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OT-PIEROGIES

Did 3 types of pierogies. Stuffed banana pepper.  12 peppers 1.5 cups each of mozzarella and parmesan 1.5 pounds of cream cheese and garlic to taste.  Reuben pierogies  homemade thousand island kraut corned beef swiss and caraway seed. Mushroom garlic goat and marcapone cheese pierogies. Fried the mushrooms no butter or oil 16 ounces of marcapone 12 ounces of goat cheese and garlic to taste.  Followed a Pittsburgh pierogies receipe for the dough but substituted chip dip for the sour cream.  Everyone loved them.  Made about 8 dozen split between my family and my in laws.  Used a pasta roller to help achieve an even dough . No boil just fried in butter. Thanks for looking. 

Comments

  • DuckDogDrDuckDogDr Posts: 773
    Sounds and looks great minus the kraut and goat cheese 
  • thetrimthetrim Posts: 6,484
    Now you're talkin'!   Awesome!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • gdenbygdenby Posts: 6,044
    edited April 3
    Fancy! Well browned. The best shop in town recommends bacon fat instead of butter, but their fillings are simpler.

    Oh, and happy Dyngus day!
  • TheophanTheophan Posts: 2,297
    I didn't grow up with pierogies, but was introduced to them by people from Russia and Eastern Europe in my church, and a bit to my surprise I've come to really love them!  Yours look and sound great!
  • JohnnyTarheelJohnnyTarheel Posts: 5,289
    Looks great
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • UncleBillyUncleBilly Posts: 221
    Love me some Pierogis!  West Side Market in Cleveland has some great pierogi vendors.  Try get some every year.  I’ve tried making them myself but have always been disappointed with the results.  Yours look and sound fantastic!  Love goat cheese. 
    XL  Central Ohio
  • BotchBotch Posts: 6,684
    Around here all the pierogies are stuffed with potatoes, which sounds really blech to me.  They're sold in the Irish pubs, didn't know they were also from E Europe/Russia.
    Yours sound soooooo much better!  
    _____________________________________________
     
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  • gdenbygdenby Posts: 6,044
    Botch said:
    Around here all the pierogies are stuffed with potatoes, which sounds really blech to me.  They're sold in the Irish pubs, didn't know they were also from E Europe/Russia.
    Yours sound soooooo much better!  
    Pierogies do make a good bar food, but I'm a little puzzled by them being in Irish pubs. Hopefully they are fried, not boiled.

    'Tater pierogies are a standard, but the filling should be more like a puree w lots of butter, and maybe some cheese. Usually, they are pillows for toppings of caramelized onions and sour cream.


  • The_StacheThe_Stache Posts: 970
    I don't remember who but at North Ga Eggfest 3 or 4 years ago someone brought Pierogies and grilled them at the "after party" Saturday night.  They were great off of the egg!

    @BUFFALOMOOSE Nice looking fixin's!!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • posterposter Posts: 555

    Looks awesome

    Must be a regional thing, but they can be found anywhere around me. Usually potato and cheese, but sauerkraut/pork and even blueberry are common. All the local legions sell them, and most bars have a deep fried version. My grandma used to make them  on holidays which I always looked forward to. My mom makes them every now and then, but they are labor intensive. I try to convince her to make up an extra few dozen every Christmas, but its a tough sell. I even bought her a pasta machine to roll the dough, but still its a once a year treat. They sell them frozen at the supermarkets, but like anything else once you have home made the pre-made stuff just doesn't cut it.

  • PoppasGrillPoppasGrill Posts: 239
    poster said:

    Looks awesome

    Must be a regional thing, but they can be found anywhere around me. Usually potato and cheese, but sauerkraut/pork and even blueberry are common. All the local legions sell them, and most bars have a deep fried version. My grandma used to make them  on holidays which I always looked forward to. My mom makes them every now and then, but they are labor intensive. I try to convince her to make up an extra few dozen every Christmas, but its a tough sell. I even bought her a pasta machine to roll the dough, but still its a once a year treat. They sell them frozen at the supermarkets, but like anything else once you have home made the pre-made stuff just doesn't cut it.

    If making them for just a few people it really is a lot of work. When it comes down to “I’m gonna make ‘em...” then you make a bunch.
    My wife is from Pa and introduced me to them after we married, kraut and pork as well as the potatoes and cheese. Love em.
    Those look awesome.
    Gotta try to talk her into making some soon.
  • JRWhiteeJRWhitee Posts: 4,701
    Those look awesome. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 149
    Thanks for all the compliments folks.  They are very labor intensive but worth it .  Would definitely help with an assembly line approach and a couple extra hands. Unfortunately everyone was busy. 
  • KiterToddKiterTodd Posts: 2,120
    Sweet!  Loved the filling selection you chose. I made them a couple weeks ago as you may have seen in THIS thread.

    I'd agree that for such a simple recipe, it all took longer than I thought.  The results were worth it and I also found that they froze well.

    I boiled first and then pan fried in butter.  I liked it that way.  Plus the boiled ones were then easy to freeze as they were fully consolidated/cooked, but knew they'd be better for the 2nd cook.

    What recipe did you use for the dough?


    LBGE/Maryland
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 149
    @KiterTodd I used 4 cups flour 2 eggs 1/2 cup sour cream 1/2 cup chip dip 1/2 teaspoon salt and 1/2 cup butter.  More of a pastry receipe than a pasta one but the dough is super tender .  I also rolled the dough very thin so boiling them was not needed .
  • SGHSGH Posts: 25,017
    Looks awesome brother Moose. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • BUFFALOMOOSEBUFFALOMOOSE Posts: 149
    Thanks @SGH. Was very happy how they turned out. 
  • SGHSGH Posts: 25,017
    Thanks @SGH
    My pleasure brother Moose. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
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