|Much of north-west of Romania in particular came under the
influence of Austro- Hungarian empire before its unification with the
rest of Romania and as a result there are many central European
culinary influences in Romanian cuisine. One of the most evident of
these is Schnitzel which can be found on the menu at any local
restaurant accompanied by roast potatoes, shredded cabbage & a
squeeze of lemon.
2 cups all purpose flour
1/2 teaspoon salt
1/3 cup water
|Mound flour on a bread board with a well in the center. Drop eggs
and salt into well. Add water working from center to outside of
mound, mix flour into liquid in center with one hand and keep dough
mounded with the other. Knead until well mixed and firm. Over
kneading will make it tough. Cover dough with a warm bowl and let
rest 10 minutes.
|Divide the dough into halves. Roll out 1/2 the dough on floured
surface. You want a thin dough so the pierogis taste good, too thick a
dough will make them noodle like. Cut 3 inch rounds with a biscuit
cutter or buy yourself a pierogi maker. Place filling a little to the side
of the center.
|Moisten edges with water, fold over and pinch edges together. Be sure
they are sealed well or the filling will all come out while they are
cooking. Since I make a lot of these at one time I get a cookie sheet
and put wet rung out paper towels on it to keep pierogies wet until I
cook them I cover them with damp paper towels also after you add
each one. Leaving them uncovered causes them to dry out very quickly.
|When your cookie sheet is full have a stock pot of boiling water ready
to go. Drop several of the pierogies in at a time, let them cook 3-5
minutes or until they come to the surface, still let them cook a few
minutes longer. Lift out of the water with a perforated spoon. I put
them in a stainless steel bowl with ice water for a few seconds to cool
and then into a strainer to drain. Don't let them sit in the ice water too
long or they will become water logged and fall apart. They gotta be a
little firm. Mastering all this come with making them and practising. In
time you'll get good at it.
|At this point they are ready to eat and some people do eat them after
they are cooked this way but the traditional way to eat them is to fry
them in butter. Heat your butter first on low heat, make sure its hot
but not burning.
Some people also throw in chopped onions at this point. Eat these with
a side dish of sour cream as a dipping sauce..
|This recipe will make a small batch and when I make pierogies I always
make at least 100, we try to freeze some of them but that does not
work at our house. We devour them pretty quickly. So you need more
batches of dough. One thought: Don't let pierogies sit on the sheet pan
under the paper towel while you make another batch of dough. Too long
for them to sit so no matter what you have on the sheet pan when you
run out of dough, cook those before you start on another batch of dough.
|Lets talk about serving these.....we eat them plain with sour cream, or
with a nice pork roast dinner. They are a dumpling you can eat with just
about anything, goulash, chicken. Now if you are having them at a sit
down dinner, fry them and place them in a casserole dish that has a
glass lid to keep them warm. We also eat them cold but they are much
better warm. If serving as just a dumpling like Vampire food on a
Halloween buffet I would serve them in a chafing dish with a very low
heat. Place in butter not water to reheat. Watch them cause they will
|Lastly....they freeze well. After they come out of the boiling water, let
drain a bit toss them in a bowl of melted butter so they will not stick
together. The best way is to do that and stick them in the freezer not
touching each other to start freezing and then place them in a plastic
bag. When ready to use thaw them in the microwave and toss them in
a pan of warm butter to finish cooking process.
|Remember...if you are making pierogies make the fillings first and let
them sit in the frig overnight and make the dumplings the second day.
The state of the fillings is too mushy if you try to make pierogies right
after cooking the fillings. The filling must be refrigerated overnight so
it becomes firm and easy to fill the dough with otherwise they will not
seal and hold together.
1 1/2 lbs. of fresh pork shoulder, cubed
1 medium onion chopped
2 peeled chopped tomatoes
1/4 cup of lard
1/2 teaspoon of caraway seed
salt to taste
2 cups of water
2 tablespoons of water
fry 1 large sliced onion in 1 tablespoon
of shortening- serve sprinkled on top of the meat.
|Fry onion in lard. Add paprika, meat, caraway seeds and salt,
brown well. Add 1/2 cup of water, simmer in a covered pan until
meat is tender.
About 1 hour. Dust drippings with flour, stir until brown. Add
additional water and simmer 10-20 minutes. Fry your slice of onion
and serve on top of the meat.
1 1/2 lbs. mixed ground pork &
2 large onions finely chopped
1/2 lb. of butter divided
salt & pepper to taste
1 cup of finely chopped mushrooms
4 tablespoons of sour cream
|Saute meat in a 1/3 of the butter till almost fully
cooked. Do not over cook the meat. Drain use balance
of butter and saute onion until crystal clear, low heat.
Add meat seasonings and the rest of the ingredients.
Place mixture into a casserole dish and cover with
film wrap. Put in the frig overnight so it solidifies.
|Rinse sauerkraut and drain well. Sautee
sauerkraut along with the onions in butter also
add the sausage or bacon and simmer for 20
minutes in a covered pan, stir from time to time.
Add salt, pepper and sugar. Cool and refrigerate.
|The following recipes should be transferred to casserole dishes so when you get ready to assemble
pierogies you want to be able to take a spoon and dish out small amounts to go inside the pierogi
dough, if you put these in a bowl the heap will be to hard to break off small pieces.
2 lbs. of potatoes about 6 medium
1/2 lb. of butter
salt & pepper to taste
1 minced onion
4 cups of diced cabbage
1 small onion choped
1/4 cup of butter or more
1 lb. wide egg noodles
salt & pepper
1/4 to 1/2 a cup sour cream
|Cook egg noodles in salted water, then drain and set aside. In a large skillet
saute the onions in butter till transparent. You may want to add more
butter than a 1/4 of a cup cause when you add the cabbage you will need
more butter. Add the cabbage and sautee around 5 minutes or until tender.
Mix the noodles into the skillet. Add salt & pepper. Add in sour cream.
|Now some people add caraway seed to this mixture for a delicious flavor.
2 packs of 3 oz. Philadelphia
2 sticks of butter
2 cups of flour
Solo brand filling any flavor
|Set oven on 375. Bake
approx. 20 Minutes or until
|These are very delicious and my Aunt use to make 100's at a time because she made different flavors. She
would keep the finished ones in a cookie tin covered inside with wax paper and put wax paper between the
layers of them. These are not a sweet that you can hang on to very long.
|Do not use jelly to make these. The jelly is way too runny. You have to use SOLO brand filling for Kolaches
and Strudels. It especially made to hold up for baking and does not run out when it gets hot.. It's pretty jelled.
It was always easy to find in the midwest but finding it out here has been a bit challenging. When you do find it
there are very few choices. You probably can find more flavors in a higher quality grocery store.
|I found some of the flavors on Amazon in their "Grocery & Gourmet Food "section but
beware of those prices way too much.
2 large cucumbers sliced
1/2 teaspoon basil
1/4 teaspoon dill weed
1 pinch parsley
salt & pepper to taste
4 tablespoons of oil
3 tablespoons wine vinegar
2/3 cup sour cream
1/4 cup mayo
1 teaspoon Dijon mustard
prepared hot horseradish, found in the
lunch meat case at most stores, its in a little jar
1 tablespoon chopped chives
salt & pepper to taste
|Combine all the ingredients and mix well. Cover
and refrigerate for 1 hour for flavors to blend.
1/4 cup flour
5 teaspoons paprika, divided
3/4 teaspoons salt, divided
4 chicken cutlets
2 tablespoons corn oil
1 cup chopped onion
1 cup chicken broth
1 cup sour cream
6 ozs. wide noodles about 4
cups cooked and drained.
|Add onions remaining paprika and salt to skillet, saute 2
minutes. Stir in chicken broth, bring to a boil. Reduce
heat ,cover and simmer for 5 minutes.
|In a small bowl combine sour cream and a 1/2 cup of hot
pan juices. Stir into skillet. Stirring constantly, cook 1
minute. Toss sauce with egg noodles.
|You can cook this with
cutlets or a cut up fryer.
|Serve with buttered green beans, a sour cream cucumber salad and a hearty peasant bread.
|There are quite a few different ways to cook these, some take longer and people swear by it that the ribs
taste better. Also some folks like their ribs falling off the bone and then there are folks like us that
prefer our ribs to maintain some firmness. Although with this recipe I like them falling off the bone and
leave firmness to ribs like baby backribs.
|I use spareribs for this recipe and in going over some other recipes I have picked up some
things I think I will try. I usually put everything in the big roaster pan together and start it
all at one time and I still get very tender ribs but I let it cook for a long time.
|I have seen in some of these other recipes that some folks brown their ribs prior to cooking, some cook this pot
of food on top of the stove, my Grandma and great Grandma always cooked ribs in the oven. It cooked all day
and the smell in the house was simply delightful. Ya just couldn't wait to eat. So my way of cooking this dish is
really pretty easy. It is a popular dish in the Romanion countryside.
5 - 6 lbs. of pork spareribs
2 bags of sauerkraut
10 strips bacon cooked crisp
1 large onion chopped
small head of cabbage
some chicken stock
salt & pepper
|Another thought while considering the hows of cooking this is with the sauerkraut. Do you prefer
to use it straight out of the container or do you prefer to wash the kraut first before adding it to
your concoction. My family always washed the kraut first to get rid of some of the sourness.
|I talked to my Father-in-law and he had stories of the Great Grandma making sauerkraut. My family
made it to. We had a huge garden and cut our cabbages right out of the garden. I always have fond
(yuck) memories of how that stuff stunk when it was fermenting.
|Serve with a delicious rye bread with seeds and a green salad of
romaine, purple onion, tomatoes, radishes and cucumbers. Grated
carrots on top. A nice oil and red wine vinegar with salt, pepper,
garlic salt and oregano for the dressing.
|Season your ribs with garlic salt, salt and pepper. I put sauerkraut in the bottom of the pan
add some chicken broth layer in the ribs fat side down, add more sauerkraut and water and
cook all day on about 325 degrees. Add small potatoes an hour before taking this out of the
oven. Make sure potatoes are done.
|For the dressing whisk together
the vinegar, sugar, sour cream,
pepper and dill weed. Cut the
onions in half and slice thin,
adding to the dressing with the
cucumbers. Toss, cover tightly
and put in frig for a few hours.
|Now rinse off your cucumbers
that had the salt on them.
2 large potatoes
3 cups water
1 teaspoon lemon juice
1 potato boiled and mashed
1 large egg beaten
2 tablespoons milk
1/2 teaspoon salt
oil for frying
|Potatoes are grated on a medium
grater about 2 1/2 cups
|Beat raw and cooked potatoes with egg, milk & salt to
form a batter. Using 3-4 tablespoons of oil for each
batch, drop batter for 3-4 pancakes at a time in hot oil
in a large fry pan.
|When firm on the bottom side loosen the edges &
turn. Brown on the other side. Remove & drain on
paper towel & keep warm. Continue until all the
batter is used. Serve immediately.
|If potato cakes are served with meat sprinkle with salt.
Sprinkle with sugar if served with applesauce. We eat
ours with sour cream with chives also.
|This recipe does not have onion
listed here but I like onion
mixed with mine so I grate a
medium onion and add it to the
|These are the meals of my heritage and were
cooked at home all the time. We were all taught
to make these very special dishes but the family
never told us they were Vampire Specialties!
|More Vampire Specialties in Gore Goodies 15
|We serve Pierogies at all of our functions....the guests simply love
them! So many flavors to choose from. Our Chef.....Gunther makes
them by hand and they are out of this world! I could eat them
|Use a large stock pot. Cabbage is prepared by
chopping one small onion, browned in fat or
drippings, add finely chopped head cabbage
with seasoning of salt and paprika. Fry slowly,
covered until done about 20 minutes. Add
dumplings and mix well.
|Fry up a batch of bacon, ( I use 10 slices so as to have a
lot of drippings to make the gravy), cook until crisp.
Remove bacon to drain. Mix in a tablespoon of flour or a
bit more and mix with bacon dripping. Next ladle a ladle
full of the potato water that was left over from cooking
the dumplings into the pan and mix to make a gravy.
Ladle in more of the water if needed to make the gravy.
|When making larger portions of this dish increase all the ingredients. Like in the gravy making , make more than 1 batch of bacon to produce a lot
of the gravy for the cabbage dish. Serve with a good oil and red vinegar salad and a good hearty bread.
|Use a large stock pot when making the dumplings because in the end you
will mix all this together in that pot. So to the cabbage you will add the
gravy, and then cut up 1 link of polish kielbosa and add it, add the drained
dumplings and lastly crumble the bacon bits and add those.
|Place 1 - 2 tablespoons of filling in the center of the cabbage
leaf. Fold right side of leaf over filling, then roll from base to
bottom of leaf, then with index finger gently tuck left hand
side of leaf into cabbage roll to make a nice roll.
|Squeeze juice out of sauerkraut and place 1/2 the bag on
the bottom of the pot. Chop any leftover cabbage and place
it on top of the sauerkraut. Place the pork hock on top of
|Arrange cabbage rolls seam side down in pot in neat layers.
Place them loosely touching each other and on top of each
other. Sprinkle with salt between layers. Place second 1/2
of sauerkraut on top of the cabbage rolls
|Spread tomato sauce and tomato juice on top of kraut and
place 1 bay leave on top and dill if you want to use the dill, it
really is optional. Cover the rolls with water just enough to
|Place in a 325 degree oven and cook until done. I cook mine
very slowly about 2 - 3 hours...watch they don't burn. This is
another meal to serve with a good salad of oil and red
vinegar and a hearty bread for sopping the gravy up.
|Add onions to frying pan saute and
quickly add the cabbage. Let cook
until cabbage gets warmed up, then
add the sauerkraut (Rinse your
sauerkraut in a colander). Mix
gently. Add Caraway Seed.
|Add 1/2 of what is in the frying pan to a large roasting pan. Add about 2
cups of chicken broth.
|Now its ready to go in the oven. 325
degrees....I'll let it cook most of the
|Here is where we roll out 1/2 the dough and cut the circles with a cookie cutter.