I though you were asking about polishing furniture!

I was thinking fingernail polish!

I had a recipe for perogies that came with my little cutter thingies, but haven't made them in years. Home made are really the best if you have time. Otherwise, I just head to the freezer section at the grocery store and pick up a few bags, usually potato and bacon. I boil them, then fry them with onions. Sorry I'm no help at all.......

You said you didn't want any published recipes but the one I've linked to is exactly like the one my Great Aunt Julia used. She was German, not Polish, but she made awesome perogies and pastries too. I don't have her recipe here at work, but I found this one and it sounds EXACTLY like hers, right down to the suggestion to freeze them before cooking so they don't burst. Make lots because they keep very well in the freezer!

Kate

Here is a link that might be useful: Perogie recipe

LOL first i thought finger polish, then silver polish...i am at work right now but i do have my polish families perogi recipe at home i will post this evening. martha stewart also has a very similiar recipe to mine if you need it fast...most recipes should have you first boil then pan fry. are you doing polish christmas regalia? ~ liz

Schwan man used to have the best perogies. DD Heather loved them! I can't help with a recipe tho, sorry Monica!

I was thinking OPI or Essie until I opened the thread!

Mine is so old the paper is yellowed.
Pierogi or Cheese Dumplings
2 c. flour
1/2 tsp salt
2 eggs
2 Tbl melted butter
Make dough so it will be rather firm. Knead on floured board, roll out and cut circles with a glass and fill with the following filling:
1 medium chopped onion sauteed in 1 Tbl butter
5 potatoes, boiled and mashed
1 1/2 lb dry cottage cheese
1 egg
Salt and pepper to taste
Mix all together, mix thoroughly, put 1 Tbl of filling on each circle. Wet edges of circle with a little water and seal with the tines of a fork firmly. Freeze.
To cook, drop frozen peirogi in to boiling salted water for 3 to 4 minutes or until they rise to the surface. Drain. Brown in butter. Serve with sour cream.
Kathy Gski in MI

From our church cookbook, Polish Catholic Church.

Pirohy
4 c. all purpose flour
1 1/2 c water
2 eggs

Mix above ingredients with enough water to make soft dough. Roll dough out thin on floured surface - cut into small squares, about 3' x 3'. On each piece place 1 teaspoon of filling and flap over and pinch together well to keep filling rom coming out. Drop into salted, boiling water & cook until pirohy rise to the top. Cook several minutes longer. When done, drain & rinse in cold water. Have melted butter and onions ready and pour over pirohy. Can also be eaten with sour cream.

Filling
Can be filled with cottage cheese, sauerkraut, purne filling or potatoes.
Potato filling:
5# potatoes
Cook potatoes with enough salt to taste, and mash as for mashed potoatoes - this is a good way to use left over mashed potatoes. 1/2 # of American cheee can be added while mashing but is optional

Tami

nodakgal, I agree..I like Schwan's perogies..but I've never had authentic handmade ones. So can't compare.

I thought finger nail polish too. I don't wear so wouldn't be any help.
I've never had a perogi in my life. So I'm totally useless to you!

LOL

I make my dough in the food processor, like my mother did and her mother before her (after she got her first cuisinart, that is LOL).

Place 4 cups flour in the processor fitted with the metal blade. Beat 1 egg with enough water to make 1 cup. Add a pinch of salt to the flour in the work bowl. I also put in a knife tip of baking powder, but my mother and grandmother do not.

Running the processor continually, drizzle in the egg/water mixture in a thin stream. Let the dough come together until it clumps together and goes around the bowl. Sometimes you need more water, sometimes it doesn't use the whole mixture.

The dough should be firm, but not sticky.

Cut the dough into 4 pieces, and wrap each in plastic wrap. Let rest at least 20 minutes.

Roll out each piece to desired thickness (grandma rolls hers so thin you can read through it, mom a little thicker than that, I can only get it so thin so I stretch each circle after I cut it LOL). Cut with a round cutter or drinking glass into circles.

Place a dollop of filling (anywhere from a couple of teaspoons to a couple of tablespoons, as you gain experience you can pack more in there. Start with less). I stretch the middle across first and pinch it, then seal the two sides. Then place it down and sort of shape it into a nice crescent with a fat belly. Place on a well floured board and make sure they don't touch each other.

Drop about 12 (slip them in one at a time) into a big pot of boiling water. Stir carefully after adding them to make sure none sank and stuck to the bottom of the pot. When the water comes back to a boil they should all be floating at the top. I let them cook for about a minute after that point, then scoop them into a collander.

Rinse, then place into a dish. Spoon over some onions that have been sauteed in butter (Okay. Grandma used clarified butter. Mom used a mix of oil and margarine. I use cooking spray LOL) and mix them around.

Repeat until you have used up all of your dough or all of your filling, or if you are very lucky - both!

You can eat them as is (we call this "from the pot") or you can sautee them in a pan with additional fat until they are golden brown and to your desired crispness. Typically we would eat them the first day from the pot, then breakfast the next day fried. Any time they are made ahead and reheated we would fry them. I also eat them cold out of the fridge because I am a savage.

For the filling, we make "white cheese" - dry curd cottage cheese mixed with mashed potato, salt and lots of pepper..."yellow cheese" - american type cheese with mashed potato and a bit of pepper....and sourkraut - good kraut drained and chopped a bit, then sauteed with onions until carmelized. These are harder to fold because the kraut mixture always mucks up the edges so they don't stick.

Things to remember:

Make sure you don't get any filling on the edges before pinching or they won't stay shut and will boil apart.

This is a relatively stiff, elastic dough. I find it easier to work with than a soft dough. Your mileage may vary.

Extra dough can be rolled and cut, boiled and fried just like the perogies and is yummy. In fact "skins" were my favorite part! Or cut into strips, boil, then saute with some cabbage and/or kraut, and onions.

Serve with lots of cold sour cream!