G Thank you does she make big batches? Thanks for the Like I appreciate itYum! I love when my wife makes Pierogies. Those things are delicious. Thumbs up.
G
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
Jim Thank you easy enough for me to make,I do use the KA for the dough,but still use the pin for rolling.Thanks for the Like I appreciate itthey look great Richie, nothing like homemade pierogies.
Steve we did a few more last night with a pork chop.They look so good! I've only had homemade ones once. Quite a difference over store bought frozen ones.
Steve I added the recipe to the first postThanks Richie. I look forward to seeing the recipe.
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!
Mighty 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
Chris Thank you the filling can be anything you want to put in it,meat,cheese,veggies,fruit. Thanks for the Like I appreciate itThey look and sound great Richie.
Point for sure
Chris
Rich I added the recipe to the original post.I've been wanting to make these after seeing you post them awhile back . I have the dough recipe here some where . I bet those are great .
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!
Thank you sir . Added to my files .Rich I added the recipe to the original post.