It seems like I've been cooking a lot lately but not many posts are being generated. I spent the majority of last weekend and part of this weekend making pierogies. I made three different fillings and experimented with four different dough recipes so writing it up will take a bit of time which I really don't have much of right now. Someday soon, I hope!
8 comments:
YUM!!!!!!!!!!!!!!
This looks delicious!
you should try verenike, like a perogie but with dry cottage cheese and ham gravy!!!! AWESOME!
OMG pierogies!
One day, I hope to be able to make a gluten-free pierogie dough because I sure to miss those potato-filled wonders...
Pierogies! Those look great- thanks for the idea.
Ah, pierogies. Back in the '50's and '60's, my family would have pierogy feasts, and sheet trays of pierogies would be produced by Aunts and cousins with a variety of fillings...dry cottage cheese, sauerkraut, potato. No gravy, but after boiling they'd be lightly browned in butter. And served with more melted butter. Everyone's favorite, and the most tender dough, had sour cream. I haven't made them in ages but you are certainly an inspiration. These days, they can be purchased frozen from the Polish club, or a local market or sausage store.
Yes you can put gravy on pierogies, phrohy and varenky that what Ukrainian call them. I am interesting getting the recipe from you. I know it will take time but do when you can.
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