[LisArno]

Kama talked me into it... Yesterday, my 11 year old, Z, and I made pierogi. She tried to tell/show me the way she made them in Poland with her foster mom, whereas I Americanized them They turned out well and my kids ate more of the homemade ones than they have of Mrs.T's. Below are photos, and also one photo of our New Year's pretzel.

My four year old, P, loves to type on the computer, and understands shift, space, backspace, and period. I let him send a message to his grandparents/aunt once a week. He knows all of the letters/sounds and beginning/ending sounds in words, so we are beginning to sound out entire words. This is his message today: I like pierogi. I like Grandma and Grandpa.

[momraine]

I am impressed! I have not tried it since my Polish kid doesn't like it. He does love beet soup and some sort of meatballs they made in Poland.

[Kama]

Ha, ha, ha Very nice!!! Congratulations! What is the filling? (mushrooms, meat?). I like the fancy "edge" - this must be one of the American features . It looks like the kids had a lot of fun.

[mschaefer]

Great pictures -- so now both you and Kama have my mouth watering

[LisArno]

Kama - You're good! We made some filled with hamburg and mushrooms (had also planned on adding onions, but the ones I had were bad), and some with mashed potatoes and cheese. Yes, the edges were from my American cookie cutter My other American touch was using a box of sour cream and chive mashed potatoes.

[lastpaige]

Ah . . . the gauntlet has been cast. I'm off to eat lunch and then peruse pierogi recipes!

[Kama]

LisArno: Nothing wrong with getting creative with your pierogi . Good job!!! (and it looks like we are inspiring more friends here on the forum, Jacqueline - we expect some more pierogi photographs soon . We actually plan to make some fruit ones as well, blueberry and such. I have to say though, simple meat ones are my very favorite pierogi. I consider them comfort food .

Originally Posted by LisArno

Kama - You're good! We made some filled with hamburg and mushrooms (had also planned on adding onions, but the ones I had were bad), and some with mashed potatoes and cheese. Yes, the edges were from my American cookie cutter My other American touch was using a box of sour cream and chive mashed potatoes.

[mschaefer]

Okay -- we made pierogi tonight -- edible but NOT photo worthy. Let me preface that I am not a good baker -- I am much better at cooking meals than cookies etc and the dough cutting was very much like making cookies

So all you pierogi experts need to share some trade secrets -- here are some guiding questions:

1) what texture do you want the dough before you fill? (I think mine was still a bit too sticky)

2) how do you estimate the amount of filling? (my first batch was too little as the dough expanded when cooked, second batch too much as they popped open, last batch a bit better)

3)any good tips for getting a good "seal" without destroying the shape of the pierogi?

[manatus]

LisaArno - the pierogi look great and I like the scalloped edge too, but that pretzel is a work of art! Awesome!

[Kama]

Mschaefer: Yoohooo!! Bravo (for trying, this is amazing!). Please do not get discouraged! Here are my bits of pierogi wisdom:

Originally Posted by mschaefer

Okay -- we made pierogi tonight -- edible but NOT photo worthy. Let me preface that I am not a good baker -- I am much better at cooking meals than cookies etc and the dough cutting was very much like making cookies

So all you pierogi experts need to share some trade secrets -- here are some guiding questions:

1) what texture do you want the dough before you fill? (I think mine was still a bit too sticky)

IF THE DOUGH IS/SEEMS TOO STICKY KEEP ADDING FLOUR. IT SHOULD NOT BE STICKING TO THE ROLLING PIN OR TO YOUR WORKING SPACE, BUT IT SHOULD ALSO NOT BE TOO DRY. KEEP ADDING JUST A LITTLE BIT OF FLOUR AT A TIME AND WORK THE DOUGH.

2) how do you estimate the amount of filling? (my first batch was too little as the dough expanded when cooked, second batch too much as they popped open, last batch a bit better)

ONCE I ROLLED OUT THE DOUGH (IT IS REALLY HARD WORK, ALL KINDS OF MUSCLES WERE ACHING AFTER THE LAST TIME, BUT SURELY GOOD EXERCISE ). THEN I USE A REGULAR GLASS TO CUT OUT THE CIRCLE. I USED A TEASPOON TO SPOON OUT THE FILLING. I THINK IT IS BETTER TO LEAVE A LOT OF EDGE BECAUSE IT WILL CONTRACT A LITTLE BIT. IF THE PIEROGI EGDE IS NOT STICKING TOGETHER, PUT A LITTLE BIT FLOUR ON YOUR FINGERS AS YOU PRESS THE EDGE. PRESS THE EDGES STRONGLY (I WILL TRY TO ATTACH A BLURRY PHOTO OF HOW I WAS DOING IT). ESPECIALLY IF THE FILLING IS MOIST, IT MAY BE UNSTICKING. NOW, MY HUSBAND'S LATE GRANDMOTHER USED EGG WHITE TO STICK THE PIEROG TOGETHER, BUT I TRIED AND DID NOT LIKE IT (TOO MESSY).

3)any good tips for getting a good "seal" without destroying the shape of the pierogi?

I THINK I KIND OF ANSWERED THAT ABOVE, BUT I WOULD ADD THAT THE FILING PART OF THE PIEROG (SINGULAR OF PIEROGI) SHOULD BE DOWN AND YOU WILL PRESS WITH YOUR FINGERS UP ABOVE (THIS PROBABLY SOUNDS A BIT CONVOLUTED).

[Kama]

LisArno- I also appreciate the pretzel . I love the European pretzels. Could you send a recipe for that? I would like trying to make them.

Originally Posted by manatus

LisaArno - the pierogi look great and I like the scalloped edge too, but that pretzel is a work of art! Awesome!

[lastpaige]

I have to wait for my translater/husband to translate some recipes for me, but then yes, it is going to be perogi heaven around here.

European pretzels . . . we used to buy those round pretzels at the train stations when we were running to catch trains all over Poland. Yum.

What fun memories!

[LisArno]

That work of art pretzel was from a German bakery! Was the equivalent of $7.50!

To seal our pierogi, I took one piece of dough, rubbed water on the edges, put in the filling, then tightly pinched it shut. I think I was told to use the water-as-sealant-trick when baking pies with a top crust??? We made 50-some pierogi (would have had more if we could have rolled our dough thinner) and none of them "leaked".

[Kama]

I was also surprised that our pierogi did not open, not even one during boiling! Except that I did the exact opposite to LisArno - used more flour if they were not sticking! Hmm, perhaps it depends on the kind of dough, since there are some variation in how it is made?

Originally Posted by LisArno

To seal our pierogi, I took one piece of dough, rubbed water on the edges, put in the filling, then tightly pinched it shut. I think I was told to use the water-as-sealant-trick when baking pies with a top crust??? We made 50-some pierogi (would have had more if we could have rolled our dough thinner) and none of them "leaked".

[LisArno]

Maybe it is all in the pinching???