Grilled pollock, rice and pierogies. I could eat 2 dozen of these things given the chance.
I love pierogies
- Thread starter Edmick
- Start date
smart manEdmick said:
i do the same
The last batch I baked then, coated in oil and into the oven, I like the boiled/fried way better more tender crust. Eating six of them is very filling.
dragonsfire said:
Like a mochi with sweet rice flour?
Im almost ready to make something similar but the flour and filling are combined into the dough. Then they are deep fried in little balls. Its mostly sweet rice flour, white sweet potato and a little wheat flour. Its more of a desert though.
"Rice flour Spring Roll Skins"
Im thinking a Reuben pierogi or a cornedbeef and simple kimchi pierogi made with mashed sweet tater and rice flour wrapper. Koreans eat those sweet taters with kimchi and their "doughnut" is a blend of rice and wheat flour with some mashed sweet tater in the dough.
Sweet, spicy, sour and salty...oh and boiled then fried so it covers all the food groups
Kraut, corned beef and regular mashed tater filling sounds pretty good though.
I just finished up another 4lb flat cut so.......
Sweet, spicy, sour and salty...oh and boiled then fried so it covers all the food groups
Kraut, corned beef and regular mashed tater filling sounds pretty good though.
I just finished up another 4lb flat cut so.......
Lunch
Used Rice paper to wrap and fry, they did not hold their shape, had the paper soaking too long I believe, still tasted great, used the same filling as before. Chicken stock. Turmeric Hab sauce.
Used Rice paper to wrap and fry, they did not hold their shape, had the paper soaking too long I believe, still tasted great, used the same filling as before. Chicken stock. Turmeric Hab sauce.
Mmmmmmmmmmmmm !!!
I found this while reading through my sausage making book and thought I would share. I've made pierogies many times but never made the dough like this. The author (Rytek Kutas) is basically a god when it comes to sausage and meat curing so I'm sure this is probably a pretty legit recipe. I'm gonna have to try this.
