This guy has been making these vids for TEN years. Crazy impressive. Even more impressive, the quality is excellent. One of the best channels on youtube.
I made the baked version of these (with a different filling) and they ended up looking just like the one at 6:40. Seeing it in person, I thought it looked more like a Jamacian beef patty than anything else. I was thinking it might be a good shell for something like calzone too. There are really a ton of different dishes that are quite a bit like this.
If you haven't yet, check out the English Heritage channel; they have a series of videos about authentic Victorian cooking. They and the Townsends (who they even did a collab with) are like islands of peace on TH-cam :)
OH MY GOODNESS! My grandma passed away 5 years ago at the age of 93 and she used to make these when I was little! She used the boiling method and added diced green onions and they were absolutely FANTASTIC! I have no choice but to make these now!
It is only when a well beloved granny or aunt who is a great cook , passes away , that we realize what a big mistake we have made by not learning from her a popular recipe typical of our community. We then need to rack our brains to try and remember the type of flour , the amount of sugar , the right sequence of baking , boiling etc .......
@@tapsars7911 I understand fully what you mean. But I actually used to pick her brain on a regular basis about these handed down recipes because I'm a living historian. Granted my field of expertise is the American Civil War rather than the Colonial era but this sort of thing is timeless. She taught me how to cook, she taught me how to sew, she was just fantastic. Her parents were Irish immigrants and I never knew how many different meals could be made out of potatoes until I dove into her mostly hand written "cookbook". I'm also from West Virginia where you just can't escape your ancestry and I honestly would never wish to.
Gonna be 100 percent I'm most likely never gonna make these, I've been so depressed lately and listening to John talk helps tons. I'm so glad this channel exists
Depression is REAL. I have never found that dealing with it is easy. See a good MD. I have been able to avoid depression and panic anxiety for decades, using a simple daily medication with minimal side effects. Sometimes something happens with our built-in chemical manufacturing systems. Then, balance needs to be restored from outside.
When I feel terrible, making comfort food is really the best way to get over it. Cooking gets you moving and when you bite into a home-made, piping hot plate of food you just made how YOU want it to be, it's amazing. Even better if you can call up a friend to make the food together, this helps so much more to get over the rougher times.
The content on this channel is amazing, of course, but today I'd like to call attention to the quality of the sound editing involved. There's a lot of sneaky good choices being made there. 7:44 is a good example - the music changing back to the opening piece and resuming just as he takes a bite to emphasize the triumph of the work done.
Thank you for showing this. My mother learned 'Runzas' from a German neighbor in Nebraska which is the same concept, but add cabbage... and it was a yeast dough, which adds to the complexity of preparation. That simple dough is definitely worth a try. But to boil them... nope I couldn't do it in mere water. I would use a broth, so that the flour on the outside of the dumpling would turn the broth into gravy to pour over the dumplings.
My husband is from Nebraska and my brother made me bring back a Runza for him to try on my last trip to see the in-laws. Thankfully my FIL gave me a little cooler so it made the 8 hour trip back ok.
There's a fast food restaurant with locations all over Nebraska called Runza and they primarily serve various kinds of Runza. As a non Nebraskan I enjoyed trying this local cuisine. Very unique in the midwest and much appreciated
Jon inspires me to make stuff too... I just finish a "white pot" I made myself for breakfast. (Old bread, milk, egg, sugar and crushed cashews, pecans, and walnuts. SO YUM!! I can't wait to make this one, as soon as I'm hungry again...lol.
This is a reminder to me of pierogies. When I make my pierogies, I put bacon inside, along with sauerkraut, onions, garlic, caraway seed, salt and pepper. I love various types of dumplings. Those look great. Hope you have a Happy New Year. Cheers!
@@ICULooking I have a mixed Slavic ancestry. My late immigrant half Polish, half Ukrainian paternal grandmother taught me how to make pierogies, when I was a child. She was a great baker and a great cook.
@@dwaynewladyka577 Oh yea. Here in Canada, the huge numbers of Ukranian and Polish people brought some good stuff and now it's part of our culture too!
Hi, John! Greetings from Argentina! I'm new in the channel and I already love it! I can't believe how many videos there are here and how much super interesting information there is. I'm really into history, and the way you approach the most common aspects of everyday life gives us a chance to see our ancestors differently, closer, more real.
True story; i once met a woman who sewed "exotic" costumes and she told me: "Paste-eeze" you wear; "Past-eeze" you eat." Loved the 12th Night Cake and I accidentally got the lucky almond!
@@sunnyztmoney you need to read it better, pasties that strippers wear are “pay-stees” (long “ay”, rhymes with hay or hey), but pasties, the food, are “pa-stees” the “a” is like the “a” in cat, or past as in the original post.
I started watching you all as part of my self-care regimen and I've been reading through the comments and I love that there are so many of us that are able to come here to relax and get away from the world a bit. It's lovely, thank you for providing such genuine content
I recently rediscovered my love for creativity in the kitchen, and I'm so glad it coincided with finding your channel. This one I may just make for my family. Well done, and all the best....
I don't usually cook, but I tested one of your chicken recipes this weekend and it turned out great. Really surprised myself. Now I want to test these.
I like the fried chicken he makes with white wine in the recipe! 💚 So good I search for stuff to grimy in that batter... onion rings are the best, besides the chicken...lol. 💚
Every culture has some sort of stuffed pastry - be it gyoza, samosa, papusa, pierogi, ravioli... Just like every culture has a variety of unleavened bread with toppings, be it naan or biscuit or tortilla or cheese & crackers or latke or pizza. I think the meat may be better finely minced in these! Gyoza for me are the gold standard of dumplings.
As a Czech used to bramboráky, which are basically the same thing as latkes, I protest that comparing a fried potato pancake to naan and that sort of thing is utterly ridiculous.
You always inspire me to play with my food!! I LOVE recreating the old world recipes...they're so simple, usually. 💚💚💚 Thank you for your fine work!! 💚💚💚
My mom’s Vietnamese dumpling version is grounded pork and shrimp with scallions and spices-salt peppers. These you made John looks more like little pies or like some versions of Mexican/ Spanish appetizers. pieces
Since I completely ran out of ideas on what to make for my finicky family, I will definitely make these for my family tonight. Top it off with some brown sauce and it should be fantastic!
These remind me of Gyoza a bit. When I was in japan, I went to this tiny restaurant outside of Kyoto and the owner prided himself on having amazing Gyoza according to the guide I was with. He made these by hand and I remember just enjoying myself so much eating something that is super common in the US now but seeing it done with such love and care. I really enjoyed how this video reminded me how certain ways we prepare food and recipes are almost universal without us really thinking about it. Pan fried or boiled dough with a meat filling. Simple but universally enjoyed around the world with various names.
These remind me of Russian pelmini dumplings I made last year as a way to use up bear meat. Sourdough pasta with bacon, bear and onion filling boiled. Yum
I'm sick and bed-bound so I gotta say this channel has been such a nice discovery. I love his enthusiasm and the quality of these videos are incredible. Newly subscribed and looking forward to seeing more from this channel!
I've been subscribed for a while now and i really gotta say, you are what i want a historian to be. I love to watch your videos and i learn something in almost every single one. Thank you for producing quality content!
Finally! I haven’t seen you in a very long time in any comment section! I even asked in the last two videos if anyone knew anything but got no replies. Glad to see you’re doing ok!
Sweet dumplings were always kitchen staple of my grandparents. They were made mostly with apple filling and coated in white sugar. But my relatives in eastern Slovakia made them also with mincemeat or spinach. Really tasty.
Theres a restaurant in my state (USA) called cornish pasty co. I love that place! Its ptobably my favorite restaurant ever. Its far from me though, so sadly no one wants to go when theres 2000 mexican food places that are much closer.
@@stephanievanosten3496 I just looked at their menu. Bloody hellfire, that looks amazing. Got a bit of a nostalgic lump in my throat, too. Looks like I've got another reason to visit the American southwest!
@@Beedo_Sookcool yeah theres actually some pretty interesting stuff here thats easy to forget when you live here. I imagine the same goes for living anywhere else. I actually wondered if the cornish pasty co. menu was true to what is really served in england. Good to kbow thar irs at least somewhat authentic! :) whats your favorite type out of curiosity?
@@stephanievanosten3496 They've taken a lot of liberties with the pasties, but you've got to have variety, don't you? I'd love to try just about everything on that menu, but the biggest draws for me would still have to be the traditional stuff, like the Cornish pasty and the Full English breakfast. (I don't even like baked beans -- I'm one of the six British people in the world who doesn't like baked beans -- but if they're homemade, I'd give 'em a go.) Man, I miss British bacon and sausages. Also, the banoffee pie and sticky toffee pudding would be damn' hard to resist. Hells, if they sold cream teas and Ribena as well, I'd probably hitchhike to Arizona this morning!
When I get to my work mini vacay I'm going to like every video. I'm so happy to have these videos. My family on both sides have been here at the very least the early to mid 1600s-1700s, and both sides had Patriots. You have helped me want to do a French fur trader impression, as my father's side is murky but I've heard a few fur trading and church building stories. Again love the videos and love watching a fellow Hoosier!
I really love how Jon presents these recipes. He gives some back drop info on unique ingredients and techniques. I found this channel by accident while watching the English Heritage youtube channel and saw the episode with him and Ivy getting the parcel from Mrs. Crocombe, and in return, he sent a parcel to her with the recipe and ingredients for an Indian pudding. I watch this channel every day for my relaxation time, as watching the news is so depressing these days. Jon and Kevin are so awesome and I am inspired to try some of these recipes. Keep up the good work fellas. We need more of you gentlemen in the world today. God bless.
Looks so good... Pasties...like Cornish Pasties..Past-ees It's also like pierogies as they are made with all types of fillings there's even fruit ones for dessert or minced meat ones or cabbage ones and other vegetable ones... you usually boil them first and then pan fry after.. I was even thinking of ravioli as well..again they have all types of fillings.
Hi John, I love watching you and learning about old ways of cooking. I am a prepper and I believe this would be a dish someone could make over an open fire and stretch what little meat you might have. Thanks a million for sharing with us the ways our ancestors lived.
Brother, been really interested in cooking lately, your videos are a godsend. You passion and personality, with all the effort you put into these is inspiring. Great work.
@@memahselfni - True, but we can just cut a larger form to make them bigger. That might change the cooking time somewhat, but that's not difficult to manage.
As always, I adore these videos. Love the history. Love that is history I can touch and feel and taste. So grateful for you and your team for all of these great videos. It really lifts me up when I’m in such a funk.
Your pie crust seemed absolutely perfect. I always have so much trouble with mine. Yours reminds me of Puerto Rican Empanadas. I guess nearly every region has a portable meat pie. Simple & delicious food, Thankyou
Those looked simply drool worthy Jon. What a lovely recipe. I was watching while eating my morning yogurt and thinking, "Oh my goodness that looks simply delicious. I'll bet they smell divine too!" Thanks for letting us come along as you, "Savor the flavors and the aroma's of the 18th century." It's simply wonderful!
Fantastic video as always! I love the mixture of history, cooking, and lightheartedness this channel bring! Quick question: If i don't like mushrooms, is there an equivalent thing I can use instead of mushroom ketchup to stay period-correct?
I love the potstickers.i almost bought some Chinese dumpling cookers.the baskets u put on top of each others. Hunans in mattoon ,il.makes some great dumplings.the liquid they dip them in...it is so good
Thanks for sharing! Those look awesome. I'm thinking that if i made these I'd add much more greens and a little less bacon and maybe some cottage cheese to fill the air pockets. I have no idea of that would work but now I'm hungry lol.
Thank you so much for making these videos history brought to life is it's something that you don't get to see Ever anymore and the way that you portray is very very good you make it so interesting thank you so much even my kids like watching your shows
John, Thank you for your videos. I live in a house built in 1710, unlike alot of viewers, I get to try alot of your recipes just like food network. As a life long historical interpreter I appreciate your families commitment to the craft. Keep it up.
Absolutely delicious food, great recipe going to try it out, awesome history in the book, missed your Tavern stream Friday, waiting to watch it when you post it here, thanks again for sharing your time .
I made these with sausage meat (which has bramley apple inside) and boiled them. They're really good. I made it with flour, lard and water instead of using milk but I'll try it again another time with milk.
I just finished watching the last of your videos today after learning about this channel about a month or so ago. Glad to have a new one and be caught up! Really entertaining and this stuff looks amazing. Maybe could have used some nutmeg :)
I am somewhat surprized no one mentioned the similarity to the Cornish pastie. Still famous in the UP of Michigan as well as Cornwall. They were made for the miners when they left for work in the morning and keep warm in their shirt for the miner to have for their lunch
Hum, for the baked ones, I wonder if you can add a little cheese to the mix. I think I might try this with turkey meat as well. I have made similar dishes in the past as it seems like a rather universal idea to put things like this in pockets of dough.
I love the enthusiastic videos. I guess I never understood why re-enactments and their participants, do what they do. My parents were very into family history, so I think it’s a common passion of many.
Oh I'm so sorry I forgot.... Happy New Year! I'm looking forward to a great 2020, I wish you and your family a fantastic new year, and I wish for great things for your channel.
These look so delicious! Just curious, with the bacon version, were they overly salty? I always find I need a light touch when adding salt to bacon. PS - I received your chore hat as a Christmas present for woodworking in my garage. I LOVE it! It's really well made and keeps my head just warm enough without being itchy!
Good tip for sizing pasties is to use a pint glass as your cookie cutter. Makes for the perfect size. Oh and dip the rim into flour or it sticks like a felony conviction.
I haven't had kreplach since my grandma died. It's been a while since I'd thought about it but now I need to make them! Thanks for the hit of nostalgia
Been watching you for a long time, and i have always been entertained so i have finally subscribed. and i hope to see more quality videos from you. Happy new year!
With all the bad stuff that is happening in the world, it's relaxing to hit here and watching this channel. Need something relaxing and pleasant to take my mind off of the negativity/tragic things.
Great share! But I would be calling them empanadas more so than a dumpling. But I can also see how they resemble oriental-style dumplings or even Italian pasta pinwheels. Great job! I like the bacon added inside! Thank you for sharing. I love how the world all over is connected through food throughout the ages. Take Care!
These kinds of recipes of filled pasta goes back in England to at least the 14th century where you find similar recipes but spiced with a more medieval spice blend (cinnamon, ginger, pepper, maybe cubebs or cloves or other ones), saffron and raisins. I (a food historian) actually think there is a Chinese connection, this might be one of the types of recipes that spread through the trans-Eurasian spice trade during medival times. The western European recipes for filled pasta probably being influenced by old Persian ones, and the old Persian recipes might have Chinese origin. There is linguistic evidence that points to this. There was a huge influx of middle eastern/Persian recipes during the middle ages which gave the Europeans foods such as marzipan, saffron, rice puddings, blancmanges, layered breads, noodles, stuffed pastas, sugars, jams, syrups, sorbets , ice creams, meatballs, rose water, pickled and fried fish dishes and lots of lots of spices. These recipes mostly came with the spice trade while some came via the Iberian Moors. www.godecookery.com/mtrans/mtrans10.htm
Pasties are like small filled pies that are still very popular in the UK today. Today they're usually baked and made with puff pastry but historically they've been made all sorts of ways just like the two recipes in the video but also with different doughs. Popular varieties include steak bake; cheese and onion; chicken and mushroom; and the famous Cornish pasty.
Quail egg recipes!? Definitely bear... last time I marinaded with brandy and salt/sugar tenderizer with some steak seasoning and I liked it but the family didn't.
I make my pasties with bacon grease in the dough. Filling is rutabega, carrots, onions, and venison. We like them topped with cream cheese and a blueberry chutney. A northern MI tradition!
This guy has been making these vids for TEN years. Crazy impressive. Even more impressive, the quality is excellent. One of the best channels on youtube.
Still not boring, after 10 years!! 💚
To think this all started to promote their business as well...
CalzerDan I was just thinking that the videos started as advertising for their products
@@mattberg6816 Yep, they mentioned it a lot more in their older videos.
I just wish I was close enough to visit the set, and beg/work for samples.
"and we're cooking with bacon, so it's GOT to be great"
This man gets it
The best cure for veganism, and even those who are vegan-curious....
I love how every culture, once figuring out dough, makes meat dumplings. The shared human experiences are really amazing across time
It makes meat last longer and stretches the amount at the same time. It seems like a natural thing to do.
Dumplings originated in ancient China.
@@Baghuul even if the originated in China, every culture has their own version of dumplings.
I would love to try the Russian version of it as well some day.
I made the baked version of these (with a different filling) and they ended up looking just like the one at 6:40. Seeing it in person, I thought it looked more like a Jamacian beef patty than anything else. I was thinking it might be a good shell for something like calzone too. There are really a ton of different dishes that are quite a bit like this.
Your channel is such a refuge these days.
If you haven't yet, check out the English Heritage channel; they have a series of videos about authentic Victorian cooking. They and the Townsends (who they even did a collab with) are like islands of peace on TH-cam :)
Hahahahaha
Ye
OH MY GOODNESS! My grandma passed away 5 years ago at the age of 93 and she used to make these when I was little! She used the boiling method and added diced green onions and they were absolutely FANTASTIC! I have no choice but to make these now!
@gh0stm0n I see what you did there!
It is only when a well beloved granny or aunt who is a great cook , passes away , that we realize what a big mistake we have made by not learning from her a popular recipe typical of our community. We then need to rack our brains to try and remember the type of flour , the amount of sugar , the right sequence of baking , boiling etc .......
@@tapsars7911 I understand fully what you mean. But I actually used to pick her brain on a regular basis about these handed down recipes because I'm a living historian. Granted my field of expertise is the American Civil War rather than the Colonial era but this sort of thing is timeless. She taught me how to cook, she taught me how to sew, she was just fantastic. Her parents were Irish immigrants and I never knew how many different meals could be made out of potatoes until I dove into her mostly hand written "cookbook". I'm also from West Virginia where you just can't escape your ancestry and I honestly would never wish to.
I've never heard Jon so excited about eating something that wasn't nutmeg.
Re the no nutmeg, I was wondering who this imposter is and what he's done with Jon.
Bacon is an acceptable substitute for nutmeg...
Stan W How!?
@@FoxPonyShift2013 Because bacon?
:D
it turns out the pig was called Nutmeg
Gonna be 100 percent I'm most likely never gonna make these, I've been so depressed lately and listening to John talk helps tons. I'm so glad this channel exists
We are glad to be here for you.
Nate Conley. Seasonal depression maybe? Vitamin D helps me in the winter.Good luck ether way.
Hope you feel better soon g
Depression is REAL. I have never found that dealing with it is easy. See a good MD. I have been able to avoid depression and panic anxiety for decades, using a simple daily medication with minimal side effects. Sometimes something happens with our built-in chemical manufacturing systems. Then, balance needs to be restored from outside.
When I feel terrible, making comfort food is really the best way to get over it. Cooking gets you moving and when you bite into a home-made, piping hot plate of food you just made how YOU want it to be, it's amazing. Even better if you can call up a friend to make the food together, this helps so much more to get over the rougher times.
Bacon dumplings?
Get in mah belly!
You're everywhere aren't you? Always leaving a good comment ^-^
I could go for a fine dumpling.
You really are everywhere... that or we both have good taste.
But bellies don't taste. Let them stay in the mouth for a bit and savor the bacon-y goodness.
I always love it when as soon as he takes a bite the happy music comes on. Sums up how we all feel when we finally get to eat
The content on this channel is amazing, of course, but today I'd like to call attention to the quality of the sound editing involved. There's a lot of sneaky good choices being made there. 7:44 is a good example - the music changing back to the opening piece and resuming just as he takes a bite to emphasize the triumph of the work done.
It's kind of a trademark in all these videos, no? I agree it's great sound editing.
That smokey log was also pretty nifty.
@@the-chillian Yes, it's in all the videos, but you call attention to a trend by pointing out a specific first.
Thank you for showing this. My mother learned 'Runzas' from a German neighbor in Nebraska which is the same concept, but add cabbage... and it was a yeast dough, which adds to the complexity of preparation. That simple dough is definitely worth a try.
But to boil them... nope I couldn't do it in mere water. I would use a broth, so that the flour on the outside of the dumpling would turn the broth into gravy to pour over the dumplings.
My husband is from Nebraska and my brother made me bring back a Runza for him to try on my last trip to see the in-laws. Thankfully my FIL gave me a little cooler so it made the 8 hour trip back ok.
Mmmm... I was thinking that cooking them in a broth would help if water gets in (better flavor) but the gravy idea is TOP!!💚💚
That gravy thing is brilliant, I'll have to try!
There's a fast food restaurant with locations all over Nebraska called Runza and they primarily serve various kinds of Runza. As a non Nebraskan I enjoyed trying this local cuisine. Very unique in the midwest and much appreciated
Very good idea about using a broth in place of plain water .
Been watching this man since I was about 10, I’m currently 19 still re-enacting and loving history! Thanks for the amazing time!
19 as well, I've been watching for a few years!
I just want to say I watched this episode while eating peas porridge, with mushroom catchup added. I will be making this recipe soon. Love you guys!
Mushroom ketchup is amazing. We're able to get it ready-made in England (Geo. Watkins brand).
@@Beedo_Sookcool That is what they sell. That is what I have. It has become my life.
Jon inspires me to make stuff too... I just finish a "white pot" I made myself for breakfast. (Old bread, milk, egg, sugar and crushed cashews, pecans, and walnuts. SO YUM!!
I can't wait to make this one, as soon as I'm hungry again...lol.
@@Beedo_Sookcool , we have that company also make a good type of vanilla as well.
This is a reminder to me of pierogies. When I make my pierogies, I put bacon inside, along with sauerkraut, onions, garlic, caraway seed, salt and pepper. I love various types of dumplings. Those look great. Hope you have a Happy New Year. Cheers!
name checks out! Pierogies are great
@@ICULooking I have a mixed Slavic ancestry. My late immigrant half Polish, half Ukrainian paternal grandmother taught me how to make pierogies, when I was a child. She was a great baker and a great cook.
@@dwaynewladyka577 Oh yea. Here in Canada, the huge numbers of Ukranian and Polish people brought some good stuff and now it's part of our culture too!
@@ICULooking Absolutely! In Canada, we have a large Ukrainian and Polish population. The food is great.
Mhm Pierogis are great, im Polish and this really reminded me of that though the baked one seems amazing! Also try pierogis with spinach.
That reflector oven is pretty cool, I've never heard of it before.
Townsends' first video in 2020, off to a great start! Can never go wrong with bacon! 😉
Well at least something turned out well from 2020….
you can never go wrong when bacon is involved
... because bacon is always the answer.
Hi, John! Greetings from Argentina! I'm new in the channel and I already love it! I can't believe how many videos there are here and how much super interesting information there is. I'm really into history, and the way you approach the most common aspects of everyday life gives us a chance to see our ancestors differently, closer, more real.
The baked ones are basically empanadas :p
True story; i once met a woman who sewed "exotic" costumes and she told me: "Paste-eeze" you wear; "Past-eeze" you eat." Loved the 12th Night Cake and I accidentally got the lucky almond!
Hello.
What does that mean? You get to "nut" in the girl of your choice?
@@sunnyztmoney you need to read it better, pasties that strippers wear are “pay-stees” (long “ay”, rhymes with hay or hey), but pasties, the food, are “pa-stees” the “a” is like the “a” in cat, or past as in the original post.
@@TheBLGL yeah but did you get the lucky almond tho
I started watching you all as part of my self-care regimen and I've been reading through the comments and I love that there are so many of us that are able to come here to relax and get away from the world a bit. It's lovely, thank you for providing such genuine content
💚💚💚👋
The Christian bible is a very relaxing self soothing exercise.
Praise the Lord.
I recently rediscovered my love for creativity in the kitchen, and I'm so glad it coincided with finding your channel. This one I may just make for my family. Well done, and all the best....
GREAT recipe idea. My wife and I make these kinds of things once in a while. We use sausage with mashed potato and turnip. I LOVE the bacon idea.
That thing shaking on the table makes me nervous lol
I didn't even notice it until I read your comment! Haha
What thing?
Dammit, now I cannot unsee it!
@@jax211 I think there talking about the pounder
I can stop looking at it now
Liked the shot of all the smoke coming out of the burning log was sort of mesmerizing
I still never understand how these videos get any dislikes.
Vegan trolls. Trolls on any subject really.
people who were watching the video up side down
I was thinking that, too!
John does it to make his channel look more normal.
I suspect bots
I don't usually cook, but I tested one of your chicken recipes this weekend and it turned out great. Really surprised myself. Now I want to test these.
I like the fried chicken he makes with white wine in the recipe! 💚 So good I search for stuff to grimy in that batter... onion rings are the best, besides the chicken...lol. 💚
Thank you for the video~ hope you and the employees of Townsends have a Happy New Year.
Happy New Year and thank you for making videos for families to enjoy. My 2 boys are intrigued with this type of cooking.
So many fun dumplings. I like them boiled then browned in a little butter.
Every culture has some sort of stuffed pastry - be it gyoza, samosa, papusa, pierogi, ravioli... Just like every culture has a variety of unleavened bread with toppings, be it naan or biscuit or tortilla or cheese & crackers or latke or pizza.
I think the meat may be better finely minced in these! Gyoza for me are the gold standard of dumplings.
As a Czech used to bramboráky, which are basically the same thing as latkes, I protest that comparing a fried potato pancake to naan and that sort of thing is utterly ridiculous.
Also pizza is leavened. ;-)
Pizza is leavened! Piadina Is not though
Wow
Love this and all of your videos! I really like how you add the actual text from the book you're reading out of. Really nice touch!
Thank you for all that you do! This is amazing and so helpful to so many people for so many reasons!
You always inspire me to play with my food!! I LOVE recreating the old world recipes...they're so simple, usually.
💚💚💚
Thank you for your fine work!!
💚💚💚
My mom’s Vietnamese dumpling version is grounded pork and shrimp with scallions and spices-salt peppers.
These you made John looks more like little pies or like some versions of Mexican/ Spanish appetizers. pieces
Your passion for history and cooking is rad, I swear these videos are like meditation
Yes... I agree. Educational meditation. 💚
Happy new years John, these sound wonderful
Since I completely ran out of ideas on what to make for my finicky family, I will definitely make these for my family tonight. Top it off with some brown sauce and it should be fantastic!
06:25
Your team has a great eye for mood.
These remind me of Gyoza a bit. When I was in japan, I went to this tiny restaurant outside of Kyoto and the owner prided himself on having amazing Gyoza according to the guide I was with. He made these by hand and I remember just enjoying myself so much eating something that is super common in the US now but seeing it done with such love and care. I really enjoyed how this video reminded me how certain ways we prepare food and recipes are almost universal without us really thinking about it. Pan fried or boiled dough with a meat filling. Simple but universally enjoyed around the world with various names.
These remind me of Russian pelmini dumplings I made last year as a way to use up bear meat. Sourdough pasta with bacon, bear and onion filling boiled. Yum
I'm sick and bed-bound so I gotta say this channel has been such a nice discovery. I love his enthusiasm and the quality of these videos are incredible. Newly subscribed and looking forward to seeing more from this channel!
I've been subscribed for a while now and i really gotta say, you are what i want a historian to be. I love to watch your videos and i learn something in almost every single one. Thank you for producing quality content!
Hello potsticker daddy
Hi unique Nicole! :)
I always look forward to your comment.
Good ol' Nicole
Finally! I haven’t seen you in a very long time in any comment section! I even asked in the last two videos if anyone knew anything but got no replies. Glad to see you’re doing ok!
😳💚😂😂😂👋
Sweet dumplings were always kitchen staple of my grandparents. They were made mostly with apple filling and coated in white sugar. But my relatives in eastern Slovakia made them also with mincemeat or spinach. Really tasty.
I'm British and I knew those were pasties.
Have a look into cornish pasties! They have a history that you might find interesting!
Proper job.
Theres a restaurant in my state (USA) called cornish pasty co. I love that place! Its ptobably my favorite restaurant ever. Its far from me though, so sadly no one wants to go when theres 2000 mexican food places that are much closer.
@@stephanievanosten3496 I just looked at their menu. Bloody hellfire, that looks amazing. Got a bit of a nostalgic lump in my throat, too. Looks like I've got another reason to visit the American southwest!
@@Beedo_Sookcool yeah theres actually some pretty interesting stuff here thats easy to forget when you live here. I imagine the same goes for living anywhere else.
I actually wondered if the cornish pasty co. menu was true to what is really served in england. Good to kbow thar irs at least somewhat authentic! :) whats your favorite type out of curiosity?
@@stephanievanosten3496 They've taken a lot of liberties with the pasties, but you've got to have variety, don't you?
I'd love to try just about everything on that menu, but the biggest draws for me would still have to be the traditional stuff, like the Cornish pasty and the Full English breakfast. (I don't even like baked beans -- I'm one of the six British people in the world who doesn't like baked beans -- but if they're homemade, I'd give 'em a go.) Man, I miss British bacon and sausages. Also, the banoffee pie and sticky toffee pudding would be damn' hard to resist. Hells, if they sold cream teas and Ribena as well, I'd probably hitchhike to Arizona this morning!
When I get to my work mini vacay I'm going to like every video. I'm so happy to have these videos. My family on both sides have been here at the very least the early to mid 1600s-1700s, and both sides had Patriots. You have helped me want to do a French fur trader impression, as my father's side is murky but I've heard a few fur trading and church building stories. Again love the videos and love watching a fellow Hoosier!
Most wholesome channel on youtube. Love you Townsends!
I like Diane Jennings for the same reason, too. Wholesome fun. 💚
I really love how Jon presents these recipes. He gives some back drop info on unique ingredients and techniques. I found this channel by accident while watching the English Heritage youtube channel and saw the episode with him and Ivy getting the parcel from Mrs. Crocombe, and in return, he sent a parcel to her with the recipe and ingredients for an Indian pudding. I watch this channel every day for my relaxation time, as watching the news is so depressing these days. Jon and Kevin are so awesome and I am inspired to try some of these recipes. Keep up the good work fellas. We need more of you gentlemen in the world today. God bless.
Looks so good...
Pasties...like Cornish Pasties..Past-ees
It's also like pierogies as they are made with all types of fillings there's even fruit ones for dessert or minced meat ones or cabbage ones and other vegetable ones... you usually boil them first and then pan fry after..
I was even thinking of ravioli as well..again they have all types of fillings.
I had pasties in Colonial Williamsburg. They were absolutely amazing! I want to make them for myself. Thanks!
Hi John, I love watching you and learning about old ways of cooking. I am a prepper and I believe this would be a dish someone could make over an open fire and stretch what little meat you might have.
Thanks a million for sharing with us the ways our ancestors lived.
Brother, been really interested in cooking lately, your videos are a godsend. You passion and personality, with all the effort you put into these is inspiring. Great work.
Your channel keeps me from going crazy right now. I am going to combine your recipes in my daily cooking.
They look like a bacon version of the Chilean empanadas de píno that I grew up with. Gonna try this version!
Borden Fleetwood that's what I was thinking, too. Estos llevan bastante menos que las empanadas chilenas but I want to try it.
@@memahselfni - True, but we can just cut a larger form to make them bigger. That might change the cooking time somewhat, but that's not difficult to manage.
7:43 You know it's good when the music kicks in
As always, I adore these videos. Love the history. Love that is history I can touch and feel and taste. So grateful for you and your team for all of these great videos. It really lifts me up when I’m in such a funk.
Me too.💚
Your pie crust seemed absolutely perfect. I always have so much trouble with mine. Yours reminds me of Puerto Rican Empanadas. I guess nearly every region has a portable meat pie. Simple & delicious food, Thankyou
Those looked simply drool worthy Jon. What a lovely recipe. I was watching while eating my morning yogurt and thinking, "Oh my goodness that looks simply delicious. I'll bet they smell divine too!" Thanks for letting us come along as you, "Savor the flavors and the aroma's of the 18th century." It's simply wonderful!
I think I can do this....can't go wrong with bacon! That reflector given looks like a great tool for regular camping. I had not seen one until today.
Fantastic video as always! I love the mixture of history, cooking, and lightheartedness this channel bring!
Quick question: If i don't like mushrooms, is there an equivalent thing I can use instead of mushroom ketchup to stay period-correct?
If this isn't the greatest thing ever, I don't know what is. You guys have been making videos for 10 years?! crazy.
I love the potstickers.i almost bought some Chinese dumpling cookers.the baskets u put on top of each others.
Hunans in mattoon ,il.makes some great dumplings.the liquid they dip them in...it is so good
Thanks for sharing! Those look awesome. I'm thinking that if i made these I'd add much more greens and a little less bacon and maybe some cottage cheese to fill the air pockets. I have no idea of that would work but now I'm hungry lol.
I just love your channel! Especially the cooking videos!
This is one of my favorite channels. I find it so fascinating how people ate in previous eras
Thank you so much for making these videos history brought to life is it's something that you don't get to see Ever anymore and the way that you portray is very very good you make it so interesting thank you so much even my kids like watching your shows
John,
Thank you for your videos. I live in a house built in 1710, unlike alot of viewers, I get to try alot of your recipes just like food network. As a life long historical interpreter I appreciate your families commitment to the craft. Keep it up.
Absolutely delicious food, great recipe going to try it out, awesome history in the book, missed your Tavern stream Friday, waiting to watch it when you post it here, thanks again for sharing your time .
Happy New year to you! Thanks for the history lesson. I enjoy your recipes and the story with it!
Bet that would be amazing with some cheese in it too
I made these with sausage meat (which has bramley apple inside) and boiled them. They're really good. I made it with flour, lard and water instead of using milk but I'll try it again another time with milk.
I just finished watching the last of your videos today after learning about this channel about a month or so ago. Glad to have a new one and be caught up! Really entertaining and this stuff looks amazing. Maybe could have used some nutmeg :)
I am somewhat surprized no one mentioned the similarity to the Cornish pastie. Still famous in the UP of Michigan as well as Cornwall. They were made for the miners when they left for work in the morning and keep warm in their shirt for the miner to have for their lunch
Hum, for the baked ones, I wonder if you can add a little cheese to the mix. I think I might try this with turkey meat as well. I have made similar dishes in the past as it seems like a rather universal idea to put things like this in pockets of dough.
Yeah, cheeseburger empanadas became fairly popular here in recent years, and from what I've heard they're pretty nice
What about some leftover potato, cheese, veg, anything else? Just to clear up leftovers, make a heartier meal?
Just keep in mind if the filling was already cooked it will shorten the cook time. Also let any frozen leftovers thaw completely first.
Bubble & Squeak, or Rumbledethumps, perhaps?
Probably how most people used this recipe back in the day.
💚
To eat up stuff before it went bad. 💚
Been a few months since I watched your videos. Forgot how much I love them!
This channel is relaxing to me. Thanks.
I love the enthusiastic videos. I guess I never understood why re-enactments and their participants, do what they do. My parents were very into family history, so I think it’s a common passion of many.
Love your content, John. Keep it up.
I see dumpling i click, i see TOWNSENDS well ill be sure to click tenfold
Oh I'm so sorry I forgot....
Happy New Year!
I'm looking forward to a great 2020, I wish you and your family a fantastic new year, and I wish for great things for your channel.
These look so delicious! Just curious, with the bacon version, were they overly salty? I always find I need a light touch when adding salt to bacon.
PS - I received your chore hat as a Christmas present for woodworking in my garage. I LOVE it! It's really well made and keeps my head just warm enough without being itchy!
I saw him salting the bacon and thought it was a bit odd. You can add bacon to stuff as a way of adding saltiness!
Good tip for sizing pasties is to use a pint glass as your cookie cutter. Makes for the perfect size. Oh and dip the rim into flour or it sticks like a felony conviction.
Great tip, are ya Irish? 💚
Just curious. 💚💚💚👋
Except for the part about bacon, when they talk about putting it in a broth this is similar to Kreplach.
I haven't had kreplach since my grandma died. It's been a while since I'd thought about it but now I need to make them! Thanks for the hit of nostalgia
We have been looking for some pasty recipes that were super simple!.These are perfect!!
Been watching you for a long time, and i have always been entertained so i have finally subscribed. and i hope to see more quality videos from you. Happy new year!
With all the bad stuff that is happening in the world, it's relaxing to hit here and watching this channel. Need something relaxing and pleasant to take my mind off of the negativity/tragic things.
And today I found my new favorite channel!
Should just skip all the rest of it and dip the bacon in nutmeg and then deep fry it. and serve it with bacon gravy. topped with nutmeg
Or top it with mushroom gravy after deep frying it and of course the nutmeg. lol
😳 Now I’m so hungry 😋 🤤
I'm a big fan
I don't know how but this channel is super high quality.
i always feel like he should roll up his sleeves
And wear an apron. His outfit is too nice.
Dirty apron, clean sleeves... lol sorry.
I wish I could roll up my foreskin, but alas my parents wanted to control me through trauma
@@sunnyztmoney,
Mazel Tov.
Great share! But I would be calling them empanadas more so than a dumpling. But I can also see how they resemble oriental-style dumplings or even Italian pasta pinwheels. Great job! I like the bacon added inside! Thank you for sharing. I love how the world all over is connected through food throughout the ages. Take Care!
These kinds of recipes of filled pasta goes back in England to at least the 14th century where you find similar recipes but spiced with a more medieval spice blend (cinnamon, ginger, pepper, maybe cubebs or cloves or other ones), saffron and raisins.
I (a food historian) actually think there is a Chinese connection, this might be one of the types of recipes that spread through the trans-Eurasian spice trade during medival times. The western European recipes for filled pasta probably being influenced by old Persian ones, and the old Persian recipes might have Chinese origin. There is linguistic evidence that points to this.
There was a huge influx of middle eastern/Persian recipes during the middle ages which gave the Europeans foods such as marzipan, saffron, rice puddings, blancmanges, layered breads, noodles, stuffed pastas, sugars, jams, syrups, sorbets , ice creams, meatballs, rose water, pickled and fried fish dishes and lots of lots of spices. These recipes mostly came with the spice trade while some came via the Iberian Moors.
www.godecookery.com/mtrans/mtrans10.htm
Pasties are like small filled pies that are still very popular in the UK today. Today they're usually baked and made with puff pastry but historically they've been made all sorts of ways just like the two recipes in the video but also with different doughs. Popular varieties include steak bake; cheese and onion; chicken and mushroom; and the famous Cornish pasty.
Really wonderful Jon I needed this this Morning Bacon
Could you please do some quail and bear cooking?
I hope your request is granted.
Quail egg recipes!? Definitely bear... last time I marinaded with brandy and salt/sugar tenderizer with some steak seasoning and I liked it but the family didn't.
Hang in there, Paul. We are still here pulling for you. :)
@@rosemcguinn5301 Hello Rose. Happy New Year!
You needed some dipping sauce for these.
Sour cream, butter!
Vinegar and soy sauce.
Worcestershire sauce, steak sauce, or soy sauce for me.
@Townsends Hey Jon, is the live stream last Friday going to be re-uploaded or not? because i missed some of it. :) thank you.
I missed all of it. I recall they said once something along the lines it's unfortunately not up to them but TH-cam...
@@beth12svist oh' what is TH-cam saying?
Is it just me, or would anyone else like a link to the charming background music. I allways like these recipe vids, thank you, ser.
I make my pasties with bacon grease in the dough. Filling is rutabega, carrots, onions, and venison. We like them topped with cream cheese and a blueberry chutney. A northern MI tradition!