Whatever happened to the guy who said he was going to make homeade perogies and sell them? I would love to have some with potato and cheese. I am surprized no one offers them here!!

http://www.podkova.asia

Not sure if they have Perogies... but pretty sure they do!

Either way... delicious fare.

That's a Russian and Uzbek restaurant. I am sure they would NOT have Polish Perogies.

So you're telling me that a Canadian restaurant wouldn't sell a burger!

So you're telling me that a Canadian restaurant wouldn't sell a burger!

No I am telling you a Russian restaurant wouldn't sell Perogies. They would sell Pelmeni and lots of Pelmeni which are similar, but still not Perogies.

That's a Russian and Uzbek restaurant. I am sure they would NOT have Polish Perogies.

:jap: i'm sure you're probably right sir.. its just that having roots on that side of the planet, I've seen a lot of fusion food in the interlapping lands.

No worries Rudie, I love your moniker (no, that's not another kind of dumpling).

lol!

Excuse my ignorance, but....what are 'Perogies' ??

Perogies are a Ukrainian gift to the world - although there are many N.European variations.Think: mashed potato / cheese onions and chopped cooked bacon wrapped in a delightful dough. About the size of gyoza but that's where the similarities end - thankfully.Now boil these until they float.Take em out and pan fry them gently in some good butter. Put them on a plate and top with lots of sour cream, fried onions, additional bacon bits and a few chives (optional). Add salt to taste and thank me later!!! Here's a link to a good website on how to make them.. http://thibeaultstab...<p><br></p><br>

Edited August 9, 201015 yr by bkkjames

8 days into my diet and you had to post a description like that BkkJames. arrrgh!

Please someone talk about fermented fish, quick!

8 days into my diet and you had to post a description like that BkkJames. arrrgh!

Please someone talk about fermented fish, quick!

Sorry mate. I make them here but they are a bit of work - but worth every mouthwatering fatty cholestoral mouthful. The key I find is to don't go cheap on the cheese - and add a lil sour cream to the dough mixture.

Boil them first before freezing (if you have any left over to freeze). And don't ever ever do what I did the last time I took some out of the freezer and heated up> put them down on my plate and headed to the fridge only to find I was out of sour cream. I almost cried!

8 days into my diet and you had to post a description like that BkkJames. arrrgh!

Please someone talk about fermented fish, quick!

Sorry mate. I make them here but they are a bit of work - but worth every mouthwatering fatty cholestoral mouthful. The key I find is to don't go cheap on the cheese - and add a lil sour cream to the dough mixture.

Boil them first before freezing (if you have any left over to freeze). And don't ever ever do what I did the last time I took some out of the freezer and heated up> put them down on my plate and headed to the fridge only to find I was out of sour cream. I almost cried!

Of course I hate you now

But I might get over it when I can eat real food again

8 days into my diet and you had to post a description like that BkkJames. arrrgh!

Please someone talk about fermented fish, quick!

Sorry mate. I make them here but they are a bit of work - but worth every mouthwatering fatty cholestoral mouthful. The key I find is to don't go cheap on the cheese - and add a lil sour cream to the dough mixture.

Boil them first before freezing (if you have any left over to freeze). And don't ever ever do what I did the last time I took some out of the freezer and heated up> put them down on my plate and headed to the fridge only to find I was out of sour cream. I almost cried!

Of course I hate you now  

But I might get over it when I can eat real food again  

Sorry about that - guess I shouldn't bring up Cabbage Rolls then.

8 days into my diet and you had to post a description like that BkkJames. arrrgh!

Please someone talk about fermented fish, quick!

Sorry mate. I make them here but they are a bit of work - but worth every mouthwatering fatty cholestoral mouthful. The key I find is to don't go cheap on the cheese - and add a lil sour cream to the dough mixture.

Boil them first before freezing (if you have any left over to freeze). And don't ever ever do what I did the last time I took some out of the freezer and heated up> put them down on my plate and headed to the fridge only to find I was out of sour cream. I almost cried!

Of course I hate you now

But I might get over it when I can eat real food again

Sorry about that - guess I shouldn't bring up Cabbage Rolls then.

Ok, you got me, too. Yes; please don't bring that up (my diet's going good too). But, maybe in a little while...

8 days into my diet and you had to post a description like that BkkJames. arrrgh!

Please someone talk about fermented fish, quick!

Sorry mate. I make them here but they are a bit of work - but worth every mouthwatering fatty cholestoral mouthful. The key I find is to don't go cheap on the cheese - and add a lil sour cream to the dough mixture.

Boil them first before freezing (if you have any left over to freeze). And don't ever ever do what I did the last time I took some out of the freezer and heated up> put them down on my plate and headed to the fridge only to find I was out of sour cream. I almost cried!

So James, are you making them to sell as well??? I know they are a pain and I am the worst when it comes to dough, but willing to pay the price for these pockets of gold!!

Although I am currently looking for new employment and plan to make a big batch today, sadly I don't think a 40+ CDN male can qualify for a WP under the heading Ukranian Grandma.

...wish our wonderful Mr Tesco would stock frozen ones instead of all that Japanese food! In Oz a Ukrainian friends' Mum made 'em for us...never saw 'em in the stores there either!