Master of the Pit
SMF Premier Member
- Joined Jan 14, 2014
they look great Richie, nothing like homemade pierogies.
There’s still plenty of that here! You can’t walk down the street or go into work without someone having a pierogi sale to support their local church.Fond memories. Our Polish Church would celebrate the Feast of St. Anthony. A carnival for the kids, Pierogi, Stuffed Cabbage and a Beer Truck, for the adults. My Mom and 2 Aunts would join a Army of Old Polish Ladies, a month out, rolling, stuffing and pinching Pierogi. All by hand and those ladies were fast!...JJ
Justin we have no set time to make these,we do them as needed (often) I used the sour cream recipe I like the way they come out. Thanks for the Like I appreciate itWe love homemade Pierogies at our house! It’s a family tradition on Christmas Eve. Wife and I make 4 dozen at a time. Yours look awesome! Great job!
There are a few more dough's that are made for desert PierogiesMighty fine and good tutorial recipe.
Don't recall if I had sour cream in the dough. Thanks for the tip.
I've never made my own. I love them but the only one in family. I look for them at events.
People get pretty creative with the filling
Thank you been using sour cream in mine for ages.My neighbor is from Poland and she makes the Prune also.Those look good. Growing up north of Pittsburgh, we always had pierogies. My Grandmother would spend hours at the church a couple times a year with the other ladies and make God knows how many dozen. When she made them for us, besides potato/cheese and sauerkraut varieties, she would also make them with prunes. It might sound strange, but man those were good. I don't hear of that type at all.
Some would say your pierogie dough is a Pittsburgh style with the sour cream added in the dough. I make both with and without, but prefer the sour cream type. I have a small form that makes 6 at a time, which makes production not as bad. Also makes great ravioli too!
Bytor did you make the press or buy it,if you bought could you give me a link to were. Thank YouSome would say your pierogie dough is a Pittsburgh style with the sour cream added in the dough. I make both with and without, but prefer the sour cream type. I have a small form that makes 6 at a time, which makes production not as bad. Also makes great ravioli too!
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