How to make perogie?

Answer 1

What's perogie? Specify.....

Answer 2

Perigee Dough

9 Cups flour

¼ cup oil

1 tsp. baking powder

1 tsp. salt

2 ½ cups water to make dough (keep adding water if needed)

Stuffing:

Make instant potatoes for 8 servings. When cooked, add half a large jar of Cheese Whiz.

2 large onions, chopped and cooked in water till clear or use fresh green onions.

¼ cup chicken soup base

If too watery add more potato flakes.

This is a much easier and faster way to make perigees. They taste better too! Freeze them for fast dinners. I like to microwave them in a little apple or orange juice with onions.

Combine dry ingredients, add water, kneed for 15 minutes. (and forget going to the gym today)

Roll dough to perigee thickness, cut out circles with a wine glass. Stuff with potato mixture and fold over. Pinch edges. Set on cookie sheet and freeze. When frozen, put them into a plastic page and store in the freezer

There is nothing like a salad before dinner ... or for lunch ... or, for that matter, as dinner with fresh bread.

You can take them to parties and even though they won't be the one to take you home and they don't dance – they make a great date.

Answer 3

I don't have a recipe for making pierogies (sorry), but if you get the packaged ones (or learn how to make them), here's a recipe that might go good with them...

"Pork Chops 'n' Pierogies" - 2 servings

8 frozen potato and onion pierogies
2 bone-in pork loin chops, 3/4" thick
1/2 tsp. salt; divided
1/2 tsp. pepper; divided
4 tbsp. butter; divided
1 medium sweet onion; sliced and separated into rings
1 medium Golden Delicious apple; cut into 1/4" slices
1/4 cup sugar
1/4 cup cider vinegar

Cook pierogies according to package directions.
Meanwhile, sprinkle pork chops with 1/4 tsp. of the salt and 1/4 tsp. of the pepper. In a large skillet, cook chops in 2 tbsp. butter over medium heat until juices run clear; remove and keep warm.
In same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in sugar, vinegar and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.

Answer 4

make dough as above recipes, filling for cheese pierogi, take 2 c cottage cheese, strain until dry , add 1 tsp dried onion, i egg, i tsp flour, 1/2 tsp dried chives, 1/4 tsp salt and peper. 1/8 tsp dill and parsley. fill dough. we always cooked the peirogis in as little water as possible, then add sour creme to the cooking water,( not more than a cup or so) , that remained, then add pierogis back to sauce. can also make with sauerkraut, just drain, mix with caraway seeds, and fill.