These look so very good! Do you just mix all the dough ingredients together in the mixer?
I mix the sour cream in with the eggs,most time I don't add the water.
Richie
These look so very good! Do you just mix all the dough ingredients together in the mixer?
Richie , looks great . I've been wanting to try these .
THANKS for posting. Gotta try some. Never heard of or had anything but potato onion pierogie. Cabbage, kraut, etc sound incredibly tasty. Stupid question. Do you just pan fry or need par boiled or? Par boil to freeze?
THANKS for posting. Gotta try some. Never heard of or had anything but potato onion pierogie. Cabbage, kraut, etc sound incredibly tasty. Stupid question. Do you just pan fry or need par boiled or? Par boil to freeze?
I DO Boil them, 3 minutes, drain on a towel and freeze as above. Years ago, we made 20 Dozen and froze them Raw. Some time later, pulled a bunch out to cook and almost all had Cracked! After boiling and frying in Butter and Onion, there was just Shredded Pasta in Butter. Edible but not Pierogi.
Up side to pre-boiling is, Quick Cooking. You can go from Frozen right into a pan of Butter and Onions, over medium heat. Once heated through, it's Supper Time...JJ
JJ that is why I only use enough water to steam them,when the water is gone add butter brown an serve
Richie
That works too, but how many you cook at a time? For a family meal I need 5 Dozen! I would have to Uncover to stir every couple minutes losing the steam. Left alone, to steam, I would have one Giant, 4" Thick Pierogi...JJ
Only the wife an I here.
Richie
That's almost like making a Runza!
https://en.wikipedia.org/wiki/Runza