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Discussion Starter · #1 ·
My grandmother was Ukranian, and I grew up in a Ukranian part of Canada, so I'm used to eating perogies. Like, all the time. Breakfast, lunch, and dinner!<br><br><br><br>
Mom's coming over next week for a perogy-making party. We'll make as many as my poor lil' freezer can hold, and then I will have delicious homemade perogies for weeks to come.<br><br><br><br>
My question is this: as a child, I'd only eat cheese perogies. Now I like potato and onion. But why stop there? What delicious fillings should I make for the perogies?<br><br><br><br>
Ideas so far:<br><br><br><br>
1. Garlic and rosemary mashed potato perogies. Pretty self explanatory.<br><br><br><br>
2. Sweet potato perogies, possibly with nutmeg or cardamom or something like that.<br><br><br><br>
3. Curry-sauteed chopped leeks mashed with potatoes perogies.<br><br><br><br>
Any others?<br><br><br><br><br><br>
P.S. I'm vegan now.
 

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Hmmm. I like my perogies simple. The first one sounds good, but I'm up in the air about the other two. You're coming back after the cooking spree and telling us how they all tasted, right?<br><br><br><br>
We sometimes buy frozen perogies with jalepeno & potato filling. It's really good, especially with salsa.
 

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I've been aching to make me some spicy black bean pierogi, just to see how good they are. Blueberry are also pretty tasty. Traditional Polish pierogi oftentimes contain saurkraut. But you could use anything from apple pie filling to salsa to egg roll filling.<br><br><br><br>
ETA: I saw someone make some once using Nutella and wonton wrappers and then they deep fried them. I'm sure you could make a chocolate hazelnut ganache filling. Even boiled would be delicious.
 

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I'm Polish, and my gramma's recipes are sauerkraut sauted with onions and garlic, and prune jam (dessert pierogies). We make those the most. They are traditional fillings.
 

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hmmm - piroshki<br><br>
try sautéed mushrooms with herbs & (vegan) sour cream <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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Potato and broccoli (I put the broccoli through the food processor) with some nutritional yeast uncheese sauce.
 

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What about diced tofu with some veggies/gravy (kinda like a pot pie)?
 

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Are you guys trying to make me hungry?<br><br><br><br>
Medesha - your sweet potato idea reminded me of a recipe in one of Martha Rose Sulman's cookbooks for a pumpkin lasagna. Here are the basic ingredients (except she started with an actual pumpkin, not the puree)<br><br><br><br>
2 1/2 cups pumpkin puree<br><br>
3/4 cup fruity red wine, such as Beaujolais or Gamay<br><br>
1/2 cup toasted and ground almonds<br><br>
1/2 cup plus 2 Tablespoons bread crumbs, prefeably whole wheat<br><br>
2 Tablespoons chopped fresh sage, or 1 teaspoon dried sage<br><br>
2 teaspoons mild honey<br><br>
1/4 teaspoon freshly grated nutmeg<br><br>
1/2 teaspoon cinnamon<br><br>
salt to taste<br><br>
freshly ground pepper to taste<br><br>
1/2 cup grated parmesan (the soy or rice works well)<br><br><br><br>
Combine the wine, almonds, 1/2 cup of the bread crumbs, the sage and honey in a large saucepan and bring to a simmer. Stir until the wine has been absorbed and no more liquid remains in the pan. Stir in the pumpkin puree and spices. Add salt and pepper to taste and heat through. Remove from heat and stir in the Parmesan.<br><br><br><br>
The garlic and rosemary potato pierogies sound really really good.<br><br><br><br>
(There's a pizza place around here that makes a delicious pierogie pizza.)
 

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Do you all have recipes for these? Because they sound delicious. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:"> Any volunteers to type up their recipes and post them/PM them for me? <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> hehe I don't know how to make pierogies. <img alt="" class="inlineimg" src="/images/smilies/blush.gif" style="border:0px solid;" title=":eek:">
 

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Discussion Starter · #12 ·
Thanks for the great ideas! I can hardly wait for next week!<br><br><br><br>
I use my grandma's recipe; I haven't figured out exactly how I'll sub for the egg yet. I'm thinking I'll try a vegan powdered egg replacer first and see how that goes. And if you don't eat cheese just replace with any of the many ideas here.<br><br><br><br>
You need:<br><br><br><br>
1 1/2 c. water<br><br>
3 T oil<br><br>
1 egg<br><br>
4 1/2 c. flour<br><br>
1 t salt<br><br><br><br>
3 c. mashed potatoes<br><br>
1 c. grated cheddar cheese<br><br>
salt & pepper to taste<br><br><br><br>
In large mixing bowl, combine water, oil, and egg; blend well. Add 3 1/2 c. flour and salt. Knead dough, adding last cup of flour slowly until smooth and soft. Put in a lightly oiled bowl and cover. Let dough rest for 20 minutes.<br><br><br><br>
While dough rests, mix mashed potatoes, cheese, and salt and pepper together. Roll dough out on lightly floured board, slightly thinner than for pie crust. Cut out 2 1/2" rounds from dough. Put about 1 teaspoon of mashed potato filling on circle of dough, fold over (to get a crescent) and pinch ends together tightly.<br><br><br><br>
The resulting pyrogies can be frozen for later, or cooked immediately. To cook fresh or frozen pyrogies, drop into pot of boiling salted water and cook 5-10 minutes until they float to the top. Place in a deep dish and drizzle with melted butter (or Earth Balance). Serve with bacon bits (they're vegetarian!) and Tofutti "sour cream."
 

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My family's dough recipe is similar. We would take 4 egg yolks, 1 cup of warm water, a couple pinches of salt, mix them in a big bowl and then add in AP flour until the consistency was just right, ie you could roll it out without it sticking too terribly. The key was to use as little flour as possible so the dough would be tender. To veganize it, I'd probably replace the warm water and eggs with warm soymilk and a tablespoon of oil. Now you've got me in the mood for pierogi. If I make some, I'll let you know how they turn out.
 

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We could have a whole section of the VB cookbook dedicated to perogies and all the possible fillings. <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:">
 
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