Real Polish Meat Pierogi - Recipe Video by Polish Your Kitchen
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- #pierogi #poland #meat #cooking In this video Anna of PolishYourKitchen.com teaches you how to make real Polish meat filled pierogi. Links to recipes below.
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That dish is gorgeous! Polish pottery is so beautiful. I remember making pierogi with my mom and she would yell at me for not pinching them nice. Also got yelled at for not rolling cabbage rolls tight enough, lol! She is now 93 and living in a retirement home and I would love to hear her yell at me again.
Yes, how many mothers do we have after all. Love you;
My mother was 93 last year in a senior home when she got Covid-19 and died in a few weeks April 2020! Hope all your mothers have lived beyond Covid-19!
@@rgruenhaus my mom passed in 2014 It would have killed her or me for sure not being able to see each other. My BIL’s mom recently passed. It was hell for him as it was over a year before he got to see her. The blessing was she had dementia so did not know .
WNY? Western New York?
@@MudderGirl13 yes you got it 🥰
SHE IS RIGHT ! NONE OF THE OTHER VIDEOS PIEROGI LOOK LIKE MY GRAMMY'S ! YOU MY DEAR GOT IT RIGHT !!! i'm SO EXCITED TO MAKE THESE WITH MY DAUGHTER ! THANK YOU !!! My Grammy used Ground Beef & Onions ,& They Were THE BEST ! So Happy i Found Your Profile Here ! So Much Love To You !
I am so glad that you are posting videos of various Polish dishes! Thank you for showing us how it's done! :)
My family ❤ meat pierogi.I use pork or beef roasts. We have a meal with meat and gravy and the rest is ground for pierogi. I use my moms old hand grinder alternating meat, a bit of sauerkraut for tang and the gravy which makes it sticky. A bit of Magi at the end. I freeze in margarine tub size containers and this freezes beautifully till ready to make. Your dough recipe is exactly like my mothers except she adds 1 tsp.of butter. Love your channel. Hope to get to Poland soon.
I really enjoy the recipes of polish foods. I waiting for your cookbooks and will try them. I think polish food is fun to make and I enjoy seeing people enjoying the food I cook
Greetings from Montreal! Many thanks for this video. It was a real pleasure to watch you make these pierogies, and hear all the informations needed to get started. I'm a beginner at this and you've given me the 'gumption' to give it a try at home! May God bless you for sharing your expertize! :)
My pleasure!
That feeling when you don’t know where to put the wooden spoon, that’s me probably every time I cook 😂 great video 💯
😁
Thank you
I love you and your hubby. Your cooking reminds me of when I was growing up. ❤ you are truly the only polish cook that I can say you make everything like my parent's did.
Thank you for helping me with recipes that I may have forgotten how to do.
Thank you! Wonderful video I can't wait to make these!
Well I made this today. I followed the instructions to a T but ended up with so much filling. It’s going to be about 60 to 70 pierogies. Had to make a second batch of dough . I did roll it out to an eighth of an inch and used a 3 inch cutter. Of course I don’t mind they’re all going to be eaten. Lol. But I got so tired I had to sit down. Not so young these days. Lol. When I was growing up, there was a lady from Poland across the street. She made wonderful pierogies, meat pies, and a haluskis. Her haluskis we’re her family recipe. They were potato dumplings, boiled potatoes mixed with flour, mixed with onions fried in butter and cottage cheese. Delicious. She always sent a plate of all of these things to us when she made them. We in turn made our Italian dishes and gave them to her family.
I love your casserole dishes very pretty.
Thank you so much 😊 you can get some at facebook.com/Polishshop.us
Yes, I love my grinder! I even use it for kluski!
I just made your dough now i’m making some fillings … Great Video!! Thanks so much!
I used to help my grandma make these at the polish club in Sacramento as a kid. All the ladies brought their leftover meet to use for the parties there.
We are kings of leftovers town 😄 I can’t help myself. Save/freeze leftovers for a few months and then make pierogi out of them. 🤷🏼♀️
I am Canadian, but my parents are both Ukrainian and born there. I have made pierogis since I was 5 years old with my Mom. She is long gone but I carry that tradition and now we start the next generation my kids and this year a baby granddaughter who is finally eating food.
It really is dependent in regards to what you eat them with. Of course boiling is the first process but no good Slavic person would ever think not to sauté or brown them in butter, with onion and garlic and then there are the rest of us who enjoy them with bacon or I use the pork cracklings. Old school all the way.
Nice to see your quick method for meat filled this is what we refer to as the royal pierogi as not often we make them with meat, you got to go back to the history of what was available back in the day. I enjoyed watching you and have saved your video.
Jeszcze raz dziękujemy za pokazanie, jak urocza i prosta jest nasza kuchnia słowiańskich regionów Europy. Gotuj dalej i dziel się miłością do jedzenia z rodziną i przyjaciółmi.
I love this, and what a fantastic memory to have recorded. Cooking with family, there is nothing better. It makes me miss mine.
الاكسير التركي
الاكسير
Woww... Getting great memories of being in the Tatra area with my then polish girlfriend and her grandmother who fed us some amazing stuff... Thanks for the share ; D
Thank you for these recipes! Ive gotten a hand on making my husbands mexican food that he has told me to make but now i can practice my heritage dishes, am looking forward to suprising him with potato dumpling and pickle soup he loves pickles
You are so welcome!
Great job
I HAVE BEEN MAKING ALL KINDS OF UKRAINIAN PIEROGI SINCE I WAS FIVE WITH MY GRANDMA, MOM, AND AUNTS....I DO NOT NORMALLY MAKE MEAT PIEROGI, BUT I HAVE FOUND THAT USING DRIED PEARS OR PEACHES INSTEAD OF PRUNES MAKES SOME OF THE GREATEST SWEET DUMPLINGS ADDING SOME FINELY CHOPPED CARAMELIZED ONIONS AND BROWN BUTTER TO THE PURÉE....FARMER CHEESE AND CARAMELIZED ONION IS MY FAVORITE FILLING THEN POTATOES AND SHARPE CHEESE WITH CARAMELIZED ONION BUT I HAVE TO ALWAYS MAKE A SWEET FILLING TOO.....I WILL DEFINITELY TRY YOUR MEAT STUFFING, I HAVE TASTED SEVERAL DIFFERENT ONES OVER THE YEARS WITHOUT BEING IMPRESSED, YOURS SOUNDS MUCH BETTER.....
Hi from Canada. What do you have with sweet ones?. Ie cherry. Prune what else is sweet to make. Whet do you eat with the sweet pierogi please?
Yum! making them tonight.
U can use biscuit cutters also
Cool idea!
Did I miss a video when you moved?
I think your dad needs to make more pastry boards for your fans 😃
Cheers 🍻!!
We did move, but didn't do a video on it. I'll let my dad know to fire up the workshop ;)
If your dough recipe was an exact science you would use weight measurements. A cup of flour is 120 grams IF the flour is sifted into the measuring cup and leveled off. Some cooks who write recipes don’t know that and their cup of flour could weigh anywhere between 140-220 grams. The difference in the dough’s hydration percentage and texture is huge depending on how one interprets a “cup”.
Would you freeze them after cooking, or before?
After.
Great recipe. Not my favorite, but those look so good. Thank you for sharing.
Nie, a czemu???
@@PolishYourKitchen jem mieso ale lubie go laczyc z czym swiezym, z czyms co odbije w mojej buzi ten mocny miesny smak. Np. Kotlet z mizeria, kurczak z salata, mieso w sosie z kapusta, pierogi z miesem jest dla mnie za duzo, nawet z ogorkiem kiszonym. Znacznie bardziej wole pierogi z kapusta czy ruskie. Ale to jest tylko moj smak, i nikt sie ze mna nie musi zgadzac. Twoje wygladaj wspaniale.
You sound exactly like Cher
👍👍🤗🤗🇨🇦
Pain in the Dupa
you have the most beautifule bowl and dishes alsi the tats
I love love love your videos..... your sense of humour makes me laugh .... I still remember the “screw the kids they don’t appreciate anything anyways “ in your kapusta video lol ....but I wish you would get some more close ups shots on your amazing cooking skills ....
Rosol and pork chop at sunday and meat pierogies and tomato soup with pasta at monday :) my family tradition.
When I make pierogi 🥟 I freeze them fresh... Then drop them frozen in boiling water....comes out as fresh as when I make them!...I add butter and alittle olive oil after I drain them...for those who prefer to eat them boiled and fry for those who love them crunchy! . 😋👍
LOVE THE POTTERY.....
At 18:38 you can see a polish ghost go past ur polish window. I have some polish relatives that are not familiar with the marjoram herb being added to the mix.... Today I'm going to slow cook up some beef, do the onion and throw in some spare shreds of chicken, but I will also add some majoram and it will potentially cause some nieporozumienie z mamą w kuchni.
Additionally I believe that you add less eggs than I am familiar with...which I think is a great idea.
I grew up in the 60s and 70s, they were my parents, me, my sister, and my two brothers. We grew up making pierogies because were Polish, we even had one of those handcranked meat grinders, to where we did our own beef for the beef pierogies. I’m in the process of making the potatoes right now for the potato and cheese pierogies. I’m going to treat friends of mine to some. I’m doing this blind as well, I’m blind and I love to cook.
Good for you!!!
We had a hand cranked grinder that bolted to the table. I have a kitchen aid grinder like yours.
Your videos are brilliant!!🤩🤩
I'm an Irish woman who loves food, especially Polish food!! 🍴🤤🍴
My husband had an Irish mother and a Polish father. Because they never married, Irish Church and State in the 1950's took my husband away from his mother and he grew up with an Irish couple.👼
For years he thought he was just Irish. Only through a DNA test, our daughter bought for him, did he learn he has more Polish DNA, way over 50%!!
My husband & I are learning as much as we can about Poland and the culture. We can't get over how similar the Poles and Irish are, considering Poland and Ireland are so far away from each other.
The only difference I find is language. We share almost everything else in common.
Now back to learning about Polish food. Its DELICIOUS!!🤤🤤
You keep teaching, I'll keep learning and my husband will happily carry on eating!! 🤣🤣
Your big fan from the West of Ireland. God bless xxx 🇮🇪🇵🇱
My 2 kids went in together for Christmas 7years ago, and got me a kitchen aid. The following year I got a pasta maker, but I haven't used it yet, it seems intimidating. Watching you use it, I will try it. Have another attachment I forgot, will have to dig it out.
As I novice to Polish cooking, and thanks to you, I made pierogies for the first time. Started yesterday making the fillings. First was with potato, ricotta cheese and onion filling, the second filling was with sauerkraut, cabbage and onion. Your videos answered every question I had. Made 36 so far and wanted to know how to freeze them. This video gave me the answer, freeze them in single layers first, then transfer them to zip lock bags. Ate a few tonight. They were fantastic! Most of my cooking, which is a passion, has centered around French, German, Asian and Italian. You have opened up a whole new delicious culinary experience to me. Polish cuisine! I'm enjoying your videos so much!!
🥰
You have a very charming personality, talented and entertaining.
Thanks!
Thank you! 😃
I have never made pierogi's myself but I want to try, I have made Pirukad.
Keep them warm. I'm on my way. lol
I just love watching your videos! I can guarantee I have watched this 8 times! I am still waiting for you to make a video with sauerkraut and ground beef! My mother-in-law made them and my husband and I are SO wanting to learn how. By the way our last name ends with the (ski) therefore his family is Polish! His dad and mom. Thank you 😊
Can you add pickle juice if your filling is dry? I mean many make sauerkraut/cabbage fillings...wouldn't pickle juice be the same tartness? I never knew to add veggies before. I bet that filling is delicious!
L👀KS AWESOME👍🏿, I would have just popped the meat mix with herbs added back on the mix with the bread hook or paddle and jave it a spin 2 mix as it was all read out and dirty from grinding & making the dough.
CHEERS,
Where can I get that beautiful dish?
I have been to Poland a few weeks ago, and I fell in love with Polish cuisine! I always ordered pierogi at restaurants if I could! Can't wait to make some of them myself!!!
Question - could I use egg whites only (matching the same amount of a whole egg)? I seem to be allergic to the yolks. Love your channel! Thank you for sharing. Good Polish girl here in Chicopee, Massachusetts.
Damn I love you guys! I wish I could find that covered bowl. It was awesome. It's been 3 years that you posted this and the link is gone. I found the company but I couldn't find the covered bowl. :(
Anna, what flour in the US would be a good substitute for Poznań flour Type 500?
Unfortunately, I found it hard to find flours to compare to the categories that exist in Poland. The “poznańska, wrocławska” types are best for dumplings, pancakes… so I always used all-purpose. It’s your basic flour, worked well for me.
Thank you very much.
I have that apron also. Everyone should get one. I love it.🥰
Where can I buy this apron in the USA? 🇺🇸
Right here: www.polishyourkitchen.com/t-shirt-shop/#!/
Love your recipes!!! Bardzo smaczne!!! Do you have a recipe for pierogi with meat and fresh cabbage?
Hi I love your videos and I have watched them many times. What is the name of your serving dishes I have looked on the site you gave but I can't find them. What is the name of the one with the lid on top. It looks like some kind of a bowl with a lid? My grandmother was from Poland and she always made perogies by the dozens always cooked with butter on top. I would love to get some of these dishes to pass down my polish heritage to my children and grandchildren. Thanks so much for your help it is greatly appreciated.
część!! can you make the dough the day before and keep it in the refrigerator?
Also it’s interesting you talk about fried versus non-fried pierogi. I was brought up by my Polish American mother eating them boiled with lots of butter and onions on top. While many of the Polish restaurants that are around us owned by recent immigrants from Poland serve them crispy fried. We never had them like that.
Yes, you can keep the dough in the fridge overnight. It will be a bit hard to roll out, but I'm sure you can do it. I talk about the fried vs. boiled in the video. I hope you enjoy! :)
שבת שלום לכם , אני מקווה שתוכלו לתרגם לאנגלית , אני ממש נהנת יש דברים שאת אומרת שהייתי רוצה שיתורגם לעברית.
תודה ( מחזיר לי את אבי ובגדול...)(;
Finally. In NYC back in the 80s, on the Lower East Side, I loved Pierogis and ate them all the time. But, we were never sure what the filling was so I dubbed the meat filling... "Mystery Meat" :) Beautiful recipe and thank you.
My mouth has been watering from the beginning of the video to the end.
I would love to make these as I grew up with Mom and Grandma and Aunts who really knew how to cook, unfortunately I am now homeless and cannot cook but thank you for the memories of all the meals that I enjoyed with them
Great job again.
Wonderful! I am researching traditional pierogi recipes to create one of my own and this was fantastic.
y'zll so cute
Bardzo ładnie przedstawione , super podoba mi się 👍😁 pozdrawiam
I have that cup by Andrzej with my name on it. (Krysia) 🥰❤️
I used steak with onion ground up fine together. Then I boil the pierogi then I fry in onion and eat with ketchup.
When I make my peroghy dough I use salt warm water and oil. My dough is soft and does not fall apart in cooking nor does it tear : just my Grammies way of doing it …..
RUSSIANS DON’T SAUTÉ THEM HERE TO MY EXPERIENCE, JUST TOSSED WITH CARAMELIZED ONIONS IN BUTTER AFTER BOILING, MY POLISH FRIENDS DID SAUTÉ THEM IN BUTTER WITH ONIONS AFTER BOILING, HOWEVER.
👍👍👍👍👍
What a great cook, real Polish cooking
Here and in your "Pierogi Ruskie" video you say you have this down to a 'science', however,.... in that one you use 1-1/4 Cup of warm water and in this one it's 1-1/3....so close enough??? or did you change your "science'"?
It’s an exact measurement of “a little bit” until you see it’s exactly enough.
My mouth is watering! Thank you.
Anna, after watching your bigos video I wonder if you've ever heard of using the leftovers to stuff pierogi? I've made them with potato and onion, potato and cheese, mushrooms, fruit.
Just saw your video on meat pierogi and remembered my mother's. I remember helping her use the clamp-on grinder for the hearts and lungs that she used. The ABSOLUTE BEST!
Can you use ground beef and ground pork for the meat filling?
I gave my kitchen aide back. I'm sorry
My Mother's recipe for pierogi dough called for as many eggs as you could afford in enough flour to use up whatever filling you had. Sort of like her pickle brine, which called for 2 cups of vinegar and a pint of water.
@Diane M You miss the point. It is to use as many eggs as you can afford to make the proper pliable dough rather than adding water, milk, oil or any other "liquid" to make the dough. Did you cook 3 potatoes or 6? That will decide how much flour you need. The amount of flour will decide how many eggs you need. Pierogis are a very tactile food, requiring an almost "mystic" hand to make them perfect. I base this on the number of thick chewy perogies I have eaten in the past, mostly while eating out. Thank heavens for onions, bacon and sour cream.
Hello....
I always thought the dough contains sour cream. It doesn't??
Not in mine.
I love your videos, thank you so much for sharing.
Can you use an ordinary jar lid to cut out the circles from the dough? Would have saved you $7.00,,,
She did say you could use a glass, her husband said a Wide Mouth Mason jar I remember my Grandma using just last drinking cups it was a wide enough rim..
And they also said you could use just a metal can!
I saw a young couple on tour in Poland that went to a cafe that had dessert pierogi's. They had the fruit ones, but also a chocolate dough pierogi. I have been looking for a recipe & thought I found one, but can't find it now. Have you ever had the choc. dough kind?. I'm not sure if they were just boiled or if they sauteed them. I like mine crispy, so maybe baking them somehow & what kind of filling they were, I don't remember. I think a custard or pudding inside or fruit mousse like strawberry. Or strawberries in choc sauce inside.
I have seen them before, but I haven't explored it in my kitchen......yet! Stay tuned, and thanks for watching!
We only ever have pierogi boiled. Leftover pierogi are fried. I freeze before cooking
Love your kneading board. What size is it and did you purchase it in the States?
Just received your "Polish your Kitchen" book and I am so excited to read it and reminisce the wonderful times with my mother, and family...Rachoza's and Lawrukiewski's. ❤
Board is made by my dad, it’s quite big, 39(bottom across)x 27 (top across) x 23 (tall) inches. Everyone should have one. 😊
I will purchase the book is it on her website?
Yummy I have never made homemade pierogies.... but I did make one of your salads today for lunch for my husband!!
I should get the attachment. Right now have my moms metal one . Ill put it on my wish list for Christmas.
I would love one of those pastry boards.
What do you think about the addition of sour cream to your pierogi dough? My Babcia added some.
Amazing that you mentioned it! LOL thanks
Pierogi made with left over meat whatever that is?
Love the banter !!
I never can get my dough to come out good. Always too thick or too sticky. My bobcia cooked the same way. 5 pound bag flour, Warm milk not sure for the rest. I was young and stupid didn't listen. Wish I did now. Just love your channel faithful follower never miss a video...
Mary, I got you covered, just follow the recipe. :)
Can you show plum perogi?
I love ur cooking and videos!!!!!
Thank you so much for this tutorial. I have always frozen my vareniki with the dough un cooked. Going to give them cooked a try. I live in Canada in an old mining town. There were many eastern Europen miners that came to work here in the early 1900's. They would make a sausage of liver, rice and margarum.
I think they called it hurka. Would you be at all familiar with this? If you know what I am talking about. Could you post the process?
If you boil , freeze and then want to have just boiled... is it okay to boil again instead of frying?
Hi Linda, you sure can. No need to fry them if you don't want to. Thanks for watching!
Im cooking this this weekend
I’m salivating! I’ve only had frozen pierogi. Now I’ve excited to tell my husband we need a kitchen Aide mixer! He loves to buy things for me, so we’ll be making pierogi together! Maybe our neighbors would enjoy gathering for 30:39 a pierogi party! We’re all empty nesters and I lovemaking new traditions.
Thank you so much for your lovely delivery. Your voice is warm and mellow -no screeching over music! Your inclusiveness of us and your camera person is rich with amiable togetherness!
I’ve subscribed.
Thank you so very, very much!
BTW…I grew up in SE Arkansas where Stuttgart is the rice and duck capital of the World. The men would go duck hunting early morn and by early afternoon, there were many fall days with us women of the family plucking freshly killed mallard ducks laughing, talking, story telling. Even now I can smell the scorching off of bits of feathers before beheading and cleaning the carcass. We used the feathers for pillows and comforters, or feather beds!
Thank you for triggering these lovely memories!
yum!
I am in love with this channel and plan on gaining 200 lbs and blaming you Anna (my mums name also)
LOVE POLAND VIVA POLONIA ❤
Can pierogis be cooked in an oven or are they always pan fried and boiled?
This type of dough will dry out in the oven, but you could make yeasted dough (like pizza), fill them as you normally would and bake them. We call that “paszteciki”.