Do you prefer boiled or fried pierogi? If you liked this video, you may enjoy: Polish Street Food in Krakow! (th-cam.com/video/IwT4ZXKWNSs/w-d-xo.htmlsi=uWc9H-FM3xAGUH81 ) or 5 Must Try POLISH FOOD in POLAND! (th-cam.com/video/eivvkKTJark/w-d-xo.htmlsi=itkmBnGFDfL0PlKs )
Frying pierogi is a tourist thing. Also, no eggs in the dough and it is essential to use hot water for it. That makes pierogi different from tortellini.
I'm a proud Polish girl and when it comes to boiled or fried pierogi - it depends :P When I or my mum/grandma make Pierogi we usually have them boiled at first (you have to boil them anyway, so why not enjoy them at once, when their fresh and delicious?). Then we leave the rest for the next day or something, and than we fry them. We make like 200 of them at once, so no need to choose only one option ;) Also Deana - good job with your first Pierogi! Especially Ruskie are not easy to make. I watched my grandma making them for years, helping her sometimes, and still needed a few takes to get there on my own.
When freshly prepared, I prefer boiled, and when reheated, I prefer pan-fried, and both types are usually topped with fat, bacon and onion. As for the stuffing in dumplings with cabbage and mushrooms, all the dumplings I've ever eaten were filled with sauerkraut. Next to the borscht you bought, there was also an instant version, which just pour water and it's ready. No need to cook for 15 minutes... By the way, I'm glad you like Polish cuisine. Thanks to, among other things, such TH-cam channels, our country is promoted around the world
My Dad was from Poland, my wife's father was from Hamburg. My Mom was from Philly by way of her Mom being from Ukraine and her Dad from St. Petersburg. Her Mom from Russia and her Dad from Albania. We all went out to a Polish restaurant in or Queens NY neighborhood. The owner and my Dad started conversing in Polish. My Dad left in 1936 when he was 15. All my life he said he remembered very little Polish. The owner and my Dad left to go back into the kitchen where my Dad was fed most of the menu. When they returned they were both teary. My Dad said it took him back to Poland.
Du isst gumiklyjzy "Gummi Klöße" also die kleinen schlesischen mit dem Loch und sagst dass sie "deutsch" schmecken fand ich süß. Auch wenn Deutschland aus Schlesien vor 80 Jahren weg gegangen ist. Bleibt das alte Oberschlesien eine Mischregion 😊😊😊
Während meines Zivildienstes im Altenheim hatte ich eine Kollegin, die ursprünglich aus Polen stammte. Von ihr habe ich gelernt idiotensichere Kartoffelklöße zu machen. Mann kocht Kartoffeln, stampft sie schön ordentlich mit dem Kartoffelstampfer, macht es dann im Topf mit einem Löffel o. ä. platt, so dass man eine gleichmäßige Verteilung mit gerader Oberfläche hat. Dann markiert man kreuzweise den Durchmesser und nimmt eines der entstandenen Viertel heraus. Das entstandene Loch füllt man bis zum Rand der Kartoffelmasse mit Kartoffelmehl (bzw. Kartoffelstärke). So hat man stets das ideale Verhältnis aus Kartoffelmasse und Mehl, egal wieviele Kartoffeln man nimmt. Dann wird alles zusammen mit einem Ei und der herausgenommenen Kartoffelmasse vermischt und voila. Im Altenheim hatten wir daraus sogar ein Dessert gemacht, nämlich Zwetschgenknödel, also mit einer Füllung bestehend aus einer ganzen Pflaume (natürlich ohne Kern) und etwas Puderzucker am Schluss. Was mit den Pflaumen angestellt wurde weiß ich allerdings nicht mehr, die gingen sicherlich nicht roh in die Masse. Ist aber auch schon über 20 Jahre her und da ich ohnehin ein herzhafter Typ bin, habe ich mir nur den generellen Knödel-Teil gemerkt. Aber der funktioniert jedes mal! 😀
Deana, I'm so impressed with your cooking. I am a chef and I think you did an excellent job a very good first attempt! You should be very proud! ❤🇺🇸🙏🏻👍🏻
My Polish neighbours have taught me that there is always something a little different in Bigos than last time - depending on what leftovers are left over from celebrations or big family dinners. 😉 Love it I actually got to know pierogi from a colleague from Kazakhstan, they are very tasty.
U nas 🇵🇱 jest takie powiedzenie że ktoś "narobił bigosu" czyli nabałaganił w pracy, pomylił fakty coś popsuł itp. i to dokładnie odnosi się do tej potrawy i tego co przekazali ci sąsiedzi- do bigosu można dosłownie wrzucić wszystko co jest jakby "odpadem" i to wszystko się tam przyjmie. Jest jeszcze jedno powiedzenie gdy bigos jest dość ubogi w mięsne dodatki i mówią o takim "bigos myśliwski- kapusta na talerzu a mięso po lesie biega" 😁 Nie wiem czy Ty wiesz, ale bigos można robić również z niekiszonej białej(moja żona robi wspaniały) czy czerwonej kapusty jak i mieszany z kiszonej i niekiszonej.
I made pierogie for over 30 years now. Here some advise. For the dough i use flour, salt, tbsp oil and boiling water no egg. Let it rest while preparing the filling. For the version with Sauerkraut, you first cook the Sauerkraut in water for 20min and then sqeeze out the water, fry some onions, add the Sauerkraut, butter, bread crumbs. Salt and Pepper. For the filling Ruskie are make out off boild potatos, butter, fried onions and German Quark, salt and Pepper. Those are some Tipps, that will bring your pierogie game to the next level 😊
@rozgniatacz_mend Wrzątek to nie bzdura, tylko rzeczywiscie jedna z możliwych wersji - faktem jest, że wrzątek szybciej zaparza mąkę i ciasto jest bardziej elastyczne po prostu. Ja akurat nie używam wrzątku, tylko bardzo gorącej wody z kranu, bo na wrzątek nigdy nie chce mi się czekać:) To tak jak pisali inni - podstawa to mąka i woda (co najmniej ciepła:)), reszta czyli sól, tluszcz czy jajko to kwestia konkretnego domu i tradycji rodzinnej:)
@rozgniatacz_mend To kwestia proporcji - u nas to jest ok. 1 szkl. wody na 1 kg mąki, naprawdę nie wychodzi kleiste, tylko fajnie elastyczne... Ale tak jak już pisałam, to kwestia tradycji rodzinnych, Moja koleżanka np. do ciasta na pierogi daje gęstą śmietanę:)
Last dumplings are called "kluski śląskie" (silesian dumplings). The hole is made specially to keep the sauce. I think they are the easiest to make. You boil the potatoes and you smash them afterwards. The best is to put them in the round dish. You knead them in it to have flat surface and same thickness everywhere. Then you cut it on 4 same parts. You take one part out on the rest and fill the space with potatoe starch/flour, add egg and salt and mix it with hand. Than take small parts and roll to balls, flatten and make a hole with finger. On the end boil in salted water till they swim out on the surface. If you need any more instructions just ask I will be pleased to help you.
In dumplings, it is important to have a very thin dough and well-glued edges of the dough. the cottage cheese should be grainy and not as creamy as for sandwiches, but it's nice that they turned out tasty the first time, good job
Great video ❤ there are 2 ways to make a dough for pierogi. 1st one, my grandma was making them that way, is just warm (not hot) water mixed with regular wheat flour. 2nd way is basically the same but an egg is added to the mixture. It's a matter of preference, but I personally like the 1st method better. Adding an egg makes the dough a bit harder. And the thinner the dough is the better. The basic way is to have them boiled. You can freeze them if there are any left or you can fry them then. 😊
red beetroot soup and dumplings with cabbage and mushrooms are traditional Christmas Eve dishes. Red beetroot soup is often served with croquettes around midnight at Polish weddings. you should try these mixes
A part of my families roots are in Poland (Jablunkov Pass) and they always boiled then fried their pierogis so it was the best of both worlds, caramelized onions and sour cream always must haves and only sometimes dill. i love a little sprinkling of dill on most pierogis. In New Jersey there are a few great places that make and sell great polish food. So we are lucky to have great versions of nearly every food from around the world to try.
Beautiful dishes! I must say you've chosen some of my personal favourites, perfect for this time of year PS1 The difference between silesian dumplings and pyzy is that first ones are made of boiling potatoes and second from raw (sometimes called 'grey dumplings'), we love our potatoes and have dishes with probably all possible variations 😃 PS2 Pierogi dough should be just a little bit thinner, sometimes you can see them with decorative edge- that's what we do to make sure they don't open while boiling, some recipes don't include eggs and might make the dough softer 🤍
Definitely stick to your ribs food for a really cold climate, and you need that. Deana, thought you did a good job on your first pierogis, practice makes perfect,lol. All the Christmas lights behind you are quite beautiful, and you certainly appreciate them even more when it gets dark at 4:30. Thanks for taking us along, see you soon!
I'm so glad you loved polish cuisine so much! Especially happy that Phil found a way to enjoy sauerkraut😂 When it comes to pierogi, it totally depends on the household. I personally grew up with boiled ones and I prefer them that way cause they are lighter. But I saw my mum fry pierogi when they were pre-boiled and sat for a bit in the fridge, she likes them this way too.
Hi, I am a Silesian man. There were a couple of mistakes in making pierogi. I mean when you make a cheese and potato dumplings you should use mashed potatoes and quark (known in the US) it a cottage cheese curd (can be replaced with an extra firm tofu or feta cheese). you mix in ratio 1:1. Spreadable soft cheese is a diluted version. You must have had the most classic version of cheesecake which is not made of philadelphia cheese but quark. Also, you add freshly ground black pepper and salt. Some people also add majoram and pressed garlic but I add golden colour finely chopped pan fried onions (butter or olive oil, sunflower oil). When you make cabbage and mushrooms (ideally forest mushrooms) you need for example chop saurkraut before you fry it, grate 1-2 carrots finely- you don't need onions- for 1 kg of cabbage you need 3-4 medium sizes pressed garlic or finely chopped, majoram (1 heaped tablespoon), a quarter of teaspoon of ground allspice, 2 large bay leaves. black pepper (salt is not needed as cabbage contains it a lot)... you can also try to make your life easier and make polish croquetes (crepes rolls that are breaded). You can use fillings with cabbage and potato and cheese ones. or get fussili pasta or home made egg pasta (ribbon shaped).. and mix with cabbage mushrooms.
As a Polish living in Ireland you just made me very hungry. Pierogi, always boiled with bacon and onions(fried pierogi once in a blue moon as an nice exception:). I'm impressed you made pierogi yourself, I did only Silesian style pierogi(kluski slaskie) myself. All the best from Ireland.
I eat them both ways. Sometimes, I will boil them but then transfer to a pan and fry in a little butter for a couple of minutes on both sides. Then it's a little crispy on the out side but soft inside. Not as healthy as just boiling but still very tasty.
For me pierogi were always boiled 1st, and then if you had any leftovers, you would heat them up by pan frying them, and personally i prefer to have them fried, lovely video as always :3
Hey ihr beiden. Klasse Video und Respekt für den Versuch pierogi zu kochen !!! ❤ Kein leichtes Spiel 😉. Übrigens mein Frau ist Deutsch und die macht besten Bigos der Welt . Gruß, Pozdrawiam. ✌️
To make kluski ziemniaczane (potato dumplings), You need to boil potatos, then smash them ( purre cosistency). Put that in the bowl. Cut out 1/4 of potato purre. In that place put potato flour. Ad 1 egg. Mix that to the moment when all ingredients conect together. Make dumpligs and boil in salted water.
You know, every bigos is different (you can add basically any type of meat, sausage, a variety of veggies, spices, mushrooms), so it`s natural that those you`ve tried in Germany are different. Also pierogi ruskie can vary a lot. I`ve met those with carrot inside which is weird. Average Polish mum`s makes just very simple filling - potatoes, white cheese, fried onions).
Talking about supermarkets & other stores, polish stuff and your hometown: The two southern districts of Düsseldorf (Hellerhof and Garath) do have good amount of stores. There is a small polish speciality items store in the shopping centre right next to Hellerhof S and in the area around Garath S you have a bigger polish speciality store, a butcher and super-market focused on stuff from eastern europe.
To są kluski śląskie. Ugotowane ziemniaki przepuścić przez praskę i dodać 1/4 mąki ziemniaczanej. Jak dodasz zwykłą mąkę zrobisz kopytka.Do żadnych ciast nie dajesz jajek, bo są twarde.Na pierogi ciasto robisz tylko z maki i cieplej wody.Pozdrawiam i smacznego.❤❤❤😊
I love anything dumpling-like, dense and chewy so all of this looked amazing! Deana I am so impressed with your homemade pierogi!! You guys are the cutest and your pre-bite food kisses will never get old!! 🥰🥟
I’ve been having pierogi withdrawals since 2018😢 I absolutely love Polish food it’s truly amazing. I prefer boiled ones. I love the red pickled cabbage. White asparagus with cheese sauce is divine. Thank you so much for making this video blessings from Oklahoma.
Type of serving depends on filling. For exmple potatoe and cheese filling I think is better boiled. Filling with sour cabbage and forrest mushrooms is better fried. Meat filling is good in both version
I prefer boiled with fried with onion and fried ham speck with sour cream , hello from Australia i make pierogi ruskie all the time and both my grandmothers have different recipes - happy to share recipe.
Super, I don't add eggs to the dumpling dough, only very hot water and flour. then when the dough is kneaded, I leave it covered and let it rest for 10 minutes
I know there are a lot of recipes for dumpling dough, but this is the first time I've seen someone add an egg. At my house, for generations, dumpling dough has been made from wheat flour and hot water (or you can add a little butter). For the stuffing, however, necessarily black pepper. As for the first time, they look great! As for bigos - everyone does a little differently, it depends on what you have at home at the time ;)
Coming from a Pole with ancestors from the capitol of pierogis - Lwów that wasn't bad for a first try. But there's always space for improvements. If you get a good quality gluten rich flour just skip eggs all together. Dough will be much more delicate. You need to roll out the dough to 2-3mm max. For the potato cheese filling carmalized onions are a must. If the filling becomes to sweet balance it out using just salt and black pepper. You can also make them spicier by adding just more black pepper.
We always preferred the fried ones. If you plan on making pierogi here’s a tip. Always mix the eggs with the water before you add the flour. My mother always did that and last year when I made them I remembered and did it that way. Works every time.
Just wanted to ask if Deana was South Korean in USA of course!!! I have to see if you have a Frankfurt show, I lived in Gelnhausen for 2 years and loved it !!!
I've been absolutely loving your videos on poland, I was hoping there was gonna be one or two more! Deana maybe you should try making pierogi again using a polish recipe, I know there are a lot of recipes for pierogi written in English by polish people (just don't go for American recipes that use things like cheddar cheese in ruski pierogi haha)
"Glibery" a new foodie word I've never heard. LOL Your pierogi turned out pretty good. I prefer the boiled pierogi with a little melted butter. LOVE pierogi!
If you ever come to Oberhausen, try out the Polish restaurant Gdanska at the Altmarkt. Maybe combine it with visiting the Westfield CentrO shopping mall where you can find a wide variety of international cuisine.
Pierogi has two parts to make : the dough and the filling. The dough is really simple : hot water and flour. Depends on house, some people add eggs, butter, oil... But the basic dough is hot water and flour. The filling is tricky (I think) but if you have good recipe, you'll be fine. You need to boil pierogi first, to cook the dough. Frying pierogi is a way to heat the pierogi up if you want to eat pierogi AGAIN 😂
Nice to see you guys back home!! 😀 Question Deana, have you ever eaten at Miami Subs and Grill and had a Gyro Platter, it’s served with Tzatziki sauce, is the dill sauce you got similar??? Tx
Let over turkey & provolone sandwich and "Chunky" chicken noodle soup for lunch. I'm getting a break for dinner from turkey with a porterhouse steak and baked potato!
Beide Varianten sind lecker; Hauptsache die gedünsteten Zwiebeln kommen oben drauf 😅😜. Wir haben bei uns in München mehrere polnische Läden und da bekommt ihr alles; von Wurst, über über Pierogi, Knödel, polnische Sauerkraut aus dem Fass, das Brot und verschiedenste Sorten vom Kuchen. Hier bekommt man alle Produkte, die man in die leckeren polnischen Gerichte umwandeln kann😊. Es freut mich sehr, dass es euch so gut schmeckt🤩🤗😋
If you want to make Silesian dumplings here's the recipe: boil 1 kg of potatoes, cool them down and mash them smooth. "Flatten" the mashed potatoes evenly in a bowl. Take out 1/4 of the potatoes (just cut it in 4 like a pizza and take out one part to make it simple) fill in the created gap with potato starch, add back the taken out potatoes and optionally 1 egg. The general idea is that you use 4:1 potato to starch ratio. Form the dumplings. Boil the water (salt it) and throw the dumplings in. The very important thing is that once you throw the duplings into the water you can't let it boil again, so turn down the heat. It has to be barely boilng, but not boiling. Otherwise they will loose the texture. Once they all come up to the surface they are basicly done after 4-5 minutes. you ca ntake out one and spit it to check. Smacznego!
Pierogi dough is just water, flour and salt. Egg is optional, butter almost unheard of. Its not supposed to be pasta. :) White cheese in ruskie has to be a regular quark, shouldnt be ground, creamy etc. Just a regular, a bit grainy quark. Great first try! :)
Try this one next time, when making the dough just use flour, pinch of salt, tabble spoon of sunflower oil and warm water without the eggs. For the "ruskie" stuffing use cottage cheese and boiled then pressed potatoes in 1:1 ratio add some fried onions, salt and lot of pepper. Roll the dough really nice and thin, and fill it to your liking :)
My mother's family (Polish-Lithuanian) never pan fried them. Their pierogi was similar to the Russky version. Oddly enough a local Russian Orthodox church in NJ served deep fried pierogies during their church picnics.
Great and brave attempt at pierogi, congrats! Actually pierogi are quite tricky to make because of the dough, it's really not easy to make this thin, silky, smooth dough at home. I'm Polish, proud of my cooking skills and still failing at making perfect pierogi dough :D
Both pierogi and bigos have an endless number of versions. I often make WKWINTNY bigos myself from various meats, cabbage, mushrooms and prunes soaked in brandy. It's expensive, but even Mom's and Grandma's simple bigos will blow your mind! Dumplings are a two-step dish - first, of course, cooked, with cream or onion and bacon, and the uneaten and cold ones (because there are always too many of them) are fried - tasty! I lived and worked in Germany 20 years ago and to this day I cannot forget the best meat roll I ate in a restaurant in Ruddesheim am Rhine, or sausages with cabbage in Oestrich-Winkel! German food is delicious too!
hey very nice video😊 next time, don't add egg to the dumpling dough. It makes them hard. All you need is flour, salt, water and a little butter or oil. Greetings from Poland
Do you prefer boiled or fried pierogi? If you liked this video, you may enjoy: Polish Street Food in Krakow! (th-cam.com/video/IwT4ZXKWNSs/w-d-xo.htmlsi=uWc9H-FM3xAGUH81 ) or 5 Must Try POLISH FOOD in POLAND! (th-cam.com/video/eivvkKTJark/w-d-xo.htmlsi=itkmBnGFDfL0PlKs )
I've never had fried pierogi.
Frying pierogi is a tourist thing. Also, no eggs in the dough and it is essential to use hot water for it. That makes pierogi different from tortellini.
I'm a proud Polish girl and when it comes to boiled or fried pierogi - it depends :P When I or my mum/grandma make Pierogi we usually have them boiled at first (you have to boil them anyway, so why not enjoy them at once, when their fresh and delicious?). Then we leave the rest for the next day or something, and than we fry them. We make like 200 of them at once, so no need to choose only one option ;)
Also Deana - good job with your first Pierogi! Especially Ruskie are not easy to make. I watched my grandma making them for years, helping her sometimes, and still needed a few takes to get there on my own.
All :) Baked are also yummy :)
When freshly prepared, I prefer boiled, and when reheated, I prefer pan-fried, and both types are usually topped with fat, bacon and onion.
As for the stuffing in dumplings with cabbage and mushrooms, all the dumplings I've ever eaten were filled with sauerkraut.
Next to the borscht you bought, there was also an instant version, which just pour water and it's ready. No need to cook for 15 minutes...
By the way, I'm glad you like Polish cuisine. Thanks to, among other things, such TH-cam channels, our country is promoted around the world
My Dad was from Poland, my wife's father was from Hamburg. My Mom was from Philly by way of her Mom being from Ukraine and her Dad from St. Petersburg. Her Mom from Russia and her Dad from Albania. We all went out to a Polish restaurant in or Queens NY neighborhood. The owner and my Dad started conversing in Polish. My Dad left in 1936 when he was 15. All my life he said he remembered very little Polish. The owner and my Dad left to go back into the kitchen where my Dad was fed most of the menu. When they returned they were both teary. My Dad said it took him back to Poland.
What a wonderful, wonderful story. Thank you for sharing!
Wow nice Alan 🇵🇱❤
Du isst gumiklyjzy "Gummi Klöße" also die kleinen schlesischen mit dem Loch und sagst dass sie "deutsch" schmecken fand ich süß. Auch wenn Deutschland aus Schlesien vor 80 Jahren weg gegangen ist. Bleibt das alte Oberschlesien eine Mischregion 😊😊😊
Während meines Zivildienstes im Altenheim hatte ich eine Kollegin, die ursprünglich aus Polen stammte. Von ihr habe ich gelernt idiotensichere Kartoffelklöße zu machen. Mann kocht Kartoffeln, stampft sie schön ordentlich mit dem Kartoffelstampfer, macht es dann im Topf mit einem Löffel o. ä. platt, so dass man eine gleichmäßige Verteilung mit gerader Oberfläche hat. Dann markiert man kreuzweise den Durchmesser und nimmt eines der entstandenen Viertel heraus. Das entstandene Loch füllt man bis zum Rand der Kartoffelmasse mit Kartoffelmehl (bzw. Kartoffelstärke). So hat man stets das ideale Verhältnis aus Kartoffelmasse und Mehl, egal wieviele Kartoffeln man nimmt. Dann wird alles zusammen mit einem Ei und der herausgenommenen Kartoffelmasse vermischt und voila. Im Altenheim hatten wir daraus sogar ein Dessert gemacht, nämlich Zwetschgenknödel, also mit einer Füllung bestehend aus einer ganzen Pflaume (natürlich ohne Kern) und etwas Puderzucker am Schluss. Was mit den Pflaumen angestellt wurde weiß ich allerdings nicht mehr, die gingen sicherlich nicht roh in die Masse. Ist aber auch schon über 20 Jahre her und da ich ohnehin ein herzhafter Typ bin, habe ich mir nur den generellen Knödel-Teil gemerkt. Aber der funktioniert jedes mal! 😀
I'm impressed. I'm Polish, I'm 30 years old and I've never made pierogi myself in my life. Good job.👍
My grandma was born in Poland. She made the pirogi both fried and boiled. I like them both,just depend on the mood!😊
Same with swabian Maultaschen... 🤓 In soup or with Kartoffelsalat, baked in the oven...❤️ Or roasted in a pan...
Deana, I'm so impressed with your cooking. I am a chef and I think you did an excellent job a very good first attempt! You should be very proud! ❤🇺🇸🙏🏻👍🏻
My Polish neighbours have taught me that there is always something a little different in Bigos than last time - depending on what leftovers are left over from celebrations or big family dinners. 😉
Love it
I actually got to know pierogi from a colleague from Kazakhstan, they are very tasty.
U nas 🇵🇱 jest takie powiedzenie że ktoś "narobił bigosu" czyli nabałaganił w pracy, pomylił fakty coś popsuł itp. i to dokładnie odnosi się do tej potrawy i tego co przekazali ci sąsiedzi- do bigosu można dosłownie wrzucić wszystko co jest jakby "odpadem" i to wszystko się tam przyjmie.
Jest jeszcze jedno powiedzenie gdy bigos jest dość ubogi w mięsne dodatki i mówią o takim "bigos myśliwski- kapusta na talerzu a mięso po lesie biega" 😁
Nie wiem czy Ty wiesz, ale bigos można robić również z niekiszonej białej(moja żona robi wspaniały) czy czerwonej kapusty jak i mieszany z kiszonej i niekiszonej.
I made pierogie for over 30 years now. Here some advise. For the dough i use flour, salt, tbsp oil and boiling water no egg. Let it rest while preparing the filling. For the version with Sauerkraut, you first cook the Sauerkraut in water for 20min and then sqeeze out the water, fry some onions, add the Sauerkraut, butter, bread crumbs. Salt and Pepper. For the filling Ruskie are make out off boild potatos, butter, fried onions and German Quark, salt and Pepper.
Those are some Tipps, that will bring your pierogie game to the next level 😊
If you get good quality gluten rich flour you can not only skip eggs but oil also. Dough will be very delicate.
@rozgniatacz_mend Wrzątek to nie bzdura, tylko rzeczywiscie jedna z możliwych wersji - faktem jest, że wrzątek szybciej zaparza mąkę i ciasto jest bardziej elastyczne po prostu. Ja akurat nie używam wrzątku, tylko bardzo gorącej wody z kranu, bo na wrzątek nigdy nie chce mi się czekać:) To tak jak pisali inni - podstawa to mąka i woda (co najmniej ciepła:)), reszta czyli sól, tluszcz czy jajko to kwestia konkretnego domu i tradycji rodzinnej:)
@rozgniatacz_mend To kwestia proporcji - u nas to jest ok. 1 szkl. wody na 1 kg mąki, naprawdę nie wychodzi kleiste, tylko fajnie elastyczne... Ale tak jak już pisałam, to kwestia tradycji rodzinnych, Moja koleżanka np. do ciasta na pierogi daje gęstą śmietanę:)
Thanks for this! I'm travelling to Poland in a week so I now have a food itinerary
Last dumplings are called "kluski śląskie" (silesian dumplings). The hole is made specially to keep the sauce. I think they are the easiest to make. You boil the potatoes and you smash them afterwards. The best is to put them in the round dish. You knead them in it to have flat surface and same thickness everywhere. Then you cut it on 4 same parts. You take one part out on the rest and fill the space with potatoe starch/flour, add egg and salt and mix it with hand. Than take small parts and roll to balls, flatten and make a hole with finger. On the end boil in salted water till they swim out on the surface. If you need any more instructions just ask I will be pleased to help you.
In dumplings, it is important to have a very thin dough and well-glued edges of the dough. the cottage cheese should be grainy and not as creamy as for sandwiches, but it's nice that they turned out tasty the first time, good job
Na koncu filmiku mieliscie zrazy z kluskami slaskimi . Zrazy mozna robic tez na kilka sposobow😉. Super ze Wam smakuje polskie jedzenie 👍🙋♀
Great video ❤ there are 2 ways to make a dough for pierogi. 1st one, my grandma was making them that way, is just warm (not hot) water mixed with regular wheat flour. 2nd way is basically the same but an egg is added to the mixture. It's a matter of preference, but I personally like the 1st method better. Adding an egg makes the dough a bit harder. And the thinner the dough is the better. The basic way is to have them boiled. You can freeze them if there are any left or you can fry them then. 😊
Exactly that. It feels that egg and flour is more ravioli recipe!!!
red beetroot soup and dumplings with cabbage and mushrooms are traditional Christmas Eve dishes. Red beetroot soup is often served with croquettes around midnight at Polish weddings. you should try these mixes
A part of my families roots are in Poland (Jablunkov Pass) and they always boiled then fried their pierogis so it was the best of both worlds, caramelized onions and sour cream always must haves and only sometimes dill. i love a little sprinkling of dill on most pierogis. In New Jersey there are a few great places that make and sell great polish food. So we are lucky to have great versions of nearly every food from around the world to try.
Beautiful dishes! I must say you've chosen some of my personal favourites, perfect for this time of year
PS1 The difference between silesian dumplings and pyzy is that first ones are made of boiling potatoes and second from raw (sometimes called 'grey dumplings'), we love our potatoes and have dishes with probably all possible variations 😃
PS2 Pierogi dough should be just a little bit thinner, sometimes you can see them with decorative edge- that's what we do to make sure they don't open while boiling, some recipes don't include eggs and might make the dough softer 🤍
Definitely stick to your ribs food for a really cold climate, and you need that. Deana, thought you did a good job on your first pierogis, practice makes perfect,lol. All the Christmas lights behind you are quite beautiful, and you certainly appreciate them even more when it gets dark at 4:30. Thanks for taking us along, see you soon!
I'm so glad you loved polish cuisine so much! Especially happy that Phil found a way to enjoy sauerkraut😂 When it comes to pierogi, it totally depends on the household. I personally grew up with boiled ones and I prefer them that way cause they are lighter. But I saw my mum fry pierogi when they were pre-boiled and sat for a bit in the fridge, she likes them this way too.
In Pittsburgh, PA. We boil the pierogi and fry in buttered onions
Hi, I am a Silesian man.
There were a couple of mistakes in making pierogi. I mean when you make a cheese and potato dumplings you should use mashed potatoes and quark (known in the US) it a cottage cheese curd (can be replaced with an extra firm tofu or feta cheese). you mix in ratio 1:1.
Spreadable soft cheese is a diluted version. You must have had the most classic version of cheesecake which is not made of philadelphia cheese but quark. Also, you add freshly ground black pepper and salt. Some people also add majoram and pressed garlic but I add golden colour finely chopped pan fried onions (butter or olive oil, sunflower oil).
When you make cabbage and mushrooms (ideally forest mushrooms) you need for example chop saurkraut before you fry it, grate 1-2 carrots finely- you don't need onions- for 1 kg of cabbage you need 3-4 medium sizes pressed garlic or finely chopped, majoram (1 heaped tablespoon), a quarter of teaspoon of ground allspice, 2 large bay leaves. black pepper (salt is not needed as cabbage contains it a lot)...
you can also try to make your life easier and make polish croquetes (crepes rolls that are breaded). You can use fillings with cabbage and potato and cheese ones. or get fussili pasta or home made egg pasta (ribbon shaped).. and mix with cabbage mushrooms.
As a Polish living in Ireland you just made me very hungry. Pierogi, always boiled with bacon and onions(fried pierogi once in a blue moon as an nice exception:). I'm impressed you made pierogi yourself, I did only Silesian style pierogi(kluski slaskie) myself. All the best from Ireland.
The Poland series was the best. How about going to Slovakia?? Or The Czech Republic? ❤🇺🇸🙏🏻👍🏻
boiled pierogi in my opinion is a little more popular, but to be honest in most cases fried pierogi was boiled before frying ^^
I eat them both ways. Sometimes, I will boil them but then transfer to a pan and fry in a little butter for a couple of minutes on both sides. Then it's a little crispy on the out
side but soft inside. Not as healthy as just boiling but still very tasty.
I’m describing everything this holiday season as GLIBBERY!
For me pierogi were always boiled 1st, and then if you had any leftovers, you would heat them up by pan frying them, and personally i prefer to have them fried, lovely video as always :3
Hey ihr beiden. Klasse Video und Respekt für den Versuch pierogi zu kochen !!! ❤ Kein leichtes Spiel 😉. Übrigens mein Frau ist Deutsch und die macht besten Bigos der Welt . Gruß, Pozdrawiam. ✌️
To make kluski ziemniaczane (potato dumplings), You need to boil potatos, then smash them ( purre cosistency). Put that in the bowl. Cut out 1/4 of potato purre. In that place put potato flour. Ad 1 egg. Mix that to the moment when all ingredients conect together. Make dumpligs and boil in salted water.
The cooking portion of your video was really well edited and interesting content. Well done!
Deanna, you might be part Polish LOL. Your reaction to Polish food... beet root salad, beet root soup, and the dumplings!
Those dinners at the end look absolutely delicious! 👍🏻👍🏻
WOW that looked so good. I soooo want some.
You know, every bigos is different (you can add basically any type of meat, sausage, a variety of veggies, spices, mushrooms), so it`s natural that those you`ve tried in Germany are different. Also pierogi ruskie can vary a lot. I`ve met those with carrot inside which is weird. Average Polish mum`s makes just very simple filling - potatoes, white cheese, fried onions).
true...
Talking about supermarkets & other stores, polish stuff and your hometown: The two southern districts of Düsseldorf (Hellerhof and Garath) do have good amount of stores. There is a small polish speciality items store in the shopping centre right next to Hellerhof S and in the area around Garath S you have a bigger polish speciality store, a butcher and super-market focused on stuff from eastern europe.
Does Dusseldorf use the Julian calendar? We have another month of Autumn till Winter where we live.
To są kluski śląskie. Ugotowane ziemniaki przepuścić przez praskę i dodać 1/4 mąki ziemniaczanej. Jak dodasz zwykłą mąkę zrobisz kopytka.Do żadnych ciast nie dajesz jajek, bo są twarde.Na pierogi ciasto robisz tylko z maki i cieplej wody.Pozdrawiam i smacznego.❤❤❤😊
I love anything dumpling-like, dense and chewy so all of this looked amazing! Deana I am so impressed with your homemade pierogi!! You guys are the cutest and your pre-bite food kisses will never get old!! 🥰🥟
I don't have a Polish restaurant near me. I would like to try bigos one day.
just make it its so easy :)
Look it up by Food Wishes channel here on YT - properly made!
It’s super easy to make. You could also make a big batch and freeze it. It’s one of these dishes which even gets better if you reheat it.
Yep, Food Wishes channel Bigos is legit.
Polecam, możesz zrobić w domu. To proste danie, wszystkie składniki możesz już w Niemczech kupić. A jakby co zapraszam na pierogi❤
I’ve been having pierogi withdrawals since 2018😢 I absolutely love Polish food it’s truly amazing. I prefer boiled ones. I love the red pickled cabbage. White asparagus with cheese sauce is divine. Thank you so much for making this video blessings from Oklahoma.
Type of serving depends on filling. For exmple potatoe and cheese filling I think is better boiled. Filling with sour cabbage and forrest mushrooms is better fried. Meat filling is good in both version
Great job Deana!
I prefer boiled with fried with onion and fried ham speck with sour cream , hello from Australia i make pierogi ruskie all the time and both my grandmothers have different recipes - happy to share recipe.
I love both , boiled and then fried in butter with fried onions pirogies.
Super, I don't add eggs to the dumpling dough, only very hot water and flour. then when the dough is kneaded, I leave it covered and let it rest for 10 minutes
Hi. Fried is the next day option. Fresh are always boiled.
First day - boiled pierogi, next days - fried pierogi because microwaved pierogi are not good. A practical approach.
Excellent! Zajebiście, dziękuję!
Check out Christmas Market in Wroclaw, it's considered one of the best in Poland.
Omg lovely dumpling from home the best😍
I know there are a lot of recipes for dumpling dough, but this is the first time I've seen someone add an egg. At my house, for generations, dumpling dough has been made from wheat flour and hot water (or you can add a little butter). For the stuffing, however, necessarily black pepper. As for the first time, they look great!
As for bigos - everyone does a little differently, it depends on what you have at home at the time ;)
Coming from a Pole with ancestors from the capitol of pierogis - Lwów that wasn't bad for a first try. But there's always space for improvements. If you get a good quality gluten rich flour just skip eggs all together. Dough will be much more delicate. You need to roll out the dough to 2-3mm max. For the potato cheese filling carmalized onions are a must. If the filling becomes to sweet balance it out using just salt and black pepper. You can also make them spicier by adding just more black pepper.
I love the Weihnachtsmarkt! I miss all those potato pancakes deep fried in vats full of melted lard with Apfelmus and Guehwein!
We always preferred the fried ones. If you plan on making pierogi here’s a tip. Always mix the eggs with the water before you add the flour. My mother always did that and last year when I made them I remembered and did it that way. Works every time.
Pyzy są bardzo proste 1/4 mąki ziemniaczanej do reszty ziemniaków i tylko żółtko
Just wanted to ask if Deana was South Korean in USA of course!!! I have to see if you have a Frankfurt show, I lived in Gelnhausen for 2 years and loved it !!!
I've been absolutely loving your videos on poland, I was hoping there was gonna be one or two more! Deana maybe you should try making pierogi again using a polish recipe, I know there are a lot of recipes for pierogi written in English by polish people (just don't go for American recipes that use things like cheddar cheese in ruski pierogi haha)
Fried pierogi are more common in the North East Poland...my favorite are with cabbage(not sour kraut), mushroom and onion stuffing, boiled then fried.
We have pierogies in the frozen food aisle. They are much better when homemade because you can season them more.
hi deana and phil have a nice weekend
"Glibery" a new foodie word I've never heard. LOL Your pierogi turned out pretty good. I prefer the boiled pierogi with a little melted butter. LOVE pierogi!
The food looks so delicious!!! Mmmmmm!
If you ever come to Oberhausen, try out the Polish restaurant Gdanska at the Altmarkt. Maybe combine it with visiting the Westfield CentrO shopping mall where you can find a wide variety of international cuisine.
Pierogi has two parts to make : the dough and the filling. The dough is really simple : hot water and flour. Depends on house, some people add eggs, butter, oil... But the basic dough is hot water and flour. The filling is tricky (I think) but if you have good recipe, you'll be fine. You need to boil pierogi first, to cook the dough. Frying pierogi is a way to heat the pierogi up if you want to eat pierogi AGAIN 😂
Winter begins in december, this is just late autumn, lol...
Pierogi and pyzy you made look amazing and authentic 🤩you're a talented cook
I'm very curious about the silverware (metal fork) and hoping you'll explain......
Nice to see you guys back home!! 😀 Question Deana, have you ever eaten at Miami Subs and Grill and had a Gyro Platter, it’s served with Tzatziki sauce, is the dill sauce you got similar??? Tx
Let over turkey & provolone sandwich and "Chunky" chicken noodle soup for lunch. I'm getting a break for dinner from turkey with a porterhouse steak and baked potato!
Beide Varianten sind lecker; Hauptsache die gedünsteten Zwiebeln kommen oben drauf 😅😜. Wir haben bei uns in München mehrere polnische Läden und da bekommt ihr alles; von Wurst, über über Pierogi, Knödel, polnische Sauerkraut aus dem Fass, das Brot und verschiedenste Sorten vom Kuchen. Hier bekommt man alle Produkte, die man in die leckeren polnischen Gerichte umwandeln kann😊. Es freut mich sehr, dass es euch so gut schmeckt🤩🤗😋
each familie makes own bigos... many receipies, even with smoked plums
You should try "Kleine Zakopane" in Netherlands. os
Kerkstraat 55, 6987 AB Giesbeek, Holandia. Best Polish food on Netherlands 😊
Great place and great food
Saurkraut peirogi are my favorite
If you want to make Silesian dumplings here's the recipe:
boil 1 kg of potatoes, cool them down and mash them smooth. "Flatten" the mashed potatoes evenly in a bowl.
Take out 1/4 of the potatoes (just cut it in 4 like a pizza and take out one part to make it simple) fill in the created gap with potato starch, add back the taken out potatoes and optionally 1 egg.
The general idea is that you use 4:1 potato to starch ratio.
Form the dumplings. Boil the water (salt it) and throw the dumplings in. The very important thing is that once you throw the duplings into the water you can't let it boil again, so turn down the heat. It has to be barely boilng, but not boiling. Otherwise they will loose the texture. Once they all come up to the surface they are basicly done after 4-5 minutes. you ca ntake out one and spit it to check. Smacznego!
I want to look for some Polish restaurants to try those dishes or learn how to make them like you did.
Pierogi dough is just water, flour and salt. Egg is optional, butter almost unheard of. Its not supposed to be pasta. :)
White cheese in ruskie has to be a regular quark, shouldnt be ground, creamy etc. Just a regular, a bit grainy quark.
Great first try! :)
Ciasto na pierogi robimy z mąki, soli i mleka. Mój sekret. Żadnych jajek. I do farszu odrobina mięty. Uwież mi to robi różnicę ❤
Tick dumplings (pierogi) are also my favorite 😋
My father would boil then put in oven pierogi
Try this one next time, when making the dough just use flour, pinch of salt, tabble spoon of sunflower oil and warm water without the eggs. For the "ruskie" stuffing use cottage cheese and boiled then pressed potatoes in 1:1 ratio add some fried onions, salt and lot of pepper. Roll the dough really nice and thin, and fill it to your liking :)
You both do a great job on these videos. Always makes me hungry - LOL.
Here in Detroit, they usually are boiled. I had a GF waaaay back whose mom made the best pierogi I ever had!
My mother's family (Polish-Lithuanian) never pan fried them. Their pierogi was similar to the Russky version. Oddly enough a local Russian Orthodox church in NJ served deep fried pierogies during their church picnics.
Pierogi ruskie are super easy to make and my favorite. ❤
Great and brave attempt at pierogi, congrats! Actually pierogi are quite tricky to make because of the dough, it's really not easy to make this thin, silky, smooth dough at home. I'm Polish, proud of my cooking skills and still failing at making perfect pierogi dough :D
Deana you are a good cook!
Both pierogi and bigos have an endless number of versions. I often make WKWINTNY bigos myself from various meats, cabbage, mushrooms and prunes soaked in brandy. It's expensive, but even Mom's and Grandma's simple bigos will blow your mind!
Dumplings are a two-step dish - first, of course, cooked, with cream or onion and bacon, and the uneaten and cold ones (because there are always too many of them) are fried - tasty!
I lived and worked in Germany 20 years ago and to this day I cannot forget the best meat roll I ate in a restaurant in Ruddesheim am Rhine, or sausages with cabbage in Oestrich-Winkel! German food is delicious too!
In Katowice there are multiple places to eat rolada, like for example Śląska Prohibicja. So eating it in Germany, makes no sense for me.
❤ your videos ❤ following you for years, your videos make me hungry even as a vegan 😂
Your eyes light up when It comes to food❤😂
Oh and the ruskie filling is usually 50/50 cheese and potato or even more of cheese;)
Fried pierogi sauerkraut is my favorite..
hey very nice video😊 next time, don't add egg to the dumpling dough. It makes them hard. All you need is flour, salt, water and a little butter or oil. Greetings from Poland
What does "glibery" mean?
I’m glad I’m not the only one wondering that.
I like pierogi refried and must be stuffed with wild mushrooms with sauerkraut!!
Try closing them with a fork instead of pinching before boiling. Should hold better.❤
wow your pierogii look beautiful! greetings from Tricity in Poland :-)
Did you happen to come across zucchini pancakes or haluski?
Smacznego😂
What kind of a cheese did you use for the filling of the Russian pirogs, cream cheese, same as for cheese cake?