream Cheese
Salt and Pepper to taste (I leave out the salt and add about a tablespoon of white pepper to 5 lbs of potatoes)

1. Make potato filling the night before
2. Mash the potatoes with the cheese but do not use butter or milk.

Dough

3½-4 Cups Flour - All Purpose 
1 Egg
1 teaspoon Salt
1 Cup Water – Lukewarm

1. Make a well with the flour and add remaining ingredients. 
2. Mix well by hand until a very soft dough forms. Mixers can make the dough tough.

Note: You may need to adjust the flour and/or water to get the right consistency. Humidity, temperature and sea level can vary your results.

To make the pierogies

1. Roll dough out on flat surface and cut into shapes
2. Place about 2 tablespoons of filling and seal the edges using a little water
3. Cover with a light towel before cooking to keep from drying out the dough

 

To cook the pierogies

1. Boil pierogies until they float for a few minutes to cook the dough and reheat the filling
2. Sauté in butter and onions until lightly golden 

 

To reheat Pierogies

1. Saute in butter and onions until reheated

These freeze well in smaller batches (just enough for one meal)

 

 

LOL! I hope she saved some for you.