to avoid cutting circles and reusing the scraps again and again, I just cut the whole sheet of dough into squares with pizza cutter or knife and fold them into triangles, folding the point under so they look like your pierogies. Much less work.
I have been seeing more and more versions doing the triangle shape. I noticed that it gets used quite a bit in ukraine. I think I'm definitely going to try this out of need for convenience.
I did this for the first time today (inspired by a yt video), and it was a game changer. I didn't fold the squares into triangles though, just smaller squares, and then folded the corners to form the right shape. I have some leftover dough and filling, and will be making more pierogi tomorrow so will definitely experiment with triangles - it makes so much more sense. Thank you for the suggestion ☺️👍
Hey man, a Pole here. Gotta say of all the foreigners I've seen make pierogi, you're by far one of the best ones! And don't worry if they come for you for using eggs to make the dough, half of Poland does it and the other half is outraged by it for some reason 😀 well done, you should be proud of yourself. Bon apetit!
I’ve had a variety of tasting dough. Some are very thick and chewy while others are just delicious, light and thin. Yes, cake flour is a fine delicate dough.
I make a big batch every 3months and freeze them all my grandkids and and daughter love them with hot butter and sour cream i put bacon and onion cheese in the potatoes
Our Legion Ladies sell these twice a week at the legion. You need to place your order way ahead as they have a hard time keeping up with the demand. I like mine with melted butter mixed with sautee onions smothered in sour creme.
Thanks, Pierogi Joe! You've made my day! What the camera missed, your vocal instruction made-up for. Loved your video; will try-out your recipe soon! Greetings from Montreal! :)
Your dough rolled out PERFECTLY in your Video!!!!!!!! I volunteered many years pinching perogi for church fundraisers. And now i want to learn how to make them for my family. I'm going to make your pierogi, thank you for being so nice sharing your recipe!!! What does baking powder or baking soda do in pierogi?
My 2 cents .... Boil the H2o. You can add some of the boiling water to some of the flour to start to help make the dough soft. Also try not to get flour on the top surface of the dough while rolling. The flour makes sealing more difficult. Oh ya, I've never heard of using cake flour. That is very low in gluten and you do want gluten to make a stretchy dough. Some people use "bread flour". I never use bread flour for baking even bread here because our All Purpose flour has a high enough protein content. I think any AP four would work fine.
I know a lot of people do have a problem with the flowers but I don't have a problem with ceiling because of my technique but you're right in general. I'm having problems with using warm hot water in my go. It makes it almost auridon rollable. I keep experimenting with it because recipes do call for it
@@joebeckerinpoland This guy explains the scalding method. th-cam.com/video/mD-DWPafMMk/w-d-xo.html My thing is sourdough bread so I am more interested in that but I do make other artisan breads as well. I have used the scalding method for some pain de mie recipes. As for pierogi, I know one recipe that calls to add EGGS to a portion of the flour (but not all the flour), then add 1/3 of the boiling water. Mix well then add the remaining flour, then knead. The initial boiling H2O makes the dough soft. Some people knead the dough a lot to develop the gluten others only knead till all is incorporated. Some give a long resting period some like you only give a short time. So many variations but honestly unless the pierogi/vereniki (which is what we call them) are really shitily made, they all taste good IMO. The main thing to me is to make sure the dough is not dry at all. BTW, I also use the sealing method you do and it does do a very good job. I just made 4 dozen last night (big ones) and of the ones we cooked, none opened up. They also freeze very well which I'm sure you are aware of. Just place them on a floured surface and pop into e freezer. When frozen out into a freezer bag. They last a long time like that, although we both know they won't last if they are in the house ... I can eat anything potato every day.
All I know is babcia would be upset if the seal opened, so she was very careful with the pinch. Think she did a turn each time so it was not a flat seal. Looked pretty.
Definitely going to try these. I love pierogies! Back home (sure miss them). in Fall River, Mass. there is a place called Patties Pierogies and the variations are amazing and all delicious. I loved her blueberry pierogies, any chance you could make fruit filled ones? Just found your channel and I’m excited to try a couple of your recipes.
I've never heard of using cake flour for pierogi/vereniki dough. That is very low in gluten and you do want gluten to make a stretchy dough. Some people use "bread flour". I never use bread flour for baking even bread here, because our All Purpose flour has a high enough protein content. I think any AP flour would work fine.
Saute some onions get some heavy cream or milk after the onions are sauteed put it the cream in there then add your cheese pour that over them and you'll be fine and it's really good don't fry them
Quite frankly I don't really care for your passive aggressiveness and you're a fool. I learned in Poland while living there for a number of years. That and about three other varieties of those to use for pierogi. Check yourself
Then you should have stopped watching just after the recipe was shown. LOL the purpose is to show people how to make these foods which are thought to be complex. Maybe you're just more advanced.
@@joebeckerinpoland Is it common to use egg? I saw different recipe but the onme I used said to '' absolutely not use them '' I was confused and made them without, it was so tasdty
I have made them with egg, without egg, with oil without oil, with cool water with boiling water. They always seem to come out fine regardless. The main thing is you do not want a dry dough. It needs to be elastic.
@@Lagolop I prefer it cruelty free abut either way I made them and the dough was fine, I have more trouble doing Gyoza than Pierogi, It's a good thing to eat !
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
I love mashing potato with cheese sauteed onion and bacon bits. So good
Omg yum 🤤
to avoid cutting circles and reusing the scraps again and again, I just cut the whole sheet of dough into squares with pizza cutter or knife and fold them into triangles, folding the point under so they look like your pierogies. Much less work.
I have been seeing more and more versions doing the triangle shape. I noticed that it gets used quite a bit in ukraine. I think I'm definitely going to try this out of need for convenience.
Same here!
I did this for the first time today (inspired by a yt video), and it was a game changer. I didn't fold the squares into triangles though, just smaller squares, and then folded the corners to form the right shape. I have some leftover dough and filling, and will be making more pierogi tomorrow so will definitely experiment with triangles - it makes so much more sense. Thank you for the suggestion ☺️👍
@@joebeckerinpoland Between us, the shapes dont matter, the taste does and it tastes very good in any shape. Thanks
Best pierogi video on here outside of Poland, so good and sticks to the authentic ingredients. I love it, you deserve way more views.
BEEN MAKING THESE FOR OVER 40 YEARS!! GREAT VIDEO..DOBRY!!😊
Hey man, a Pole here. Gotta say of all the foreigners I've seen make pierogi, you're by far one of the best ones! And don't worry if they come for you for using eggs to make the dough, half of Poland does it and the other half is outraged by it for some reason 😀 well done, you should be proud of yourself. Bon apetit!
Thank you. I actually learned when I was living over there in poland. I do have another version without egg. That's for the Americans. LOL
other half is outraged by it for some reason - co?
I tried your recipe for dough, and it was good! Thanks for the instructional video, it was particularly helpful for figuring out dough consistency.
that's the toughest part, same for bread, pizza dough, etc.
I’ve had a variety of tasting dough. Some are very thick and chewy while others are just delicious, light and thin.
Yes, cake flour is a fine delicate dough.
I make a big batch every 3months and freeze them all my grandkids and and daughter love them with hot butter and sour cream i put bacon and onion cheese in the potatoes
Yum! Delicious!
Our Legion Ladies sell these twice a week at the legion. You need to place your order way ahead as they have a hard time keeping up with the demand. I like mine with melted butter mixed with sautee onions smothered in sour creme.
Thanks, Pierogi Joe! You've made my day! What the camera missed, your vocal instruction made-up for. Loved your video; will try-out your recipe soon! Greetings from Montreal! :)
Actual chef no influencer BS awesome
Great job! My compliments 👏👌
Your dough rolled out PERFECTLY in your Video!!!!!!!! I volunteered many years pinching perogi for church fundraisers. And now i want to learn how to make them for my family. I'm going to make your pierogi, thank you for being so nice sharing your recipe!!! What does baking powder or baking soda do in pierogi?
Love pierogi
I made delicious Vegetarian Pierogi for tonight Christmas very good
thought cheese was from an animal?
@@Garysopinion Cheese can be Vegetarian if there's no rennet.
Yes glad you mentioned Pierogi is plural ty!
Yum...delicious ❤
My 2 cents ....
Boil the H2o. You can add some of the boiling water to some of the flour to start to help make the dough soft.
Also try not to get flour on the top surface of the dough while rolling. The flour makes sealing more difficult.
Oh ya, I've never heard of using cake flour. That is very low in gluten and you do want gluten to make a stretchy dough. Some people use "bread flour". I never use bread flour for baking even bread here because our All Purpose flour has a high enough protein content. I think any AP four would work fine.
I know a lot of people do have a problem with the flowers but I don't have a problem with ceiling because of my technique but you're right in general. I'm having problems with using warm hot water in my go. It makes it almost auridon rollable. I keep experimenting with it because recipes do call for it
@@joebeckerinpoland This guy explains the scalding method.
th-cam.com/video/mD-DWPafMMk/w-d-xo.html
My thing is sourdough bread so I am more interested in that but I do make other artisan breads as well. I have used the scalding method for some pain de mie recipes.
As for pierogi, I know one recipe that calls to add EGGS to a portion of the flour (but not all the flour), then add 1/3 of the boiling water. Mix well then add the remaining flour, then knead. The initial boiling H2O makes the dough soft.
Some people knead the dough a lot to develop the gluten others only knead till all is incorporated. Some give a long resting period some like you only give a short time. So many variations but honestly unless the pierogi/vereniki (which is what we call them) are really shitily made, they all taste good IMO. The main thing to me is to make sure the dough is not dry at all.
BTW, I also use the sealing method you do and it does do a very good job. I just made 4 dozen last night (big ones) and of the ones we cooked, none opened up.
They also freeze very well which I'm sure you are aware of. Just place them on a floured surface and pop into e freezer. When frozen out into a freezer bag. They last a long time like that, although we both know they won't last if they are in the house ... I can eat anything potato every day.
All I know is babcia would be upset if the seal opened, so she was very careful with the pinch. Think she did a turn each time so it was not a flat seal. Looked pretty.
@@Garysopinion my babka was just excited I’d sit and cook with her and want to help, she never minded how I used to make them.
What can I seal my homemade dough board with before I make pierogi on it. Thank you for sharing your recipe Joe. Jesus and You Rock!
Most wooden boards can be treated with mineral oil.
I love this video!
Camera skills are fine. Keep on being you.
People are know it alls in this comment thread, hey 😂😂
Please please don't call them porogies! Theres no plural term for them in polish it's' "PIEROGI"sound out as its written:) thank you!
Covering dessert "fruity" pierogi would be a nice add to the series.
I do make them. And I've eaten so many of them while I'm pulling. I will eventually make a video. Thank you
Potato and cheese good ! What no "kaposta" ???
Definitely going to try these. I love pierogies! Back home (sure miss them). in Fall River, Mass. there is a place called Patties Pierogies
and the variations are amazing and all delicious. I loved her blueberry pierogies, any chance you could make fruit filled ones? Just found your channel and I’m excited to try a couple of your recipes.
Use the same do and look up a blueberry filling as simple as that
Five 'pierogi' is actually Piec pierogow! Nice video, in any case.
Is there a dough that you’d suggest for someone with coeliac disease can use? Most gluten free doughs are horrible!! Thank you!
I personally do not. I am familiar. This person did make them. Perhaps she would share her recipe. The Pierogi Lady
(330) 690-2129
g.co/kgs/ZDHAQue
Bonjour possible d’avoir les quantités pour 1kg de choucroute svp merci
hey Joe, got a good kolaczki recipe?
👍
Try Mrs. Paul's !
Many thanks. ANYONE: How many pierogieses can one get from this size batch ?
the video cuts at 4:33, how much time lapsed during the kneading process?
Witaj🥰 polskie pierogi robi się bez jajka, ponieważ powodują, że pierogi wychodzą twarde, bo mają zbite ciasto🥰🥰🥰
What kind of white cheese did you use in your pierogis? J/k Pierogi.
Farmers cheese.
Or curd cheese in UK,:-)
Cottage cheese
I presume cake flour is plain flour and not self raising flour?
Is your flour just Cake flour. We have not polish store in North Dakota
Yes, you can use cake flour or bread flour.
squares, hexagons, or triangles will give no waste
Can I use American cake flour?
Yes. It's preferred
I've never heard of using cake flour for pierogi/vereniki dough. That is very low in gluten and you do want gluten to make a stretchy dough. Some people use "bread flour". I never use bread flour for baking even bread here, because our All Purpose flour has a high enough protein content. I think any AP flour would work fine.
Saute some onions get some heavy cream or milk after the onions are sauteed put it the cream in there then add your cheese pour that over them and you'll be fine and it's really good don't fry them
Piergoes. Woo hoo
do you know how to make rolada?
Surely, you know how to pronounce the word 'pierogi' the Polish way? After 2,000 a day for five years? C'mon, Joe, let's hear it!
🥟
Just feedback here...if you're using a hat-mounted GoPro...please keep in mind how dizzy some can get. In my opinion...I don't like it.
It's not. Carry on
@@joebeckerinpoland I wasn't trying to be rude. However, I feel the 'carry on' part of your reply was.
How do you pronounce the beer name?
Zi wee ets
I can't describe the Z.... Lol
I can audibly. Lol
@@joebeckerinpoland That 'Ż' is closer to a hard 'sh' sound. Thus: shivyetz, or ... something to that effect.
ZHYH VYETS
Roll your “R” in pierogi
I always do when speaking amongst appreciators of the language. The trilled R. Lol
@@joebeckerinpoland Oh ok… I guess I’m a stickler for it being pronounced correctly. Have a good day! 😊
Right, and not 'PAH' rogi, it's 'Pyeh' rogi.
You and me both.@@Jennifer-xh5ti
@@22ergie yesss…I hate when it’s pronounced wrong
PierogiS 😂😂 I’ve never heard anyone say that
Skip the one, two, three, four. Sounds better with jeden, dwa, trzy, cztery,.
I visited Poland a couple of times. Could not wait to eat their pierogis - worst I ever had.
How is this traditional when you use cake flour and sea salt. I am certain ancestors never used them.
Salt comes from the sea. I learned in Poland. Tell me about your knowledge base
@@joebeckerinpoland So your family used sea salt and cake flour in their pierogi?
Joe you need to get some camera skills. Unfortunately I just could not continue to watch because you're flying that camera all over the place.
Yes, it makes me dizzy.
Yep
What cheese
Farmers cheese
Dough for me is way too thick. Nice tutorial though.
A sealed single pierog not pierogi 😮
ALL salt is sea salt......
Nice try, but that's a pasta dough, not pierogi dough.
Pierogi dough DOES NOT use eggs.
Quite frankly I don't really care for your passive aggressiveness and you're a fool. I learned in Poland while living there for a number of years. That and about three other varieties of those to use for pierogi. Check yourself
Just added you
Thank you for NOT frying the pierogi!!!!
I want to make these and saw another video where they were fried afterwards. Now I'm confused.
@@nolajacobs6730 make them how YOU like them. It doesn’t matter what the TH-cam comment police say.
4 stars for the recipe, -5 for the irritating dialog.
Then you should have stopped watching just after the recipe was shown. LOL the purpose is to show people how to make these foods which are thought to be complex. Maybe you're just more advanced.
Can’t even see what your doing
You dont need eggs
I make a variety of them including this one with egg. I like it personally but I also like the one without egg.
@@joebeckerinpoland Is it common to use egg? I saw different recipe but the onme I used said to '' absolutely not use them '' I was confused and made them without, it was so tasdty
I have made them with egg, without egg, with oil without oil, with cool water with boiling water. They always seem to come out fine regardless. The main thing is you do not want a dry dough. It needs to be elastic.
@@Lagolop I prefer it cruelty free abut either way I made them and the dough was fine, I have more trouble doing Gyoza than Pierogi, It's a good thing to eat !
@@MysteriousBeingOfLight What is cruel about using eggs?
I hate to say…you aren’t pronouncing pierogi correctly…lol
Silly I speak fluent Polish
like anyway
3 Put directly on the plate,they must be hot as the sun
1 mistake -no egs add to kake
2 never count pierogies ,this is the base