Comments on: Pierogi

By: Johanna

Johanna — Sat, 03 Jul 2010 04:55:27 +0000

Kim: Sounds like a great tips! Thanks.

By: Kim

Kim — Fri, 02 Jul 2010 18:28:56 +0000

I was told the secret to keeping the pierogi from opening is to use sour cream in your dough.

By: Forks and Jets » Pierogi, Pierogi, Pierogi

Forks and Jets » Pierogi, Pierogi, Pierogi — Mon, 14 Dec 2009 11:20:06 +0000

[...] a good start for making some of your own, complete with homemade dough. If you want, you can apparently order [...]

By: Susan

Susan — Thu, 05 Mar 2009 16:12:09 +0000

I’m a Ukrainian/Slovak living in NYC. I’ve noticed that your blog entry is from some time ago, so maybe you’ve already discovered this, but there’s a rather good place in the East Village that sells pierogies (as well as stuffed cabbage, different soups, etc.) to take home and cook yourself:

http://www.yelp.com/biz/first-avenue-pierogi-and-deli-new-york

I have no business stake in this place–other than I’ve dropped quite a bit of money there over the years, especially at Easter time.

By: Artisan Imports Polish Pottery

Artisan Imports Polish Pottery — Fri, 06 Feb 2009 03:20:53 +0000

My mom mixes fried onion with the potato and cheese filling. However she does not like to use farmer’s cheese, it is too dense. Johanna, please let me know if you would like a nice Polish pottery dish to serve your Polish food on. I would like to send you one for free.
Thank you for this wonderful blog.

By: Cyril

Cyril — Thu, 25 Dec 2008 05:15:23 +0000

Johanna,

Thanks for the receipe. My grandmother was Slovak. I remember a few additional tips from when I used to make pierogi with her that may be useful.

First, always knead the dough outwards from the center on your board.

Also, keep a little bit of the warm water and flour in two separate glasses near the board. You can use the warm water to pinch the pierogies closed. You can use the flour the rest of the time when handling the pierogies in order to keep them from sticking to your hands.

Lastly, for fruit-filled pierogi, it’s better to avoid using fruit spreads/pastes. Instead use dried fruit which you can boil to soften-up and then fork apart.

Hope this helps!

By: Eliza

Eliza — Tue, 16 Dec 2008 13:20:31 +0000

I have just added this page to my favorites Thanks Johanna!
I am Polish and pierogi are a big part of my culinary culture.
My mother makes sweet pierogi with blue berries (my favorites), cherries, plumes, apples (with a bit of cinnamon)or strawberries always with sauce made of sour cream with sugar and vanilla.
Living in Spain it’s not always possible to ask my mother for help and now I have this recipy which comes very handy just before Christmas.
Thanks again and Happy Holidays!

By: Brenda

Brenda — Thu, 23 Oct 2008 02:58:48 +0000

This is the firest time ive ever made perogies. The dough was kinda elasticy and kept stretching back ..lol..but i didnt give up.Im sure if i make the dough afew times it will be better..but they held together well in the boiling water and tasted great.Im gonna try ones with mini plumbs spices and sugar. thank you for such a good idea oxox

By: Josh

Josh — Sun, 24 Aug 2008 06:49:22 +0000

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

Jennifer — Sun, 03 Aug 2008 15:42:43 +0000

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!