Potato & Cheese Pierogi - Polish Christmas Dumplings
video description
In Polish they're called 'Ruskie Pierogi', which means Rusyn Pierogi (Not 'Russian', and they originate from the Galicia region in present day Slovakia and Ukraine.
The traditional Polish Christmas version of pierogi uses sauerkraut and wild mushrooms.
Date: 2021-12-08
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Comments and reviews: 9
Pan
You can add a whole eeg or only eeg joke but you hawe to wait a few minutes and nod add it to hot bough. The pirogi will be a little bit harder and closer to aldente in case of whole eeg depending on stuffing you may use different hardness. Dought witch a egg i harder to overcook. In case of stuffing my neighbors grandpa used only fork to smash potatoes and cheese. I prefer grind it both on a meat grinder. In this option it is is vegetarian dish or for times when people in Poland according to they religion do not eat meat in fridays. But they taste much better when on the pan is a beacon fat and instead of onion ore witch onion on top ow them are fried beacon pisses. As an add you can always drink a yougourt or kefir or more traditional buttermilk or soured milk. Whatever you (ore your digestive system) prefer.
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You can add a whole eeg or only eeg joke but you hawe to wait a few minutes and nod add it to hot bough. The pirogi will be a little bit harder and closer to aldente in case of whole eeg depending on stuffing you may use different hardness. Dought witch a egg i harder to overcook. In case of stuffing my neighbors grandpa used only fork to smash potatoes and cheese. I prefer grind it both on a meat grinder. In this option it is is vegetarian dish or for times when people in Poland according to they religion do not eat meat in fridays. But they taste much better when on the pan is a beacon fat and instead of onion ore witch onion on top ow them are fried beacon pisses. As an add you can always drink a yougourt or kefir or more traditional buttermilk or soured milk. Whatever you (ore your digestive system) prefer.
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TheStraycat74
my special memory from my grandmother (dad's side) was Ramen Noodles. she always hammed it up and acted like these were Gifts From God, and my mother never would get them. she'd rather make spaghetti (my mom wasn't a very good cook. I learned how to cook out of self defense.
YEARS later after I was kicked out of the house for the last time, I found Ramen on a shelf for ten cents each. I bought 100 worth (my ex-wife still cannot stand ramen noodles 20 years later.
while my taste in ramen has risen to better quality brands, I still buy the cheap ones, and enjoy them a couple times a month.
and yes, I have done the hand-made egg noodle thing. it's a LOT of work without a machine, and was no better than store bought (in my opinion)
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my special memory from my grandmother (dad's side) was Ramen Noodles. she always hammed it up and acted like these were Gifts From God, and my mother never would get them. she'd rather make spaghetti (my mom wasn't a very good cook. I learned how to cook out of self defense.
YEARS later after I was kicked out of the house for the last time, I found Ramen on a shelf for ten cents each. I bought 100 worth (my ex-wife still cannot stand ramen noodles 20 years later.
while my taste in ramen has risen to better quality brands, I still buy the cheap ones, and enjoy them a couple times a month.
and yes, I have done the hand-made egg noodle thing. it's a LOT of work without a machine, and was no better than store bought (in my opinion)
reply
710LENNY
My maternal grandparents immigrated from Poland to Winnipeg. Somewhere along the line, between 1910 and 1955, the cheese component switched to orange cheddar, nice old tangy orange cheddar. And by the time I was ready to receive the recipe, the dough was enough flour to use up your filling, made with as many eggs as you can afford. add some oil and milk, or water if that's all you have. The freshly boiled perogies would come out of the pot and be tossed in a bowl with either sauteed bacon and onion or melted butter. The first helping was eaten like that with sour cream. They weren't fried until breakfast the next morning. I don't make them much since my brother died, and I miss them almost as much as I miss him, and it's been 20 years now.
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My maternal grandparents immigrated from Poland to Winnipeg. Somewhere along the line, between 1910 and 1955, the cheese component switched to orange cheddar, nice old tangy orange cheddar. And by the time I was ready to receive the recipe, the dough was enough flour to use up your filling, made with as many eggs as you can afford. add some oil and milk, or water if that's all you have. The freshly boiled perogies would come out of the pot and be tossed in a bowl with either sauteed bacon and onion or melted butter. The first helping was eaten like that with sour cream. They weren't fried until breakfast the next morning. I don't make them much since my brother died, and I miss them almost as much as I miss him, and it's been 20 years now.
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marylandlax3
Chef John you ve made a lot of thoughtful recipes over the years but this one kinda hit home with me, my grandmother was straight out of Denmark and one of their staples was meat pies, specifically Guinness Pie, she passed that down to my mom and we ate it all the time growing up, still probably my favorite thing on the planet to eat, my mom recently passed but she did leave her recipe for us so we ve been trying to recreate it but it s hilariously ironic cause my brother is going to culinary school and we ve both been making small changes to the recipe lol just loved hearing how fondly you speak of this recipe
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Chef John you ve made a lot of thoughtful recipes over the years but this one kinda hit home with me, my grandmother was straight out of Denmark and one of their staples was meat pies, specifically Guinness Pie, she passed that down to my mom and we ate it all the time growing up, still probably my favorite thing on the planet to eat, my mom recently passed but she did leave her recipe for us so we ve been trying to recreate it but it s hilariously ironic cause my brother is going to culinary school and we ve both been making small changes to the recipe lol just loved hearing how fondly you speak of this recipe
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Vertlain
1 - it's called ruskie pierogi, so it's russian by name, though no one knows exactly why
2 - best potatoes come from boiling with skin (you call it jacket potatoes, I think)
3 - in my family everybody finishes forming pierogi by pressing down edges with a fork, it also looks nice
4 - we often make onion more brown than gold, but it is a matter of taste
5 - it tastes just as good sprinkled with skwarki - fried, finely chopped bacon or ham
6 - why just 5? I usually get 10 or more on my plate.
anyway great video, and yes, this is one of the greatest meals of all time.
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1 - it's called ruskie pierogi, so it's russian by name, though no one knows exactly why
2 - best potatoes come from boiling with skin (you call it jacket potatoes, I think)
3 - in my family everybody finishes forming pierogi by pressing down edges with a fork, it also looks nice
4 - we often make onion more brown than gold, but it is a matter of taste
5 - it tastes just as good sprinkled with skwarki - fried, finely chopped bacon or ham
6 - why just 5? I usually get 10 or more on my plate.
anyway great video, and yes, this is one of the greatest meals of all time.
reply
Pascha
My mother taught me how to make them with different fillings and each filling had a different shape so we could tell them apart after frying. The 2 methods you showed us plus also taking the corners and connecting them together to create a circle. My favorite are cabbage (not sauerkraut) & onions and also meat filling. My aunt made cherry filling that were awesome but I haven't them since she pasted many years ago. BTW: since my parents were from Russia, we call them vareniki.
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My mother taught me how to make them with different fillings and each filling had a different shape so we could tell them apart after frying. The 2 methods you showed us plus also taking the corners and connecting them together to create a circle. My favorite are cabbage (not sauerkraut) & onions and also meat filling. My aunt made cherry filling that were awesome but I haven't them since she pasted many years ago. BTW: since my parents were from Russia, we call them vareniki.
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Jaca
In Poland we call potato and cheese pierogi 'pierogi ruskie' which translates to 'russian dumplings', not really sure why: . It's the most popular variety of pierogi eaten by polish people as far as I can tell. I totally agree with why they are so popular, me and everybody else loves them! And you totally nailed it, my grandma and I approve this recipe
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In Poland we call potato and cheese pierogi 'pierogi ruskie' which translates to 'russian dumplings', not really sure why: . It's the most popular variety of pierogi eaten by polish people as far as I can tell. I totally agree with why they are so popular, me and everybody else loves them! And you totally nailed it, my grandma and I approve this recipe
reply
Elizabeth
My grandmother cooked diced salt pork with the onions. She rolled the dough out into a rectangle cut it into straps then crosswise into squares. Filled them and folded them over into triangles. No re rolling of dough. Some were filled with mashed potatoes and cheddar cheese. Others with dry cottage cheese. Served with sour cream. Loved them
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My grandmother cooked diced salt pork with the onions. She rolled the dough out into a rectangle cut it into straps then crosswise into squares. Filled them and folded them over into triangles. No re rolling of dough. Some were filled with mashed potatoes and cheddar cheese. Others with dry cottage cheese. Served with sour cream. Loved them
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Karol
A Canadian pierogi-lover here, Chef John. My responsibility is to make the dough and it takes 30 - 45 minutes of kneading for my wife to be satisfied. Will try the fridge trick to cut on the effort, never done it. Also, her filling is potatoes, onion, cream cheese and cheddar.
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A Canadian pierogi-lover here, Chef John. My responsibility is to make the dough and it takes 30 - 45 minutes of kneading for my wife to be satisfied. Will try the fridge trick to cut on the effort, never done it. Also, her filling is potatoes, onion, cream cheese and cheddar.
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