HOME > Chowhound > Los Angeles Area >
What's your latest food project? Share your adventure
TELL US

Polish besides Warszawa?

b
BigBrother Dec 26, 2013 04:19 PM

Hey guys, seems like I look for this every few years. My family and I love Polish food, but I've always found a serious dearth of it here in the LA area. Warszawa is already well-trodden area for us.

I also know about Polka, but never been.

Here in the SFV, it seems a gem opens up every few years and then summarily closes.

So, any suggestions?

Pierogi love!
-BB

  1. SIMIHOUND Dec 30, 2013 09:34 AM

    Here is a link to a post I had forgotten about.
    http://chowhound.chow.com/topics/809508

    I also saw this link that may be of interest.
    http://www.poortastemag.com/in-search...

    Happy New Year to all my CH buddies. What a great group we have.

    1 Reply
    1. re: SIMIHOUND
      j
      jessejames Dec 30, 2013 09:50 AM

      happy new year to you - woof woof!

    2. j
      JudiAU Dec 27, 2013 08:18 AM

      Hum. Avidly reading this thread. We aren't Polish by my nanny was and as a result they became a a holiday tradition for my family. (Actually Czech).

      I loathe making periogis and make almost 70 to feed family this year. Would love to outsource.

      8 Replies
      1. re: JudiAU
        barryc Dec 27, 2013 10:02 AM

        they come out a little small, but it's a lot easier if you use potsticker wrappers; it also helps if you use a potsticker press.

        1. re: barryc
          Tripeler Dec 27, 2013 03:57 PM

          By then you just have a different kind of potsticker.

          1. re: Tripeler
            barryc Dec 27, 2013 07:32 PM

            what do you think a pierogi is?

            1. re: barryc
              Tripeler Dec 28, 2013 06:40 PM

              The pierogi I have had have had a much more doughy wrapper than a potsticker. However, I often use commercial potsticker wrappers to make mini-lasagna.

              1. re: Tripeler
                barryc Dec 28, 2013 11:45 PM

                rustic pierogis have thicker skins, but not all of them do, especially potato/cheese pierogis; you've already got mainly starch in the filling anyway. potato/cheese pierogis made with premade wrappers are about the same size of some store bought brands.

                1. re: barryc
                  j
                  JudiAU Dec 31, 2013 01:23 PM

                  Good god man. I am not a heathen. That sounds awful. Potsticker dough would be horrible with potato cheese filling. The texture is totally different. And a boiled potsticker is never going to tolerate the butter and onion fry up.

                  1. re: JudiAU
                    barryc Dec 31, 2013 02:00 PM

                    if you prefer a more rustic pierogi, then, yeah you probably won't want like a thinner dough. my polish neighbor made her dough with flour, salt and water. no eggs or sour cream. basically the same technique as making potsticker dough, she made the dough thin for potato pieogis so she didn't have to pre-boil them. she just sauteed them with onions and topped them with sour cream.

                    yes, with sauerkraut or any other savory filling i'd go with a much thicker dough, but for potato potato/cheese it's overkill from a carb standpoint.

                    1. re: barryc
                      Tripeler Jan 1, 2014 02:28 AM

                      It pays to remember that Russians and Prussians are Poles apart.

      2. b
        BigBrother Dec 26, 2013 05:51 PM

        Correction- we've tried Polka. Didn't scratch the itch :)

        4 Replies
        1. re: BigBrother
          barryc Dec 26, 2013 07:48 PM

          if it's just pierogis you want, i can see how polka might disappoint you. i grew up in NE ohio and miss being able to get just a plate of pierogi with grilled onions and sour cream for just a couple of bucks at one of the central european catholic churches on friday for lunch. mmmmm..... give up any hope of a productive friday afternoon with the inevitable food coma.

          if it's just pierogis you want, i recall them being sold by a vendor at the altadena farmer's market last year. also, they're made by a number of armenian bakeries in glendale depending on where the proprietors are from originally.

          1. re: barryc
            b
            BigBrother Dec 26, 2013 09:18 PM

            Nah, that was just my catch-all statement/signoff :). Tis the full menu we crave- from the fantastic vegetable soups, tripe, borschts (traditional and white, etc.), to the schnitzels, various cabbages, stuffed things of various shapes and sizes, juices like black currant, nalishniki for dessert- everything :)

            1. re: barryc
              perk Dec 26, 2013 09:38 PM

              It's not a restaurant but there's a very good online order option. Millie's Pierogi's. Wonderful homemade morsels. An authentic variety including prune (which I don't like but my mother loved them.) I've ordered from them a number of times and always been very pleased.

              1. re: perk
                Will Owen Dec 28, 2013 04:40 PM

                I saw some frozen ones at Ralphs and tried the potato ones. Blah. A century or two ago when I was a slender young fellow up in Anchorage, I knew a couple who kept starting businesses with no apparent future, then growing them into huge successes (i.e. too much work), so they'd sell that and try something less promising that they could loaf at. Handmade pierogi were the last one I got in on. I remember potato and cheese and potato and kraut; they looked like a potsticker but a full handwidth long, and were delicious. But they were too much work from the get-go, and Jack couldn't figure out a shortcut.

                I've been to Polka twice, but that was several years ago. I was with a good-sized group at Warszarwa one night, eating for a couple of hours mostly from the noshes list and loving every bit of it. It was not cheap, but while I liked Polka's food okay the stuff at Warszawa was just splendid. It also came in colors outside the gamut of dark brown to beige, whereas only Polka's salads manage that.

          2. perk Dec 26, 2013 05:33 PM

            I heard that Polka changed hands. Has anyone been lately....who can confirm and advise? Pierogi love right back at ya. My baba made the best?

            2 Replies
            1. re: perk
              SIMIHOUND Dec 26, 2013 08:25 PM

              It appears that the owners sold to a relative. If there is better Polish food within 50 miles of LA someone please let us know. I like Polka a lot but I hated Warszawa. As I recall parking was a major bitch and the prices were very high for a restaurant where the servings are tiny.

              http://www.polkarestaurant.com/history

              1. re: SIMIHOUND
                WildSwede Dec 27, 2013 02:27 PM

                Yes, the original family moved back to Poland and a family member took over. I remember them saying that they were going to make the items "healthier". I have been a couple of times since it changed hands and everything tastes the same as it did before.

            2. MissBubbles Dec 26, 2013 04:59 PM

              Polka is wonderful! Good Perogi and tripe soup.

              1. WildSwede Dec 26, 2013 04:48 PM

                I always enjoy Polka - try it!

                Show Hidden Posts