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Oct 17, 2006 09:28 PM

Making perogies [moved from Ontario board]

fair enough. i will have to remember that.
on a side note, i am making some from scratch tomorrow. ugh man. is there anything better than homemade perogies? really. the grocery store variety is like comparing a kit-kat with a Domori chocolate bar.

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  1. If you want to save yourself some time, try using the dumpling wrappers available at Chinese supermarkets. You can get about 60-65 pierogi that way, if you don't mind the filling being encased in a thin dough.

    5 Replies
    1. re: Anna B

      no, no, no, no, no, no, no. Sorry Anna B, don't be offended, but my grandmother is turning over in her grave at your suggestion of using dumpling wrappers. I just can't imagine this being a satisfying shortcut to the "real" thing. The real dough is not difficult at all to make, but the variations lead to many a discussion regarding which method is best. In my life, and in my search for the perfect perogie dough (or vareniky as we call them), I've never, never, never had anyone from here to the Kootneys recommend this. I am more than happy to post a recipe for you on the Home Cooking board if you are interested.

      There are a few frozen varieties you can get that are close, but nothing is a good as fresh made---especially by someone who loves you.

      I just had some tonight made by Supreme, which I think I got from Alex Farms on the Danforth. They stay together in the water, which is very important, but not as important as taste, which is about as close as you can get without the mess. When I lived near Roncensville, I found a bakery there that sells very good frozen perogies, as close as you can get to my grandmother's from a store. I can't remember the name of the bakery, but the you'll know it by the long line of Polish women at the meat counter. They also have excellent breads, especially their rye bread. (I am sure other hounds know the name of this place well.)

      What really makes the homemade ones amazing is the love and the family history that goes into making them. I can't make them without hearing my Grandma's voice describing how the dough should feel and how to seal the edges.

      And regardless of how strong your craving, never waste your money on the generic version at Loblaws. Yuch.

      1. re: dinin and dishin

        I'm not offended, and you don't have to post me a recipe because I make my own dough for pierogi. I didn't know if you had made them before, and using those wrappers cuts down on the intimidation factor for a lot of my friends. I've spent 30 Christmas Eve's making pierogi and mushroom filled uszka at my aunt's house. You're preaching to the converted here.

        By the way, the place on Ronces that you're talking about is Benna's.

        1. re: Anna B

          Thanks for the name of Benna's. My nose for finding it is much better than my memory.

          I have to admit that part of me is intrigued by the simplicity of your wrapper suggestion. It is kind of like a short-cut my mother has for making borsch. Sometimes it is better to get the essence of the food experience when you don't have the time or the confidence. In that way, it is a good suggestion to your friends who want more than the frozen store bought.

          Do tell, what is uszka? That's one that I don't think I've seen before, but there are also a lot of similar dishes that have different names depending on whether it is Polish, Ukranian or Russian.

          1. re: dinin and dishin

            I'm sure you've had them before - they are (if made at grandma's house, of course) mushroom and onion filled pierogi with the ends pressed together, similar to tortellini in shape. In Polish, it means "ears." I've only ever made them with a combination of sauteed, chopped fresh mushrooms and those expensive dried ones from Poland that are sold like necklaces on cotton strands, but I think porcini mushrooms would be a great substitute.

            The Chinese dumpling wrappers are a big hit with my mother's generation because they admire the thinness of the dough, and the time it saves, but I'm with you when it comes to the texture of homemade dough.

            What's the borscht shortcut?

            1. re: Anna B

              But HOW do you make perogies crunchy like at Wayne Gretzky's? He says it's based on his gramma's recipe... Deep fry? Obviously I'm a Canadian-Canadian, at least that's what they call us in my neighbourhood, which is the edge of Little Malta