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  • Perogie Maker

    I received a Perogie Maker and have no idea what to do with it. I am suspecting it is sort of like a wonton? Anyone use one and/or have good recipes?

    Thanks

  • #2
    Re: Perogie Maker

    right, you can take dough into the press and then fill it with meat or potato (or cheese), and fry, bake or cook in soup.
    I don't want buns of steel. I want buns of cinnamon !!!

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    • #3
      Re: Perogie Maker

      I bought one of those for my mother... she hated it. nothing like the old fashioned glass to cut out the prefect circle she would say. And as far as sealing them, the machine does only one type of seal. Mom made a different seal pattern for each type of perogie (cheese/potato were finger crimped/sourkraut was fork closed)
      If you want an excellent recipe search here for (and I think it is Ms Mo) perogies

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      • #4
        Re: Perogie Maker

        I highly recommend recipes previously posted here by kiop.

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        • #5
          Re: Perogie Maker

          Parohi

          Recipe By :Love All Recipes
          Serving Size : 0 Preparation Time :0:00
          Categories :

          Amount Measure Ingredient -- Preparation Method
          -------- ------------ --------------------------------
          6 cups flour
          3 egg
          6 teaspoons milk
          3 teaspoons butter
          salt

          Potato and Cheese Filling
          10 large potatoes
          salt and pepper
          butter
          1 pound longhorn cheddar
          3 onion -- browned

          Mix flour, egg, milk, butter and salt. Roll onto floured cloth. Cut into squares. Fill with filling. Pinch all sides.
          To make potato and cheese filling: Boil potatoes as for mashed, add salt and butter, no milk. Add cheese and mash. Add browned onions. Makes about 80. Can make cabbage or prune filling also.

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          • #6
            Re: Perogie Maker

            I'm surprised the maker didn't come with instructions or a little cookbook. My mom did hers by hand, making a big log out of the dough, slicing them a 1/4 inch thick, and rolled them out, filled them, and crimped the edges.. The best part was the salt pork she used to fry them up in..

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            • #7
              Re: Perogie Maker

              [QUOTE=mew;252143]I highly recommend recipes previously posted here by kiop. [/QUOTE]

              ((((Elaine))))

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