Comments on: Pierogi http://kokblog.johannak.com/80/ a cooking blog by Johanna Kindvall Mon, 08 Sep 2008 01:23:16 +0000 http://wordpress.org/?v=2.3 By: Josh http://kokblog.johannak.com/80/#comment-9413 Josh Sun, 24 Aug 2008 06:49:22 +0000 http://kokblog.johannak.com/80/#comment-9413 I just used the recipe to make pierogi ruskie (I'm something of a Poliphile). They came out great! Here's a tip: if you can't get farmer's cheese or white cheese, a good (and pretty similar tasting) substitute is crumbled goat cheese available at Trader Joe's. I used two 8 oz. containers of it. I just used the recipe to make pierogi ruskie (I’m something of a Poliphile). They came out great! Here’s a tip: if you can’t get farmer’s cheese or white cheese, a good (and pretty similar tasting) substitute is crumbled goat cheese available at Trader Joe’s. I used two 8 oz. containers of it.

]]> By: Jennifer http://kokblog.johannak.com/80/#comment-9410 Jennifer Sun, 03 Aug 2008 15:42:43 +0000 http://kokblog.johannak.com/80/#comment-9410 Thanks for the wonderful recipe! I was going to make these with a friend yesterday but he and I were busy with other things! So I'm going to go and get some of these ingredients and try it out for myself.. now the meat and onion ones sound like bierocks! The only thing with that is I use those frozen dinner rolls balls from Rhodes and roll those out and stuff them with meat/cabbage/onion mixture and bake them about 20 minutes until golden brown. Someone else said they use the dough for empidillias too! Thanks for the wonderful recipe! I was going to make these with a friend yesterday but he and I were busy with other things! So I’m going to go and get some of these ingredients and try it out for myself.. now the meat and onion ones sound like bierocks! The only thing with that is I use those frozen dinner rolls balls from Rhodes and roll those out and stuff them with meat/cabbage/onion mixture and bake them about 20 minutes until golden brown. Someone else said they use the dough for empidillias too!

]]> By: Linda http://kokblog.johannak.com/80/#comment-9406 Linda Fri, 04 Jul 2008 14:04:46 +0000 http://kokblog.johannak.com/80/#comment-9406 Hi, Found this on a link in Wikipedia. I had made pierogi with my grandmother for years as a child and teenager, but you guessed it, without a recipe. While I remember the process visually, I didn't know where to start. I so appreciate the detailed instructions and recipe. Does anyone have the recipe for the filling made from sauerkraut and mushrooms? I recall the mushrooms need to be minced, and my grandmother did something to the sauerkraut, and chopped that finely also. Warm memories... Hi,
Found this on a link in Wikipedia. I had made pierogi with my grandmother for years as a child and teenager, but you guessed it, without a recipe. While I remember the process visually, I didn’t know where to start. I so appreciate the detailed instructions and recipe.

Does anyone have the recipe for the filling made from sauerkraut and mushrooms? I recall the mushrooms need to be minced, and my grandmother did something to the sauerkraut, and chopped that finely also.

Warm memories…

]]> By: Greg http://kokblog.johannak.com/80/#comment-9142 Greg Wed, 09 Apr 2008 01:11:55 +0000 http://kokblog.johannak.com/80/#comment-9142 I have ben making pierogies for over 25 yrs..I tried this recipe & was very pleased with the taste, they reminded me of my mom's...One thing I would like to state is that you don't need lot's of flour on the board when rolling..Just a dusting is what I did..Another thing is dough must be very thin..After cutting my circles out I went over them with the rolling pin to make sure they were thin...After pinching I placed them on a clean pillow slip & they never stuck...Prior to boiling them I like to recheck the pierogies pinching again...On the ends I pinch out flat, as nothing worse in my opinion is thick edges..Also I always put my pierogi dough in a plastic bag when it rests....I place scraps in a seperate bag & use last if needed.. I have ben making pierogies for over 25 yrs..I tried this recipe & was very pleased with the taste, they reminded me of my mom’s…One thing I would like to state is that you don’t need lot’s of flour on the board when rolling..Just a dusting is what I did..Another thing is dough must be very thin..After cutting my circles out I went over them with the rolling pin to make sure they were thin…After pinching I placed them on a clean pillow slip & they never stuck…Prior to boiling them I like to recheck the pierogies pinching again…On the ends I pinch out flat, as nothing worse in my opinion is thick edges..Also I always put my pierogi dough in a plastic bag when it rests….I place scraps in a seperate bag & use last if needed..

]]> By: In a New Box. » In the Kitchen with Meg: Potato and Cheese Perogies http://kokblog.johannak.com/80/#comment-9139 In a New Box. » In the Kitchen with Meg: Potato and Cheese Perogies Thu, 13 Mar 2008 23:18:10 +0000 http://kokblog.johannak.com/80/#comment-9139 [...] sort so decided that yesterday would be a good day for practice. After some research online I found one two and three recipes from which I based my own recipe for dough and I used the recipe from the [...] […] sort so decided that yesterday would be a good day for practice. After some research online I found one two and three recipes from which I based my own recipe for dough and I used the recipe from the […]

]]> By: steve http://kokblog.johannak.com/80/#comment-9119 steve Thu, 03 Jan 2008 17:55:41 +0000 http://kokblog.johannak.com/80/#comment-9119 I have been trying to get a friend to show me how to make these but it hasn't happened yet. I am going to try this recipe since it seems easy and I love perogies. Is there any issues with using boxed potato flakes for the filling? I have been trying to get a friend to show me how to make these but it hasn’t happened yet. I am going to try this recipe since it seems easy and I love perogies. Is there any issues with using boxed potato flakes for the filling?

]]> By: Brax on Food » Blog Archive » perfekta polska piroger http://kokblog.johannak.com/80/#comment-9112 Brax on Food » Blog Archive » perfekta polska piroger Sat, 29 Dec 2007 18:16:39 +0000 http://kokblog.johannak.com/80/#comment-9112 [...] har hon förstås gjort en illustration på hur det hela går till. Dessutom finns det ett recept på pirogerna på hennes [...] […] har hon förstås gjort en illustration på hur det hela går till. Dessutom finns det ett recept på pirogerna på hennes […]

]]> By: Johanna http://kokblog.johannak.com/80/#comment-9111 Johanna Mon, 24 Dec 2007 14:34:14 +0000 http://kokblog.johannak.com/80/#comment-9111 Dear Cathy, Floury taste is no good. It might be that you used too much of flour while rolling them out. As I say in the recipe; I always add more warm water if the dough gets too dry. By the way I have a dough waiting in the fridge. I will serve mushroom pirogie for starter at tomorrows Christmas day dinner. Dear Cathy,
Floury taste is no good. It might be that you used too much of flour while rolling them out. As I say in the recipe; I always add more warm water if the dough gets too dry. By the way I have a dough waiting in the fridge. I will serve mushroom pirogie for starter at tomorrows Christmas day dinner.

]]> By: Cathy http://kokblog.johannak.com/80/#comment-9110 Cathy Mon, 24 Dec 2007 14:09:04 +0000 http://kokblog.johannak.com/80/#comment-9110 I made the pierogi and they were great. After I boiled them and they cooled, I fried them in butter/onion just for some extra calories :) They had a hint of a taste of flour. Did I not roll them thin enough or is there some other helpful hint I should try to not have that taste of flour? I made the pierogi and they were great. After I boiled them and they cooled, I fried them in butter/onion just for some extra calories :) They had a hint of a taste of flour. Did I not roll them thin enough or is there some other helpful hint I should try to not have that taste of flour?

]]> By: Jethro http://kokblog.johannak.com/80/#comment-9108 Jethro Sun, 16 Dec 2007 00:33:00 +0000 http://kokblog.johannak.com/80/#comment-9108 Thanks for the recipe, not only was this the fist time I've made pierogi, it's also the first time I've eaten them, delicious! thanks again. Thanks for the recipe, not only was this the fist time I’ve made pierogi, it’s also the first time I’ve eaten them, delicious! thanks again.

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