Pierogies and Pyza
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Pierogies and Pyza
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Does anyone out there have an authentic Pyza recipe?  Pyza is a polish food, although I believe it was derived from Germany!  It's kind of a doughy/potato outside with ground meat in the int
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Pierogies and Pyza

posted at 6/28/2011 4:52 PM EDT
Posts: 4
First: 6/28/2011
Last: 7/8/2011
Does anyone out there have an authentic Pyza recipe?  Pyza is a polish food, although I believe it was derived from Germany!  It's kind of a doughy/potato outside with ground meat in the interior.
I'm also looking for an old school Pierogie recipe.

Cheers!!

Re: Pierogies and Pyza

posted at 6/29/2011 9:31 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Hi Tammy and welcome to VBB,I have never made home made pierogies but I have eaten quite a few.I was searching and found this recipe just click on the link and it will take you right there.Good Luck!  http://pittsburgh.about.com/od/recipes/r/pierogies.htm

Re: Pierogies and Pyza

posted at 6/29/2011 9:43 AM EDT
Posts: 4
First: 6/28/2011
Last: 7/8/2011
Thanks Gale!  I'll try that.  Anyone have anything for the Pyza??

Re: Pierogies and Pyza

posted at 6/29/2011 10:04 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: Pierogies and Pyza:
Thanks Gail!  I'll try that.  Anyone have anything for the Pyza??
Posted by Tammy L


I have looked on varies Polish and German recipe sites and have not come across any recipes for Pyza. Can you discribe it?That might help me find it.Those recipes I found looked pretty good I'm saving them myself,maybe I can make a family project out of making them.lol

Re: Pierogies and Pyza

posted at 6/29/2011 10:41 AM EDT
Posts: 304
First: 10/12/2008
Last: 4/17/2014
I don't know anything about Pyza, but the description made me think of the dumplings that my aunt (who was Austrian) made.  It was a potato dough wrapped around an apricot, which was then boiled and rolled in browned bread crumbs.  She left the pit in, so you would cut the dumpling in half, take out the pit and sprinkle sugar over the fruit before eating.  I know that they were a lot of work, but they were oh so good.

Re: Pierogies and Pyza

posted at 6/29/2011 12:33 PM EDT
Posts: 959
First: 1/30/2010
Last: 1/22/2013
I think I might have to get some of these already made to try. Smile

Re: Pierogies and Pyza

posted at 6/29/2011 7:33 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
I have my Mom's Pierogie recipe for the dough!  I would be happy to share it with you.  She made these all the time and she would use a very sharp cheese mashed into the potatoes.  Then she would boil them in water with slices of onion.  When they floated to the top, she would remove them, cool them in cold water and then packaged them for the freezer.   Let see...they lasted in the freezer maybe 2 weeks!  They were awsome! 

Gee I miss my Mom!

Re: Pierogies and Pyza

posted at 6/29/2011 8:51 PM EDT
Posts: 1822
First: 9/9/2008
Last: 4/19/2014
I saw "pierogies" and knew I had to read this post lol.  I've never made them but the stores all hiked up the prices so much I may just start making my own. 

Thanks for the link Gale.  Susan, if you would share your recipe it would be very much appreciated. Thank you.

Re: Pierogies and Pyza

posted at 6/30/2011 11:36 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Susan,I would love to have your recipe if you wouldn't mind sharing.

Re: Pierogies and Pyza

posted at 6/30/2011 3:23 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
I always wanted to make these and I am hoping to make them in the fall when the weather is cooler.  Now, remember in my Mom's days, there were never exact measurements.  But, I would be happy to pass the love of cooking my Mom had to your kitchen.

Pierogie Dough

4 - 6 cups Flour
4 eggs
1 1/3 tablespoons of Fluffo (Today we have Crisco)

She would use a large round cookies cutter, place a dollop of the Sharp Cheese Mashed Potatoes mixture in the middle and then pinch the ends closed.  While she was preparing them, she would have a pot of water boiling with slices of onion (flavor).  When they floated to the top, she would spoon them out and rinse in cold water.  Let them drain and package for the freezer.  

Enjoy!

Re: Pierogies and Pyza

posted at 6/30/2011 6:13 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Susan ,thank you so much for your dear Mother's recipe.I think I'll get the boys and my daughter in law involved in this in the fall and they can take some home with them.I always enjoy our family cooking adventures   Smile

Re: Pierogies and Pyza

posted at 6/30/2011 10:34 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: Pierogies and Pyza:
Susan ,thank you so much for your dear Mother's recipe.I think I'll get the boys and my daughter in law involved in this in the fall and they can take some home with them.I always enjoy our family cooking adventures  
Posted by gale g


Gale...

Your so very welcome!  I remember watching my Mom make these and then when my Dad retired from the Railroad, he would help her.  She would always get the sharp cheese from one stand only at the Farmer's Market.  Such wonderful memories.  They are not hard to make but it is time consuming!  I do know that she got the recipe from a friend and neighbor that was Polish, which was handed down to her from her Mother and Grandmother.  So it is a very old recipe! 

I hope you and your family enjoy them as much as our family did!  I do know they are yummy.  Oh, I almost forgot to tell you Gail, some people stuff them with Sauerkraut.  I have eaten them that way and they are good, but I always go back to the Potato and sharp cheese filling.  My favorite!!

Re: Pierogies and Pyza

posted at 7/1/2011 2:18 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Susan,  Thank you so much for another recipe.  I have printed it and will also
make it this fall! This sounds like good comfort food!! 

Re: Pierogies and Pyza

posted at 7/1/2011 7:48 AM EDT
Posts: 3544
First: 1/16/2009
Last: 4/19/2014
My Mom used to make pierogies.  I just buy Mrs. T's pierogies in the frozen food section at Walmart or  Kroger.

Re: Pierogies and Pyza

posted at 7/8/2011 10:32 AM EDT
Posts: 4
First: 6/28/2011
Last: 7/8/2011
Susan and Gale,
Thank you both for your input on the pierogies!!  I have a variation on the theme, but my Babchi passed and was very ill before I was old enough to get this recipe from her. 
I do make pierogies now, but was looking for as close to an authentic as I could.  It's true, they are a little time consuming, but well worth it.  I'll make approx 68 with the recipe I use.  I start with flour, egg, water and salt.  That's the dough.  Susan, you may want to try to use this too....  for the filling, I boil potatoes (5-6) and mash, add sautaed onions and then one package of 'farmer's cheese".  That's the way my Ukranian/Russian side makes them.  We also do just cheese, just potato, the mix of course and then you put them in a pan and fry them w/ butter and onions.  We freeze them too...but they never last long enough!! :)  We have also made the sauerkraut ones and my mom just mentioned that I should make them w/ blueberries which was the way she remembered my Babchi (her mom) make them when she was little.  You can also eat them w/ applesauce, sour cream and the traditional onions.  I think you eat the blueberry ones w/ sweet cream (you make this fresh from whipping the daylights out of heavy cream and adding a touch of confectioner's sugar).

Hope everyone enjoys!!

However, still looking for anyone out there who can shed some light on the pyza recipe!! 
The only place I know who has a recipe is the Crystal Ballroom in New Britian (a reception hall) where you can order them on the catering menu....however, even though we share ethnicities, they will not share the recipe!  :(

Re: Pierogies and Pyza

posted at 7/8/2011 10:34 AM EDT
Posts: 4
First: 6/28/2011
Last: 7/8/2011
Oh, also, when I roll out the dough for the pierogies, I just use a larger glass and dip it in flour (so the dough doesn't stick to it) and then put ~1T of whatever filling, pinch the sides, boil until they rise, rinse and store (i.e. gobble them up!!)  :)

Re: Pierogies and Pyza

posted at 7/8/2011 10:52 AM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
I have never heard of either of these but look very interesting. I will try them. I am always
ready to try somthing different then the same stuff I make everyday.Thanks to all for
sharing. I have used this site a lot for new recipes.

Re: Pierogies and Pyza

posted at 7/8/2011 12:09 PM EDT
Posts: 2519
First: 6/4/2010
Last: 4/19/2014
this is easy to make and they are good tasting to .

Re: Pierogies and Pyza

posted at 7/8/2011 5:40 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: Pierogies and Pyza:
Susan and Gale, Thank you both for your input on the pierogies!!  I have a variation on the theme, but my Babchi passed and was very ill before I was old enough to get this recipe from her.  I do make pierogies now, but was looking for as close to an authentic as I could.  It's true, they are a little time consuming, but well worth it.  I'll make approx 68 with the recipe I use.  I start with flour, egg, water and salt.  That's the dough.  Susan, you may want to try to use this too....  for the filling, I boil potatoes (5-6) and mash, add sautaed onions and then one package of 'farmer's cheese".  That's the way my Ukranian/Russian side makes them.  We also do just cheese, just potato, the mix of course and then you put them in a pan and fry them w/ butter and onions.  We freeze them too...but they never last long enough!! :)  We have also made the sauerkraut ones and my mom just mentioned that I should make them w/ blueberries which was the way she remembered my Babchi (her mom) make them when she was little.  You can also eat them w/ applesauce, sour cream and the traditional onions.  I think you eat the blueberry ones w/ sweet cream (you make this fresh from whipping the daylights out of heavy cream and adding a touch of confectioner's sugar). Hope everyone enjoys!! However, still looking for anyone out there who can shed some light on the pyza recipe!!  The only place I know who has a recipe is the Crystal Ballroom in New Britian (a reception hall) where you can order them on the catering menu....however, even though we share ethnicities, they will not share the recipe!  :(
Posted by Tammy L
                Hi Tammy and thank you for your recipe.I have never made these but I think this would be a good family project this fall.My brother had a friend who was Russian and they went to his church and helped the ladies make pierogies for the holidays they both must have been about twelve at the time lol I always think of pierogies as a savory dish but I know of prune or plum filled also.Thanks again.

Re: Pierogies and Pyza

posted at 7/8/2011 10:30 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Hi Tammy!

Your welcome and thanks for sharing with us!  Your right, they do not last long!  My Mom would fry them the same way, but once in awhile  I will cook them and serve them with brown butter and a sprinkle of Parm. Cheese (side dish). 

I want to make them this fall!

Thanks again!
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