Jump to content
Sign in to follow this  
wiffleball

Who here loves Pierogies?

Recommended Posts

As an Irishman, there may be no more perfect food.

 

And yes, I know they're not Irish - but they should be.

 

The Italians make ravioli and stuff a little cheez or meat or fish or spinach in the middle.

 

The Eastern Europeans? Can't afford that - so they stuff mashed taters & a little onion.

Yeah, there are variations - cheese, sauerkraut - but work with me here.

 

How brilliant is that? What a giant EFFF YOOOO to Dr. Atkins.

 

"Lessee, we've got pasta pockets - what should be stick in there? Starch!! Brilliant!"

 

About the only thing left to up the carb content? A PIerogi Sammich - With good mustard, Munster cheese and sliced Kielbasa all on a sturdy roll. - Pasta, Potato and Bread - Wow.

 

(Damn, that sounds good)

 

Not to mention these little pillows of heaven can be boiled, fried, deep fried, dried, frozen...

 

You can top them with applesauce, brown butter, oil, sour cream, gravy -

 

Drop them in stews and soups, serve them as fried finger food, side dishes, main courses..

 

Pretty much every culture has it's own 'stuffed pocket' of something.

 

But Goshdarn, Pretty sure these are the first and only that found yet another use for the worlds most perfect food - Mashed Taters. :wub:

 

Sweet, Starchy Dreams.

  • Like 1

Share this post


Link to post
Share on other sites

The Polish and the Italian communities had been next to each other in downtown Detroit before the riots and the Coleman Young apocalypse struck, and so they both fled the city at the same time in the same direction for the east side suburbs together, buying houses there simultaneously, and so we all got mixed in together. Consequently, I got a lot of exposure to pierogies and also picked up an aptitude for pronouncing names without vowels.

Share this post


Link to post
Share on other sites

Dammit wiff. Now I want a pierrogi sandwich. Fat chance I find that in china.

'Splain !!!

Share this post


Link to post
Share on other sites

'Splain !!!

One of wiffs better ideas.

 

About the only thing left to up the carb content? A PIerogi Sammich - With good mustard, Munster cheese and slicked Kielbasa all on a sturdy roll. - Pasta, Potato and Bread - Wow

Share this post


Link to post
Share on other sites

There used to be a pierogi place where I grew up. Every kind of pierogi you could think of...fish...broccoli.. potato...cheese...crazy packed...sold out every friday.

  • Like 1

Share this post


Link to post
Share on other sites

One of wiffs better ideas.

 

About the only thing left to up the carb content? A PIerogi Sammich - With good mustard, Munster cheese and slicked Kielbasa all on a sturdy roll. - Pasta, Potato and Bread - Wow

Guess I skipped over that part

Share this post


Link to post
Share on other sites

There is actually a polish market near that I don't frequent enough. Staffed by 2 very sturdy 8/10s. Will go there this week.

  • Like 1

Share this post


Link to post
Share on other sites

There is actually a polish market near that I don't frequent enough. Staffed by 2 very sturdy 8/10s. Will go there this week.

Pic please

Share this post


Link to post
Share on other sites

Boiled then pan fried with carmelizes onions and sour cream. :wave:

  • Like 3

Share this post


Link to post
Share on other sites

Boiled then pan fried with carmelizes onions and sour cream. :wave:

Exactly how I do it. Sometimes melted cheddar too. Oh and pan fried in butter.

:cheers:

  • Like 1

Share this post


Link to post
Share on other sites

Now I'm hungry for them as well! Need to ask my wife to swing by the Russian market later and pick some up.

 

Thanks for reminding me how good they are, Wiff! :thumbsup:

  • Like 1

Share this post


Link to post
Share on other sites

Exactly how I do it. Sometimes melted cheddar too. Oh and pan fried in butter.

:cheers:

Same here. Never added melted cheddar, though, but sounds great.

  • Like 1

Share this post


Link to post
Share on other sites

Exactly how I do it. Sometimes melted cheddar too. Oh and pan fried in butter.

:cheers:

I use oil. Never melted cheese on them. Always cook with kielbasa and peas.

Share this post


Link to post
Share on other sites

area i grew up in is predominately asian with some russian. great little delis. mmmmm pierogies.

Share this post


Link to post
Share on other sites

I love pierogies!!

 

I buy a big a bag of frozen potato cheese ones and coat them in olive oil, then dip them in a dry "bath" of seasoned bread crumbs with garlic powder and parmaesan cheese then bake them in the over til brown.

 

And while that's baking, I dice up a whole cucumber and add it and some dried onions to a whole container of sour cream. :wub:

  • Like 1

Share this post


Link to post
Share on other sites

As long as they're not the cabbage filled kind. Hook me up.

A kielbasa and pierogie dish is exquisite.

Share this post


Link to post
Share on other sites

Never had one. Need to try them when I find a place that sells them

Because you didn't have any?

Share this post


Link to post
Share on other sites

Pierogies and sautéed onions in butter. Salt and pepper are the only condiments used.

 

This.

 

 

I have tried some more gourmet ones, and even tried making them myself, however I like Mrs T's potato and cheddar pierogies the best.

 

Had them last week in fact.

Share this post


Link to post
Share on other sites

Are there any frozen ones you can pick up at the store that are decent?

Mrs. Ts are fine. I like the potato and onion. Boil until the pasta is al dente, strain in a colander, then fry in oil (or I guess butter) until each side is crispy and well browned. Served well with sour cream and carnelized onions. Shallots are a nice touch too.

  • Like 1

Share this post


Link to post
Share on other sites

Never had one. Need to try them when I find a place that sells them

Spoken like a true Gomer. Wow.

Share this post


Link to post
Share on other sites

Because you didn't have any?

Ha. Exactly

 

:lol:

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×