Power Tools, Ohohoh More Power! - What Joey K has to say! Blog at Allrecipes.com - 301286

What Joey K has to say!

Power Tools, ohohoh More power! 
Apr. 19, 2013 6:30 am 
Updated: Apr. 20, 2013 2:20 pm
You do know I mean cooking tools right? After all I am a foodie and this is the food channel. So the tools I am talking about are my Cuisinart smart stick, food processor, and my kitchen aid stand mixer and for the first time ever the dough hook.
    Last week I tackled a recipe that required all 3 of my favorite tools. Normally I wouldn't try a recipe that needed so much but it was or is a Pierogi recipe and for years now I have been trying to perfect my Peirogi making skills. Up until this recipe my results have been less then good. For the most part my attempts at this skill has produced doughy lumps of ... well if I am honest a waste of good ingredients. More then a few times I was sure it was me and my ability so I would try the same recipe over with the same results and that would send me looking for a new recipe to try when I once again got my courage up. 
   This recipe I tried the day I found it, I was looking around for faceless recipes for dinner that night and came across this one. It didn't look easy and it did look time consuming but it also had some steps in it that I had never seen before and thought just might make the difference. I started dinner 3 hrs early that day and served it an hour late. This recipe almost got a 3 from me, for all the work the results were not what I hoped for. I am so glad I waited until the next day and a second taste before rating the recipe because it ended up being a 4 and the results are actually a lot better then I thought at first bite.
   First I started with getting the filling ready as the recipe directed. I altered the filling a tad by adding mashed potatoes to it. The recipe poster suggest adding other ingredients to the filling so I don't feel I stepped away from the original recipe at all. This addition however requires my smart stick for the garlic mincing, I love the chopper on that little gizmo powerful and strong and so easy to clean and store. I just know if I hadn't put the potato in there Bill would not have liked this pieroi at all. Once the potatoes where cooked into the food processor they went with cream butter salt and pepper, once they were creamy smooth I added them and the garlic to the rest of the filling  and set it aside. I made 30 pierogis and have enough filling left over to do another 30 or 40, it is a good thing I am not afraid of freezing things. Next came the dough I started with my normal beater in the stand mixer but by  4 1/2 cups of flour I decided I needed to change to the dough hook, I had 1 more cup of flour to put in and the dough was already formidable. I was more then a little worried about putting the last cup of flour in but as I have no idea what I am doing when it comes to making these things I just blindly followed the recipe. Letting the dough rest for 5 minutes or so was easy enough I used the time to clean up the complete mess I had made. Kneading the dough for 10 minutes well that was not so easy and reminded me why besides my fear of yeast I don't make bread. As I was rolling it out I was some what hopeful about the results because the texture of the dough was much smoother and silkier then ever before and as I rolled it out  it rolled and stayed rolled with out snapping back as soon as I would lift the pin making it easier to get the proper thickness. I used a large drinking glass to cut my circles and filled 30 of them with the filling then folded the circles in half  sealing them good and tight. Sounds simple enough right. Pretty much it is. It is just messy and time consuming. All filled and sealed I cook 15 and freeze 15 as well as a ball of dough big enough for at least 40 more pierogis. Next time I only need defrost and go from there.
  As I said this recipe almost got a 3 and that is because at dinner the dough was aldenta, not to mention the recipe says 1 hour prep, more like 2 hrs. However the next day after the peirogi photo shoot I cooked a few up for lunch and cooked them the way I was taught and that was to bring the water to a boil then add the peirogis and let boil until they float to the top gently boil a minute or 2 more and then remove from the water. The pierogis were just right, tender and not doughy at all. So 4 stars went this recipes way. We liked it and if you have the time and patience it is worth a try. 

Photo Detail
Apr. 19, 2013 6:37 am
I've never tackled making peirogi or ravioli or any kind of homemade noodles. Now that I have my KA mixer, I suppose I might could get that special attachment to make it easier. But I see that as being much farther down the road for me. I always enjoy reading your blogs. Oh, by the way, you didn't put the link to the recipe in your blog. You might want to add it in.
Apr. 19, 2013 6:58 am
thank you, I had it up and ready to go and .....Forgot go figure.
Apr. 19, 2013 8:29 am
Pirogues are a tough recipe to master. I took a class with DD & DDIL once where we learned to make Italian Potatoes Dumplings. So much work for an itty bitty bite. I commend your tenacity to perfect the pirogue JJ! Well done.
Apr. 19, 2013 8:49 am
Pirogue is that how you spell it I always wondered if I was getting it right. Just like Dzidzia there are so many different spellings. Thank you and guess what lunch is going to be.
Apr. 19, 2013 8:53 am
I had a friend from the Ukraine, I think. Her mother made them once or twice a year and I recall it being an all day affair. I guess the power tools do make a difference. Still labor intensive, but so tasty, so worth it.
Apr. 19, 2013 10:02 am
Even with the power tool this really is an all day affair. Still it was fun and I love having reasons to pull out my power tools.
Apr. 19, 2013 1:43 pm
I love my "power tools"! Any time I can pull one or two out and use them is a good time for me. I had never made pierogis before and then I tried this recipe: http://allrecipes.com/recipe/pierogies/detail.aspx It was quite simple to make and we loved them. I may give the one you used a try... just so I can use my tools!
Apr. 20, 2013 5:16 am
Mother Ann that is so true I love being able to use my tools. I never laugh at a man and his power tools because after all I LOVE my tools. I will be checking out that recipe as soon as I post this. =)
Apr. 20, 2013 7:22 am
Oh, Joey Joan! These look a lot like the ones my grandma used to make! After boiling, we always fried them in butter, and served them with fried onions and horseradish sour cream. My family always serves Peirogi for Easter dinner, and sometimes for other holidays. We don't make the cabbage rolls anymore. Everyone decided that the casserole version was easier and tasted just as good.
Apr. 20, 2013 2:20 pm
Doc Polish? horseradish sour cream? Sounds so good. I like them fried as well but I was to rushed at the end to fry them. One of my favorite summer meals is Peirogi fried covered in butter and onions with corn on the cob also covered in butter, fresh jersey tomatoes, and bacon. Not exactly healthy but soooooooo good.
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Joey Joan

Home Town
Clarkston, Michigan, USA
Living In
Hainesport, New Jersey, USA

Member Since
Oct. 2011

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Baking, Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Quick & Easy

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About Me
I am married I work part time in a flower shop. have 1 grandchild and 1 son.I like to cook,sew,make soap and I love the ocean.
My favorite things to cook
I love making fried foods,it is not so healthy for you but the flavor and juciness of fried food can't be beat.
My favorite family cooking traditions
Hands down has to be the Thanksgiving meal.The whole thing from the turkey to the pumpkin pie.
My cooking triumphs
Gravy! I am now the Queen of gravy but that wasn't always so.Lumpy was the least of my problems.For years I would buy the gravy in a jar,not any more I got determined and I mastered the art of gravy.
My cooking tragedies
Well I had many many gravy tragedies but I have had more baking bloopers then gravy.I can't seem to manage a cake from scratch,you can either use it as a clay brick or as saw dust on the floor,so I leave cake baking to others.
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