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Deep Frying perogies?
- Thread starter waloshin
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Like he said except I do mine in butter with onions until lightly brown on each side. Then a nice dollop of sour cream on top.
we boil them then fry them in a little bit of oil just to get them slightly crispy. Around here they are usually fried and served with butter and sour cream.
if you have ever thrown an ice cube into a batch of hot oil you'll know why it has that warning on it. although you can still do this, just thaw them COMPLETELY before deep frying.
however, pierogies should always be fried in a pan in butter. boiling will ruin them!!!
however, pierogies should always be fried in a pan in butter. boiling will ruin them!!!
What the deuce is a perogie?
I was wondering exactly that. I figured it must be an American thing, but since you are from Texas, I'm guessing not.
Looking on Wikipedia, they look a bit like what I could call a "Pot Sticker".
If so - definitely don't deep fry them. I would shallow fry, but add a splash of water and put a lid on the pan. That will make the bottoms nice and golden (and stick them to the pan) and steam the tops!
Until some one did, no one ever thought to deep fry a twinkie. Barring the possibility of the house burning down, the worst that could happen is you toss out a batch. I vote for the deep fry. This is Texas after all, we deep fry everything.
Perogies are Polish.
Think dumpling, or ravioli. Usually stuffed with mashed potatoes and maybe cheese.
I find that a "simulated frying" works for me.
Steps:
1.Thaw/boil perogies, until noodle part is soft (they are already cooked when flash frozen)
2. Prepare two tupperware containers next to each other containing:
a)two scrambled raw eggs/pinch of slat
b)Italian bread crumb mix, healthy handful of parmesan cheese (important, it gives the crumb its flavor), salt
3. Perogies go into egg, then get coated by crumb mix, then into heated pan with appx 1" of extra virgin olive oil.
4.Cook until crumb mixture on outside is dark brown (you will have to flip them once)
5. Place cooked perogies on plate with paper towel, then place extra layer on top (sap away oil)
6. Serve with marinara sauce
I do this every so often, and it's hard not to eat the entire box/bag myself. Note that this can and has been done for raviolis as well, but doesn't taste all that nice with "potstickers" (Asianic)
I deep fry them every time I make them. They come out crisp and golden on the outside and the potatoes stay soft and lava hot on the inside best to let them cool off for a few the textures and tastes are wonderful.
As to what exactly a perogie is? It is a Polish-Jewish version of a ravioli always considered Kosher food and usually boiled and always containing whipped potatoes and sometimes a cheese or milk product, sometimes minced onions. There are more fancy varieties using any of the three combinations including variations of onions and cheeses such as finely chopped chives, or cream cheese or sour cream. But the basic perogie always will have potatoes inside the ravioli dough. I recommend complimenting a deep fried perogie with some sort of dipping sauce they are fine plain of course with a little salt, but I like to dip them in mushroom gravy.
As to what exactly a perogie is? It is a Polish-Jewish version of a ravioli always considered Kosher food and usually boiled and always containing whipped potatoes and sometimes a cheese or milk product, sometimes minced onions. There are more fancy varieties using any of the three combinations including variations of onions and cheeses such as finely chopped chives, or cream cheese or sour cream. But the basic perogie always will have potatoes inside the ravioli dough. I recommend complimenting a deep fried perogie with some sort of dipping sauce they are fine plain of course with a little salt, but I like to dip them in mushroom gravy.
I've had them fried and just boiled. I don't remember preferring one over the other.
Or sauerkraut, or prunes. I can't wait for my family Thanksgiving
Or sauerkraut, or prunes. I can't wait for my family Thanksgiving
