📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Hi Charlie, Max Miller (tasting history) went over the history of these buns. The Short version is Catherine the Great (a German lady herself) in Russia offered German Farmers free land, no military service and tax exempt status. Many Germans took her up on this offer and settled in the Volga Region. It was here the Bierrocks were first developed. In the 19th century the Tsars were slowly reneging on their promises and when they insisted on military conscription, the Mennonites, who were pacifists, left and went to the US, Mostly Kansas, and brought this dish with them. When I saw this dish...cabbage and meat in a soft bun....I couldn't resist and made them right away. You were very true to the concept....Hope you enjoyed them, Like most things German I adore them...all the best JIM
@@RolloTonéBrownTown I do love cooking, been at it for 57 years now. And I've always read a lot, to learn other cultures religions languages histories etc etc. Our German-English friend here is a wonderful thorough baker. All the best JIM
@@kevinu.k.7042 Such a simple dish but it's SOOOO delicious. Glad to be of help with some of the details of the Volga Germans... All the Best JIM Oaxaca Mexico
I discovered 'runza' when I moved to nebraska. no such thing in arizona, so I had to make my own. a polish girl I know, her mother gave me the recipe (a bit more peppery) and insisted that it's "Polish". being I was in the middle of a polish forest and did not speak polish...I did not argue. Thanks for the recipe, you got a new subscriber...
These are a hallowed part of U.S. heartland cuisine, especially in Kansas. There's a very similar Nebraska variant called a runza, which is often rectangular, just folded over & pinched shut. In the U.S. pretty much everyone flattens the roll a good bit before baking, haven't seen the spherical profile here, but it does look nice.
I think if you did sauerkraut instead of the cabbage, they would be over the top. You get the richness from the bread cut with the tang of the sauerkraut. Definitely going to have to try these for sure! Mini logs would be a killer snack at a party. get some good grain mustard to dip them in.
A big thumbs up for sauerkraut. 😁 I use it together with cooked pork sausage to make a similar filling - it's greasy and tangy and yum! Need to try it with this richer dough too. Cheers! 🍻
dammit ... where's the mega-like button for the sauerkraut? Magnus, now I want to go to the kitchen straight away and start cooking, at 15 minutes past midnight.
Another video. Another recipe I must try before the end of the week. I just finished enjoying my last sandwich with your recent whole wheat brioche loaf! Your channel is an absolute gold mine of knowledge and recipes Charlie, thank you ever so much!
Enjoying this for dinner tonight. The technique used to “stuff” the filling into the dough works perfectly - and while I did make a double batch of slightly smaller (6) dough balls, I think the next time I will size it down to eight dough balls per batch to better fit my hand - I think because it was a loose pile of meat vs. a "solid mass" as with the Parathas. They baked nicely and taste fantastic! Meaty, oniony, savory, peppery and just a hint of sweet from the bun!! I will most definitely make these again. Thank you, ChainBaker for sharing this recipe. Photos have been posted in "Charlie's Baking Buddies".
I made x2 of this dough recipe but with berry jam instead of meat and it turned out fenomenal. I appreciate the way you present your content and your positive energy. This channel should have millions of subs as it's AAA quality. Thanks for your work!
Max Miller from Tasting Hostory just made these. The episode was awesome they explain the history of them. These look even better. Also, I noticed a pizzaiolo is using your 4 different types of preferment video in his playlist.
Vito Iacopelli, I found it in his pizza oven comparison play list (he probably made a mistake putting it there haha). This is my next big buy, because buying a salumi curing chamber is still out of my pockets 😂 m.th-cam.com/play/PLL9H7ghmN9l97Rch-FsuGYH4qjMEJbw23.html By the way, check out Max's video on the history of the Beirock. It explains how they came to be and how they got here to America. m.th-cam.com/video/h_xqJtGWvhg/w-d-xo.html
Yeah, ideally I would have liked to put a permanent Pompeian style oven, but I've been fixing my backyard and planting new trees. So I'll get a portable pizza oven for the mean time.
Nebraska has a restaurant named Runza. They call the sandwich a Runza. Never heard of Bierock before. I found a recipe for it in casserole format, which is great for our family. Thanks for your how-to video!
This recipe looks awesome, and I can't wait to try it!!! Bierocks are actually from the Wolgadeutsche or Volga Germans, so you were right on both accounts because it was created by Germans who lived in Russia.
The bierocks looked so soft and had such an awesome savory filling. Perfect shape 😁 Your Kaiser rolls looked terrific too. I’m looking forward to the Latvian Cheesecake, that looked divine 😋
I would likely add a tiny bit of corn starch in the end with a tiny bit of beef stock to make the contents more moist. Downside can be that moist buns last shorter. You can also roll out and turn them into a long stick instead of a bun. Makes it more of a 1 hand snack.
They are basically from German Mennonites who lived in Russia steppes....when they fled Russia, they landed in Kansas in Nebraska and brought this recipe with them. They are DELCIOUS.
I looked your channel just 3days ago for the Bierock recipe and now you made it lol. I'm glad I subscribed. I studied in Kansas for 3 years and I love the Bierocks there.
They are German and Russian! Made by German immigrants to Russia and brought to the States in the 1800s. My grandmother used to make these! So delicious 😋
German here. The bun looks familiar, but cooked fillings like that seem uncommon to me. Definitely nothing you can just buy in shops or get in restaurants. Might just be a regional thing, though. I think I had something similar but with a pan-fried dough. I can't remember if the cook was turkish or eastern-european, unfortunately. Anyways, these look really tasty as well!
the real "trick" from a cooking/baking perspective, the core technique imho, cook the filling, that will remove all that water that'll cause issues during baking, keep that in mind and indeed you can use almost anything as filling and lot of doughs as foundation. Looking good for sure!
these remind me of the burger bomb video! i would love an episode with a bunch of different fillings! My family LOVES this style they are too fun to eat!
Never seen anyone in Russia eat пирожки with beer. Very strange. Also never seen meat пирожки with cabbage. Typically it is just some meat and onion. But there are so many variants you can try. Like cabbage and potato, cherry or apples, eggs and rice, liver. So many great fillings.
We have пирожки (Speķa Pīrāgi) in Latvia too and they are a common beer snack. Very similar. I made a video about them too - th-cam.com/video/9TfTufloDhQ/w-d-xo.html
Bierocks, Pirogi, Burek, Börek is a sweet or savoury pastry with different fillings is very common in west Asia, middle east, central Asia, Balkans etc. According to wiki its origin is Turkic or Persian. It is expanded during the ottoman times to Balkan countries. Currently There are at least 20 different version baked in Turkey alone.
I just finished making 23 of your Cheeseburger versions of these a few days ago, now this! Coming from Eastern Europe this feels like a beautiful combination, will definitely make these :)
@@ChainBaker I tried it a few weeks ago with marinated meat in some dark ale, herbs, et cetera overnight, some local smoked sheep cheese, mustard, mayonnaise, and it was one of the best things I had ever tasted, so decided to make some for storage ;-)
@@ChainBaker Also, upon some research, these seem to be "baked pirozhki", pirôžky (пирожки́ в духовке), where the name Bierock comes from (or possibly börek due to proximity to Kazakhstan, according to Wikipedia), and can also be fried. Interestingly, I have never seen these before, although classic pierogis are everywhere here
If you're looking for ideas, there is a fully Texas thing where we make kolache dough and then wrap sausages in it, ideally jalapeno sausages. I high recommend you try them omnomnomnom. Oh and don't let the internet fool you. We usually cover the sausage almost or entirely in dough. It's not a pigs in a blanket for crying out loud! Also instead sometimes we wrap sausages in tortillas and call it dinner when we don't want to cook. That's not baking though.
Have you discussed anywhere the idea of when to use the oven fan and when not to? I can think of several reasons to use it, but not so many reasons not to - but I notice that in several of your recipes, you specifically say to leave it off. I happen to have one in my oven, but many people here in the US don't. I know that when baking a "standard" (fan-off) recipe with the fan on, the rule of thumb is to lower the temp. by 15-20 degrees F. Is the reverse true when a fan-on recipe is baked without a fan? Thanks!
I will make a video about this in the near future. As a general rule fan vs no fan should be around a 10% difference in temp. So, 160C fan on = 180C fan off. I like to use the fan with lower temperature bakes to get even colouration on the crust. My oven only has a heating element in the top of it, so the fan helps me get an even bake.
How do you decide when to bake with the fan on or off? I do not have a convection oven, so how should I adjust the temperature or bake time since there is no fan?
I like to use it for buns and low temperature baking to ensure even colouration all over. My oven is not great since it has only the top heating element, sometimes I have to play with the settings 😄 Fan vs no fan should be around a 10% temperature difference. So, 160 fan on = 180 fan off.
As mentioned earlier, Tasting history did a bit on these: th-cam.com/video/h_xqJtGWvhg/w-d-xo.html Apparently the answer is it's from German immigrants to Russia, the Volga germans? I can't wait to try these, it'll be interesting to see if they are different than the ones Max presents.
Knowing how many similar types of pastry there is in existence, i wouldn't be suprised if it goes way way back in it's origin. All of them share a very similar name, just writen slightly differently, but generally all that is "stuffed bread". Russian "pirogi" or "pirozki" is refered to a general group of pastry, with savory or sweet filling, where "pirog" is a big pie you cut for individual portions, while "pirozok" is an individual pastry. Although it seems like further you go east, less common word become, so i would bet it's origin somewhere in central\eastern Europe. In eastern part of Eurasia you start to see more regional style pastry, like "samsa" - uzbeki triangular pastry, filled with meat and with a more flaky crust.
Very nice recipe - I like that you have incorporated the same shaping technique as for the recent paratha recipes. I have an extra pound of ground beef and was thinking - what else can I make with this? Well, now I know - Bierocks!! Thank you for this recipe! Hi everyone - If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 108K subscribers - let's keep going!!!! 🤩🤩🤩 And as mentioned in the video - don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (95 members so far!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
You have the skills already so it'll be a breeze ;) some kind of sweet filling would be nice here too. It would turn it into a giant baked donut 🤤 Cheers for the kind support as ever 😍
This is definitly NOT Russian one. They are Ukrainian ones. The name pyrih, pyrogy is used in Ukrainian and Polish. In Polish it is used for dumplins, which in Ukrainian is varenyky. 80% of "Russian" quisine is not Russian at all.
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Hi Charlie, Max Miller (tasting history) went over the history of these buns. The Short version is Catherine the Great (a German lady herself) in Russia offered German Farmers free land, no military service and tax exempt status. Many Germans took her up on this offer and settled in the Volga Region. It was here the Bierrocks were first developed. In the 19th century the Tsars were slowly reneging on their promises and when they insisted on military conscription, the Mennonites, who were pacifists, left and went to the US, Mostly Kansas, and brought this dish with them. When I saw this dish...cabbage and meat in a soft bun....I couldn't resist and made them right away. You were very true to the concept....Hope you enjoyed them, Like most things German I adore them...all the best JIM
Ah, I see you're a youtube viewer of culture.
Chainbaker, TH, Townsends and history guy are the GOATS of food/history videos!!!!
With Chain being the baking GOAT obviously
@@RolloTonéBrownTown I do love cooking, been at it for 57 years now. And I've always read a lot, to learn other cultures religions languages histories etc etc. Our German-English friend here is a wonderful thorough baker. All the best JIM
@@kevinu.k.7042 Such a simple dish but it's SOOOO delicious. Glad to be of help with some of the details of the Volga Germans... All the Best JIM Oaxaca Mexico
Catherine offered German farmers NOT free lands, but Ukrainian lands that was stolen from Ukrainian farmers.
I discovered 'runza' when I moved to nebraska. no such thing in arizona, so I had to make my own. a polish girl I know, her mother gave me the recipe (a bit more peppery) and insisted that it's "Polish". being I was in the middle of a polish forest and did not speak polish...I did not argue.
Thanks for the recipe, you got a new subscriber...
These are a hallowed part of U.S. heartland cuisine, especially in Kansas. There's a very similar Nebraska variant called a runza, which is often rectangular, just folded over & pinched shut. In the U.S. pretty much everyone flattens the roll a good bit before baking, haven't seen the spherical profile here, but it does look nice.
I think if you did sauerkraut instead of the cabbage, they would be over the top. You get the richness from the bread cut with the tang of the sauerkraut. Definitely going to have to try these for sure! Mini logs would be a killer snack at a party. get some good grain mustard to dip them in.
A big thumbs up for sauerkraut. 😁 I use it together with cooked pork sausage to make a similar filling - it's greasy and tangy and yum! Need to try it with this richer dough too. Cheers! 🍻
dammit ... where's the mega-like button for the sauerkraut? Magnus, now I want to go to the kitchen straight away and start cooking, at 15 minutes past midnight.
I was thinking the same thing.
These do look delicious! Max Miller's Tasting History channel has an episode on the origins of Bierocks.
My family has made these for many years. Our bread is shaped like a maple bar with a lot more cabbage. They are so good!
Another video. Another recipe I must try before the end of the week. I just finished enjoying my last sandwich with your recent whole wheat brioche loaf! Your channel is an absolute gold mine of knowledge and recipes Charlie, thank you ever so much!
My mother always made these as a kid I loved them. I make them for my family now.❤❤❤
Enjoying this for dinner tonight. The technique used to “stuff” the filling into the dough works perfectly - and while I did make a double batch of slightly smaller (6) dough balls, I think the next time I will size it down to eight dough balls per batch to better fit my hand - I think because it was a loose pile of meat vs. a "solid mass" as with the Parathas. They baked nicely and taste fantastic! Meaty, oniony, savory, peppery and just a hint of sweet from the bun!! I will most definitely make these again. Thank you, ChainBaker for sharing this recipe. Photos have been posted in "Charlie's Baking Buddies".
Thanks for the tip about fitting a smaller hand!
I made x2 of this dough recipe but with berry jam instead of meat and it turned out fenomenal.
I appreciate the way you present your content and your positive energy. This channel should have millions of subs as it's AAA quality. Thanks for your work!
🙏
Tasting History recently did a video on these. It was quite informative.
Max Miller from Tasting Hostory just made these. The episode was awesome they explain the history of them. These look even better.
Also, I noticed a pizzaiolo is using your 4 different types of preferment video in his playlist.
Cheers! :)
Could you drop me a link to his channel?
Vito Iacopelli, I found it in his pizza oven comparison play list (he probably made a mistake putting it there haha). This is my next big buy, because buying a salumi curing chamber is still out of my pockets 😂
m.th-cam.com/play/PLL9H7ghmN9l97Rch-FsuGYH4qjMEJbw23.html
By the way, check out Max's video on the history of the Beirock. It explains how they came to be and how they got here to America.
m.th-cam.com/video/h_xqJtGWvhg/w-d-xo.html
I'll take it as good publicity 😄
Once I have enough space I will definitely invest in a pizza oven :)
Cheers, I'll check out Max's video 👍
Yeah, ideally I would have liked to put a permanent Pompeian style oven, but I've been fixing my backyard and planting new trees. So I'll get a portable pizza oven for the mean time.
Love Max Miller!
I've watched many of your videos and I would say, these are indeed some of the roundest breads you've ever done
Thanks 😁
Thank you for the recipe it was perfect for small amounts.
Nebraska has a restaurant named Runza. They call the sandwich a Runza. Never heard of Bierock before. I found a recipe for it in casserole format, which is great for our family. Thanks for your how-to video!
This recipe looks awesome, and I can't wait to try it!!! Bierocks are actually from the Wolgadeutsche or Volga Germans, so you were right on both accounts because it was created by Germans who lived in Russia.
Volga germans just took this dish from russians. They didn't create it.
In Italy we have something very similar. The name of this dish is "Ravazzate" only that we add the tomato paste and the peas.
The bierocks looked so soft and had such an awesome savory filling. Perfect shape 😁 Your Kaiser rolls looked terrific too.
I’m looking forward to the Latvian Cheesecake, that looked divine 😋
Perfect winter comfort food, these look great and I will definitely be giving them a try.
I was just thinking about making these, so it was great to see your technique for shaping them.
I would likely add a tiny bit of corn starch in the end with a tiny bit of beef stock to make the contents more moist. Downside can be that moist buns last shorter. You can also roll out and turn them into a long stick instead of a bun. Makes it more of a 1 hand snack.
They are basically from German Mennonites who lived in Russia steppes....when they fled Russia, they landed in Kansas in Nebraska and brought this recipe with them. They are DELCIOUS.
I have never seen these before! So I think I may have to make them. Thank you for the video!
My mother made them with pressure cooked deer ( venison) meat. Made me sure miss her and the awesome rolls she would make.
I looked your channel just 3days ago for the Bierock recipe and now you made it lol. I'm glad I subscribed. I studied in Kansas for 3 years and I love the Bierocks there.
BTW, The bierocks I ate were all made with whole wheat flour and had saurkraut in them. I ate them at the 4th of July fare.
They are German and Russian! Made by German immigrants to Russia and brought to the States in the 1800s. My grandmother used to make these! So delicious 😋
In my home city bierocks are an Armenian treat, and they are so delicious!
I would state that this is the perfect snack. Every day. Everywhere. 🤤
Looks wonderful!
These look great! Will be trying!
I've never made these but they look terrific.
Looks delicious
Looks tasty! Pairing with a cold beer seems perfect. Be Safe
Great video! Thank you!
Ooo...I'd add a wee bit of cream cheese to the meat mixture to combat the crumbly texture of the filling. Looks delicious!😋
Your recipes always make me hungry and want to bake! Somehow the name reminds me of pierogies. Being German never heard of this one before though.
Your baking skills are remarkable. My bread never works though pizza bread does. This is cool recipe I would try.
You can do it! 😎
German here. The bun looks familiar, but cooked fillings like that seem uncommon to me. Definitely nothing you can just buy in shops or get in restaurants. Might just be a regional thing, though. I think I had something similar but with a pan-fried dough. I can't remember if the cook was turkish or eastern-european, unfortunately. Anyways, these look really tasty as well!
As a person born in Kansas I am lucky enough to enjoy these. They were brought to Kansas by German Mennonites. More cabbage and onion.
the real "trick" from a cooking/baking perspective, the core technique imho, cook the filling, that will remove all that water that'll cause issues during baking, keep that in mind and indeed you can use almost anything as filling and lot of doughs as foundation. Looking good for sure!
i'd go for a seeded dough with a mushrooms parsley and blue cheese filling, with a real heavy, dark, high alcohol beer, nice!
these remind me of the burger bomb video! i would love an episode with a bunch of different fillings! My family LOVES this style they are too fun to eat!
Definitely similar, but I finally perfected the filling technique here 😁 sweet fillings would be nice I reckon :)
Nice!
When i cook this i put some lard into. Small pieces.
Also, u can pass meat hrough grinder after frying. Еhe filling will become softeness, more pate texture.
Never seen anyone in Russia eat пирожки with beer. Very strange. Also never seen meat пирожки with cabbage. Typically it is just some meat and onion. But there are so many variants you can try. Like cabbage and potato, cherry or apples, eggs and rice, liver. So many great fillings.
We have пирожки (Speķa Pīrāgi) in Latvia too and they are a common beer snack. Very similar. I made a video about them too - th-cam.com/video/9TfTufloDhQ/w-d-xo.html
Bierocks, Pirogi, Burek, Börek is a sweet or savoury pastry with different fillings is very common in west Asia, middle east, central Asia, Balkans etc. According to wiki its origin is Turkic or Persian. It is expanded during the ottoman times to Balkan countries. Currently There are at least 20 different version baked in Turkey alone.
As a beer lover these snacks look great. I'll surprise my friends at the next gathering✌🤙
❤ Thank you!
I just finished making 23 of your Cheeseburger versions of these a few days ago, now this! Coming from Eastern Europe this feels like a beautiful combination, will definitely make these :)
23! Now that's a good batch 😁👍
@@ChainBaker I tried it a few weeks ago with marinated meat in some dark ale, herbs, et cetera overnight, some local smoked sheep cheese, mustard, mayonnaise, and it was one of the best things I had ever tasted, so decided to make some for storage ;-)
@@ChainBaker Also, upon some research, these seem to be "baked pirozhki", pirôžky (пирожки́ в духовке), where the name Bierock comes from (or possibly börek due to proximity to Kazakhstan, according to Wikipedia), and can also be fried. Interestingly, I have never seen these before, although classic pierogis are everywhere here
If you're looking for ideas, there is a fully Texas thing where we make kolache dough and then wrap sausages in it, ideally jalapeno sausages. I high recommend you try them omnomnomnom. Oh and don't let the internet fool you. We usually cover the sausage almost or entirely in dough. It's not a pigs in a blanket for crying out loud!
Also instead sometimes we wrap sausages in tortillas and call it dinner when we don't want to cook. That's not baking though.
They look awesome! I'll ad them to my list ;)
Have you discussed anywhere the idea of when to use the oven fan and when not to? I can think of several reasons to use it, but not so many reasons not to - but I notice that in several of your recipes, you specifically say to leave it off. I happen to have one in my oven, but many people here in the US don't. I know that when baking a "standard" (fan-off) recipe with the fan on, the rule of thumb is to lower the temp. by 15-20 degrees F. Is the reverse true when a fan-on recipe is baked without a fan? Thanks!
I will make a video about this in the near future. As a general rule fan vs no fan should be around a 10% difference in temp. So, 160C fan on = 180C fan off. I like to use the fan with lower temperature bakes to get even colouration on the crust. My oven only has a heating element in the top of it, so the fan helps me get an even bake.
How do you decide when to bake with the fan on or off? I do not have a convection oven, so how should I adjust the temperature or bake time since there is no fan?
I like to use it for buns and low temperature baking to ensure even colouration all over. My oven is not great since it has only the top heating element, sometimes I have to play with the settings 😄
Fan vs no fan should be around a 10% temperature difference. So, 160 fan on = 180 fan off.
amazing
As mentioned earlier, Tasting history did a bit on these: th-cam.com/video/h_xqJtGWvhg/w-d-xo.html
Apparently the answer is it's from German immigrants to Russia, the Volga germans? I can't wait to try these, it'll be interesting to see if they are different than the ones Max presents.
That reminds me of a black pepper pork bun
Knowing how many similar types of pastry there is in existence, i wouldn't be suprised if it goes way way back in it's origin. All of them share a very similar name, just writen slightly differently, but generally all that is "stuffed bread". Russian "pirogi" or "pirozki" is refered to a general group of pastry, with savory or sweet filling, where "pirog" is a big pie you cut for individual portions, while "pirozok" is an individual pastry.
Although it seems like further you go east, less common word become, so i would bet it's origin somewhere in central\eastern Europe. In eastern part of Eurasia you start to see more regional style pastry, like "samsa" - uzbeki triangular pastry, filled with meat and with a more flaky crust.
It didn't originate from Europe.
Pyrohy abd Pyrizhky are NOT Russian, but Ukrainian ones
@@izharfatima5295 They originated from Ukraine
Can I use the same dough recipe for the Chinese BBQ pork bun?
This dough will be much better suited for that th-cam.com/video/tFF_wfYYF-k/w-d-xo.html
Please make a cool recipe with squash/pumpkin
th-cam.com/video/7upSGS-2AxI/w-d-xo.html 😎
Very nice recipe - I like that you have incorporated the same shaping technique as for the recent paratha recipes. I have an extra pound of ground beef and was thinking - what else can I make with this? Well, now I know - Bierocks!! Thank you for this recipe!
Hi everyone - If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 108K subscribers - let's keep going!!!! 🤩🤩🤩
And as mentioned in the video - don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (95 members so far!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
You have the skills already so it'll be a breeze ;) some kind of sweet filling would be nice here too. It would turn it into a giant baked donut 🤤
Cheers for the kind support as ever 😍
@@ChainBaker oh, maybe filled with custard or pumpkin or Ube (purple yam) - the possibilities are endless. But only after I first make it with beef. 😊
Russians call it "pierozhock". Pierog - big pie. Pierozhock - small pies
Scottish variation coming up with haggis and neeps instead of beef and cabbage
Who cares where these are from. All I needed was the fact that they go well with beer. Skol, Prost, Nazdraví,
👍👍👍👍
check out Tasting History, he just did an episode on this food item
I would suggest breaking down the minced meat further because it kinda looks like its full of worms. Very nice recipe though.
Yeah it does kind of 😄
Me hungee
Better with cheese
Everything is better with cheese 😄
This is definitly NOT Russian one. They are Ukrainian ones. The name pyrih, pyrogy is used in Ukrainian and Polish. In Polish it is used for dumplins, which in Ukrainian is varenyky. 80% of "Russian" quisine is not Russian at all.
Perhaps. I'm no expert. I just find stuff on the internet and make it my way.
But what you say can be said about the food of any country in the world.
BEER SNACK THATS HARAM!!!
Alcohol free beer is a thing though 😄
Another great video to add to my to-bake list, but my immediate takeaway = I want beer.
🍻