Ukrainian"s settlers in Saskatchewan, Canada made varenyky , pirogi or as kids we called by different name (Ukrainian word). My Mom and Grandma boiled them and baked them in onions and butter. We served them with sour cream and chive topping. We also cut the sour cream with cottage cheese.
Saskatchewan, Canada has many Ukrainian people living here... Canora and Yorkton and areas , Cudworth, Wakaw many settled in my Beautiful Province and many make some of the best Ukrainian food!!
you can call them whatever you want but the truth is that these are Polish pierogi, I will ignore the fact that Ukraine has been Ukraine since 1917 and Poland since the 9th century, we only disappeared from the map but we still speak Polish and I don't understand a word in Russian, this only shows that we only disappeared from the map, the first change about pierogi comes from the 15th century from Polish old books, I will ignore the fact that today's Ukraine was Polish lands, e.g. Lviv, so we already know where you get these pierogi, a German shepherd will always be a German shepherd
My mom learned from her mom (immigrant from Ukraine) to make Pierogie,stuffed cabbage, etc. At first,I didn’t like it but eventually loved it. We,as kids,were not to get up from table till we had tried everything ugh. We could barely walk after holiday meal. God Bless Baba n mom.
Bryan is the first American that made the dough like we do in Poland. Next time try to do one of our traditional type of pierogi we have one similiar to this recipe but instead of cheddar we use cottage cheese and we add some chopped onions to this kind of filling, we call them Ruskie (Similliar to Russia but the name comes from a historic region of Poland when western Ukraine was a part of Poland so it`s also a Ukrainian traditional dish) the others are with mince and onion and the last one probably the most popular here with cabbage and mushrooms that we serve on christmas. But we like to add anything to pierogi we make fruit fillings for example. If the dough was made like we are doing it no one will get upset
My Dads Mother and Dad both came from Poland and came to Pittsburgh, Pa. Grand Pap worked in a Steel Mill, as did my Father, Uncles, and Brother. My Mother would add the fried onion to the potato and cheese filling and chill in the frig. I'm still in Pittsburgh and believe it or not had some this morning, 4/7/23 Good Friday. Pittsburgh Pirates are playing Ball @ 4 12 pm today. Season Opener ! Go Pirates !
My mother's father was from Poland and immigrated to Saskatchewan. Needless to say, I grew up making and feasting on pierogies. The potato and cheddar cheese was a family favorite. But we included some bacon bits and diced onion in the filling. BTW, IF there are leftovers, pierogies are amazing fried the next morning for breakfast.
Although I only make the frozen pierogies from the store, I usually make them for breakfast instead of potatoes. Along with bacon and onions. I really want to make them from scratch, so will try it using this recipe.
My grandmother, who came from "the old country" and made the best perogies I have ever tasted in my life, always added diced bacon to the topping so I was happy to see your mention of bacon. 😊
Growing up, all of my Polish friends used to eat pierogi made with a dry cottage style cheese. I think I saw it in a European food store in blocks that look like feta or queso fresco and called "farmer's cheese". Boiled, then tossed in bacon fat sautéd onions with crumbled bacon is my cold day comfort food.
@@agataczajkowski1096 Thanks. Now I am trying (really hard) to fight my craving for a mixed plate of potato/cheese and cabbage pierogi with sour cream.
@@tiacho2893 We have a lot of Ukrainian influence in my province of Canada that made things like pierogies and kielbasa a big thing. I'm not even Ukrainian but god damn do I love me some pierogies with some caramelized onions and sour cream.
@@1DrowsyBoi Same here (Hamilton, Ontario), there are dedicated Polish and Ukrainian Catholic churches (two of each) and one Orthodox Ukrainian. Growing up, all pierogi were homemade like every Italian family made their own canned tomatoes. Grandmother food is always great.
Agata Czajkowski Or Cheddar, Somerset in England. Supposedly when the American colonies were rejecting English rule, the cheesemakers started making cheddar yellow to differentiate it from British cheese. This made it easy and obvious for Patriots to purchase American made cheese.
I grew up in a polish / German neighborhood. Pierogies were a favorite of mine as a kid. I made you recipe and I will tell you, this brought the wonderful memories flooding back. Great recipe and presentation. Thanks! Joe
Our neighbor was polish and we had perogis at her house often we used sauerkraut and onions as filling boiled then then fried them in hot oil....delicious we made them for years...now i have a wheat intolerance so sadly i can no longer have them...im going to try a gluten free perogi and see how it does...cant wait to test them.
I just made these for the first time tonight. Fantastic recipe. I fried the onions and perogies a bit on the darker side. crispy. Thank you for sharing 🥰
AP flour is just fine, trust me. Of course that depends on your location. In our area our AP flour has a high protein content. I have never my life used "bread flour" for any bread OR vereniki dough. There are many dough recipes but honestly you can make vereniki dough with just flour and water. It's all in how you handle the dough to make sure it is not tough. I use boiling water when mixing the dough up. Then knead and then allow to rest for a while. It will roll out easily. Just do not let the dough dry out and do not add more flour. Oh ya, they freeze very well. And you can fill with anything. My bube used to make kasha, potato and onion, potato and cheese, cherry, blueberry fillings. I like potato with onions the best.
I'm 100% polish with polish immigrant grandparents. In this country there are many people who use sour cream and eggs in the dough. I watched my grandmother make the dough, no sour cream or eggs. I've been to the southern part of Poland twice ( Sanok and Krakow) for cooking tours no sour cream or eggs. This part of Poland is where my family is from, and my joke is that we couldn't afford luxuries like eggs and sour cream. The dough that I make is almost exactly like your Chinese dumpling dough. In fact, I now make it exactly like you do in the dumpling video from America's test Kitchen. Give it a try, the dough comes out soft just like in the homeland!
I made these today and for the first time ever they turned out perfect. I love pierogi but always had a problem with the dough. This recipe is easy with the Kitchen Aid mixer kneading the dough and making it easy to roll out and work with. They were tender and delicious. I couldn't find bread flour so I used regular flour. I will try it next time with the bread flour. I will be making these again and again.
tried this out yesterday, everything was good but the dough it kept shrinking after i would cut the rounds, they’d be half the size, i’m not sure if i didn’t mix it long enough but it rested long enough, maybe because i only used speed 2 with the dough hook on the kitchenaid?
@@dkgoose83 Yes, it can shrink a little but I stretch it out when the filling goes in. I use the recommended 3inch cutter. I used the speed in the middle, whatever that is.
In my experience, people would brown the pierogis in a nonstick pan in a little olive oil. Don't cook too long. But it should be visibly brown. Then you simply pour the onions on top ... along with some sour cream (some use homemade apple sauce but we always stuck to the sour cream).
one of my favorite things about atk is all the interesting factoids i would have never known! makes the recipes even more delicious knowing how it came about in my opinion :)
The original dough is the best and what really makes a pierogi a pierogi! I add garlic salt and use a variety of cheddar cheese mix. Sour cream always goes on top with the caramelized onions.
Made these for dinner tonight. Loved the potato filling. The dough was just ok and hubby didn’t like the texture. It was hard to roll out. Kept wanting to bounce back, even though I let it rest. The dough recipe was different than every other recipe I looked at. It was the only one that used bread flour and baking powder. Will keep the recipe for the filling but will continue to try other doughs.
I might be a couple years late, but I have fought against rolling out dough so many times. The key is patience. You can't ever roll it right out. It has to rest first. I flatten it out a bit and if it's bouncing back I let it rest more before rolling it out all the way.
Food Wishes also offers a cheater version using wonton wrappers, which is a good idea if you’re dough challenged. Kevin Lee Jacobs has a nice dough with butternut squash and sage.
Made this pierogi dough last week and froze them. Finished them tonight, as part of my family's traditional Christmas meal. This dough was excellent, even after frozen. However, I filled them with sauteed sweet cabbage and some with sauteed baby bello mushrooms when I was making them. This will be the dough recipe that I use from now on.
I learned about perogies when I lived in Pa. but I fried them from store bought. I used your boiled recipie and they were perfect, tender and delicious. I made mine larger and got 20 out of the recipie and used a fork to close them so I got no angels. I froze the rest since I am the only one eating them for a later date. Thanks for the recipie.
IMO a much better way to eat them is to fry them a bit till crispy and slight golden brown. The contrast in texture of creamy insides soft dough and outside crisp is food tasty 101.
100% agree. That is how I was taught to make them. Mrs. Gretkierwicz would never have dumped them in with the onion. Use a separate pan, a little butter and reasonably high heat. 1.5 min per side give or take (checking for browning, of course) and you're done. Serve with sauerkraut. This is a great Lenten meal for Friday.
Thanks for sharing this recipe. We tried it and it turned out nearly perfect. Question on the 1T salt used in the boiling water to cook the potatoes, the 1T salt used in the boiling water to cook the pierogi's and the 1/2 t salt used in the onion garnish critical, or it is just for taste. Seems to us that the amounts overall made the pierogis a bit salty, and we will probably trim back these amounts. Thanks again for sharing. Roman and Kathy in Mesa AZ
If there's one I thing I miss about living in PA, it's finding endless supplies of perogies in the grocery stores. Frozen or fresh it was already made all i had to do was boil or pan fry them.
@@madthumbs1564 I can taste the Metalic of the Baking soda so I cannot use that shortcut. But what I do do first is take 2 large onions and chop them VERY fine, put them in a pot with LOTS of Butter on VERY LOW simmer and let the onions almost fall apart but NO color. I put some of that in almost EVERY filling I make - Potato/cheddar, Mushroom, Pot Cheese, Polish Dry mushrooms, Kapusta, and cabbage. I also make Lekvar (Prune butter) ones without the onion. The rest of the Onions go over the cooked pierogis but not caramelized - just translucent. THAT is the way my Great Grandmother made them and I am 83 so that is long long long ago. And making 30 doesn't get us past the cooking stage, I generally make 10 dozen of each and Freeze them (They freeze beautifully). Just remember to freeze them on a sheet seperately before you bag them and put them back in the freezer. My Holiday Dinner generally gets over 100 people so I start at the end of summer for it.
Polish person here...why cheddar in pierogi?!! Adaptations of this dish by other cultures never cease to amaze me. I suppose its a good vehicle for any stuffing really.
Cheddar is a more flavorful cheese, particularly the sharp cheddar. Also, people tend to adapt recipes to what is readily available to them. Growing up in a slavic family, we used to have pierogies filled with fried sweet cabbage, potatoes and onion, potatoes and cheese, prunes, and sometimes, just plain ol' potato.
Omg my name is Julia too and I’m Polish! Thank you for this amazing recipe I’ll definitely be trying it. I never really learned step by step how t make them so this is extremely helpful! ❤️❤️❤️🥟🥟
I was really bored at 11:00 pm on a Thursday so I just made these and they were great! The dough turned out really chewy and flavorful. The only gripe I have is they have to be served with sour cream and chives!
I also was born & raised in the "Burgh" & have been in SC 10 years now. My oldest son & I have learned how to make them since we don't get "up home" too often!
I can't even watch? From Pittsburgh and it is so competitive that we forget Pierogi unless during Christmas or Lent. I like to have them every couple of weeks and can buy frozen. Open the box, saute fresh mushrooms & Onions or peppers onions. Great meatless meal!
I chuckled at 24 pierogi. My mom makes a couple hundred perogies for xmas. Potatoe and cheese, sauerkraut and dry foraged mushrooms, and not to mention the dumplings for xmas borscht. Im hungry now.
If you subscribe to the ATK Web site you can watch all the old shows for the last 18 years, plus the new episodes from Season 19 within a few days of the air dates. It's better than watching a PBS because you can watch on YOUR schedule, and you can pause, rewind, etc. whenever you want.
You may have disliked Christopher Kimball but this show and ATK were his brainchildren. He’s the reason this exists. You may want to check out Milk Street, his new venture, which focuses on foreign dishes.
@@kdmdlo I don't honestly know that it was a matter of "dislike" exactly. He just rang a weird vibe when I watched him interact with those people. I had a former coworker who was perfectly normal to me as far as our interactions went then I chanced to see him interact with his wife and it revealed an ugly side that I was never able to forget after. He was still the same with me. It's nothing to phone the authorities about. It just put me right off. I care about how other men treat *all* the women in their world regardless of the guy's general business manner. I don't grant people special value because they happened to accomplish a particular milestone. Edison and Ford by most accounts were massive jerks besides being industrial moguls. They were still jerks at the end of it all. Business accomplishments do not set aside bad character traits. I'd still watch any T.V. format that this guy developed as long as he wasn't on screen. Life is too short to watch fake squicky banter.
I only use Potato and onion in my Pierogis, then I boil them until they rise. take them out, dry them out , throw them into the frying pan when the bacon is almost done, garnish with green onions. sorry paper towl them to remove the grease afterward
When i work with dough i usually wrap it in a plastic bag and allow it to rest for at least 30 min to allow the gluten to relax so that it doesnt bounce back after i roll it out
I just made theses and they were great, but my dough was very elastic. What can I do to correct this? I rested the dough for 20 minutes, by covering the bowl with a room temperature towel.
That's nothing to worry about! My dad made homemade pierogies and his dough was always very elastic, and stretchy - which makes it very easy to roll thin and to crimp you shouldn't need any water or egg wash to get them to seal. Just use less flour on your countertop that you're rolling out on, and that will help make it easier to roll them out.
I noticed that the lady in PA who taught him to make them had a pasta machine in one of the photos. My late Sicilian dad left me his pasta machine, but I never dared to take it out of the box to date - always rolled out my ravioli dough by hand - but with limited counter space and no kitchen table, it might be time to finally get it out and learn to use it.
I’m sure glad to see you girls on TH-cam with your great recipes. I really like your cooking programs on tv as well. Such a great difference since you girls took over the programs, everyone seems to be happier. I know it’s sure much more pleasant to watch. Keep up the good work.
We are Polish, my mom would make 100 to 200 pierogis every family party. I have no idea how she did it along with every other meal she made for that party.
Lesl1e1 you can boil them and then freeze them, once you decide you want to cook them, you can cook them in a skillet with a bit of water until soft, then add butter and pan fry them until golden brown, oh and when you freeze them make sure to put olive oil on the bag that your freezing them on so they don’t stick. :)
I freeze them before cooking. They turned out very tasty. After you make them, freeze them on a sheet pan lined with wax paper or something to keep them from sticking, then bag them and move to deep freeze. Boil time is the same, but it takes the water longer to reach a boil with frozen pierogies.
@@Ando2k10 when cooking from frozen, get your water, salted (with a few drops of vegetable oil to keep them from sticking together) to a rolling boil. Drop your frozen pierogi into the boiling water one at a time. Once the water comes back to a rolling boil, cook until the pierogies float to the top of the water. Remove from water with a slotted spoon and serve with you favorite topping. Enjoy!
I'm from Poland and i've never seen a correct recipe for traditional pierogi on english youtube. They all make a dough more complicated then cake while you literally just need hot water and flour. that's it jsut 2 ingredients.
You don't have to maintain boiling temperature to cook pasta. You can put most pasta in the water, bring it back to a boil stirring occasionally, the cover it and turn the heat off. - Same cooking time.
If the water temperature stays too low, the pierogi could possibly stick to the bottom of the pot or to each other. Unless you want to stir them constantly.
They are absolutely delicious, and the way my great-grandmother insisted they be made. Both twice-baked potatoes and potato skins have the same combination--potatoes and cheddar cheese.
Hot potatoes, cheese and butter in a food processor = gum. This might be ok in a pieorgi. I'm trying this in a small batch but as a 2nd gen Pollack from PA coal country (eastern) all was done by hand from Babci on down. No need to "chill" potatoes -- you do those first and they should be at temp by time your dough is ready for stuffing.
Ukrainian"s settlers in Saskatchewan, Canada made varenyky , pirogi or as kids we called by different name (Ukrainian word). My Mom and Grandma boiled them and baked them in onions and butter. We served them with sour cream and chive topping. We also cut the sour cream with cottage cheese.
That's how my gramma made them , cooked on a wood stove.
Saskatchewan, Canada has many Ukrainian people living here... Canora and Yorkton and areas , Cudworth, Wakaw many settled in my Beautiful Province and many make some of the best Ukrainian food!!
you can call them whatever you want but the truth is that these are Polish pierogi, I will ignore the fact that Ukraine has been Ukraine since 1917 and Poland since the 9th century, we only disappeared from the map but we still speak Polish and I don't understand a word in Russian, this only shows that we only disappeared from the map, the first change about pierogi comes from the 15th century from Polish old books, I will ignore the fact that today's Ukraine was Polish lands, e.g. Lviv, so we already know where you get these pierogi, a German shepherd will always be a German shepherd
My mom learned from her mom (immigrant from Ukraine) to make Pierogie,stuffed cabbage, etc. At first,I didn’t like it but eventually loved it.
We,as kids,were not to get up from table till we had tried everything ugh. We could barely walk after holiday meal. God Bless Baba n mom.
Bryan is the first American that made the dough like we do in Poland. Next time try to do one of our traditional type of pierogi we have one similiar to this recipe but instead of cheddar we use cottage cheese and we add some chopped onions to this kind of filling, we call them Ruskie (Similliar to Russia but the name comes from a historic region of Poland when western Ukraine was a part of Poland so it`s also a Ukrainian traditional dish) the others are with mince and onion and the last one probably the most popular here with cabbage and mushrooms that we serve on christmas. But we like to add anything to pierogi we make fruit fillings for example. If the dough was made like we are doing it no one will get upset
My Dads Mother and Dad both came from Poland and came to Pittsburgh, Pa. Grand Pap worked in a Steel Mill, as did my Father, Uncles, and Brother. My Mother would add the fried onion to the potato and cheese filling and chill in the frig. I'm still in Pittsburgh and believe it or not had some this morning, 4/7/23 Good Friday. Pittsburgh Pirates are playing Ball @ 4 12 pm today. Season Opener ! Go Pirates !
Zero percent Polish, 100% pierogi lover. Will try this one soon. Thank you!
My mother's father was from Poland and immigrated to Saskatchewan. Needless to say, I grew up making and feasting on pierogies. The potato and cheddar cheese was a family favorite. But we included some bacon bits and diced onion in the filling. BTW, IF there are leftovers, pierogies are amazing fried the next morning for breakfast.
Although I only make the frozen pierogies from the store, I usually make them for breakfast instead of potatoes. Along with bacon and onions. I really want to make them from scratch, so will try it using this recipe.
I was thinking some finely dice bacon would take it to another level...
Yes!! Fried the next day...yum!
My grandmother, who came from "the old country" and made the best perogies I have ever tasted in my life, always added diced bacon to the topping so I was happy to see your mention of bacon. 😊
Growing up, all of my Polish friends used to eat pierogi made with a dry cottage style cheese. I think I saw it in a European food store in blocks that look like feta or queso fresco and called "farmer's cheese".
Boiled, then tossed in bacon fat sautéd onions with crumbled bacon is my cold day comfort food.
Yes, cheddar cheese is American invention. In Poland cheese pierogis are only made with cottage cheese. And yes, this cheese is sold in blocks.
@@agataczajkowski1096 Thanks. Now I am trying (really hard) to fight my craving for a mixed plate of potato/cheese and cabbage pierogi with sour cream.
@@tiacho2893 We have a lot of Ukrainian influence in my province of Canada that made things like pierogies and kielbasa a big thing. I'm not even Ukrainian but god damn do I love me some pierogies with some caramelized onions and sour cream.
@@1DrowsyBoi Same here (Hamilton, Ontario), there are dedicated Polish and Ukrainian Catholic churches (two of each) and one Orthodox Ukrainian. Growing up, all pierogi were homemade like every Italian family made their own canned tomatoes. Grandmother food is always great.
Agata Czajkowski Or Cheddar, Somerset in England.
Supposedly when the American colonies were rejecting English rule, the cheesemakers started making cheddar yellow to differentiate it from British cheese. This made it easy and obvious for Patriots to purchase American made cheese.
I grew up in a polish / German neighborhood. Pierogies were a favorite of mine as a kid. I made you recipe and I will tell you, this brought the wonderful memories flooding back. Great recipe and presentation. Thanks!
Joe
Can also fry the pierogi. It makes for a nice crispy shell and cracked through. Delicious.
Our neighbor was polish and we had perogis at her house often we used sauerkraut and onions as filling boiled then then fried them in hot oil....delicious we made them for years...now i have a wheat intolerance so sadly i can no longer have them...im going to try a gluten free perogi and see how it does...cant wait to test them.
I made these from your recipe once before and loved them. I just needed to watch it again to freshen my knowledge.
I just made these for the first time tonight. Fantastic recipe. I fried the onions and perogies a bit on the darker side. crispy. Thank you for sharing 🥰
I am excited to make these.
I love them baked in the oven tossed with olive oils..put with crispy caramelized onion and sour cream yummy
Boiled then fried sauerkraut and mushrooms pierogi are the best 👌
Yum! Those are my favourites.
AP flour is just fine, trust me. Of course that depends on your location. In our area our AP flour has a high protein content. I have never my life used "bread flour" for any bread OR vereniki dough. There are many dough recipes but honestly you can make vereniki dough with just flour and water. It's all in how you handle the dough to make sure it is not tough.
I use boiling water when mixing the dough up. Then knead and then allow to rest for a while. It will roll out easily. Just do not let the dough dry out and do not add more flour.
Oh ya, they freeze very well. And you can fill with anything. My bube used to make kasha, potato and onion, potato and cheese, cherry, blueberry fillings. I like potato with onions the best.
Just want to say that I made these today. They were easy and came out delicious! Thanks for the video.
I'm 100% polish with polish immigrant grandparents. In this country there are many people who use sour cream and eggs in the dough. I watched my grandmother make the dough, no sour cream or eggs. I've been to the southern part of Poland twice ( Sanok and Krakow) for cooking tours no sour cream or eggs. This part of Poland is where my family is from, and my joke is that we couldn't afford luxuries like eggs and sour cream. The dough that I make is almost exactly like your Chinese dumpling dough. In fact, I now make it exactly like you do in the dumpling video from America's test Kitchen. Give it a try, the dough comes out soft just like in the homeland!
I live in Connecticut, my town and the surrounding towns are super Polish; the pierogi & golumpki here are amazing.
**Gołąbki
Holupki.
I made these today and for the first time ever they turned out perfect. I love pierogi but always had a problem with the dough. This recipe is easy with the Kitchen Aid mixer kneading the dough and making it easy to roll out and work with. They were tender and delicious. I couldn't find bread flour so I used regular flour. I will try it next time with the bread flour. I will be making these again and again.
tried this out yesterday, everything was good but the dough it kept shrinking after i would cut the rounds, they’d be half the size, i’m not sure if i didn’t mix it long enough but it rested long enough, maybe because i only used speed 2 with the dough hook on the kitchenaid?
@@dkgoose83 Yes, it can shrink a little but I stretch it out when the filling goes in. I use the recommended 3inch cutter. I used the speed in the middle, whatever that is.
grandmothers were Polish/Ukranian..they made 5 types of perogies for Xmas...sooooo frigging good !!
In my experience, people would brown the pierogis in a nonstick pan in a little olive oil. Don't cook too long. But it should be visibly brown. Then you simply pour the onions on top ... along with some sour cream (some use homemade apple sauce but we always stuck to the sour cream).
We always saute ours in butter or bacon grease before serving. The little crispness really adds another layer of texture.
one of my favorite things about atk is all the interesting factoids i would have never known! makes the recipes even more delicious knowing how it came about in my opinion :)
My parents are from Ukraine we always had perogies and stuffed cabbage both alot of work but delicious
The original dough is the best and what really makes a pierogi a pierogi! I add garlic salt and use a variety of cheddar cheese mix. Sour cream always goes on top with the caramelized onions.
I've been trying different recipes and yours wins hands down. They were delicious. I used all purpose flour.
Luv you guys. You have been my Saturday afternoon staple for many years now.
My grandmother also occaisonally made a "dessert" perogie filled with blueberries. They were divine! 😊❤
Made these for dinner tonight. Loved the potato filling. The dough was just ok and hubby didn’t like the texture. It was hard to roll out. Kept wanting to bounce back, even though I let it rest. The dough recipe was different than every other recipe I looked at. It was the only one that used bread flour and baking powder. Will keep the recipe for the filling but will continue to try other doughs.
It has a lot of sour cream. I think my mom made them with just flour egg & warm water. Careful with the water--too much makes a very sticky dough.
I might be a couple years late, but I have fought against rolling out dough so many times. The key is patience. You can't ever roll it right out. It has to rest first. I flatten it out a bit and if it's bouncing back I let it rest more before rolling it out all the way.
Food Wishes makes a good one.
Food Wishes also offers a cheater version using wonton wrappers, which is a good idea if you’re dough challenged. Kevin Lee Jacobs has a nice dough with butternut squash and sage.
For me it was the easiest dough I’ve ever rolled.😊
Made this pierogi dough last week and froze them. Finished them tonight, as part of my family's traditional Christmas meal. This dough was excellent, even after frozen. However, I filled them with sauteed sweet cabbage and some with sauteed baby bello mushrooms when I was making them. This will be the dough recipe that I use from now on.
YES cabbage......my personal favorite, also sauted onions in the potatoes and on peirogi when done! Yum..........
These are my husband's fav but I prefer mine with mushroom and onions!
I've never had pierogie in my life, but there is nothing about those ingredients that I don't like! I've got to try this some time!
Yes, I agree. I love most anything that has potatoes!
Pierogies are so good fried up with diced bacon and served with the bacon and a dollop of sour cream. That’s how me and my kids love them.
I learned about perogies when I lived in Pa. but I fried them from store bought. I used your boiled recipie and they were perfect, tender and delicious. I made mine larger and got 20 out of the recipie and used a fork to close them so I got no angels. I froze the rest since I am the only one eating them for a later date. Thanks for the recipie.
IMO a much better way to eat them is to fry them a bit till crispy and slight golden brown. The contrast in texture of creamy insides soft dough and outside crisp is food tasty 101.
100% agree. That is how I was taught to make them. Mrs. Gretkierwicz would never have dumped them in with the onion. Use a separate pan, a little butter and reasonably high heat. 1.5 min per side give or take (checking for browning, of course) and you're done. Serve with sauerkraut. This is a great Lenten meal for Friday.
omg! These look delicious, thank you!
My two favorite hosts.
i watched alot of videos making peirogies and this one is the best.. thanks
Thanks for sharing this recipe. We tried it and it turned out nearly perfect.
Question on the 1T salt used in the boiling water to cook the potatoes, the 1T salt used in the boiling water to cook the pierogi's and the 1/2 t salt used in the onion garnish critical, or it is just for taste. Seems to us that the amounts overall made the pierogis a bit salty, and we will probably trim back these amounts. Thanks again for sharing.
Roman and Kathy in Mesa AZ
If there's one I thing I miss about living in PA, it's finding endless supplies of perogies in the grocery stores. Frozen or fresh it was already made all i had to do was boil or pan fry them.
Just noticed that ATK is re-uploading old episodes as individual videos. It's all good. Love pierogi...even the Pittsburgh-style cheddar.
So that's why they didn't add baking soda to the onion for caramelizing.
@@madthumbs1564 I can taste the Metalic of the Baking soda so I cannot use that shortcut. But what I do do first is take 2 large onions and chop them VERY fine, put them in a pot with LOTS of Butter on VERY LOW simmer and let the onions almost fall apart but NO color. I put some of that in almost EVERY filling I make - Potato/cheddar, Mushroom, Pot Cheese, Polish Dry mushrooms, Kapusta, and cabbage. I also make Lekvar (Prune butter) ones without the onion. The rest of the Onions go over the cooked pierogis but not caramelized - just translucent. THAT is the way my Great Grandmother made them and I am 83 so that is long long long ago. And making 30 doesn't get us past the cooking stage, I generally make 10 dozen of each and Freeze them (They freeze beautifully). Just remember to freeze them on a sheet seperately before you bag them and put them back in the freezer. My Holiday Dinner generally gets over 100 people so I start at the end of summer for it.
@@Thommadura , WOW 😲
That's a lot of pierogi. 😊
I just love prune perogies. My favorite
Polish person here...why cheddar in pierogi?!! Adaptations of this dish by other cultures never cease to amaze me. I suppose its a good vehicle for any stuffing really.
Cheddar is a more flavorful cheese, particularly the sharp cheddar. Also, people tend to adapt recipes to what is readily available to them. Growing up in a slavic family, we used to have pierogies filled with fried sweet cabbage, potatoes and onion, potatoes and cheese, prunes, and sometimes, just plain ol' potato.
Sorry my mom was full blooded polish and always used cheddar cheese.
Just made them and oh my they taste delish!!! Can you also use the dough for empanadas???
Pittsburgh, Represent! Pierogi are soooooooooo good!
I wonder if adding pre cooked bacon to the cheddar mash potatoes would taste good 😋
It is actually funny listening to the way you say pierogi. I am 100 percent polish and it is just a chuckle to hear the Americanized pronunciation.
why is it every pierogi video edits out the kneading process with no indication of the time lapsed
Omg my name is Julia too and I’m Polish! Thank you for this amazing recipe I’ll definitely be trying it. I never really learned step by step how t make them so this is extremely helpful! ❤️❤️❤️🥟🥟
I was really bored at 11:00 pm on a Thursday so I just made these and they were great! The dough turned out really chewy and flavorful. The only gripe I have is they have to be served with sour cream and chives!
Born and raised in Pittsburgh, but live in South Carolina now. The first thing I get when I go back home is pierogies.
I also was born & raised in the "Burgh" & have been in SC 10 years now. My oldest son & I have learned how to make them since we don't get "up home" too often!
my friend's 'oma' used to make a fruit pierogy with a cornflake and butter garnish...OMG so good!
Brought back memories from my childhood. Potato cheddar pierogies
I can't even watch? From Pittsburgh and it is so competitive that we forget Pierogi unless during Christmas or Lent. I like to have them every couple of weeks and can buy frozen. Open the box, saute fresh mushrooms & Onions or peppers onions. Great meatless meal!
Never used bread flour before and it sounds like a good idea.
I chuckled at 24 pierogi. My mom makes a couple hundred perogies for xmas. Potatoe and cheese, sauerkraut and dry foraged mushrooms, and not to mention the dumplings for xmas borscht. Im hungry now.
This looked so delicious
My grandmother used to make cheese and also sauerkraut fruit. Kielbasa in our family was always pronounced as Kabasee. Never heard it as kielbasa.
Bryan looks great!!!
My polish grandma always Fry's them in butter and onions after boiling
Yes! You have to fry them and get them golden brown. Then add onion. Serve with kraut, applesauce, or sour cream.
4:10 using 2 spoons is a good trick
Or an ice cream scoop
I like that the cooks are running the show now. The old host always kind of annoyed me but I couldn't decide why. Makes me wish I still had cable.
If you subscribe to the ATK Web site you can watch all the old shows for the last 18 years, plus the new episodes from Season 19 within a few days of the air dates. It's better than watching a PBS because you can watch on YOUR schedule, and you can pause, rewind, etc. whenever you want.
You may have disliked Christopher Kimball but this show and ATK were his brainchildren. He’s the reason this exists. You may want to check out Milk Street, his new venture, which focuses on foreign dishes.
@@kdmdlo I don't honestly know that it was a matter of "dislike" exactly. He just rang a weird vibe when I watched him interact with those people.
I had a former coworker who was perfectly normal to me as far as our interactions went then I chanced to see him interact with his wife and it revealed an ugly side that I was never able to forget after. He was still the same with me. It's nothing to phone the authorities about. It just put me right off. I care about how other men treat *all* the women in their world regardless of the guy's general business manner.
I don't grant people special value because they happened to accomplish a particular milestone. Edison and Ford by most accounts were massive jerks besides being industrial moguls. They were still jerks at the end of it all. Business accomplishments do not set aside bad character traits.
I'd still watch any T.V. format that this guy developed as long as he wasn't on screen. Life is too short to watch fake squicky banter.
What a wonderful city.
I'm a viewer from Nashville market I never saw this one. Good stuff thanks!
I only use Potato and onion in my Pierogis, then I boil them until they rise. take them out, dry them out , throw them into the frying pan when the bacon is almost done, garnish with green onions. sorry paper towl them to remove the grease afterward
So I always have trouble with the dough rounds shrinking after I’ve cut them. Suggestions?
When i work with dough i usually wrap it in a plastic bag and allow it to rest for at least 30 min to allow the gluten to relax so that it doesnt bounce back after i roll it out
Yum….making this tomorrow 😊
Look delicious! Cant wait to make them 😊
I just made theses and they were great, but my dough was very elastic. What can I do to correct this? I rested the dough for 20 minutes, by covering the bowl with a room temperature towel.
That's nothing to worry about! My dad made homemade pierogies and his dough was always very elastic, and stretchy - which makes it very easy to roll thin and to crimp you shouldn't need any water or egg wash to get them to seal. Just use less flour on your countertop that you're rolling out on, and that will help make it easier to roll them out.
My aunt rest her soul made the absolute best perogies. Yes she was polish and lived in Wilks barre PA. Sadly, she would not divulge her recipe.
the 7:25 part of the theme music is really good
I made these and they were a hit. The dough is difficult to roll out so I used my pasta machine and it worked perfectly.
I've seen that comment about dough with egg, so I've opted for a recipe that ommits it.
Fingers crossed!
I noticed that the lady in PA who taught him to make them had a pasta machine in one of the photos. My late Sicilian dad left me his pasta machine, but I never dared to take it out of the box to date - always rolled out my ravioli dough by hand - but with limited counter space and no kitchen table, it might be time to finally get it out and learn to use it.
Growing up we called them pedaheh. Ate them cold sometimes right out of the fridge.
That’s what I call them! My mom’s paternal grandparents were Ukrainian
Thank you!
Can you use a food processor to make the dough
I’m sure glad to see you girls on TH-cam with your great recipes. I really like your cooking programs on tv as well. Such a great difference since you girls took over the programs, everyone seems to be happier. I know it’s sure much more pleasant to watch.
Keep up the good work.
Yinzer here learning how to make perogies!!!!!
We are Polish, my mom would make 100 to 200 pierogis every family party. I have no idea how she did it along with every other meal she made for that party.
Can these be made and then frozen? Do you cook first and then freeze or freeze before cooking or not at all? Thanks
Leslie
Lesl1e1 you can boil them and then freeze them, once you decide you want to cook them, you can cook them in a skillet with a bit of water until soft, then add butter and pan fry them until golden brown, oh and when you freeze them make sure to put olive oil on the bag that your freezing them on so they don’t stick. :)
I freeze them before cooking. They turned out very tasty. After you make them, freeze them on a sheet pan lined with wax paper or something to keep them from sticking, then bag them and move to deep freeze. Boil time is the same, but it takes the water longer to reach a boil with frozen pierogies.
@@Ando2k10 when cooking from frozen, get your water, salted (with a few drops of vegetable oil to keep them from sticking together) to a rolling boil. Drop your frozen pierogi into the boiling water one at a time. Once the water comes back to a rolling boil, cook until the pierogies float to the top of the water. Remove from water with a slotted spoon and serve with you favorite topping. Enjoy!
you didn't get real pierogi if the name of the restaurant was "pierogies"
This channel is awesome. Im gonna die binge watching
one perk of my job is I have access to free cheese, these look like a great way to use some of that.
"Oh my Goodness that looks terrible" lol I can't wait to try it!😋Dziekuje!
“I’m an Angel maker”
Julia is an assassin: confirmed
Angels, it’s an adorable name for a mistake.
Ah I see why my parents called us that growing up.
You were not a mistake Ali...Angels Yes Mistakes NO WAY!
I'm guessing they are called that because the filing comes out in wisps or the perogies just died and is going off to heaven.
Superbowl project for this weekend
Dang, now I'm hungry.
Watching now
making this weekend....
Wow...has Bryan been working out or what?
He's a freakin beefcake!
It's hard to tell if he's really muscular or just eaten a lot of perogies and distributed it well.
I chose to believe the former. He's a hot man.
YUM on both counts
Looks delicious
The dough recipe is amazing!:)thankyou!so easy to roll out!:)
I'm from Poland and i've never seen a correct recipe for traditional pierogi on english youtube. They all make a dough more complicated then cake while you literally just need hot water and flour. that's it jsut 2 ingredients.
Looks like a winner..
This is finely a not misleading titel cheedar ones not like someones other titel calling them polish style
You don't have to maintain boiling temperature to cook pasta. You can put most pasta in the water, bring it back to a boil stirring occasionally, the cover it and turn the heat off. - Same cooking time.
If the water temperature stays too low, the pierogi could possibly stick to the bottom of the pot or to each other. Unless you want to stir them constantly.
The BEST perogies are made by pious Slovak Catholic women in church basements.
Yes, during Lent
Orthodox.
Bread flour makes crap pierogi dough. This dough recipe was not good.
Yes and THANK YOU!
Yes! I've been waiting for like the orthodox polish church to reopen - they have a charity drive where u can buy homemade pierogi
Putting cheddar in pierogi sounds to me like putting mustard on an apple pie.
They are absolutely delicious, and the way my great-grandmother insisted they be made. Both twice-baked potatoes and potato skins have the same combination--potatoes and cheddar cheese.
Hot potatoes, cheese and butter in a food processor = gum. This might be ok in a pieorgi. I'm trying this in a small batch but as a 2nd gen Pollack from PA coal country (eastern) all was done by hand from Babci on down. No need to "chill" potatoes -- you do those first and they should be at temp by time your dough is ready for stuffing.
5:49. There is your angel.
My stepdaughter wants pierogi. We may make them together.