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Pierogi brainstorm

post #1 of 11
Thread Starter 
First post, so just gonna dive right in with a question about one of my favorite dumplings of all times.

Pierogi purists please don't hate me for asking, but is it possible to wrap my filling in fresh lasagna sheets because I don't feel like dealing with cleanup of home made dough.

I know you can do it with wonton skins but the texture doesn't seem right to me. My logic is that when I do it from scratch, I use my pasta maker anyway. Same thing?

Google pulled up a zillion recipes for pierogi lasagna, but nothing about attempting a dumpling with them. Does anyone know why this isn't a good idea?

Thanks in advance!
post #2 of 11

My "mother-in-law" god bless her, Ukrainian, from the old country made "varenykyall the time, what I noticed was the texture of her dough, pretty sticky and elastic like no pasta dough I ever made. She used cream cheese in her dough. You can use regular pasta dough but the texture will be different, they won't freeze as well and may not hold up to being browned as well imo.

 

Welcome to CT!

 

 

 

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #3 of 11
I think if you used sheets of pasta dough with pierogi filling, you are kinda making like a potato and cheese ravioli. Nothing wrong with that! Maybe look up recipes for it. But of course authentic pierogi dough is lovely. Anyone make the real deal in your area? There is a vendor at our local market for people who need a weekly fix but don't want to make them!! Cheers
post #4 of 11

It's not a dumpling but, how about Pierogi Lasagna Rolls

 

http://www.ourtableforseven.com/2014/03/pierogi-lasagna-rolls.html

post #5 of 11

Agree with @trizzish on it being more of a ravioli than pierogi with "pasta" as the casing. That's not to say it wouldn't taste great, though, but you'd certainly get more satisfaction if you made a true pierogi than a frankenpierogi. Never mind the mess, it's all part of the fun!

 

I've used sour cream in my pierogi dough before - worked a treat. :lips: 

post #6 of 11
Thread Starter 
Thanks for the welcome and reply EDG!

I also grew up up on these heart clogging morsels of starchy fat heaven. My mom can no longer consume wheat, so I desperately cling to the memories of the dough consistency when I attempt them.

I've never known her to use cream and she looked at me like I had been sniffing glue the first time I suggested it. I am surprised to learn that this is an old school technique. Grams didn't have much "dough" so maybe ingredients were left out. Still, Her recipe was thin and delicate almost to the point of falling apart, but magically held their form as you describe.

I admit to cringing and biting my tongue when I see people buying those thick skinned frozen pierogi with neon orange filling. I cringe more when I see friends drying them out by trying to brown them. In my family it was sauté onions, then throw dumplings in last minute for a under a minute in way more butter than I care to admit. They were always soft, but carmelizy flavored.

In the end, took your advice and didn't use the lasagna idea.

Thanks (:
post #7 of 11
Thread Starter 
Quote:
Originally Posted by trizzish View Post

I think if you used sheets of pasta dough with pierogi filling, you are kinda making like a potato and cheese ravioli. Nothing wrong with that! Maybe look up recipes for it. But of course authentic pierogi dough is lovely. Anyone make the real deal in your area? There is a vendor at our local market for people who need a weekly fix but don't want to make them!! Cheers

Sadly, no pierogi dough makers here. I'm jealous of your markets though!

Went with the wonton skins instead of fresh lasagna sheets as it seems to be closest in texture on the fly. Don't tell my mom!
post #8 of 11
Thread Starter 
Quote:
Originally Posted by Cerise View Post

It's not a dumpling but, how about Pierogi Lasagna Rolls

http://www.ourtableforseven.com/2014/03/pierogi-lasagna-rolls.html

Lovely and drool worthy! This theory was what made me wonder why I couldn't just use fresh lasagna and seal the edges with water or egg.
post #9 of 11
Thread Starter 
Quote:
Originally Posted by Hayden View Post

Agree with @trizzish
 on it being more of a ravioli than pierogi with "pasta" as the casing. That's not to say it wouldn't taste great, though, but you'd certainly get more satisfaction if you made a true pierogi than a frankenpierogi. Never mind the mess, it's all part of the fun!

I've used sour cream in my pierogi dough before - worked a treat. licklips.gif  

Oh, I definitely have no issue with getting my hands dirty and making a mess. It's the cleaning it all up after part I despise. Butler's day off.

By the the way, "frankenpierogi" is brilliant and a term I intend to reference for future dumpling conversations.
post #10 of 11
Quote:
Originally Posted by Pepper Grind View Post


Lovely and drool worthy! This theory was what made me wonder why I couldn't just use fresh lasagna and seal the edges with water or egg.


I'm not sure how well lasagna dough would hold together for a pierogy... so I thought I would bounce that idea off you. Truth be told, I've tried Mrs. T's.  Not to shabby, but homemade is delish. They do have some interesting filling ideas, like spinach and Feta, etc., etc.

 

http://www.pierogies.com/retail/products/products.aspx

 

If you feel like playing around with a different idea, when you have the dough down

 

French Onion Pierogy Soup

http://www.pierogies.com/retail/recipes/recipe.aspx?id=105

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Cerise View Post


I'm not sure how well lasagna dough would hold together for a pierogy... so I thought I would bounce that idea off you. Truth be told, I've tried Mrs. T's.  Not to shabby, but homemade is delish. They do have some interesting filling ideas, like spinach and Feta, etc., etc.

http://www.pierogies.com/retail/products/products.aspx

If you feel like playing around with a different idea, when you have the dough down

French Onion Pierogy Soup
http://www.pierogies.com/retail/recipes/recipe.aspx?id=105
Quote:
Originally Posted by Cerise View Post


I'm not sure how well lasagna dough would hold together for a pierogy... so I thought I would bounce that idea off you. Truth be told, I've tried Mrs. T's.  Not to shabby, but homemade is delish. They do have some interesting filling ideas, like spinach and Feta, etc., etc.

http://www.pierogies.com/retail/products/products.aspx

If you feel like playing around with a different idea, when you have the dough down

French Onion Pierogy Soup
http://www.pierogies.com/retail/recipes/recipe.aspx?id=105

I guess when it comes to pierogi, I'm equal parts lazy/picky/stubborn. The lazy part wants it now, the picky part expects it like how I make them when I'm not so lazy, and the stubborn part refuses to accept there is no shortcut. I also wanted my own filling which can't be found in packaged pierogi.

I found it a lucky coincedance that you chose to post that soup recipe, as I had been contemplating the idea of dumping my dumplings into some form of stock if they failed.

The filling consists of finely chopped dried/rehydrated shitake mushrooms, caramelized onions, and browned sauerkraut with potatoes and smoked Gouda. My idea was to crisp them up, add the mushroom water with some bacon then broil extra cheese on top with a bit of sour cream last minute, but I think that might be too rich (and make my butt bigger.) I prefer the concept of pairing an onion base with them.

I guess I'm not that lazy if I'm willing to go through that effort for a bowl of soup. Just hate working with dough.

Thanks for the tip!
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