Perogies.

[wakasume]

In our city, perogies are popular. They can be either vegetarian or have meats inside them. Personally, I like having them without the added bacon. Here's my recipe for perogies. :D They can be stored in freezer for about a month so you can make large batches and om nom nom for later.

Comments

[squid_ink]

OMG PIEROGIES

I finally found brindza the 'secret ingredient' in my grandmothers' recipe.. so I'm a happy camper :)

[squid_ink]

PS Up until now I've used feta as a cheese..

[wakasume]

You could use Feta cheese, but I just like the taste of cheddar or ricotta.

[squid_ink]

I guess it's what you're used to.. somehow cheddar seems wrong in piergies, but I grew up on the brindza

[lightup_tea]

Pierogies are the BEST. I like them with cheese and potato best. The simpler the better, I think. My grandmother (in Poland) would make them thin, so I recommend rolling them out that way. She also used to grind her own meat and then cook it wit some cooked minced onion as filling. That was my absolute favorite way to eat them. Obviously you can't do that here, but it's possible that TVP with minced onion might be good?

[wakasume]

Yeah, sure. You could do that. :)
I do roll it thin, but if it's too thin the filling seeps through, so you have to be careful of that...

[lightup_tea]

Yeah, that's how she used to do it but I can imagine it would be difficult.

Also: mushrooms with onion and sauerkraut. Sounds weird but is good.

[warheart]

I am totally makking these tonight. I will take pics if you want :P

[mommalovesme]

In my home town (buffalo), there is a section in the grocery store, in frozen foods, all to pierogies. I'm confused about the mashed potato flakes tho....if you dont have those (Which I don't--just about all i have in my fridge is ricotta, of all things) or any potatoes...well, I suppose that makes it hard, but do you really need the mashed potato flakes?...

[mommalovesme]

all ive got are....au gratin potatoes from a box...lol....would those work?

[fakymcfakerson]

Those'd work. Basically- think ravioli. It's a denser dough, but you can put anything in there; the potato just kinda holds it all together, and absorbs oil from the cheese (if you have cheese in there).