Some fillings I would suggest: - boil some sauerkraut, fry some mushrooms and onions, mix and pass them through a meat grinder - make a broth with a piece of meat and then grind the boiled meat with some carrots and onion (you'll have a bonus soup!) - brown lentils with carrots and onions - potatoes with onion and cottage cheese, seasoned with a lot of black pepper - buckwheat and cottage cheese - spinach and feta - frozen strawberries or blueberries, without thawing - sweet cottage cheese These are the most popular and tested combinations and I love all of them. Greetings from Poland! 🇵🇱
I love potato and bacon and cheese filling and sinfully enough a little grated cheddar on top of the hot perogi's. Also I think it was in Winnipeg that I saw the ones that used a whole fresh prune plum with a little sugar in the centre. Those were dessert version.
Thanks for watching Everyone! We hope you and your families are safe and healthy - we’ll get through this. *As always the recipe is in the description box*
Safe days ahead for you both and your loved ones. Thank you for the easy quick recipes. I enjoy each of your videos, I learn a little more each time. I'm not all that sure where to get some of these ingredients that you come up with. But I'll Improvise. lol Thank you. from Northern California, Shasta County.
Do you have any tips on what to do with whole milk that's just starting to turn? Milk and eggs are about as common as hens teeth, in my area. Really not a fan of powderd milk.
Hi Glen, Wanted to take a moment to thank you. I've came across your videos here and there but never really tried any of the recipes. This one however was really special for me. I am a full time content creator on TH-cam based in Winnipeg. This pandemic situation has hit me in a way it hit many. I'm the parent of a 5 year old girl and schools and daycares closed. This means my little girl is now with me in the house 24-7. Despite being a work from home TH-camr who should be in the perfect situation to deal with self isolation as I'm sure you can imagine it's near impossible to film and edit videos with a 5 year old running around, especially when I'm used to operating the channel while she is at school. I've gone from having 30-40 hours a week to make a video to 5 or 6. My wife is a frontline worker, immuno compromised, and does shiftwork. A very scary situation that we have yet to fully adapt to, and we are taking the social distancing very seriously cutting ourselves off from friends and family completely for the time being. Trying to go the extra mile to offset those that don't. Anyway, back to your video. I'm Ukrainian Canadian, 5th generation. Pierogies are a staple in my house. My Baba is the one who makes them and fills our freezer every few months. I've always had a desire to learn to make them myself as I know she won't be around forever, but I'm also terrified of making anything with dough. Looking for activities to keep me and my daughter busy I came across this video and it really hit home. Figured there is no better time than now to try this. So we made a small batch (cut recipe in half just incase it was a failure). Turned out, to my surprise, perfectly. Even the ones she pinched survived without opening up. Having a home made pierogi meal, and tackling learning something I was previously intimidated by, was a great morale boost for me during a pretty dark and scary time. Thank you. As a TH-camr I know the effort, heart, and soul put into videos like this and I want you to know this one really landed and really helped. I just printed out your recipe for no kneed bread, and we are going to try making that dough today. Be well. Stay Safe.
What a lovely “letter” to Glen. I hope you and your family are well. This is a year after your comment to Glen. I hope that you have been able to restart your TH-cam content again.
Hello Jeremy, what a lovely surprise to meet you here. Im both your and Glens subscriber for years, and also ukrainian. Pierogies (aka "vareniki", as we called them) is thing that connects us all across the globe :D
My (late) Ukrainian mother-in-law introduced me to perogies - hers were delicious, and got a recipe from her. Later, I made some and experimented with a different filling: Sauerkraut and bacon, and those were delicious. I used raw sauerkraut and chopped, fried bacon. Online, various people rave about sauerkraut & mushroom filling. Mother-in-law boiled hers - they're done when they float - then she would put them in a large bowl with sauteed onions and mushrooms, chopped fried bacon, add the perogies and sauteed veg in layers and give the bowl a gentle stir.
As a Wisconsinite who moved to Minnesota I can say you missed out. Lot's of Polish and Germans moved to Green Bay when they came to the States. Sadly the old shops that had been making them since the 1800's have gone out of business in the last decade or two.
Absolutely true - they are life-changing!!!! Some of the best comfort food that's ever been invented (or that I've ever come across anyway, and I have an adventurous palate - I'll eat anything once). Anywhere that has a large population of either Ukrainian or Polish immigrants (including parts of the US...though I guess Minnesota is dominated by those with Fenno-Scandian heritage) has a perogy culture, chiefly spread via Orthodox church fundraising campaigns, where the old babushkas of the congregation get together and make thousands of perogies to sell (though what they are called does vary - varenyky and pierogi are the main Ukrainian and Polish names respectively, but I learned the Rusyn language variant, "pyrohy," pronounced more like _pudaheh_ ). My grandmother's mother was born in a part of southwestern Ukraine (the Carpathian region) that was actually Polish land pre-WW2, so she grew up on the quark cheese (a type of farmer's cheese) and potato version served with fried onions on top (which is the Polish way of doing things) before moving to Manitoba and starting a family. Of course, they couldn't get quark cheese here back then, so when my grandmother learned how to make them as a girl in the '30s, Cheddar cheese was substituted. And since her passing, my mother and I have carried on the tradition...although I have made my own addition, using a sprinkling of fresh diced jalapenos in addition to the Cheddar-potato filling, giving them a nice bite. People do eat them boiled, but we always boil before frying in butter and oil (some people even DEEP FRY them...I had that once and it was almost TOO good). I'd have fried them more than Glen did though...getting a nice medium-brown toastiness on both sides is key, because of those Maillard reactions that turns the sugars and amino acids into awesome FLAVOUR! And they do freeze really well, meaning that we can turn 5 lbs of potatoes and 1.5 pounds of cheese into about 15 dozen small-ish perogies (we make them using about a 3.25" cutter, so they're bigger than Glen's version, but I'm keeping my eye open for a 3.75" or 4" metal can that can be repurposed into a perogy-cutter), and freeze them individually on trays before filling Ziploc freezer bags with 18-20 perogies to a bag (and like Glen said, you don't have to thaw them - just chuck them in the boiling water frozen, while melting some butter in a pan for frying afterwards).
I'm a Canadian, who has mixed Slavic ancestry. My late, half Polish, half Ukrainian paternal grandmother taught me how to make pierogies when I was a child. She made 2 kinds. Sauerkraut and onion, and potato with cottage cheese. So good!
@@douglascampbell9809 Also, there is also a lot of Ukrainians in the Prairie provinces in Canada, Alberta, Saskatchewan, and Manitoba. Toronto also has a large Ukrainian population. In America, there are Ukrainian communities in certain parts of Montana, North Dakota, Minnesota and Chicago. Pierogies are common in these areas. My mixed Slavic ancestry includes Ukrainian. Pierogies are so good.
This is a great pantry meal/family pierogy-making project! My pantry potatoes were growing vines, so I’ve got this recipe saved for after our next grocery trip! The only “panic buying” I’ve seen, has been that hand sanitizer and TP are out-of-stock, however, all Canadian shoppers are as polite as ever, in Loblaws!
Hi! I'm from Poland and I say your pierogies are great! I will try this filling. And about what you said/the way you made them. 1. I'm sure you know this but if you decide to make 2 ingredient dough, use milk, because the dough of the boiled pierogies will get harder with time if you use water and milk slows this process really good. 2. Use a steamer If you want to cook pierogies taken right out of freezer. It only takes 8-10 min. 3. if you will ever make pierogies with potatoes and cottage cheese, fry them with garlic and thyme - the flavour is great.
I always use a pasta roller to roll mine out. Though I'm a bit ashamed to admit it, I also use one of those plastic dumpling presses. I have far fewer open in the boiling water since I started doing that. Sauerkraut with caraway seed, sauteed mushroom, and smoked oyster are all family favorites at Christmastime.
I live in a town in Ohio that is chock full of Polish people. I 'm not Polish myself but I have had the joy of eating the result of that time of year where friend's Polish mothers, grandmothers, and aunts would get together and make a ton of pierogie. I especially love the kraut pierogie and the sweet cheese ones. Oh boy do I love the sweet cheese ones.
Be still my salivary glands! When you said the Ukraininan pronunciation! Grandma made a boiling water dough. Now I gotta try these! I never dreamed 2 potatoes made 60! Thanks Glen! Always with green onion and a pound of sweet butter.
I made these today, and I “made them my own” I put queso fresco in the mixture and i didn’t have bacon so I used Mexican chorizo and put some Chile’s de Arbol with them, and they were amazing.
Thank you for your calm energy. I was separated from my family when this video came out, not sure if i would be able to make it home; and it made me feel safe.
Thanks for the recipe Glen.Made them today,some with the potato/cheese/onion filling,with a little minced ham added.The others I filled with some pork shoulder I smoked saturday,mixed with cream cheese onions and pickled jalepenos (fusion cooking I guess).The family seemed to love them.Hope you and Jules are staying safe and healthy.
My heritage food, so here are a couple of hints. Microwave the potatoes with peel, peel them and then mash, more flavor and dryer than boiling. Farmer's cheese, cottage cheese in the filling are traditional. Three inch cutter, and leave the dough thick enough so you can stretch it while filling. Only cut six or eight rounds at a time as the cut edge will remain moist and crimping will be easier and the seal will be better. You can use sauerkraut filling, cook a couple of diced bacon strips add drained but unwashed sauerkraut and diced onions to the pan with the bacon, cook until sauerkraut is browned lightly. Your dough is pretty much the same as my Baba's but for the most tender dough use only the yolks. When she had plenty of eggs from her chickens that is what she did. I would eat them every day but fattening treats need to be moderated. You can fill them with fruits too.
I am Polish American. My dad makes his perogy with dry curd cottage cheese and onions. He also makes his a bit bigger. THEY ARE SO GOOD! Then they are fried in butter, salt and pepper before eating. Probably my favorite meal. Cheers!
Can confirm that making pierogi is a group affair. Being from a large polish family our pierogi making sessions tend to last a weekend and include 3 or 4 generations of the family together. They're cheap and easy food that those of us with families from the former eastern block countries are supper familiar with.
I don't know why - I suppose it's all the isolation we're forced into right now - but, it was especially heartwarming to see both of you working together in the kitchen. Maybe I'm just missing my wife, who's 1000 miles away caring for her dad right now. Whatever it is, you made my day. Thanks, Friends!
All around people are wondering how to cook now that restaurants are moving to takeout only. I'm hoping the extra time brings a resurgence of home cooking. I've only eaten store bought, but I'll make these just as soon as potatoes show back up in the store.
The grocery store here are mostly restocked (haven't been yet, but I hear) - and most have imposed limits, not because of scarcity; but just to keep people from hoarding.
@@GlenAndFriendsCooking I've seen No, we won't take your toilet paper back signs. The grocery store is a much happier place this week. Potatoes are one of the few things still missing.
I love to make them too sauerkraut and mushroom also ricotta and pea are two of my faves. They freeze so well too! I just use a mason jar ring for a cutter or a cleaned out old tuna can. Yes I am classy like that. LOL
My busia, mom, and sisters would make a few hundred pierogi every year for our Christmas meal. A few suggestions would be to roll all of the filling into balls then cover with a cloth until ready, then roll out the dough. We would team up; my mom would roll and cut the dough, my sisters and busia would fill them and pinch them closed, then I would do the boiling because I was oldest! We’d have 3 fillings and my favorite was the kraut/mushroom. You make me want to try to make some this weekend by myself for the first time. I don’t have too much else going on right now so maybe I’ll give it a go!?
When you make homemade pierogies, it is so satisfying! My background is mixed Slavic, including Polish and Ukrainian. My late, half Polish, half Ukrainian immigrant grandmother taught me how to make pierogies, when I was a child. She made two kinds. Sauerkraut and onion, and cottage cheese and potato. They were amazing! I like to make mine with sauerkraut, lean bacon, chopped onion, chopped garlic, caraway seed, salt and fresh ground black pepper as a filling. My grandmother (we called her Baba), her husband were from Galicia, near the Polish Ukrainian border. My late, paternal grandad, (we called him Gido), had a Polish surname, had Ukrainian, and maybe Russian in him. I don't recall my other (late) grandmother making pierogies. I don't know why she never made them. She was born in Alberta, Canada, to parents who were from Czechoslovakia, and her husband, (my late, maternal grandad), was from Poland. Slavic food is great food.
This would be a good time to break out the Depression Era and World War II cookbooks as they focus on doing much with nothing. Granted, we're not down to that type of official rationing (yet) but the panic buyers have stripped the shelves, so choices are limited until the system catches back up. Thank you for both the basic use what you've got recipes AND the calm, gentle words of encouragement in this time of chaos, panic, and lack of coherent leadership (in the US at least). It helps.
I use the cooled potato water to make my dough. I really like the consistency the extra potato starch adds, it helps it retain moisture. Also, I personally think that pierogies fried with onions and bacon is as Canadian as anything and it’s awesome to see them. I have zero Ukrainean or Polish in me but I grew up on them all the same.
I made my dough this morning after breakfast and made the exact recipe. THANK YOU. I got my 15y/o daughter involved we all learned and enjoyed. Being home a lot now we needed this to bring us all together and learn something new.
For fun, I flavoured a bunch of mine with bacon powder. Heavenly! Fry the bacon until crisp, drain, put some kitchen paper in a frying pan and the bacon on top. Heat it on low to drain out the last fat. And then just grind it. Without fat, it'll stay a powder. So, /so/ good. And pretty too. 😁
Thank you for the recipe! I want to be conservative with my eggs but there's a world of possibility out there... I'm thinking of using the pumpkin we have been keeping in the freezer since fall for the liquid aspect of the dough... yum.
@@mackenziedrake Not quite, I got a little bit scared about how it would affect the texture so I only ended up mixing it a 3/4 cup of pumpkin, then adding one egg and water. They turned out great though, and I feel like it can definitely take some more pumpkin! The dough is super forgiving
Very interesting. My partner is half Ukrainian and when were 'courting' as they say, which was a long time ago, we used to meet on Saturday at the Ukrainian Club to eat Perahairs (no idea about the spelling just done it phonetically). Several old ladies made hundreds of these every Saturday and the old guys and their descendants would love to eat them. Their dough was simply flour and water and there were two filling options, onions and sauerkraut or potato and cheese. (The sauerkraut had been boiled before using as a filling). They were served simply covered in fried, chopped bacon and onions. Nothing fancy, nothing expensive, just good and simple fare but so nice. I think the sour cream was not available in those days in the UK so they did without. "She Who Must Be Obeyed," tells me that her dad filled them with baked beans and baked them in the oven. British style baked beans not the North American version. We learned to make these and they were a firm favourite with our children and are still made at their behest a couple of times a year since. We make them a little larger than you did, about a 3" cutter.
My favourite perogie is a traditional mennonite "vereneki". We mix dry cottage cheese with an egg, salt, and pepper to fill them, and then serve them with cream gravy on top. Amazing!
My grandfather was born on the boat coming from Poland in 1908. His family made Pierogies stuffed with cabbage and onion sauteed in butter! chop cabbage, boil till tender, dry and saute in butter with onion, salt & pepper. stuff, boil til they float, drain then fry lightly in garlic butter! Try it that way! At Christmas all the kits would attack them!
You two eat them like I do.. no cuttin' 'em in half with your fork. Just harpoon that thing and down they go! Or as Quint says in the movie Jaws; "A little shakin', a little tenderizin', and down you go!" You can't go wrong with perogies! Great video!
My friend and I found out we've both been enjoying your soda series from different parts of the globe independent of one another. He's a chef, I'm a home cook. We both enjoy your videos. Thank you!
"Isn't it lovely that everyone's gone back to home baking." A friend's response to the hoarding of flour. I always use my pasta machine to roll out the dough for these.
Glen, I have been a casual follower, then a fan (your historic cooking segments drew me in) and now with this enterprise I have to say I think I love you...in an awkward Canadian, middle-aged, platonic and non-creepy way LoL . Seriously, I do love your on-air presence and your practical outlook mixed with honest compassion for those who are struggling. Thanks for all this effort you and Jules are putting into this series.
Lol how cute & funny that you call your cat "chicken" as well... My 17 year old cat passed away a week ago today and I called her chicken as a nickname for year because she looked like a roasted chicken when she sat..lol I also called her peanut because of how small she was..at the end I was combining the 2 nicknames and calling her "chick-pea" lol I wish I had of thought of that name more than 2 years ago..lol We have to love & appreciate our furry family members! They aren't with us for very long and they make such an impact on our lives and hearts ♥
Mince rice bacon and onion and big of tomato sauce !! Amazing My Nan was polish we grew up eating different ones but the ones I mentioned were the best ! So much so I made my two sisters lern how to make
STILL in lock down with pounds of taters and a well stocked pantry. I am going to have fun tomorrow with variations and share with friends. Will update you two with the creations. Thank You! Your recipes, experiments and cocktails have keep many sane. XO
Seems like a good recipe! I pretty much only make pierogi with sauerkraut and mushrooms at Christmas with my family and we do make hundreds at a time. Never seen butter in the dough, but I definitely see how it'd be a nice addition. One filling I like (and there's a bunch that are traditional in different regions) is buckwheat groats, onions and bacon, also pretty simple.
we are seeing the good and bag side of human nature . keeping an eye on the old and vulnerable. then the greed side of some people who can only think of money and over charging
Thanks so much for this series, Glen. The great thing about cooking is that you can usually tailor a "recipe" to fit what you like or what you have on hand. Pierogi dough and filling are a great example of that . Hoping You and Julie are safe and well. Edit: You and Julie are great together. It was so fun watching you both in the kitchen. :)
I’m from Sydney Australia, Glen your channel is wonderful. Good recipes but you have a very welcoming way you present what you do. Love the vids they are very comforting to watch and make me want to go out and make the dishes. Wonderful keep it up.
I learned how to make these when I was a child. Instead of bacon, my Ukrainian aunt rendered finely diced salted pork fat until it was golden brown. It tasted wonderful!
My mom and i used to make something similar. We used mushrooms and cottage cheese with a little green onion for the filling. Only we called them vereniki (not sure how to spell..). Turns out our old family recipe version we picked up in 1800s Ukraine and we are Ukrainian and never knew... I really enjoyed this video. Thank you so much.
Great job Glen! I've never thought to put horseradish in potatoes and I sure will now! As you said, there are many dough variations. But after trying a lot of them I found that for pierogi dough - the cheaper and shorter the ingredients list, the better. Flour, very HOT water, some salt and oil. This gives you a very tender and smooth vehicle for the filling. And, you know, filling is where all the fun lies.
Lovely, makes me want to make some..despite the summer heat 😄 The shallot and horseradish additions are interesting. My favorite version of filling is the Mennonite wareneki/vereniki. Which are a dry cottage cheese filling without any potato, served with rhubarb sauce &/or sourcream gravy (which has sauteed onions and sometimes bacon)
If you like bacon, onion and sour cream/creme fraiche you should try Flammekueche :D. It's a dish from Alsace made up of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons and baked in a wood-fired oven.
Mr. Glen; This is how to spell Pierogi. You said this recipe is subject to interpretation, well that's no understatement. My Grandmother used to even make a Dried Prune dessert variation, served with the usual onion butter sauce. The dichotomy of the two flavors was awesome believe it or not. Gram and my Mom used to add sour cream they said it softened the dough.
I hear ya Glenn on adding horseradish to the potatoes as I have been adding horseradish or horseradish mayo to my mashed potatoes and it makes them awesome!
Glen, I love your channel and the positivity you are sharing at the start of your video (not rambling). Love peirogis and haven't had them since I lived in Canada almost a decade ago. Thanks for sharing!
@@sandrastreifel6452 Indeed! Here in Canada, we have a large Ukrainian and Polish population. Those are two parts of my mixed Slavic background. The food is great.
I just wanted to say I'm new to this channel but I've binged watched so, so many videos. You are doing a really good thing I think. Good, straight, honest, food and drink. I love you both. And I love the experimentation, and eye to history. It really is great actually, the more I type about it. Easy to watch, and just straight impressive and interesting really. I learned how to fix a mixer yesterday! And it all looks delicious! And, sorry, one more compliment. You guys are honest and descriptive about how it tastes. It helps, and it's rare.
This is awesome. Thanks for spreading the good news and knowledge of cooking during these tough times. Basic meals are best for sure. And good to see another canadian youtuber!!
The best part of this video was hearing the two of you say that you've been together for 30+ years. The love still shines through. Beautiful!
Some fillings I would suggest:
- boil some sauerkraut, fry some mushrooms and onions, mix and pass them through a meat grinder
- make a broth with a piece of meat and then grind the boiled meat with some carrots and onion (you'll have a bonus soup!)
- brown lentils with carrots and onions
- potatoes with onion and cottage cheese, seasoned with a lot of black pepper
- buckwheat and cottage cheese
- spinach and feta
- frozen strawberries or blueberries, without thawing
- sweet cottage cheese
These are the most popular and tested combinations and I love all of them. Greetings from Poland! 🇵🇱
This is a perogi BONANZA!
with cheese are my favorite and a little bit sour cream on the side.
i like 'em half boiled and thеn fried
Moniko ja tez uwielbiam bardzo z kapusta i grzybami, naturalnie z barszczem :-)
I love potato and bacon and cheese filling and sinfully enough a little grated cheddar on top of the hot perogi's. Also I think it was in Winnipeg that I saw the ones that used a whole fresh prune plum with a little sugar in the centre. Those were dessert version.
If you are doing a sweet variation. I suggest topping them with a splash of heavy cream and a sprinkle of sugar!
Thanks for watching Everyone! We hope you and your families are safe and healthy - we’ll get through this. *As always the recipe is in the description box*
Yes they freeze very well - we talk about that near the end of the video.
Thank you for picking the Polish nation's favorite filling! It's a classic and class, all in one! Thank you for spreading pierogi love 😘😘😘
@@hulahop5655 - lol, I have never heard of "perogi love". But it's BEAUTIFUL! LOL :D
Safe days ahead for you both and your loved ones. Thank you for the easy quick recipes. I enjoy each of your videos, I learn a little more each time. I'm not all that sure where to get some of these ingredients that you come up with. But I'll Improvise. lol Thank you. from Northern California, Shasta County.
Do you have any tips on what to do with whole milk that's just starting to turn? Milk and eggs are about as common as hens teeth, in my area. Really not a fan of powderd milk.
Hi Glen,
Wanted to take a moment to thank you. I've came across your videos here and there but never really tried any of the recipes. This one however was really special for me. I am a full time content creator on TH-cam based in Winnipeg. This pandemic situation has hit me in a way it hit many. I'm the parent of a 5 year old girl and schools and daycares closed. This means my little girl is now with me in the house 24-7. Despite being a work from home TH-camr who should be in the perfect situation to deal with self isolation as I'm sure you can imagine it's near impossible to film and edit videos with a 5 year old running around, especially when I'm used to operating the channel while she is at school. I've gone from having 30-40 hours a week to make a video to 5 or 6. My wife is a frontline worker, immuno compromised, and does shiftwork. A very scary situation that we have yet to fully adapt to, and we are taking the social distancing very seriously cutting ourselves off from friends and family completely for the time being. Trying to go the extra mile to offset those that don't.
Anyway, back to your video. I'm Ukrainian Canadian, 5th generation. Pierogies are a staple in my house. My Baba is the one who makes them and fills our freezer every few months. I've always had a desire to learn to make them myself as I know she won't be around forever, but I'm also terrified of making anything with dough. Looking for activities to keep me and my daughter busy I came across this video and it really hit home. Figured there is no better time than now to try this. So we made a small batch (cut recipe in half just incase it was a failure). Turned out, to my surprise, perfectly. Even the ones she pinched survived without opening up. Having a home made pierogi meal, and tackling learning something I was previously intimidated by, was a great morale boost for me during a pretty dark and scary time.
Thank you. As a TH-camr I know the effort, heart, and soul put into videos like this and I want you to know this one really landed and really helped.
I just printed out your recipe for no kneed bread, and we are going to try making that dough today.
Be well. Stay Safe.
What a lovely “letter” to Glen. I hope you and your family are well. This is a year after your comment to Glen. I hope that you have been able to restart your TH-cam content again.
Hello Jeremy, what a lovely surprise to meet you here. Im both your and Glens subscriber for years, and also ukrainian.
Pierogies (aka "vareniki", as we called them) is thing that connects us all across the globe :D
Leaving in the cat and not shooting a retake ending segment... I like that level of honesty... especially these days.
I love the episodes that have Jules as more of a co-host!
Thumbs up, just for the beautiful message you put out regarding helping senior citizens and folks in need.
My (late) Ukrainian mother-in-law introduced me to perogies - hers were delicious, and got a recipe from her. Later, I made some and experimented with a different filling: Sauerkraut and bacon, and those were delicious. I used raw sauerkraut and chopped, fried bacon. Online, various people rave about sauerkraut & mushroom filling. Mother-in-law boiled hers - they're done when they float - then she would put them in a large bowl with sauteed onions and mushrooms, chopped fried bacon, add the perogies and sauteed veg in layers and give the bowl a gentle stir.
Love, love this recipe! Possibilities are endless!
Minnesotan who moved to Canada and never had perogies before then. And oh my goodness 😍. When made well they can really change your life
As a Wisconsinite who moved to Minnesota I can say you missed out.
Lot's of Polish and Germans moved to Green Bay when they came to the States.
Sadly the old shops that had been making them since the 1800's have gone out of business in the last decade or two.
Pierogi are almost a staple here in Cleveland. Life without them just isn't worth ...well, it just wouldn't be as good. :) Great comfort food.
Absolutely true - they are life-changing!!!! Some of the best comfort food that's ever been invented (or that I've ever come across anyway, and I have an adventurous palate - I'll eat anything once). Anywhere that has a large population of either Ukrainian or Polish immigrants (including parts of the US...though I guess Minnesota is dominated by those with Fenno-Scandian heritage) has a perogy culture, chiefly spread via Orthodox church fundraising campaigns, where the old babushkas of the congregation get together and make thousands of perogies to sell (though what they are called does vary - varenyky and pierogi are the main Ukrainian and Polish names respectively, but I learned the Rusyn language variant, "pyrohy," pronounced more like _pudaheh_ ). My grandmother's mother was born in a part of southwestern Ukraine (the Carpathian region) that was actually Polish land pre-WW2, so she grew up on the quark cheese (a type of farmer's cheese) and potato version served with fried onions on top (which is the Polish way of doing things) before moving to Manitoba and starting a family. Of course, they couldn't get quark cheese here back then, so when my grandmother learned how to make them as a girl in the '30s, Cheddar cheese was substituted. And since her passing, my mother and I have carried on the tradition...although I have made my own addition, using a sprinkling of fresh diced jalapenos in addition to the Cheddar-potato filling, giving them a nice bite. People do eat them boiled, but we always boil before frying in butter and oil (some people even DEEP FRY them...I had that once and it was almost TOO good). I'd have fried them more than Glen did though...getting a nice medium-brown toastiness on both sides is key, because of those Maillard reactions that turns the sugars and amino acids into awesome FLAVOUR! And they do freeze really well, meaning that we can turn 5 lbs of potatoes and 1.5 pounds of cheese into about 15 dozen small-ish perogies (we make them using about a 3.25" cutter, so they're bigger than Glen's version, but I'm keeping my eye open for a 3.75" or 4" metal can that can be repurposed into a perogy-cutter), and freeze them individually on trays before filling Ziploc freezer bags with 18-20 perogies to a bag (and like Glen said, you don't have to thaw them - just chuck them in the boiling water frozen, while melting some butter in a pan for frying afterwards).
I'm a Canadian, who has mixed Slavic ancestry. My late, half Polish, half Ukrainian paternal grandmother taught me how to make pierogies when I was a child. She made 2 kinds. Sauerkraut and onion, and potato with cottage cheese. So good!
@@douglascampbell9809 Also, there is also a lot of Ukrainians in the Prairie provinces in Canada, Alberta, Saskatchewan, and Manitoba. Toronto also has a large Ukrainian population. In America, there are Ukrainian communities in certain parts of Montana, North Dakota, Minnesota and Chicago. Pierogies are common in these areas. My mixed Slavic ancestry includes Ukrainian. Pierogies are so good.
This is a great pantry meal/family pierogy-making project! My pantry potatoes were growing vines, so I’ve got this recipe saved for after our next grocery trip! The only “panic buying” I’ve seen, has been that hand sanitizer and TP are out-of-stock, however, all Canadian shoppers are as polite as ever, in Loblaws!
I appreciate your sense of community. It's not just about cooking, it's about helping everyone get through this.
Hi! I'm from Poland and I say your pierogies are great! I will try this filling. And about what you said/the way you made them. 1. I'm sure you know this but if you decide to make 2 ingredient dough, use milk, because the dough of the boiled pierogies will get harder with time if you use water and milk slows this process really good. 2. Use a steamer If you want to cook pierogies taken right out of freezer. It only takes 8-10 min. 3. if you will ever make pierogies with potatoes and cottage cheese, fry them with garlic and thyme - the flavour is great.
I always use a pasta roller to roll mine out. Though I'm a bit ashamed to admit it, I also use one of those plastic dumpling presses. I have far fewer open in the boiling water since I started doing that. Sauerkraut with caraway seed, sauteed mushroom, and smoked oyster are all family favorites at Christmastime.
I live in a town in Ohio that is chock full of Polish people. I 'm not Polish myself but I have had the joy of eating the result of that time of year where friend's Polish mothers, grandmothers, and aunts would get together and make a ton of pierogie. I especially love the kraut pierogie and the sweet cheese ones. Oh boy do I love the sweet cheese ones.
Be still my salivary glands! When you said the Ukraininan pronunciation! Grandma made a boiling water dough. Now I gotta try these! I never dreamed 2 potatoes made 60! Thanks Glen! Always with green onion and a pound of sweet butter.
I made these today, and I “made them my own” I put queso fresco in the mixture and i didn’t have bacon so I used Mexican chorizo and put some Chile’s de Arbol with them, and they were amazing.
that actually sounds better lol
I assume you just did the meat and cheese or did you add this to potatoes?
Real fusion cuisine right there, lol. Reminds me of my meatballs in guajillo chili sauce.
Browning them a little is definitely the way to go :) Delicious.
Thank you for your calm energy. I was separated from my family when this video came out, not sure if i would be able to make it home; and it made me feel safe.
Thanks for the recipe Glen.Made them today,some with the potato/cheese/onion filling,with a little minced ham added.The others I filled with some pork shoulder I smoked saturday,mixed with cream cheese onions and pickled jalepenos (fusion cooking I guess).The family seemed to love them.Hope you and Jules are staying safe and healthy.
My heritage food, so here are a couple of hints. Microwave the potatoes with peel, peel them and then mash, more flavor and dryer than boiling. Farmer's cheese, cottage cheese in the filling are traditional. Three inch cutter, and leave the dough thick enough so you can stretch it while filling. Only cut six or eight rounds at a time as the cut edge will remain moist and crimping will be easier and the seal will be better. You can use sauerkraut filling, cook a couple of diced bacon strips add drained but unwashed sauerkraut and diced onions to the pan with the bacon, cook until sauerkraut is browned lightly. Your dough is pretty much the same as my Baba's but for the most tender dough use only the yolks. When she had plenty of eggs from her chickens that is what she did. I would eat them every day but fattening treats need to be moderated. You can fill them with fruits too.
I am Polish American. My dad makes his perogy with dry curd cottage cheese and onions. He also makes his a bit bigger. THEY ARE SO GOOD! Then they are fried in butter, salt and pepper before eating. Probably my favorite meal. Cheers!
Greetings from Poland!
The land of pierogies :)
Can confirm that making pierogi is a group affair. Being from a large polish family our pierogi making sessions tend to last a weekend and include 3 or 4 generations of the family together. They're cheap and easy food that those of us with families from the former eastern block countries are supper familiar with.
I always love when your cat has a cameo!!
I don't know why - I suppose it's all the isolation we're forced into right now - but, it was especially heartwarming to see both of you working together in the kitchen. Maybe I'm just missing my wife, who's 1000 miles away caring for her dad right now. Whatever it is, you made my day. Thanks, Friends!
I made these! My girlfriend just loved them! I mean she may have fallen in love with me because of these :D
All around people are wondering how to cook now that restaurants are moving to takeout only. I'm hoping the extra time brings a resurgence of home cooking. I've only eaten store bought, but I'll make these just as soon as potatoes show back up in the store.
The grocery store here are mostly restocked (haven't been yet, but I hear) - and most have imposed limits, not because of scarcity; but just to keep people from hoarding.
@@GlenAndFriendsCooking I've seen No, we won't take your toilet paper back signs. The grocery store is a much happier place this week. Potatoes are one of the few things still missing.
I love to make them too sauerkraut and mushroom also ricotta and pea are two of my faves. They freeze so well too! I just use a mason jar ring for a cutter or a cleaned out old tuna can. Yes I am classy like that. LOL
My busia, mom, and sisters would make a few hundred pierogi every year for our Christmas meal. A few suggestions would be to roll all of the filling into balls then cover with a cloth until ready, then roll out the dough. We would team up; my mom would roll and cut the dough, my sisters and busia would fill them and pinch them closed, then I would do the boiling because I was oldest! We’d have 3 fillings and my favorite was the kraut/mushroom. You make me want to try to make some this weekend by myself for the first time. I don’t have too much else going on right now so maybe I’ll give it a go!?
When you make homemade pierogies, it is so satisfying! My background is mixed Slavic, including Polish and Ukrainian. My late, half Polish, half Ukrainian immigrant grandmother taught me how to make pierogies, when I was a child. She made two kinds. Sauerkraut and onion, and cottage cheese and potato. They were amazing! I like to make mine with sauerkraut, lean bacon, chopped onion, chopped garlic, caraway seed, salt and fresh ground black pepper as a filling. My grandmother (we called her Baba), her husband were from Galicia, near the Polish Ukrainian border. My late, paternal grandad, (we called him Gido), had a Polish surname, had Ukrainian, and maybe Russian in him. I don't recall my other (late) grandmother making pierogies. I don't know why she never made them. She was born in Alberta, Canada, to parents who were from Czechoslovakia, and her husband, (my late, maternal grandad), was from Poland. Slavic food is great food.
Grew up in a Polish-Catholic neighborhood - I can just about taste your pierogis just by looking, they are yummy! Exactly as I like them, too!
Your show is so ideal for this pandemic pantry stuff, since you basically specialize in depression era cooking.
Awesome.
This would be a good time to break out the Depression Era and World War II cookbooks as they focus on doing much with nothing. Granted, we're not down to that type of official rationing (yet) but the panic buyers have stripped the shelves, so choices are limited until the system catches back up.
Thank you for both the basic use what you've got recipes AND the calm, gentle words of encouragement in this time of chaos, panic, and lack of coherent leadership (in the US at least). It helps.
I use the cooled potato water to make my dough. I really like the consistency the extra potato starch adds, it helps it retain moisture. Also, I personally think that pierogies fried with onions and bacon is as Canadian as anything and it’s awesome to see them. I have zero Ukrainean or Polish in me but I grew up on them all the same.
We made a batch as a family. Were a big hit. We made some with Nutella filling served with homemade strawberry preserves and whipped cream. Tasty.
I made my dough this morning after breakfast and made the exact recipe. THANK YOU. I got my 15y/o daughter involved we all learned and enjoyed. Being home a lot now we needed this to bring us all together and learn something new.
These look yummy. Glen, your program may finally get me to overcome my fear of making doughs.
Love the cat. Hanging out with mine for my birthday weekend
Happy belated birthday! My birthday is April Fool's Day (4/1) so my birthday was laid back this year.
For fun, I flavoured a bunch of mine with bacon powder. Heavenly! Fry the bacon until crisp, drain, put some kitchen paper in a frying pan and the bacon on top. Heat it on low to drain out the last fat. And then just grind it. Without fat, it'll stay a powder. So, /so/ good. And pretty too. 😁
Thank you for the recipe! I want to be conservative with my eggs but there's a world of possibility out there... I'm thinking of using the pumpkin we have been keeping in the freezer since fall for the liquid aspect of the dough... yum.
That's brilliant. Did they come out deep orange?
@@mackenziedrake Not quite, I got a little bit scared about how it would affect the texture so I only ended up mixing it a 3/4 cup of pumpkin, then adding one egg and water. They turned out great though, and I feel like it can definitely take some more pumpkin! The dough is super forgiving
Would love to see you guys come back and do this with fruit or jam. Thanks for the recipe!
Great video and Thanks for wearing the blue and white, Julie.
Very interesting. My partner is half Ukrainian and when were 'courting' as they say, which was a long time ago, we used to meet on Saturday at the Ukrainian Club to eat Perahairs (no idea about the spelling just done it phonetically).
Several old ladies made hundreds of these every Saturday and the old guys and their descendants would love to eat them. Their dough was simply flour and water and there were two filling options, onions and sauerkraut or potato and cheese. (The sauerkraut had been boiled before using as a filling). They were served simply covered in fried, chopped bacon and onions. Nothing fancy, nothing expensive, just good and simple fare but so nice. I think the sour cream was not available in those days in the UK so they did without. "She Who Must Be Obeyed," tells me that her dad filled them with baked beans and baked them in the oven. British style baked beans not the North American version.
We learned to make these and they were a firm favourite with our children and are still made at their behest a couple of times a year since. We make them a little larger than you did, about a 3" cutter.
You seem to have prejudice against Ukrainians, that is quite evident in your narrative.
Those would be called pyrohy or varenyky in Ukraine.
@@gregrak9389 Can you please list your medications? they seem to need adjusting
@@gregrak9389 What?
@@gregrak9389 evidence please
My favourite perogie is a traditional mennonite "vereneki".
We mix dry cottage cheese with an egg, salt, and pepper to fill them, and then serve them with cream gravy on top. Amazing!
I remember Thunder Bay pierogies and cabbage rolls fondly!
Been watching for about maybe a year and in my opinion you guys have the best cooking show on youtube ....
My grandfather was born on the boat coming from Poland in 1908. His family made Pierogies stuffed with cabbage and onion sauteed in butter! chop cabbage, boil till tender, dry and saute in butter with onion, salt & pepper. stuff, boil til they float, drain then fry lightly in garlic butter! Try it that way! At Christmas all the kits would attack them!
That sounds awesome! Yum! I love pierogies, and that is part of my Slavic roots.
You two eat them like I do.. no cuttin' 'em in half with your fork. Just harpoon that thing and down they go! Or as Quint says in the movie Jaws; "A little shakin', a little tenderizin', and down you go!"
You can't go wrong with perogies! Great video!
Brings back good memories of pierogi in Poland last summer.
My friend and I found out we've both been enjoying your soda series from different parts of the globe independent of one another. He's a chef, I'm a home cook. We both enjoy your videos. Thank you!
My favourite type of pierogies, in Poland we call them "pierogi ruskie".
Me too!
and in russia we call them ''vareniki"
@@gaydarskiy13 While listening to korobeiniki
@@gaydarskiy13 You don't have vareniki in Russia, Varenyky is Ukrainian and you think it's yours, go make your She instead of Borscht.
@@SergeySedlovsky So cool... A cultural thing here
"Isn't it lovely that everyone's gone back to home baking." A friend's response to the hoarding of flour.
I always use my pasta machine to roll out the dough for these.
That's a great idea! Thanks.
I wasn’t familiar with pierogies until I lived in Alberta. Love them. Great comfort food!
I am loving these, especially now when we are likely to see another similar situation very soon. So thank you both!
A wholesome recipe from wholesome people, love it!!
Glen, I have been a casual follower, then a fan (your historic cooking segments drew me in) and now with this enterprise I have to say I think I love you...in an awkward Canadian, middle-aged, platonic and non-creepy way LoL . Seriously, I do love your on-air presence and your practical outlook mixed with honest compassion for those who are struggling. Thanks for all this effort you and Jules are putting into this series.
Lol how cute & funny that you call your cat "chicken" as well... My 17 year old cat passed away a week ago today and I called her chicken as a nickname for year because she looked like a roasted chicken when she sat..lol I also called her peanut because of how small she was..at the end I was combining the 2 nicknames and calling her "chick-pea" lol I wish I had of thought of that name more than 2 years ago..lol
We have to love & appreciate our furry family members! They aren't with us for very long and they make such an impact on our lives and hearts ♥
Humblest pie than any humble pie.
I’ve eaten them with butter and onions, and I’ve also had them deep fried. This bacon and onions version looks absolutely sinfully good.
Mince rice bacon and onion and big of tomato sauce !! Amazing
My Nan was polish we grew up eating different ones but the ones I mentioned were the best !
So much so I made my two sisters lern how to make
Hi Glenn! it’s always nice to see a video from you and in times of chaos this is a step into calmness :)
Use a coffee cup as a cutter, I've used it for biscuits, works great, will make a larger pirogis is what I am used to.
Wow ! Comfort food... my Nana would add diced green or red peppers to the filling
so great
love the show
and as many have pointed about a calming place
STILL in lock down with pounds of taters and a well stocked pantry. I am going to have fun tomorrow with variations and share with friends. Will update you two with the creations. Thank You! Your recipes, experiments and cocktails have keep many sane. XO
Seems like a good recipe! I pretty much only make pierogi with sauerkraut and mushrooms at Christmas with my family and we do make hundreds at a time. Never seen butter in the dough, but I definitely see how it'd be a nice addition. One filling I like (and there's a bunch that are traditional in different regions) is buckwheat groats, onions and bacon, also pretty simple.
This is a good time to cook at home with old style comfort food recipes. Thanks!
we are seeing the good and bag side of human nature . keeping an eye on the old and vulnerable. then the greed side of some people who can only think of money and over charging
Thanks so much for this series, Glen. The great thing about cooking is that you can usually tailor a "recipe" to fit what you like or what you have on hand. Pierogi dough and filling are a great example of that . Hoping You and Julie are safe and well.
Edit: You and Julie are great together. It was so fun watching you both in the kitchen. :)
I love ❤️ that you mentioned to help the needy in the beginning of your video 👍🏻
I’m from Sydney Australia, Glen your channel is wonderful. Good recipes but you have a very welcoming way you present what you do. Love the vids they are very comforting to watch and make me want to go out and make the dishes. Wonderful keep it up.
I learned how to make these when I was a child. Instead of bacon, my Ukrainian aunt rendered finely diced salted pork fat until it was golden brown. It tasted wonderful!
My mom and i used to make something similar. We used mushrooms and cottage cheese with a little green onion for the filling. Only we called them vereniki (not sure how to spell..). Turns out our old family recipe version we picked up in 1800s Ukraine and we are Ukrainian and never knew...
I really enjoyed this video. Thank you so much.
Now I know how and what is in perogies! Tks! Liked you ncouragement to be neighbourly & distant.
Perogi dough is a vehicle for tasty fillings. A place near me has mac and cheese filling and a taco seasoning.
Great job Glen! I've never thought to put horseradish in potatoes and I sure will now!
As you said, there are many dough variations. But after trying a lot of them I found that for pierogi dough - the cheaper and shorter the ingredients list, the better. Flour, very HOT water, some salt and oil. This gives you a very tender and smooth vehicle for the filling. And, you know, filling is where all the fun lies.
Lovely, makes me want to make some..despite the summer heat 😄
The shallot and horseradish additions are interesting.
My favorite version of filling is the Mennonite wareneki/vereniki. Which are a dry cottage cheese filling without any potato, served with rhubarb sauce &/or sourcream gravy (which has sauteed onions and sometimes bacon)
I usually put chow chow or pickle relish on mine. I like frying in bacon and onion.I will have to try that.
I love your channel, but now you have stunned me with a masterpiece of a polish dish. It is a dish for every day and for special days like christmas.
If you like bacon, onion and sour cream/creme fraiche you should try Flammekueche :D. It's a dish from Alsace made up of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons and baked in a wood-fired oven.
Great recipe! I first watched this when it first was posted, and looking back its crazy how much has changed since. Definitely been a crazy year.
I enjoyed every show. This was a very good video, thank you for making the pierogies. As a home Brewer, you have technique and style down to "T".
As a Pittsburgher I loved seeing you with this recipe.
Mr. Glen; This is how to spell Pierogi. You said this recipe is subject to interpretation, well that's no understatement. My Grandmother used to even make a Dried Prune dessert variation, served with the usual onion butter sauce. The dichotomy of the two flavors was awesome believe it or not. Gram and my Mom used to add sour cream they said it softened the dough.
My Polish dad says the same about the sour cream!
I made these today and used seasoning salt for the potato. It was great!
Thanks Glen for doing this. Also, great seeing you two working together. Keep it up!
Thank you so much Glen and Jewels.
Best cooking show on YT. 💪😁👍
I hear ya Glenn on adding horseradish to the potatoes as I have been adding horseradish or horseradish mayo to my mashed potatoes and it makes them awesome!
Love this. thanks for sharing with us.
Pierogi are something I've never actually thought about making before. Thanks for the idea and keeping us entertained in these tumultuous times!
Ryan Geraghty: Yes, I always assumed they came frozen in a bag, the way I’ve always gotten them!
@@sandrastreifel6452 Those are not as good as homemade pierogies.
Stay well and stay home. Thank you for the enjoyable vids. From just down the 401.
I love the Cheemo Unconventional Perogies South Asian Style Curry. They are delicious.
This dough recipe gave me some good ideas...so I LIKED this video!
Homemade pierogies are great. I was taught to make them by my late Polish/Ukrainian paternal grandmother. I have made them. Comfort food. Cheers!
Glen, I love your channel and the positivity you are sharing at the start of your video (not rambling). Love peirogis and haven't had them since I lived in Canada almost a decade ago. Thanks for sharing!
Matthew Zorzetto: Part of Canada’s multicultural society!
@@sandrastreifel6452 Indeed! Here in Canada, we have a large Ukrainian and Polish population. Those are two parts of my mixed Slavic background. The food is great.
I just wanted to say I'm new to this channel but I've binged watched so, so many videos. You are doing a really good thing I think. Good, straight, honest, food and drink. I love you both. And I love the experimentation, and eye to history. It really is great actually, the more I type about it. Easy to watch, and just straight impressive and interesting really. I learned how to fix a mixer yesterday! And it all looks delicious!
And, sorry, one more compliment. You guys are honest and descriptive about how it tastes. It helps, and it's rare.
This is awesome. Thanks for spreading the good news and knowledge of cooking during these tough times. Basic meals are best for sure. And good to see another canadian youtuber!!
Pirogi with mixed berries and ice cream is a great way to do them
Here where I live in Brazil we stuff them with ground beef, deep fry them and sprinkle some confectioner sugar over. It’s my favorite party treat!
I'm so happy Chicken gets a bit of air time at the end of these. :-)