We just finished eating the most delicious pierogi we've had in our lives. I can't believe how easy they were to make - the dough and the fantastic technique of making them was an absolute game changer. I made pierogi before, but they tasted kinda meh (worse than that actually). I always wondered how other people were able to make such delicious pierogi when mine were barely eatable. I'm not a bad cook, but I just couldn't master pierogi, and I gave up trying years ago. Yesterday, after watching your video, I decided to have another go. I cannot believe what I've created 😁 They were so quick and easy to make, so enjoyable to make, and due to the fact that I was able to season the filling to our taste, these were genuinely the best pierogi we've ever had. Thank you so so much, Sabina! I'm super grateful to you 🥰 Thank you, thank you, thank you! 🤗
@katharina... so happy! I literally had a huge smile on my smile when I read this. Wonderful! Yey! Now from.now on you are a master of pierogis! Cheers!
@@SabinaspolishinspiredkitchenAll credit goes to you, Sabina ☺️ You encouraged me by saying it's easy and showed me how to make it easy. You are a great teacher! ☺️👍 I just made pierogi again today - pierogi is no longer a rare, scary and disappointing dish in this household 😁 Thank you ☺️
Yes, yes. Pierogi dough with milk, butter, and egg yolks, is much tastier than the one with only water and oil. I made pierogi Ruskie yesterday and the dough was easy to work with and delicious. Than you, Miss Sabina for this wonderful recipe! Ela z Ohio.
Thank you!! Can't wait to try making pierogi again with all of these great tips 🤤 I'm vegan so I'll probably substitute a very high-fat plant "milk" and some extra vegan butter to mimic the richness of the egg yokes!
I grew up in a Mennonite home and community ... the Mennonites where I come from traditionally make a dry cottage cheese filling, serving the perogies with schmauntfatt aka cream gravy and fruit such as rhubarb sauce or blueberry sauce ... so yummy!~ thank you for sharing your traditional way of making perogies!~
I never had it with sweet sauce. but I did eat some with blueberries inside. Growing up in Polnad, I didn't really have any opportunity to try any other foods from different countries. When I came to USA my taste buds grew so much! Lol Love just love trying new flavors . It's a great experience Thank you
I made them today! Wow they were so incredibly good. They don't look as good as yours, but they tasted amazing! The dough is so soft and easy to work with!
@ElisaGold-x6p you are welcome! I like sharing ! I made 1000 pierogis with grandma. If she could see me today... she would not believe it I am doing it. She passed away few years ago.
Just saw Martha Stewart's recipe for pierogi, but I'm going to follow yours. Ever heard of using a cooked Polish sausage link, then chop it fine like hamburger, then add the chopped meat into saurkraut, and or potato? Does that sound wrong to do, or favorable?
Thank you. It is not something I had as a child. None of my family members ever made it that way. There are so many variations of pierogis now , new , modern recipes. But this doesn't sound like any traditional Polish pierogis. I came to USA when i was 18 years old so I grew up on Polish food. What I know as a child/teenager : potato cheese pierogis, sauerkraut mushroom pierogis, sweet cabbage mushroom pierogis, meat pierogis ( mixed chicken and beef from any soup) , blood sausage pierogis ( and I never ever wanted to eat it ) , blueberry pierogis, strawberry pierogis, sweet cheese pierogis. That is pretty much what my family made in the 70s , 80s and 90s. Recently I came up with my own idea and made filling with ground chicken spinach garlic sweet onions and shredded cheese . My husband love those. Maybe one of those days i will put it on video. Thank you for watching.
😊I'd love to have a "cutting board" that is large with built up sides to keep the ingredients contained on the board, just like yours. Where can I purchase one like yours? ❤🌞
Thank you so much for telling the cutting board was bought from Amazon. Anna on Polish Your Kitchen has a similar, but not quite as nice looking. Several years ago on one of her videos, Anna mentioned that her father had made it for her. That was the first time that I saw such a wonderful cutting board. I'm going to go to Amazon right now to see if they still have your cutting board. ❤❤❤❤❤ 🌞
Thanks SO much for this recipe! My question is: The recipe measuring amounts you say in the video are different than the recipe amounts you put in the comments. Which one do I go by? Help!😰
Thank you for bringing this up to my attention. I will check the video again and make correction. I apologize for the inconvenience. Will get to it in a bit
Ok, in my video, it was slip of the tongue. 250 was for liquid (milk with water) 250ml. Not for the flour. 1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. If you want 25 pierogis, divide the recipe in half. Thank you again for catching this mistake. I appreciate it. Thank you.
Dough 1 pound of all purpose flour 1/2 teaspoon salt 2 egg yolks 1/2 a cup warm water mixed with 1/3 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more. And about 1 to 1.5 tablespoons of melted butter
1/2 a cup warm water mixed with 1/2 cup warm whole milk. I mix flour with a mixture of half water with half whole milk. 1.5 tablespoons of melted butter
Right when I am done boiling them, I take them out to ice water. That way, they don't stick. Put them in the strainer next. Once they're dried, i add melted butter. I have them for 2 days as leftovers and never have an issue with sticking For me, best pierogis are next day from a pan when crispy.
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Thank you; no more wasting all that beautiful dough when making round shapes .
So true! Thank you
We just finished eating the most delicious pierogi we've had in our lives. I can't believe how easy they were to make - the dough and the fantastic technique of making them was an absolute game changer.
I made pierogi before, but they tasted kinda meh (worse than that actually). I always wondered how other people were able to make such delicious pierogi when mine were barely eatable. I'm not a bad cook, but I just couldn't master pierogi, and I gave up trying years ago. Yesterday, after watching your video, I decided to have another go. I cannot believe what I've created 😁 They were so quick and easy to make, so enjoyable to make, and due to the fact that I was able to season the filling to our taste, these were genuinely the best pierogi we've ever had. Thank you so so much, Sabina! I'm super grateful to you 🥰 Thank you, thank you, thank you! 🤗
@katharina... so happy! I literally had a huge smile on my smile when I read this. Wonderful! Yey! Now from.now on you are a master of pierogis! Cheers!
@@SabinaspolishinspiredkitchenAll credit goes to you, Sabina ☺️ You encouraged me by saying it's easy and showed me how to make it easy. You are a great teacher! ☺️👍 I just made pierogi again today - pierogi is no longer a rare, scary and disappointing dish in this household 😁 Thank you ☺️
@@katharina... amazing!!!
I love how cleaverly inventive you are with saving the dough ! Brilliant !
@@ElisaGold-x6p thank you for this wonderful compliment
Yes, yes. Pierogi dough with milk, butter, and egg yolks, is much tastier than the one with only water and oil. I made pierogi Ruskie yesterday and the dough was easy to work with and delicious. Than you, Miss Sabina for this wonderful recipe! Ela z Ohio.
Sounds great! I am so happy!!!! Great.
I just made your pierogi dough. It came out perfect. The batch was enough to make 50 pierogies. Thank you for sharing it.
Wonderful! So glad i can be of any help! :)
Thank you. Great Tutorial. Hugs from Linda , Vancouver Island BC.Canada.
You are so welcome! Thank you for watching
This is such a creative way of shaping your pierogi 😯🥰 Thanks a mill for sharing, I'll definitely try your recipe and your technique! ☺️👍
@@katharina... thank you very much!
Thank you so much! Such a great idea to make squares so there is no left over dough it does get hard:)
That’s exactly why I do it that way!
Thankyou so much for your video. I am making them as you speak. Your dough recipe is the best ever.
Glad you like them! Thank you!
Thank you!! Can't wait to try making pierogi again with all of these great tips 🤤 I'm vegan so I'll probably substitute a very high-fat plant "milk" and some extra vegan butter to mimic the richness of the egg yokes!
@sociolostitch never had it any other way so I am very curious how those turn out for you. Please let me know. Cheers
I grew up in a Mennonite home and community ... the Mennonites where I come from traditionally make a dry cottage cheese filling, serving the perogies with schmauntfatt aka cream gravy and fruit such as rhubarb sauce or blueberry sauce ... so yummy!~ thank you for sharing your traditional way of making perogies!~
I never had it with sweet sauce. but I did eat some with blueberries inside. Growing up in Polnad, I didn't really have any opportunity to try any other foods from different countries. When I came to USA my taste buds grew so much! Lol
Love just love trying new flavors . It's a great experience
Thank you
Beautiful
A very different and interresting aprouch to the recipe and how to make Pierogi. Thank you :)
I am so excited to try this dough! I love the techniques for forming them and the details in how to make it are much appreciated
Hope you enjoy making those. I love such soft dough. Thank you
I made them today! Wow they were so incredibly good. They don't look as good as yours, but they tasted amazing! The dough is so soft and easy to work with!
@amyrayford3640 wonderful! So glad you did and like it! Yey!
Will be trying this for sure, thank you!
You are welcome. Hope this helps.
I love your recipe! My family is Lithuanian and we haven't used milk, but I like it so much more. Thank you!!
You are welcome. Happy you are enjoying it
Looks lovely I will try this recipe, not our traditional family recipe but tender dough is important to me 😊
@TammyKubesh Same here I love soft tender though. I've tried couple Store bought and for me its a big no no
AMAZING VIDIEO! THANK YOU !
Thank you!
great video, thank you!
@ElisaGold-x6p you are welcome! I like sharing ! I made 1000 pierogis with grandma. If she could see me today... she would not believe it I am doing it. She passed away few years ago.
Just saw Martha Stewart's recipe for pierogi, but I'm going to follow yours. Ever heard of using a cooked Polish sausage link, then chop it fine like hamburger, then add the chopped meat into saurkraut, and or potato? Does that sound wrong to do, or favorable?
Thank you. It is not something I had as a child. None of my family members ever made it that way. There are so many variations of pierogis now , new , modern recipes. But this doesn't sound like any traditional Polish pierogis. I came to USA when i was 18 years old so I grew up on Polish food. What I know as a child/teenager : potato cheese pierogis, sauerkraut mushroom pierogis, sweet cabbage mushroom pierogis, meat pierogis ( mixed chicken and beef from any soup) , blood sausage pierogis ( and I never ever wanted to eat it ) , blueberry pierogis, strawberry pierogis, sweet cheese pierogis. That is pretty much what my family made in the 70s , 80s and 90s.
Recently I came up with my own idea and made filling with ground chicken spinach garlic sweet onions and shredded cheese . My husband love those. Maybe one of those days i will put it on video.
Thank you for watching.
😊I'd love to have a "cutting board" that is large with built up sides to keep the ingredients contained on the board, just like yours. Where can I purchase one like yours? ❤🌞
@@sandrawrobel1238 I bought it from Amazon. I love it
Thank you so much for telling the cutting board was bought from Amazon. Anna on Polish Your Kitchen has a similar, but not quite as nice looking. Several years ago on one of her videos, Anna mentioned that her father had made it for her. That was the first time that I saw such a wonderful cutting board. I'm going to go to Amazon right now to see if they still have your cutting board.
❤❤❤❤❤ 🌞
@sandrawrobel1238 it is by producers choice large bamboo cutting board/butcher block. Mine is 21x 29
Excellent video…🫶🏼
Thanks! I’m glad you liked it.
Pani Sabinko, pozdrowienia z Ohio! Robie dzisiaj Pani pierogi dough. Ela
@@elizabethallemong1446 dziekuje. Mam nadzieje ze wyjdzie mieciutkie! Takie najlepsze! Pozdrawiam
Thank you
Thank you!
You're welcome!
Thanks SO much for this recipe! My question is:
The recipe measuring amounts you say in the video are different than the recipe amounts you put in the comments. Which one do I go by? Help!😰
Thank you for bringing this up to my attention. I will check the video again and make correction. I apologize for the inconvenience. Will get to it in a bit
Ok, in my video, it was slip of the tongue. 250 was for liquid (milk with water) 250ml. Not for the flour.
1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. If you want 25 pierogis, divide the recipe in half. Thank you again for catching this mistake. I appreciate it. Thank you.
@@SabinaspolishinspiredkitchenSo follow the recipe you wrote out in the description. Right?
@@Jawman81 yes ma'am
How much milk and butter did you use?
Dough
1 pound of all purpose flour
1/2 teaspoon salt
2 egg yolks
1/2 a cup warm water mixed with 1/3 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more.
And about 1 to 1.5 tablespoons of melted butter
Can you tell me how much milk and butter you had in your measuring cup there
1/2 a cup warm water mixed with 1/2 cup warm whole milk. I mix flour with a mixture of half water with half whole milk.
1.5 tablespoons of melted butter
Nice posters 👍
Glad you like them! Thanks!
If you make the pierogies the day before and just warm them up. How do you keep them from sticking together if the dough is really soft?
Right when I am done boiling them, I take them out to ice water. That way, they don't stick. Put them in the strainer next. Once they're dried, i add melted butter. I have them for 2 days as leftovers and never have an issue with sticking
For me, best pierogis are next day from a pan when crispy.
@@Sabinaspolishinspiredkitchen what about mixing bacon fat with butter or even fried onions? My grandmother used to use fried pork fat
@phumes4783 Sure thing. Even more flavor.
Super !!!!
Thank you! Cheers!