Music is "Prząśniczka" by Moniuszko. I recommend Kasia Mos version. It's not Ricotta, it's a Quark chesse and you can't skip fried onions because they add an additional level of flavour.
Yeah it has to be quark cheese in my opinion, and onions can't be skipped, i personally prefer them with greaves as a topping. And I always fry them in the oil that is left from frying onions, that is my favourite way
Seeing future canoe show emotion through dancing brought me such joy, this is forreal one of his better attempts and it looks so good! Im really proud of him
Seeing FutureCanoe turning pierogi radioactive has gotta be the best Christmas present. By the way, the authentic version comes with twaróg (tvorog), not ricotta, polish cheesecake is also made with twaróg, if you ever decide to make Polish cheesecake I will cherish you forever. The song is Prząśniczka by Stanisław Moniuszko if anybody's curious.
You should try putting some melty cheese in your filling, alongside the white cheese. Not too much but it gives the pirogi more texture and makes them more interesting
The great thing about pierogi is that there are many options for the filling. I strongly recommend trying them with cabbage and mushrooms. Greetings from Poland!
'An' is only used for words that are heard with a vocal at the beggining. For everyother word that doesn't start with a vocal, 'a' will be used. (Don't take this comment offensive, just trying to help in case you didn't know 😊)
From what I observed in comment sections on TH-cam is whenever there are English videos that refer to the Polish culture, history, or people…the Polish viewers go absolutely bonkers and kick their feet in the air like giddy children that discovered they’re going to LEGOLAND on a Saturday morning. Love you guys 🇺🇸♥️🇵🇱
God future canoe i just adore you. Don’t know what everybody’s always on about with the radioactivity and skill issues. I just genuinely think that you’re doing a really good job
These look so good 🤩 and it’s cool to see him getting to incorporate some more ~fancy~ ingredients. I hope that means the channel is doing well over all
this warms my heart! making these is a christmas tradition in my family. we have a specific cup that is only used for cutting out the dough, and it's been the perogi cup for more than 3 decades. we make the potato filling without cheese and then add squares of slices of cheese when assembling.
I just found this guy. Time to binge watch all his shorts and watch his videos as i fall asleep. Thank you for the hours of entertainment you will bring me.
As a Pole who has been following you for a while, I have to say that I am proud of the fact that you violated the dumplings with Raclette. I would not have expected more. Thank you for my seizure and bringing out the worse Polish qualities in me.
Try Slavic. "Пирожки". With three fillings: fried cabbage and onions, mashed potatoes and fried lard, with a boiled egg and green onions. You can try two more types of filling: with rice and egg, fried minced pork + beef. Also a classic.
@@5zlotychkun raclette would be bad for battered fried cheese the czech here mentioned ,u need for it solid cheese block which has around 30-35% fat content raclette has 50% ,if you use cheese with more its gonna burst from the batter and leak all over the oily pan in which u fry it , if with less its not going to be melted properly .
I absolutely love pierogi! It's one of the best polish foods. You should use the farmers cheese and fried onions inside! I love eating them boiled with fried onions on top. In my household, we don't add egg to the dough and add a little oil or butter, so the dough is more flexible and smooth.
In my household, we only use flour and warm water with the addition of salt. The dough is so good I can eat it by itself when boiled lmao. There are so many ways to make pierogi, and every single one is delicious.
I suggest adding some gluten (you can easily get it online) to make the dough even more elastic and using a pasta roller to save yourself the effort of - well - rolling
DUDE YOU SLAYED IT (tho the cheese choice made me roll my eyes) they look amazing! and the way you pronounced pierogi is just *chefs kiss* would live to see you do kasza gryczana z boczkiem i cebulą, which is basically cooked buckwheat with fried onion and like uhh diced bacon pieces? ig... don't forget lil bit of salt and pepper with onion and some Maggi liquid seasoning, its very easy to make and very tasty!
I’m polish. I’ve never made pierogi. Now I watched some guy on TH-cam who speaks English who watched some other guy who speaks English and has a name of “polish chef” and after that I wanna make pierogi for the first time in my life
I must admit that you came out with really great Pierogi. In my family they are traditionally eaten with cabbage and mushrooms. Although I personally prefer the sweet version with sweetened cheese. From the looks of the Pierogi first class, the only thing I would personally replace is the stuffing. All in all, I would also like to note that you pronounce the name Pierogi perfectly, like a native Pole. Greetings and I recommend checking out Barszcz, which is beet soup. My holiday favorite. Merry Christmas!
This was entertaining. 😂 I just made a pile of blueberry pierogis for a work lunch the other day with a cinnamon brown sugar sour cream dip. They were pretty popular. 😛 Nothing beats the classic potato and cheese ones though! 😊
@@flowerbloom5782 thanks! 😊 My grandmother used to make them with just straight up blueberries but I decided to do a homemade blueberry jam for mine. It totally made them better…but they were a little explosive if you bit into them at the wrong angle. 😂
@@sunnybunny406 so my dough is slightly different than the one in this video: 3 cups flour 1/2 teaspoon salt 1/4 cup sour cream 1 egg 1 cup cold water I mix all the ingredients together until it forms a dough, then wrap it in plastic and let it rest in the fridge for about an hour. As for the filling, I boil down 5lbs of fresh blueberries with 2 tablespoons of vanilla extract (dessert msg lol) and…I wanna say about 3 cups of sugar but I never actually measure the sugar lol. But I boil it down for a couple hours until it looks jammy and then let it cool to room temperature before I start filling the pierogis. The dip doesn’t have exact measurements either lol. Just add enough cinnamon and brown sugar to a tub of sour cream to taste lol. My grandmother used to just straight up use blueberries without boiling them into a jam but I think the jam makes the pierogis taste better. Also, she used to use white sugar for her dip but again I think the brown sugar makes the dip taste better. 😛 Oh…also… I boil the pierogis instead of pan frying them. Usually for sweet pierogis I prefer them boiled over pan fried. Depending on how thin you want the dough, things might get messy if you want to pan fry a pierogi with a sweet and sticky filling lol. I usually cut my pierogis to about 3 inches as well, but I use this green glass that has been in my family for at least four generations…I don’t know if it’s a uranium glass but it hasn’t caused any harm to anyone yet…so I guess all my pierogis might be radioactive. 🤔🤷🏽♀️
Hi @FutureCanoe. I have discovered you recently and love your style, but…. What you did with pierogi is unforgivable 😉. I am from Poland and it my heritage 😉. Just kidding, your pierogi are just of mamy different varieties you can make. You can put inside whatever you like. The ones from the video are called “ruskie pierogi”. The most popular in Poland. The cottage cheese and fried onions are doing all the work on those. You should try those too someday. We’re also eat pierogi with fruits like strawberries but that we eat them fresh out of the water, without frying (you also top them with sour cream with the addition of sugar). Really enjoy your videos and waiting for more ❤.
I've never made them myself but as a slavic I have made sth called szare kluski and kopytka. I suggest making either gołąbki or bigos/ kapusta wigilijna next time. You did an amazing job
Thank you, this video has given me a touch of normalcy and made me laugh. It's been a weird Christmas. I normally do all of the cooking, but the ingredients are just sittint in my fridge becauae my mom went to the ER with a stomach ache, and now shes at a big hospital an hour away in ICU and it's been a rollercoaster. I have a little boy and want him to have a nice Christmas but my head is everywhere. I hope everyone has a Merry everything 💖
I felt the same way, this video was the feel good I needed too. I hope your mom is doing okay. I work in healthcare and see people go though things like this a lot. Hang in there.
@@peachtrees_ she is home! She is a 69 year old woman with no prior surgeries, and they said small bowel blockages at that age with no abdominal surgeries (scar tissue) are usually something like cancer. Even the docs at the big hospital expected to find that or that her intestines were ruptured and they would have to remove a portion. She can't do contrast for scans due to kidney issues. They went in to do exploratory surgery and said they would call every hour to update. They called back in 25 minutes to tell me she was all fixed and it was just an adhesion. The surgeon couldn't believe it. He said I don't know how scar tissue formed with no surgery or bowel disease, but it's a best case scenario!
As for ricotta, the most authentic version would’ve been with Polish twaróg cheese, you could get it in most of the bigger food stores in the US and Canada
its like you cant even understand polish people with the obsession of „holy shit some foreign dude mentioned poland” but your videos helped me so fkn much during many of my recent mental breakdowns which were so hard to get through, and now seeing you making PIEROGI RUSKIE makes me so excited for like no reason my fkn god AND also the song he keeps using is from a famous polish musician’s opera, it’s Prząśniczka by Stanisław Moniuszko
Are they called pierogi ruskiy because that's the Russian way to make em? I have a Russian friend who makes the exact same thing but with a different name
@@bakielh229 Many people get this wrong, even in Poland, They are called Ruskie, because they came from historical lad Ruś, the best english translation in this case would be Ruthenian Pierogi.
@@bakielh229 I think you are talking about "Varenyky", it is rather a Ukrainian dish and yes, they are essentially identical to Polish ones, the only difference is in the name, that they are smaller and the dough is thinner.
Ah, it's good that pierogi are good with so many different kinds of fillings because the ones you make are definitely not traditional. You cannot substitute white cheese for yellow cheese or skip onions for this recipe, or you'll end up with a totally different flavor (which you did). The end result was great anyway, so that's a plus, but you can't call those traditional :P
Try Älplermagronen. It's a traditional swiss dish. My german friends are always really sceptical when I'm making it, but they all love it afterwards. It's pasta, potatoes, cheese, cream, bacon, onions and most important some applesauce on top.
No Canoe. THIS is the best video you've made on this channel. Until the next one. You managed to snatch victory from the jaws of defeat. Nice. Merry merry.
My grandmas pierogi dough consists of: for every half kilo gram of flour use 1 egg yolk, 50 grams melted butter and a half a glass of milk and hot water with a pinch of salt. You first add the plain flour with salt then add your egg and milk and stir a bit and then slowly combine in the hot water into the dough. when soft and supple add your melted butter and keep kneading until soft with a play dough like texture. Depending on what type of pierogi or uszki your making depends on the thickness you role the dough but normally its better have it thinner. Hope this helps PS- this recipe is from a grandma whose won the 8th edition of ogolnopolskiego konkursu kulinarnego
You should try some german stews or what we call Eintopf (wich would directly translate to One pot) they are mostly vegetable winter stews like kale, peas, radishes or cabbage wich sounds bad but it's amazing. If you want recipient you should look for "Grünkohl eintopf", "Erbsensuppe" or "Spitzkohleintopf" just some german Winter food recomendations. Happy Holidays everyone.
7 หลายเดือนก่อน +3
Why does a man eating pierogi with caviar make me emotional. The title song really brought tears to my eyes too
If You skip adding eggs, the dough will be more sticky, but pierogi gonna be extra soft and almost melt in Your mouth. It's secret of grandmas from eastern Poland, where pierogi was invented.
You should try to make Bulgarian banitsa. It's a breakfast meal made with thin layers of pastry filled with mixed eggs, white cheese and some type of fat usually butter. It's simple, but effective :)
You should try argentinian food! Maybe vitel toné, empanadas, milanesas. We basically have italian cuisine part 2: electric boogaloo. (Also this one actually looked really good)
i see you are moving in an eastern direction... i think trying to follow a recipe from Boris (Life of Boris) could be a fun idea. he has dumb ones like cooking beet soup with a chainsaw but also more regular like the napoleon cake (at least i think thats what it was) have a good one!
I showed this video to my polish boyfriend and he went "WHAT!!! NO!" multiple times. And he's not easily irritated. I'm guessing there's slight variations in every polish family 😂
The comments are insanely nice here, and I agree with them wholeheartedly, great job on the pierogi. I also have to be honest with myself here and say that there is no way you can mess up pierogi
I know that there are more than 1000 comments on this and I can't bother to read them all but... The secret to good pierogi dough is keeping the gluten formation to a minimum. That is why he recommends kneading it very shortly and that is why his dough is soft and yours is elastic. There is a good traditional and easy way to reduce gluten: just add boiling water to flour. The starch will partly gelatinize and form cohesive pliable mass without it being too springy. PS the more filling to pasta ratio the better: use pasta roller to create perfectly uniform and thin sheeeeeeeet of dough. Best dumplings are the ones that you can see the filling through the dough. PS II season the shit out of your filling: use so much pepper and salt that it is almost unbearable, and never forget the onions. Another cool trick is to use smoked cheese, in Poland we always use twarog,a a form of slightly sour fresh crumbly cheese.
Fun fact: eggs in pierogi dough are mostly a diaspora thing; after WW2 eggs were expensive and hard to come by in Poland so people stopped adding them and now we usually make the dough without them. Obviously, diaspora did not have this problem and they kept their eggs
Yea, that looks disgusting. I make thousands of them every Wednesday at my families Deli… you’re supposed to slow cook onions in butter. You’re also supposed to put salt, pepper and farmers cheese in the potato mix. He used an ice cream scooper? I am so confused, why didn’t he boil them? 🤦♂️
I love this, when you pointed our the music I was just noticing it too, it was like we broke theb4th wall... I was laughing so hard. Thank you for the content!
What this taught me was that the recipe is flexible. I love flexible recipes! I might try this myself next year. (This comment was made at the end of December😅)
before you start kneading the dough, pour a little boiling water into the flour (about half a cup), this way you will release the gluten, then start mix it with any kitchen tool so as not to hurt yourself, then add salt and cold water and start kneading the dough normally, by your hands. This way the dough should be more elastic, of course the amount of water also matters, but you have to use your own intuition for this.
![LISA - NEW WOMAN feat. Rosalía (Official Music Video) reaction [NEW LEVEL!]](http://i.ytimg.com/vi/BcppQEBJzEA/mqdefault.jpg)
The disappearance of 2 pierogi out of 11 during cooking is a pretty common thing.
Yeah that's "Część wróżki" or "Fairy's portion", it's totally normal and you should always adjust your recipe accordingly!
There are eight though,
@@not_saboorThere are 8, dough*
@@aniuly Thine art eight doughs
9/11?!?!?!?!??
Music is "Prząśniczka" by Moniuszko. I recommend Kasia Mos version.
It's not Ricotta, it's a Quark chesse and you can't skip fried onions because they add an additional level of flavour.
Yeah it has to be quark cheese in my opinion, and onions can't be skipped, i personally prefer them with greaves as a topping. And I always fry them in the oil that is left from frying onions, that is my favourite way
Zależy jak kto lubi, jemu się mniej tłuszczu przyda przez tą raclette xd
a sie kurwa zesraliscie
Why does it sound like Katyusha
@@dpereira35 : It's time to schedule a visit with an otolaryngologist.
Seeing future canoe show emotion through dancing brought me such joy, this is forreal one of his better attempts and it looks so good! Im really proud of him
this was such a feel good video ...pierogi are so delicious
Masz wpierdol za znieważenie i pominięcie ważnych kroków w robieniu pierogów!
Thank you for the video, your pierogi are great!
To prawda dojade go z gangiem albanii
Love, and much of luck
popieram
Dawaj pałe widziałeś pieróg polski splamił
on uzyl zoltego sera...
+1
Seeing FutureCanoe turning pierogi radioactive has gotta be the best Christmas present. By the way, the authentic version comes with twaróg (tvorog), not ricotta, polish cheesecake is also made with twaróg, if you ever decide to make Polish cheesecake I will cherish you forever.
The song is Prząśniczka by Stanisław Moniuszko if anybody's curious.
Jeez, that "radioactive food" joke just never gets old. I'm falling out of my seat every time I hear this super original joke.
@@donnymcgahan1158 hope you fell hard tho
@@donnymcgahan1158 At this point it's a rolling joke on this channel, a trademark of sorts.
@@varsovianspy2992petition to kill off the radioactive joke cuz the man is making good food and deservers to hear that
btw twaróg is a sour white cheese (I think it's also called quark in English?)
When he used the raclette instead of a "white" cheese (like cottage cheese), I gasped. You, my sir, are getting the cooking license taken away.
You should try putting some melty cheese in your filling, alongside the white cheese. Not too much but it gives the pirogi more texture and makes them more interesting
Right? Just because raclette and ricotta both begin with "r" and have a "c" in the middle doesn't make them fungible in cooking.
@@justinwong1072 cheese is cheese🗿
I'm going to make these with nacho cheese
@@ru7931 don't think I'm gonna listen to someone who spells it pirogi
The great thing about pierogi is that there are many options for the filling. I strongly recommend trying them with cabbage and mushrooms. Greetings from Poland!
Bro hit us with the happy food dance. Love you Canoe
Pp suck
I'm not 3 btw just wanna do it
Your pierogi pronunciation at 7:02 deserves an cookie, you nailed it. There's no need for kurwa mać here.
'An' is only used for words that are heard with a vocal at the beggining. For everyother word that doesn't start with a vocal, 'a' will be used. (Don't take this comment offensive, just trying to help in case you didn't know 😊)
@@husnubebe I didn't know. Thx for advice ^^
.
@@husnubebevowel 😊
agreed
From what I observed in comment sections on TH-cam is whenever there are English videos that refer to the Polish culture, history, or people…the Polish viewers go absolutely bonkers and kick their feet in the air like giddy children that discovered they’re going to LEGOLAND on a Saturday morning.
Love you guys 🇺🇸♥️🇵🇱
It's kind of a meme on Polish internet actually
@@nVidos Nice
POLSKA GUROM
@@inglorious4070I'm curious what does Polska gurom mean?
I am getting Brazilian vibes from the Polish.
God future canoe i just adore you. Don’t know what everybody’s always on about with the radioactivity and skill issues. I just genuinely think that you’re doing a really good job
So hyped to see more Polish food! Try Żurek next time :)
One of my favorite dishes. Pozdrowienia z Polski 🤍❤️
ssij brude jaja boczulaka
kurwa on dodal zolty ser do pieroga, fur deutshland!!!!!!
Polska gurom
Polska mistrzem Polski
yes sir pozdrowienia
7:24 i love how he uses the "good job team" clip so often that it's literally part of his regular jargon now
As a Polish person myself, I wanna say that Pierogi you made looks 10/10. Like my grandma used to make. Good job.
These look so good 🤩 and it’s cool to see him getting to incorporate some more ~fancy~ ingredients. I hope that means the channel is doing well over all
Dropping this on Christmas is like receiving a gift from your Polish babcia, best feeling ever 🙌
Or like opening a cookie can in babcia's house and finding cookies and not sewing tools
Your pronunciation of "pierogi" is pretty impressive, also I respect you forgetting the onions lol. Great video as always. Polska gurom
Polska gurom ❤
I love how he says that little thank you at the end, it’s beautiful.
I’m actually really impressed by how well he did, it’s actually a really good attempt for anyone let alone futurecanoe
this warms my heart! making these is a christmas tradition in my family. we have a specific cup that is only used for cutting out the dough, and it's been the perogi cup for more than 3 decades. we make the potato filling without cheese and then add squares of slices of cheese when assembling.
What kind of cheese you use? I prefer cheese to be mixed with potatoes and onions
Oh lad, pierogi are truly godlike food.
We gaining independence from Germany with this one 🗣🔥
Edit : I’m not from Poland guys, stop trying to bait me into an argument
Hey I'm german lmao
Bro lmao
What, Poland?
Wdym, it already happened. Twice even, 1918, 1945.
Revives a certain person
I just found this guy. Time to binge watch all his shorts and watch his videos as i fall asleep. Thank you for the hours of entertainment you will bring me.
no, Future Canoe, thank You so much for the amazing videos. I personally feel super relaxed watching them❤❤❤❤❤
Watched this polish chef video twice. Can’t believe you did this I’m so hyped
That chef is doing something but certainly not traditional ruskie pierogies ..
As a Pole who has been following you for a while, I have to say that I am proud of the fact that you violated the dumplings with Raclette. I would not have expected more. Thank you for my seizure and bringing out the worse Polish qualities in me.
Always use twarog for pierogi ruskie, it's the best.
Also, I use hot water to make the dough. Helps it stick and be coherent together.
Try Slavic. "Пирожки". With three fillings: fried cabbage and onions, mashed potatoes and fried lard, with a boiled egg and green onions. You can try two more types of filling: with rice and egg, fried minced pork + beef. Also a classic.
The: 'I hope you have a good regular day' christmas wish is so much more heartwarming than anything else you get told these days ❤
Would love to see you take on the Czech smažený sýr or svíčková na smetaně. The pierogi look great btw!
He would fry the raclette for sure lol
Hell yeah!
@@5zlotychkun raclette would be bad for battered fried cheese the czech here mentioned ,u need for it solid cheese block which has around 30-35% fat content raclette has 50% ,if you use cheese with more its gonna burst from the batter and leak all over the oily pan in which u fry it , if with less its not going to be melted properly .
Polska i Czechy GUROM RAAAH
Isn’t Slovakian? I’m pretty sure it is…
thank you for giving us all those videos, you really are inspiring and help me at least go through my day /
5:11 it made me laugh cause thats too much relatable😂😢
Dziękuję za wspomnienie o Polsce na tym kanale bardzo dużo to dla mnie znaczy. Jeszcze raz dziękuję i wesołych świąt ❤
A video from FutureCanoe will always be a gift 😌 thanks Polish Chef for teaching FutureCanoe to pierogi
And a theme song to declare dominance will be ultra
You nailed it perfectly. In my part of Poland we add more cottage cheese than potatoes.
Happy new year canoe :)
The cooked onions in the filling takes it up a notch! I'd say don't forget them
I absolutely love pierogi! It's one of the best polish foods. You should use the farmers cheese and fried onions inside!
I love eating them boiled with fried onions on top. In my household, we don't add egg to the dough and add a little oil or butter, so the dough is more flexible and smooth.
In my household, we only use flour and warm water with the addition of salt. The dough is so good I can eat it by itself when boiled lmao.
There are so many ways to make pierogi, and every single one is delicious.
I suggest adding some gluten (you can easily get it online) to make the dough even more elastic and using a pasta roller to save yourself the effort of - well - rolling
Same here, fluor, salt, hot water and melted butter. The best elastic dough, holding it all inside and not opening while cooking.
DUDE YOU SLAYED IT (tho the cheese choice made me roll my eyes) they look amazing! and the way you pronounced pierogi is just *chefs kiss* would live to see you do kasza gryczana z boczkiem i cebulą, which is basically cooked buckwheat with fried onion and like uhh diced bacon pieces? ig... don't forget lil bit of salt and pepper with onion and some Maggi liquid seasoning, its very easy to make and very tasty!
kasza gryczana 🤮😥
fr@@olapyza
@@olapyza stfu and dont yuck my yum
@@olapyza wiesz z czego jest zrobiona kasza gryczana?
z kaszy, obrzydliwe...
Weź pomyśl co napisałeś, kasza gryczana jest Kozak.@@olapyza
I’m polish. I’ve never made pierogi. Now I watched some guy on TH-cam who speaks English who watched some other guy who speaks English and has a name of “polish chef” and after that I wanna make pierogi for the first time in my life
The butcher shop that The Polish Chef visits in the clip you showed is an absolute must stop location if you're in the Albany, NY area. Exceptional.
My Polish friends make pierogi every Christmas. 4 generations of the women in their family make it now. Delicious.
that actually looks really good. great job futurecanoe! and merry christmas!!
Kimichi on perogies is life changing, and I feel like this is the perfect time to tell you how much I love your outro
7:11 yeah okay buddy, “rolling boil”
I must admit that you came out with really great Pierogi. In my family they are traditionally eaten with cabbage and mushrooms. Although I personally prefer the sweet version with sweetened cheese. From the looks of the Pierogi first class, the only thing I would personally replace is the stuffing.
All in all, I would also like to note that you pronounce the name Pierogi perfectly, like a native Pole. Greetings and I recommend checking out Barszcz, which is beet soup. My holiday favorite. Merry Christmas!
This was entertaining. 😂
I just made a pile of blueberry pierogis for a work lunch the other day with a cinnamon brown sugar sour cream dip. They were pretty popular. 😛
Nothing beats the classic potato and cheese ones though! 😊
That sounds so good
@@flowerbloom5782 thanks! 😊
My grandmother used to make them with just straight up blueberries but I decided to do a homemade blueberry jam for mine. It totally made them better…but they were a little explosive if you bit into them at the wrong angle. 😂
Omg do you have a recipe?
@@sunnybunny406 so my dough is slightly different than the one in this video:
3 cups flour
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup cold water
I mix all the ingredients together until it forms a dough, then wrap it in plastic and let it rest in the fridge for about an hour.
As for the filling, I boil down 5lbs of fresh blueberries with 2 tablespoons of vanilla extract (dessert msg lol) and…I wanna say about 3 cups of sugar but I never actually measure the sugar lol. But I boil it down for a couple hours until it looks jammy and then let it cool to room temperature before I start filling the pierogis.
The dip doesn’t have exact measurements either lol. Just add enough cinnamon and brown sugar to a tub of sour cream to taste lol.
My grandmother used to just straight up use blueberries without boiling them into a jam but I think the jam makes the pierogis taste better. Also, she used to use white sugar for her dip but again I think the brown sugar makes the dip taste better. 😛
Oh…also…
I boil the pierogis instead of pan frying them. Usually for sweet pierogis I prefer them boiled over pan fried. Depending on how thin you want the dough, things might get messy if you want to pan fry a pierogi with a sweet and sticky filling lol.
I usually cut my pierogis to about 3 inches as well, but I use this green glass that has been in my family for at least four generations…I don’t know if it’s a uranium glass but it hasn’t caused any harm to anyone yet…so I guess all my pierogis might be radioactive. 🤔🤷🏽♀️
@@MandinessYou know it's a recipe worth your time when the measurements call for "this multi-generational, possibly radioactive green glass"
Hi @FutureCanoe. I have discovered you recently and love your style, but…. What you did with pierogi is unforgivable 😉. I am from Poland and it my heritage 😉. Just kidding, your pierogi are just of mamy different varieties you can make. You can put inside whatever you like. The ones from the video are called “ruskie pierogi”. The most popular in Poland. The cottage cheese and fried onions are doing all the work on those. You should try those too someday. We’re also eat pierogi with fruits like strawberries but that we eat them fresh out of the water, without frying (you also top them with sour cream with the addition of sugar).
Really enjoy your videos and waiting for more ❤.
Watching your cooking always puts a grin on my face, you're doing great!
Thanks for all the great content and laughs. I look forward to every single post. Merriest and Happiest!
POLSKA GUROM❤
poland mountain
Nobody was talking about góraly
POLAND MOUNTAIN 🏔️🏔️🏔️🏔️🏔️
@@amadysseus Gurole
@@CssHDmonsteractually translates to on top not mountain in this context.
I've never made them myself but as a slavic I have made sth called szare kluski and kopytka. I suggest making either gołąbki or bigos/ kapusta wigilijna next time. You did an amazing job
W futurecanoe ur a goat u have earned respect from a person from polish origin
I like the way you demonstrating yours emotions! You made my day, thank you
Thank you, this video has given me a touch of normalcy and made me laugh. It's been a weird Christmas. I normally do all of the cooking, but the ingredients are just sittint in my fridge becauae my mom went to the ER with a stomach ache, and now shes at a big hospital an hour away in ICU and it's been a rollercoaster. I have a little boy and want him to have a nice Christmas but my head is everywhere. I hope everyone has a Merry everything 💖
I felt the same way, this video was the feel good I needed too. I hope your mom is doing okay. I work in healthcare and see people go though things like this a lot. Hang in there.
@@peachtrees_ she is home! She is a 69 year old woman with no prior surgeries, and they said small bowel blockages at that age with no abdominal surgeries (scar tissue) are usually something like cancer. Even the docs at the big hospital expected to find that or that her intestines were ruptured and they would have to remove a portion. She can't do contrast for scans due to kidney issues. They went in to do exploratory surgery and said they would call every hour to update. They called back in 25 minutes to tell me she was all fixed and it was just an adhesion. The surgeon couldn't believe it. He said I don't know how scar tissue formed with no surgery or bowel disease, but it's a best case scenario!
I really like pierogis with spinach, garlic and curd cheese. Pour a little melted butter over them and grate hard boiled egg. Works well together
As for ricotta, the most authentic version would’ve been with Polish twaróg cheese, you could get it in most of the bigger food stores in the US and Canada
its like you cant even understand polish people with the obsession of „holy shit some foreign dude mentioned poland” but your videos helped me so fkn much during many of my recent mental breakdowns which were so hard to get through, and now seeing you making PIEROGI RUSKIE makes me so excited for like no reason my fkn god
AND also the song he keeps using is from a famous polish musician’s opera, it’s Prząśniczka by Stanisław Moniuszko
Are they called pierogi ruskiy because that's the Russian way to make em? I have a Russian friend who makes the exact same thing but with a different name
@@bakielh229 Many people get this wrong, even in Poland, They are called Ruskie, because they came from historical lad Ruś, the best english translation in this case would be Ruthenian Pierogi.
@@ebithrilebithrilYep, I see so many people get it wrong
@@ebithrilebithril I assumed it went back to Kyivan Rus'
@@bakielh229 I think you are talking about "Varenyky", it is rather a Ukrainian dish and yes, they are essentially identical to Polish ones, the only difference is in the name, that they are smaller and the dough is thinner.
I just had some pierogi at our Polish christmas dinner (wigilia) - Please do more Polish food in the future!
futurecanoe looks so cute right now. what a great christmas!
LOL the happy dance was so cute
Merry Christmas! My present was FutureCanoe flipping his pierogi and it was perfectly golden
the perfect Christmas dish; do ones with sauerkraut and mushrooms next
Yeah shit on the floor 🤣I couldn’t stop laughing
Ah, it's good that pierogi are good with so many different kinds of fillings because the ones you make are definitely not traditional. You cannot substitute white cheese for yellow cheese or skip onions for this recipe, or you'll end up with a totally different flavor (which you did). The end result was great anyway, so that's a plus, but you can't call those traditional :P
If you ever make a videos on soups, you should make the Slavic classic Borscht. Beetroot soup that warms the soul
Try Älplermagronen. It's a traditional swiss dish. My german friends are always really sceptical when I'm making it, but they all love it afterwards. It's pasta, potatoes, cheese, cream, bacon, onions and most important some applesauce on top.
Germans, smh
No Canoe. THIS is the best video you've made on this channel. Until the next one. You managed to snatch victory from the jaws of defeat. Nice. Merry merry.
9:40 why is this so cute 😢
Bless him
Honestly im so proud of you, cause of dish from my nation. i couldnt immagine better Christmas gift than this
Your voice is enough to be my ASMR to listen to
My grandmas pierogi dough consists of: for every half kilo gram of flour use 1 egg yolk, 50 grams melted butter and a half a glass of milk and hot water with a pinch of salt.
You first add the plain flour with salt then add your egg and milk and stir a bit and then slowly combine in the hot water into the dough.
when soft and supple add your melted butter and keep kneading until soft with a play dough like texture.
Depending on what type of pierogi or uszki your making depends on the thickness you role the dough but normally its better have it thinner.
Hope this helps
PS- this recipe is from a grandma whose won the 8th edition of ogolnopolskiego konkursu kulinarnego
It's a simple dish, but I love them. My favorite comfort food.
You should try some german stews or what we call Eintopf (wich would directly translate to One pot) they are mostly vegetable winter stews like kale, peas, radishes or cabbage wich sounds bad but it's amazing. If you want recipient you should look for "Grünkohl eintopf", "Erbsensuppe" or "Spitzkohleintopf" just some german Winter food recomendations. Happy Holidays everyone.
Why does a man eating pierogi with caviar make me emotional. The title song really brought tears to my eyes too
If You skip adding eggs, the dough will be more sticky, but pierogi gonna be extra soft and almost melt in Your mouth. It's secret of grandmas from eastern Poland, where pierogi was invented.
You should try to make Bulgarian banitsa. It's a breakfast meal made with thin layers of pastry filled with mixed eggs, white cheese and some type of fat usually butter. It's simple, but effective :)
You should try argentinian food! Maybe vitel toné, empanadas, milanesas. We basically have italian cuisine part 2: electric boogaloo. (Also this one actually looked really good)
Dioses, ello hacendo empanadas...despues del Brigadeiro, tengo miedo jajajjajajaja
i see you are moving in an eastern direction... i think trying to follow a recipe from Boris (Life of Boris) could be a fun idea. he has dumb ones like cooking beet soup with a chainsaw but also more regular like the napoleon cake (at least i think thats what it was) have a good one!
My fellow gopnik enjoyer
I've made the cheburek recipe from him more times than i can remember. Its too good
A man of taste I see
We slav kings and queens here
I need to see this happen
I showed this video to my polish boyfriend and he went "WHAT!!! NO!" multiple times. And he's not easily irritated. I'm guessing there's slight variations in every polish family 😂
The comments are insanely nice here, and I agree with them wholeheartedly, great job on the pierogi. I also have to be honest with myself here and say that there is no way you can mess up pierogi
Mr Canoe, have you ever tried Portuguese egg tarts (we call them Pastel de Nata)? Try making them, I am sure itll be hilarious!
Unfortunately it just isn't the same without Twarog/Farmer's Cheese/Ricotta, and without caramelized onions in the filling. Good video though!
definitely try with a cottage cheese instead of a yellow cheese type, also carmelized onions as a topping is my fav
Yeeeeeeessssss more Polish food. Goooood, the transformation has begun
You should try to make middle eastern food next! Like shawarma or manaeshe :) Love the videos!
Lmao I thought I was the only one who peels an extra layer of the onion, tho after I realized that it's unnecessary I'm trying not to
I know that there are more than 1000 comments on this and I can't bother to read them all but...
The secret to good pierogi dough is keeping the gluten formation to a minimum. That is why he recommends kneading it very shortly and that is why his dough is soft and yours is elastic. There is a good traditional and easy way to reduce gluten: just add boiling water to flour. The starch will partly gelatinize and form cohesive pliable mass without it being too springy. PS the more filling to pasta ratio the better: use pasta roller to create perfectly uniform and thin sheeeeeeeet of dough. Best dumplings are the ones that you can see the filling through the dough. PS II season the shit out of your filling: use so much pepper and salt that it is almost unbearable, and never forget the onions. Another cool trick is to use smoked cheese, in Poland we always use twarog,a a form of slightly sour fresh crumbly cheese.
Fun fact: eggs in pierogi dough are mostly a diaspora thing; after WW2 eggs were expensive and hard to come by in Poland so people stopped adding them and now we usually make the dough without them. Obviously, diaspora did not have this problem and they kept their eggs
9:35 i feel offended by that 3rd comment
No pepper, no fried onions, damn raclette. This is a culinary war crime.
Yea, that looks disgusting. I make thousands of them every Wednesday at my families Deli… you’re supposed to slow cook onions in butter. You’re also supposed to put salt, pepper and farmers cheese in the potato mix. He used an ice cream scooper? I am so confused, why didn’t he boil them? 🤦♂️
the onion will never forget this man!!
I love this, when you pointed our the music I was just noticing it too, it was like we broke theb4th wall... I was laughing so hard.
Thank you for the content!
You definitely should try to make something from Georgian cuisine:)
What this taught me was that the recipe is flexible. I love flexible recipes! I might try this myself next year. (This comment was made at the end of December😅)
"Spill a little bit on the table" - gotta follow the procedure to the tee.
before you start kneading the dough,
pour a little boiling water into the flour (about half a cup), this way you will release the gluten, then start mix it with any kitchen tool so as not to hurt yourself, then add salt and cold water and start kneading the dough normally, by your hands. This way the dough should be more elastic, of course the amount of water also matters, but you have to use your own intuition for this.
As a polish person I approve of this video
oj tak
The Polish are pleased with your efforts. Not bad, not bad at all.
YOU CAN NOT USE OTHER TYPES OF CHEESE , ONLY WHITE CHEESE
THE THEME SONG REPEATING MADE ME CHOKE ON MY FOOD
Greetings from Poland, we all eat this for christmas here. Great pierogies