Perogies In Bangkok

[bkkjames]

Hi all:

I have looked in all the usual places - Villa, Foodland, Tops, Carrefour, Lotus to no avail, but would really like to find some fresh or frozen perogies in Bangkok.

If any of you know where I can buy or perhaps a nice little old Ukranian lady I can bribe to make me some, would be most appreciated.

Thanks

[maxjay]

I don't know about Bangkok. However, there seems to be many Russian restaurants in Pattaya these days.

[cathyy]

You might try some frozen gyoza with pork filling. Gyoza (potstickers) are about the same thing as pierogies. You can't get the potato filling, though. Anyway, instead of eating them with gyoza sauce, try sour cream and/or applesauce. Boil them for a few minutes to cook them, then fry them in butter to brown them a bit.

Answering this question has shown me the unconscious reason why my husband likes gyoza -his Polish grandmother made pierogies.

[bkkjames]

You might try some frozen gyoza with pork filling. Gyoza (potstickers) are about the same thing as pierogies. You can't get the potato filling, though. Anyway, instead of eating them with gyoza sauce, try sour cream and/or applesauce. Boil them for a few minutes to cook them, then fry them in butter to brown them a bit.

Answering this question has shown me the unconscious reason why my husband likes gyoza -his Polish grandmother made pierogies.

Thanks for your reply. I too like Gyoza. However, I must protest profoundly at your assumption that Gyoza is the same as a perogy. It's a bit like saying McDonald's sell hamburgers in Thailand

Nothing can compare to a cheese n potatoe filled masterpiece topped with fried onions, real bacon bits and good sour cream boiled and / or fried.

To prove my point, when I find some I will invite you and hubby over for a dozen or two. I would make em myself but unlike cabbage rolls, perogies are very labour intensive. Now I know why John Candy used to fly 3 dozen a week from Canada to LA. Don't think this diet was related to his subsequent death by heart attack?

[JohnBKKK]

Made them before for a Hotel function .. some embassy or chamber of commerce meeting - a lot of work - how many KG would you want or how many people would you bring for a Perogy lunch on Saturday at the Bistro Eurogourmet?

Used mashed potatoe, onions and cheese as a filling - to serve we supplied crispy bacon and sauerkraut - they asked for the perogies to be slightly fried / browned in butter

John

[bkkjames]

Made them before for a Hotel function .. some embassy or chamber of commerce meeting - a lot of work - how many KG would you want or how many people would you bring for a Perogy lunch on Saturday at the Bistro Eurogourmet?

Used mashed potatoe, onions and cheese as a filling - to serve we supplied crispy bacon and sauerkraut - they asked for the perogies to be slightly fried / browned in butter

John

Hi John, this would not be a one off thing. I alone (with a little help from the mrs, could pile through several dozen a month). I think we are on to something here - we get a little factory, fill it with Thai staff making perogies, and we market them direct b2c via internet and b2b with the carrefours, villas, foodlands, tescos of the world. I am good at the consuming and marketing, not great at the production side.

we will call it JJ's Hand Made Perogies and Cabbage Rolls

Cheers

James

[JohnBKKK]

Hi John, this would not be a one off thing. I alone (with a little help from the mrs, could pile through several dozen a month). I think we are on to something here - we get a little factory, fill it with Thai staff making perogies, and we market them direct b2c via internet and b2b with the carrefours, villas, foodlands, tescos of the world. I am good at the consuming and marketing, not great at the production side.

we will call it JJ's Hand Made Perogies and Cabbage Rolls

Cheers

James

Hi James,

well, I have a rather large kitchen/factory where I make hundreds of KG's of sausages and lots of other stuff like smoked bacon and vacuum packed ready cooked meals- all for 5 star Hotels every week - from here we supply our Bistro as well -

Making perogies is not a problem I suggest, if you get together some people, a Perogy lunch at the Bistro in Ekamai Soi 23 once a month or even bi-weekly - where we will also have Perogies vacuum packed to buy and take home ...

check out our website and you'll get an idea of what we do Visit My Website

I personally have to admit to love the little buggers as well it ain't exectly health food but what the hel_l they taste great

John

[JohnBKKK]

OK, just ordered the sour cream and this Saturday we have Perogies as a special at the Bistro - served on a bed of Sauerkraut with crispy bacon ... will make about 14 Portions ... anyone interested please note - here you'll find the details where etc.. details

John

[bkkjames]

OK, just ordered the sour cream and this Saturday we have Perogies as a special at the Bistro - served on a bed of Sauerkraut with crispy bacon ... will make about 14 Portions ... anyone interested please note - here you'll find the details where etc.. details

John

John, count me and the Mrs in, just one request, hold the sauerkraut (ok a little onthe side) and add the lightly fried onions in butter.

[NanaFoods]

Pirogi

Yield: 10 Servings

Recipe Source:

ESSENCE OF EMERIL with Emeril Lagasse

Ingredients

1 pt Sour cream; plus

1/2 c Sour cream; for garnish

5 c Flour

2 tb Melted butter

2 whole Eggs

1 Egg yolk

2 ts Salt

2 ts Olive oil

1/2 lb Ground beef

Bayou Blast; see * Note (I just use some dill)

1/2 lb Soft Farmers cheese

2 ts Minced garlic

2 tb Minced shallots

1/2 c Green onions

1 whole Egg

Salt; to taste

Freshly-ground black pepper; to taste

3 tb Solid unsalted butter

2 tb Finely chopped parsley; for garnish

Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which

is included in this collection.

In a large mixing bowl, combine the sour cream, flour, butter, 2 whole

eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the dough into a

soft dough. Divide the dough in half and cover for 10 minutes.

On a floured surface, roll each half of the dough into a thin circle

1/4-inch thick. Cut the dough, using a 3-inch circle cutter.

For the filling: In a saute pan, render the ground beef for 3 to 4

minutes. Season with Bayou Blast. Remove from the pan and drain on a

paper-linedplate. In a mixing bowl, combine the cheese, ground beef,

shallots, garlic, green onion and egg together. Mix until thoroughly

incorporated. Seasonwith salt and pepper.

Place 1 tablespoon of the filling in the center of

each circle and fold over. Press and seal into half-moon shapes. Use a

little water to seal the pastries.

In a pot of boiling, salted water, cook the

pirogi for 8 to 10 minutes or until they float. Remove from the water and

drain. In a saute pan, melt some of the butter. Sear the pirogi for 2 to

3 minutes on each side or untilthey are golden brown. Remove from the pan.

These pastries will need to be sauteed in batches. Serve garnished with

sour cream and parsley. This recipe yields 10 servings.

I hope this is helpful...

Edited July 2, 2008 by ChefHeat

[JohnBKKK]

Hi,

this is an unusual, cajunized recepie since the original ones I know are filled with mashed potatoes sauted onions and cheese but there are probably like with most indiginous recepies hundreds of different versions about - I prefere the potatoe filling and instead of the rather oily cheddar I use Gouda which is also more like the original cheese used.

Another alternative is to add smoked salmon with the potatoes and cheese in which case I would use cream cheese - those are a bit pricy but absolutely delicious

John

[bkkjames]

Hi,

this is an unusual, cajunized recepie since the original ones I know are filled with mashed potatoes sauted onions and cheese but there are probably like with most indiginous recepies hundreds of different versions about - I prefere the potatoe filling and instead of the rather oily cheddar I use Gouda which is also more like the original cheese used.

Another alternative is to add smoked salmon with the potatoes and cheese in which case I would use cream cheese - those are a bit pricy but absolutely delicious

John

Sound great!

[brandie]

OK, just ordered the sour cream and this Saturday we have Perogies as a special at the Bistro - served on a bed of Sauerkraut with crispy bacon ... will make about 14 Portions ... anyone interested please note - here you'll find the details where etc.. details

John

WOW! That sounds great! Would love to come with my family of five....but we are moving houses on saturday!! We have been here for a month, and I have made perogies once so far...we don't normally serve ours with sauerkraut, either boiled, tossed with butter served w/ sour cream and bacon bits, or my favorite, but very fattening, mix with a cream and dill sause. My husbands family is Ukrainian, and this is how baba taught me.

If you planned a 'perogie night' like once a month, you could plan on our family of five...couldn't find directions to The Bistro...cottage cheese are my husbands favorite, but not everyone likes them, ---how about the small (meat less ofcourse) cabbage rolls baked in cream, onions and dill?? boy we could go all out...the waist line could only afford it once a month though...

[JohnBKKK]

WOW! That sounds great! Would love to come with my family of five....but we are moving houses on saturday!! We have been here for a month, and I have made perogies once so far...we don't normally serve ours with sauerkraut, either boiled, tossed with butter served w/ sour cream and bacon bits, or my favorite, but very fattening, mix with a cream and dill sause. My husbands family is Ukrainian, and this is how baba taught me.

If you planned a 'perogie night' like once a month, you could plan on our family of five...couldn't find directions to The Bistro...cottage cheese are my husbands favorite, but not everyone likes them, ---how about the small (meat less ofcourse) cabbage rolls baked in cream, onions and dill?? boy we could go all out...the waist line could only afford it once a month though...

Hi,

sure we may have a "Perogie" day every second Saturday from lunch until 8pm - am going to prepare a plate today and take a picture for here. Am planing to add a sausage - a Krainer with cheese - to the plate which, even though labelled as Austrian, originates, I believe from the Ukraine as well and will round off a Ukrainian meal nicely,

John

[Ulysses G.]

If you guys are still doing business with the Duke's in Chiang Mai, please ask him about taking some "Perogies". I for one will scarf some down!

[bkkjames]

WOW! That sounds great! Would love to come with my family of five....but we are moving houses on saturday!! We have been here for a month, and I have made perogies once so far...we don't normally serve ours with sauerkraut, either boiled, tossed with butter served w/ sour cream and bacon bits, or my favorite, but very fattening, mix with a cream and dill sause. My husbands family is Ukrainian, and this is how baba taught me.

If you planned a 'perogie night' like once a month, you could plan on our family of five...couldn't find directions to The Bistro...cottage cheese are my husbands favorite, but not everyone likes them, ---how about the small (meat less ofcourse) cabbage rolls baked in cream, onions and dill?? boy we could go all out...the waist line could only afford it once a month though...

Hi,

sure we may have a "Perogie" day every second Saturday from lunch until 8pm - am going to prepare a plate today and take a picture for here. Am planing to add a sausage - a Krainer with cheese - to the plate which, even though labelled as Austrian, originates, I believe from the Ukraine as well and will round off a Ukrainian meal nicely,

John

John if you are gonna prepare a plate today for a photo, don't waste it, please send it to me to try

Anyways, the Mrs and I will be buy in the early afternoon for some. Please don't mind my hangover, can be a pretty ugly sight sometimes as I only get out once a week now and make the most of it.

I guess you will have some for us to also purchase and take home?

As word of mouth spreads on this, you will be rolling in the dough (pun intended). If you would like to know a few other types of foods that people will 'eat up', I will be glad to advise once we come to a mutual understanding

Cheers

James

[JohnBKKK]

Hi,

here is the picture .... instead of serving some small ones, I decided to make some large Perogies which allow for more filling - top is sauerkraut made with wine, onions and bacon bits - centre crispy Bacon on sauted onions - the sauce on the perogies is a cheese sauce I made fresh (no bottled crap here) - the Perogies have been slightly browned in butter and I'm going to eat them now

Edited July 4, 2008 by JohnBKKK

[bkkjames]

Hi,

here is the picture .... instead of serving some small ones, I decided to make some large Perogies which allow for more filling - top is sauerkraut made with wine, onions and bacon bits - centre crispy Bacon on sauted onions - the sauce on the perogies is a cheese sauce I made fresh (no bottled crap here) - the Perogies have been slightly browned in butter and I'm going to eat them now

Hi John:

Just want to say thanks for doing up the perogies etc on the weekend. They were great. If you have any left over let me know. And let me know when you will be on ChefsXP so I can order the awesome sausages at home as well.

Cheers

James

[JohnBKKK]

Hi John:

Just want to say thanks for doing up the perogies etc on the weekend. They were great. If you have any left over let me know. And let me know when you will be on ChefsXP so I can order the awesome sausages at home as well.

Cheers

James

Hi James,

thanks for coming by last Saturday, was very nice to meat you and you missus and I'm please that you ejoyed them - have to admit so did I have about 8 portions left - lets see what happens during the week. Planning (not without self interest) to make some with the smoked salmon mash and cottage cheese filling next week as a special.

Just finished making english Melton Mowbray Pork Pies, Scotch Eggs and potted Meat for an order for Koh Samui - will ad the pork pies as a snack to them menu and for take away.

Anyone who has a hankering for a special dish from their home country let me know, if enough people want it, I'll make it.

John

[bkkjames]

John

Let me know when it gets closer to the end of the week and I will drop by on Saturday for lunch and take the remaining off your hands.

Cheers

James

[JohnBKKK]

If you guys are still doing business with the Duke's in Chiang Mai, please ask him about taking some "Perogies". I for one will scarf some down!

Hi Ulysses,

just spoke to him, the best way would be for you to ask him .. and get a few mates to ask too .. if there is enough interest he will order them - alternatively if you can take lets say 10 portions of 2 each, I can send them by air to Chiang Mai, even with the sauerkraut fully prepared and the cheese sauce . all you have to do is fry the perogies in butter and heat the rest

John

[Ulysses G.]

I will bug Dave - No cooking facilities!

[TheWizardofRnR]

If your ever in Phuket , Flower Foods @ The Deli SuperMarket in Patong , has Potato onion and Potato-cheese^ onion....taught by a Polish guy from Brooklyn,NY Some real tasty Spinach & cheese Raviolis too !!!...BB

[bkkjames]

If your ever in Phuket , Flower Foods @ The Deli SuperMarket in Patong , has Potato onion and Potato-cheese^ onion....taught by a Polish guy from Brooklyn,NY Some real tasty Spinach & cheese Raviolis too !!!...BB

Sounds great!

[JohnBKKK]

Let me know when it gets closer to the end of the week and I will drop by on Saturday for lunch and take the remaining off your hands.

Cheers

James

Hi James,

have about 5 portions left, will let you know on friday,

best regards

John

[bkkjames]

Let me know when it gets closer to the end of the week and I will drop by on Saturday for lunch and take the remaining off your hands.

Cheers

James

Hi James,

have about 5 portions left, will let you know on friday,

best regards

John

Sounds good, and if you have any of those sausages we orderd, wouldnt mind a few of those

[JohnBKKK]

Let me know when it gets closer to the end of the week and I will drop by on Saturday for lunch and take the remaining off your hands.

Cheers

James

Hi James,

have about 5 portions left, will let you know on friday,

best regards

John

Sounds good, and if you have any of those sausages we orderd, wouldnt mind a few of those

No problem, those are always in stock,

John

[MamaSan]

Try [email protected] - real potato and cheese homemade!

[bkkjames]

Try [email protected] - real potato and cheese homemade!

In Bangkok or CM = Chiang Mai???? notice how I spotted this thread so quickly!

[bkkjames]

well, seeing as I cant find any around here, I got off my lazy ass, enlisted the mrs help and made some this weekend (when I was chasing vipers out of the yard).

plenty of good recipes on the internet. mine were made this way...

filling, mashed potatoes, bacon and onions, vintage (old) chedder cheese - made for a very creamy centre

wrap, flour mixed with sour cream, butter salt one egg,

boiled them up then lightly pan-fried in butter topped with reserved bacon bits and onions. covered in sour cream, a touch of sea salt and a big smile.

not recommended for those with heart conditions but oooooooooo so goooood. will take a photo of them later this week (probably sooner) when I have some more.