Boy this is food from the past. I haven't had a periogie in a very long long time. I remember doing the pan and butter!
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Deep Frying perogies?
- Thread starter waloshin
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Usually the pierogi are boiled until they float, drained, and sometimes fried or baked in butter before serving...
I think the one you bought is not cooked at all, which is why they recommend to not fry them since it would still be left uncooked meat inside and could cause you GI problems/sickness depending on the type of meat... Now if the pierogi you bought have no meat inside but another filling, then just fry them!
There is no meat in a proper perogie if it has meat it is not kosher nor even properly polish for that matter.
Every good Jew knows to keep meat and milk products separate even the supposedlystupid polish ones (if you have ever heard a polish joke, but don't take that comment seriously) there could be an issue concerning deep frying them because of Kosher laws since there is the issue of deep frying in animal fat was more common before the idea of extracting oils from most plants was a normal thing which is why boiling or frying in butter would be more common since boiling requires water and frying in butter meant it was using strictly a milk product, but thankfully using vegetable oil (such as shortening like crisco) adds a tasty delicious crispy alternative
Who says Polish are the ones that can make a 'proper'/'true' pierogi, check the wiki below for more info on pierogies (look also in it for 'Ukrainian pyrohy'), Pierogie (better written like this than perogie) by definition means pie (nothing about the fillings, etc). In the US people think that is just Polish (since they were the ones that brought it here and marketed it), but pierogis have existed in all of the countries in that area around the same time so Polish pierogis are not the 'original' , they all had them at the same time in that area of the world:
http://en.wikipedia.org/wiki/Pierogi
The origins of pierogi are difficult to trace. While dumplings as such are found throughout Eurasia, the specific name pierogi, with its Proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie. The East Slavic Belarusians, Russians and Ukrainians, the West Slavic Poles and Slovaks, and the Baltic Estonians, Latvians, Lithuanians, Germans, Czechs, and Slovaks all consume this dish, although sometimes under a different name (e.g., kalduny in Belarus, and koldūnai[2] in Lithuania).
if you generalize it as much as wikipedia does anything that has dough and "any" kind of filling which can range from eggrolls and pot stickers to pastiesand apple pies are perogies, but the essence of a perogie is quite specific to a local Slavic/Jewish culture meat and milk do not mix if cheeses are allowed the animals meat is not that is what sets it apart from an egg roll to a kidney pie to a a ravioli pretty much in the same class of dishes to their basic nature but very distinct by traditions involved in the preparation. anything wrapped in dough is basically in the same category but a perogie is specifically a perogie if it contained any meat or meat product in it's construction it would be a ravioli no matter the shape.
Lets look at a couple of comparable meats on the other hand such as Bologna and a frank believe it or not they are quite similar only you don't normally eat a hot dog cold but you would likely eat a slice of bologna cold surprisingly though they use similar ingredients closely enough in the manufacture of both oddly they are different why? Because an unsliced bologna is in essence a big frigging hot dog raw they taste nearly the same and cooked they taste nearly the same. But what you add to them in the conditions you consume them define them not the general ingredients which form them relish taste a lot better on a dog than it does on bologna, mayonnaise on a bologna sandwich taste a lot better than it does on a hot dog, you boil bologna it doesn't seem to taste better than a boiled dog, but yet they are essentially the same thing just like a pie a ravioli a dumpling or a perogie.
No, you cannot say Pierogies are Jewish, is simply not true! Pierogies are a Slavic dish, the slavic people were pagan and then most became christians by around the 9 century (slavics are from many countries of central and eastern europe).... The Polish people that brought the pierogies to the US were Jewish most likely, which is why they have to follow the rules of Jewish tradition for food, but pierogies (by definition of the word itself) comes from a time before judaism came into existance in the slavic nations (proto-slavic means the first slavics and they all used the same language and they could eat all the meat they wanted and invented the word pierogi to refer to the dish), which is why Pierogies are considered the same for all the slovic nations and they all have different fillings for it.....
We are talking thousands of years here now going at least as far back as the Babylonians from which Judaism is rooted in you are saying that the Slavic culture predates the Hebrews--which though I disagree with the religious aspects evidence does show they existed as far back as 5000 years, or are we talking about what is the current definition as something recognized as kosher--or are you saying the Jews stole the term perogie?
I'm talking about the earliest slavic time in which all of them spoke the same language (when the word pierogi was first conceived) before branching to each language. The Jewish for example came to Poland in the 10th century after the slavics and romans (which both had used the word pierogi for the pies in that area).... I'm not saying the Jewish stole it, but that the people that came to America from Poland were Jewish (most Ashkenazi which are mainly German Jews) escaping the war (~9 million Jewish people came to the US) and since they came from the slavic areas of europe they brought their own version of the filling for the pierogies based on their religion in which it had to comply w/ Jewish eating traditions. Pierogies are not part of the religious rite in Judaism per se, jews adapted the local cuisine of the slavics lands to meet their needs (which was to eat fillings that are not against their religious law), this is the same as the Blintz which are basically Buckwheat blinys which are really part of traditional Russian cuisine (in which russians can have sturgeon caviar on them for example).
Try steaming of boiling them as a healthy option
Even better, make them yourself: http://www.videojug.com/film/how-to-make-pierogies
Nice video, he cooked the filling then boiled them and finally fried them! yum!
@Ttownbeast see this video, an executive chef makes what he calls also a pierogi w/ real bacon filling!
I thaw mine in a container of hot tap water first.
Then either brown then in a pan with butter or fry them in a little fry baby frier ( this is the best way to enjoy one)
Neither is healthy in anyway, shape or form, but both kick arse.
Lately after a thaw I'll bake them on a cookie sheet in the oven. They get somewhat crisp without the added fat of the other two methods.
Then either brown then in a pan with butter or fry them in a little fry baby frier ( this is the best way to enjoy one)
Neither is healthy in anyway, shape or form, but both kick arse.
Lately after a thaw I'll bake them on a cookie sheet in the oven. They get somewhat crisp without the added fat of the other two methods.
I would agree with you. It's Jewish-Polish. Original Perogies are potato filled with some seasoning with added pan caramelized onions. Sometimes sour cream.
I should of checked this site the other day lol
I just made Pierogis from scratch for dinner the other night with my little brother. I was teaching him how to make them for the first time.
Easy to make yourself and mine are stuffed with farmers cheese and I do the quick pan fry with onions and butter after I boiled them.
My Grandmother gave me the recipe many years ago. It was something her mother made and they were from Poland near the border of Slovakia. I think her father was Slovakian but I don't know for sure. All I remember of them when I was little is terrible English, awesome food and to never say I was bored because then it was off to the garden to pick vegetables lol
I just made Pierogis from scratch for dinner the other night with my little brother. I was teaching him how to make them for the first time.
Easy to make yourself and mine are stuffed with farmers cheese and I do the quick pan fry with onions and butter after I boiled them.
My Grandmother gave me the recipe many years ago. It was something her mother made and they were from Poland near the border of Slovakia. I think her father was Slovakian but I don't know for sure. All I remember of them when I was little is terrible English, awesome food and to never say I was bored because then it was off to the garden to pick vegetables lol
If you're ever inclined to share an old family recipe, I've always wanted to try making my own.
Shoot I can do that but I'll have to do it when I get home and look at my piece of paper its written on. I know all of the ingredients, or at least most of then off the top of my head but I'll just get it from the paper lol
Perogies
I always deep fry mine when I make them, I boiled them once and thought they were discussing so fried them and they are soooo much better.. I don't read the package because even if it says don't fry them I will lol.. Why aren't you supposed to is pretty much what I am wondering.
I always deep fry mine when I make them, I boiled them once and thought they were discussing so fried them and they are soooo much better.. I don't read the package because even if it says don't fry them I will lol.. Why aren't you supposed to is pretty much what I am wondering.
The bag can suck it. I have been deep frying them for years, and many restaurants serve deep fried perogies too. It's the best way to eat them. The bag doesn't know what it's talking about.
Well, I have had them in Poland, Lithuania, Belarus, Ukraine and Russia. And the old 'east' Prussia also featured a similar dish in its traditional cuisine.