ฝัง
- เผยแพร่เมื่อ 20 ก.ค. 2024
- I found this vintage gadget at the thrift store, let's make some pierogi! #emmymade
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I adapted this recipe from The New York Times (paywall): cooking.nytimes.com/recipes/1...
This video IS NOT sponsored. Just using an old cooking gadget.
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: www.amazon.com/shop/emmymadei...
Hunky Bill Pierogi Maker (Amazon affiliate link): amzn.to/3QBMy6z
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Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Emmymade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Chapters:
00:00 Intro
0:26 What is it?
0:45 Great sticker.
1:13 What does it come with?
1:28 Mrs. T's.
1:33 What are pierogi?
2:09 Martha flashback.
2:30 What is a milk bar?
3:16 Making the dough.
5:38 Browning the onions.
7:40 Mixing the filling.
9:25 Dividing & rolling out the dough.
10:27 First layer of dough.
10:58 Adding the filling.
11:35 Sealing.
12:40 Cutting the pierogi out.
12:50 Flip.
13:43 Boiling the pierogi.
14:55 Taste test.
15:39 Pan frying.
17:04 Taste test.
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Potatoes and cheeze." - แนวปฏิบัติและการใช้ชีวิต
Hot tip: if you're making a big batch, throw them in a pan with butter after boiling, let cool, then bag and freeze. They won't stick together, and you can just throw them in the pan to fry when you want them, and they're already buttered!
So funny! If I make a big batch and throw them in a pan with butter the (adult) kids start picking them out of the pan and then they are gone!
❤❤❤mmmmmmm
Those look similar to gyoza.
We do that too, but, we boil till almost done, use oil, and freeze 1 or 2 doz in a bag for Christmas Eve Dinner. (no butter & meat allowed that day/night.)
Defrost or not, reboil till done or hot, dump in a bowl with oil & onions. Or if making on not meat days, fry in butter. Yum.
I need to start making more. We usually make enough for freezer that last about 6 months.
My daughter has gotten creative with fruit fillings, for desserts.
@@deebee533 if you don't mind me asking, why no meat or butter on Christmas Eve? I'm not going to argue about religion, I promise. :) I just find other people's customs interesting.
Also, would you like to share any of those creative fruit fillings? I love sweet pierogi.
My polish friend's mom would make pierogi like that except after frying them with onions, she would toss breadcrumbs into the pan to soak of any remaining butter. Then she would top the pierogi with those toasted breadcrumbs and sour cream.
What a great idea!
Mmm that sounds delicious
❤❤❤mmmmmmmm
We fry up some bacon and onion and crumble it on top of the sour cream
My grandmother was german, but lived in Ukrainian area of Canada, and she did the bread crumbs and toss the boiled perogies in them.
I still have a little giggle every time you say, "... my impeccably clean hands." It's my second favorite response to the people who seem to believe that the cleanliness of your hands while handling your own food is any of their business. My favorite response came from Atomic Shrimp. His response was something along the lines of, "This is my food. You won't be eating it. You can make your own food." 😂
If she didn't say that then half the comments would be "where are your gloves 🤢🤢🤢🤢" so goofy
"Impeccably clean hands" was something Julia Child said whenever she had to use her hands in the food.
@@TheLadyLuck523really? Aww
Not POLISH SILLY LADY! UKRAINIAN IS WHAT THEY ARE AND STARTED BY UKRAINIAN FIRST.
Atomic shrimp also introduced the concept of "socially clean" to me which makes a lot of sense!
Here in Western Massachusetts, Chicopee, we have a large Polish population. There are annual Pierogie and Keilbasa Festivals. Emmy should consider a family outing, not a huge drive for her. You've never seen so many types! Bring an appetite!
Hi. When are those festivals. I want to go. I love pierogies. Lol
I make decent potatocheesepierogiesgo
@@katec4096😅 18:36 18:36
Jackie says I'm polish by injectiony
*pierogi
I am just over the border in CT and would love to attend these festivals!
My Mom had that gadget, back in the 80’s we made all kinds of stuffed pastas with both the round, and half moon shaped cutters. It also works well with pie dough, you can make sweet or savory mini pies, and drop them in the deep fryer till GB&D. Deep fried mini cherry and cream cheese pies, dusted with powdered sugar, made with that gadget were a summer time treat
Thanks for bringing back some happy memories.
I'm from Poland. My family from my mother side has this version of pierogi. It's family recipe passed from generation to generation. You need to try it. You mix cottage cheese with boiled and mashed potatoes. Then you fry finely chopped onions with finely chopped sausage and add it to the cheese and potatoes mix. Then you add Salt, pepper and some chopped mint. Yeah. You read that right. MINT. It gives you really nice twist. Then fill your dough and boil pierogi as usual. You can eat it simply boiled in water or pour some chopped onions with chopped sausage reserved from making the filling (tastier version in my opinion). When I've met my husband and have him this version of pierogi to try he was in shock. Now this ja the only version of cottage and potato pierogi he wants to eat. 😊
Oh my goodness, that sounds absolutely incredible! I have never made perogi before, but I am of Polish descent and am suddenly inspired to to do so.
Thank you for sharing! Perhaps my family can take a page from your family's book, and pass this recipe down for generations to come. ❤
"Vintage" You can still buy those new in Canada! Hunky Bill's Perogy Maker!
I mean the one she's using is vintage though, no harm done by calling it vintage. It's like finding a vintage car, you could find the same car still being produced today, that doesn't make the old car less vintage.
My late Ukrainian Dad made varenyky regularly. Those are basically the same thing only Ukrainian! Favorite filling was blueberries with a little sugar. Savory ones were usually cheese with or without mashed potato, the cheese usually being bryndza or the sufficiently-similar sheep-milk feta, that being easier to get. He occasionally would use potato with bacon and onion as a filling, and a few other things including rarely sauerkraut.
This is going to be a weird question: have you ever tried them deep fried? Especially the cheese filled version?
@geekasauruswreks8789 An intelligent Polock/Honkey never ever deep fry a Patahaw/Varenyky ever! I said Ever. That's an horrible American thing!!
Sauerkraut is my favorite!! LOL We referred to them as Paterhaw!! That was Ukrainian and we mostly had them with Cheese and only P otatoe filling. Along with Sauerkrate. Homemade as well.
@aliciamangar1513
@aliciamangar1513
1 hour ago
@geekasauruswreks8789 An intelligent P*lock/H*nkey never ever deep fry a Patahaw/Varenyky ever! I said Ever. That's an horrible American thing!!
You can delete the comment, but I can copy it and post it for everyone to see. You're not going to hide your classless idiocy that easily. Maybe TH-cam deleted it since you've already been reported for hate speech and you're too clueless to censor it.
As you've been comment-stalking me, I have already explained I am not Polish. I'm Irish, Scottish, and Native American. Not in that order, though, which is important. I know you have trouble understanding both English and Ukranian, even though you're a second generation immigrant and don't actually speak Ukranian. Remember, it's pedaheh, not "patahaw". I would think someone who speaks Ukranian and is a self-professed expert on this dish would know that.
I'm also a culinary expert that specializes in ethnic cuisine. My keen interest in world history serves me well in this regard. I haven't told you that yet. I know reading comprehension isn't your strong point, but do try to pay attention.
You, a person of self proclaimed European descent, calling me a "h*nkey", is hilarious. I don't think that word means what you think it means. Find a more accurate slur, since they are your preferred method of communication.
You're subscribed to quite a few TH-cam creators who focus on ethnic cuisine. We share a similar interest. Unfortunately, you lack the intelligence to understand the concept of fusion cuisine and the basic decency to understand cultural influences. Rather, you seem to think your culture is superior to all others. I wonder if you use ethnic and racial slurs in the comments of those channels as well.
One of the channels you subscribe to is a Turkish channel. You're probably not even aware of that. Sigara boregi is a deep fried pastry filled with feta cheese. It's delicious, and the dish I had in mind when I made my original reply to OP. Americans did not invent deep frying, you absolute dolt.
While pride in one's heritage is fine, when it becomes the defining characteristic of a personality there's an ugly term for that. Every comment I've seen from you reeks of it. While I'm proud of my heritage, I'm much more proud of my own accomplishments. Not those of my ancestors. I suppose when you don't have any accomplishments to speak of you have to fall back on your forebearers. Pitiful.
I will also mention that I'm a woman, as I know that's not obvious from my username. Maybe you can find some inspiration from my gender for your lackluster insults. Given your username, you're also a woman, though. Still, I'm sure you'll be struck with more inspiration along the lines of "h*nkey".
Please continue comment stalking me, posting insulting comments, and then deleting them or having them removed by TH-cam. This is fun for me. Another hobby of mine is stamping out bigotry when I find it on the internet, which is all too often. You're playing my game and doing a wonderful job of making yourself look idiotic. I adore adding the finishing touches.
@@geekasauruswreks8789: Are you from Winnipeg? I am - and you can't throw a cat without hitting a place that deep fries them. They are really good - but the old way (pan fried with onions and bacon) is still the best.
My grandmother was from Austria. She died when I was 11. The daughters would come over and would spend all day making pirogies! The dough was rolled in little balls and each one was rolled out by hand. I remember the discussion every time about “can’t we roll out the dough and cut circles!?” But No, that wasn’t how it was done. The filling was onions, riced potatoes and dried curd cottage cheese. She would keep track of how many were made and it was always 1,200 or more! My grandfather called them “nerve wreckers”. Such wonderful memory. Thank you Emmy for bringing that memory back! Oh and you need to add croutons to that butter when you pan fried them. ❤
Nancybrown2546 never we don't use Bread crumbs or Croutons in ours ever!! Nor have l ever had them cooked nor served that way by my first generation Polish/Austrian/Ukrainian families.
@@aliciamangar1513 recipes can change. Family recipes differ. You've been in two replies telling people they're wrong for enjoying food the way they do. If they want to put garlic or breadcrumbs or anything they choose in their food, they can. You don't have to eat it.
I deep fry (now air fry) pierogies because my husband is of Polish descent and I'm Southern. They're delicious! I make them in butter with onions as well, but he and all of his family like them both ways!
@nancybrown2546 I've seen so many ideas in this comment section. Someone else, who knew a Polish woman, mentioned sprinkling breadcrumbs into the butter and pouring it over the pierogies. Another commenter mentioned chopping bacon and frying it up at the end to pour over them. I'm going to try some of these different methods. I think I know what we're having for dinner tonight! :)
My aunt used to make awesome sauerkraut perogies. It would be an all day event.
Frozen store bought perogies are a go to meal for us at least once a month. We have it with fried onions and either bacon or farmer sausage and sour cream!
My favorite are Sauerkrate and Fruit ones Fresh Peaches and Strawberries
My husband is partially Polish and grew up with Kielbasa, pierogies, and sauerkraut as a staple meal. He makes it pretty often, now, though I tweaked my mother-in-law's recipe a bit.
Also, if you've never tried them deep fried or air fried give it a try! They get beautifully crispy on the outside and are soft and smooth (we typically do potato filling) on the inside.
My grandmother was Polish...I helped her make pirogis by hand for holiday meals...my favorite was the cheese. She used Farmer's cheese which was like cottage cheese but without the whey liquid
I love Mrs. T’s Pierogies. Yes, you can still find them in stores. They are amazing! These look amazing. You should add minced garlic to yours when you pan fry them. That is what my mom and I do when we make mrs. T’s pierogies. It is absolutely amazing. I love love love them.
Also nice with some onion browned in the pan, or shallots or green onions.
@morganfern29 never GARLIC! HOWEVER LOTS OF ONIONS SLICED WHEN SAUTE IN BUTTER. NO GARLIC.
@@aliciamangar1513 i love garlic.
@@morganfern29 so do l!!
I was born with it tied around my neck , swear but not with Pataha/Periogi! Ukrainian ugh. Everything else, yes.. onion instead
@@aliciamangar1513 you're not eating it so hush!
My grandmother was Ukranian and when I was a kid in the 80s these makers were popular. I remember Gramma picking one up to see if it was any better than by hand and we had a big perogi-making session. They really are very easy to use. My grandmother made perogies out of everything, just like her mother. They'd even make dessert ones out of saskatoon berries (also called serviceberries or juneberries) which are amazing. Yours looked great, that recipe must be awesome because getting the dough right is the hardest part.
A milk bar is more or less a diner. They were traditionally called that, because of the milk products they served, but these days it's basically home food. You can mix and match by picking the stuff you like, there are usually several meat dishes, sides and carbs to choose from, plus soup and dessert if you want. And it's supposed to be affordable. My pierogi dough (true and tested) is 2 parts of flour to 1 part of hot water and some salt (tsp per pound), and that's enough. You can add an egg if you want 😊
Thank you! No butter in the dough?
@@magnoliaweathershield443 Only when I want to bake them instead of boiling (more like empanadas). Definitely let the dough rest to relax the gluten, they come out fluffier 😊
You can try as Emma did, it may be your thing but butter in pierogie's do is ... unorthodox at least.
I would add also that Milk bars are highly regulated by law, they can use only specific ingredients and maintain quality, and sell food for reasonable prices. Milk bars also have financial support from government so it helps keep prices down.
My pierogi dough is pretty similar:
1 kg of flour (best kind is “krupczatka” type500 flour, milled a little coarser than usual flour)
500 ml of boiled water
15 g of salt
I mix all ingredients for couple minutes in planetary mixer, then leave it to rest for min 30 minutes. It is good to cover dough with damp cloth or smh because, hot dough will develop dry skin very fast.
Mrs T's pierogie's are alive and well in Grand Forks, ND. The best!
As someone from Winnipeg, Canada who's always had a bag of perogies in the freezer, its always a shock to be reminded that the general population has never heard of them.
That gaget looks just like the Hunky Bill's Perogy Maker. "Just roll out uour dough, add your filling, cover with the top dough and roll it out. Out pops perfect pergogies every time. Also makes ravioli'
I can only imagine being Emmy's family having to smell these wonderful recipes & wait until she's done recording to try any of it. Must be very hard
My grandmother was Ukrainian, so we ate perogies whenever we visited her. They soon became a family favourite at home. I've never made them by hand though, but I've always wanted to take a crack at it. This looks like a good bit of fun 😄
Varenyky, you mean!
(They’re pretty much the same thing.)
@@SmithyPL Damn, I wish I got paid by Russia to post comments like that, must be really good and easy money!
@@SmithyPLuughh. Perogies are not specific to Poland. They are an Eastern European dish. No one country claims them because each country makes their own version of them. Don't lecture people online about the food they grew up eating and enjoyed -- see how annoying it is?
@@markiangooleynot always! Sometimes they’re pyrahi ;) my grandma was also Ukrainian, but her family was Carpatho-Rusyn Ukrainians.
@@nkfd4688 Mr.Koval left the building 😂
I love that you referenced Martha Stewart and 'gild lilies' in this episode. I read a parody of how to celebrate Christmas like Martha many years ago - things like turning your Thanksgiving turkey carcass into a basket to hold Christmas cards - and the last item was "Gild lilies".
I remember being super lazy when I was younger and microwaving the frozen perogies. Not as good as boiled or pan fried but it did the job.
Exactly! 🥟 🥟 🥟
Mrs T's are also good baked! They get a little crispy. Fried is still the best though
Yup I did that too lmao. The outside would be all dried and weird but they still tasted amazing.
I still do this sometimes when I want pierogi but dont have tons of time 😂
Grandma always used half potato flour half self rising flour
Best pierogies-hand made of course-are from a little Polish family owned shop in Hamtramck Michigan called Srodek’s. Hard core polish with classics and bunches of different types as well. They have all kinds of Polish yummies there!!
My mom is from Hamtramck!
My friend always swears by the Polish food in Hamtramck! Her mom is from there.
Ok, it’s been a while…you have upped your dough game my light-years! Taking the dough out and starting to kneed was so smooth and expert. And your rolling out was flawless. You have leveled up, expert dough handling!
I live in Poland and I love pierogi. To the ones that you made I would add a little bit of chopped bacon to the frying pan in the end, it is the secret for taking it next level
Do you use the same kind of American bacon we use? or more like Canadian bacon?
@@pagantalks5993 this is what a quick Google search told me: Boczek is a general name for numerous varieties of Polish bacon that is made with belly and rib meat, usually pork. After it has been cured, the meat is usually smoked, double-smoked, smoked and cooked, hunter-style, or with ribs on, known as boczek kościa.
One of the "authentic" versions that are available online even has nitrates. It also had salt and sugar, in that order, so you wouldn't want a sweeter bacon but a saltier one with a bit of sweetness. Double smoked bacon is available in America. One national brand that makes it is Smithfield. I'm sure you can find better at a specialty store or a more upscale store.
If you just want great flavor and aren't going for full authenticity points, I believe a high quality, smoked (preferably double smoked), thick cut bacon would work great. Browned butter, caramelized onions, and some smokey bacon? Yum! If you could buy it from a butcher or deli, it would likely be more economical because you don't need very much for this dish. As the OP said, "a little chopped bacon". Possibly half a slice depending on thickness. You'll get the bacon fat rendered out to coat the pierogi and some crunchy or chewy bacon pieces, depending on your preferred cooking method, for some texture.
If you want authenticity, I'd recommend looking for your nearest Polish delicatessen. If there isn't one near enough, online ordering is an option. If you want to get adventurous, save some money, and control every aspect of the end product you could make your own.
Adding bacon sounds delicious. Your question made me curious, so I looked it up for myself and decided I'd share my thoughts with you. Hope you find this helpful. :)
@pagantalks5993 never Canadian Bacon. Yes Pork Bacon only. Canadian Bacon is more of a higher Protein with Cornmeal around it. We just call it Peameal Bacon never Canadian Bacon. 😋
@aliciamangar1513 stop following me you crazy stalker.
"We just call it..." We who? By your own admission you are not Polish. In the many comments you've left in other replies you seem to have a poor view of Polish people. You claim to be at least half Ukranian on your father's side. Who is this we that claims to be so knowledgeable but falls short of understanding the question that was asked?
I don't know what kind of half-cocked Google search you did, but you're not great at this.
Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It's rarely found outside of Southern Ontario, and is often simply referred to as back bacon in other parts of Canada.
American Canadian Bacon is completely different. Canadian bacon is the term commonly used in the United States for a form of back bacon that is cured, smoked, and fully cooked, trimmed into cylindrical medallions and sliced thick. The name was created when this product was first imported from Toronto to New York City. Canadian bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types because of its lean cut.
Note the differences: The American version of "Canadian Bacon", which is just a type of back bacon is smoked, not wet cured, and not rolled in cornmeal which are all essential to the production of peameal bacon.
The term "Canadian bacon" is not used in Canada, where the product is generally known simply as back bacon while bacon alone refers to the same streaky pork belly bacon as in the United States.
The confusion comes in from US regulatory bodies that market smoked back bacon as "Canadian Bacon". The people of the US were not given an option to call it anything else.
While there is confusion regarding this topic, a slightly deeper internet search would have yielded a better, more cogent answer.
Mostly copied from Wikipedia with my own remarks for clarification and criticism. Failing at internet research, a basic life skill, is quite sad.
I've bought Mrs. T's perogies within the last year, so can confirm that they're still available, and decent for perogies from the freezer section of a big-chain grocery store.
I went to Poland in 2008. It was the first and only time I’ve ever had pierogi. I really liked them but I’ve just never knew where to get good ones and I’ve never tried making my own. In Poland we had both savory versions with different types of meat or potato and also dessert ones with different kinds of fruit.
I live in Chicago in the Ukrainian Village neighborhood. Freshly made pierogies are available everywhere around here. IMO the best is sauerkraut! But there are meat, potato and fruit fillings too.
@@SmithyPL And your comments are funded by Russia.
@@SmithyPLmy Ukrainian family would say that pierogi and vareniki are the exact same thing but just different languages' words for it. But in Pittsburgh due to the huge polish and Ukrainian populations tons of churches all sell pierogi and even the Ukrainian ones call it that so everyone understands. And in the US there is no law about the word pierogi
@@egyptiansushi Better than to confuse people with semantics. But if you come to Ukraine and ask for "pierogi" you are gonna be given a baked bun with filling, cos in Ukrainian "pierog" basically means a pie XD
Mrs. T's are pretty much the only ones I ever buy. They sell them at Walmart
Ahh, pierogi, the icon of Polish cuisine. The version you made are called ,,pierogi ruskie" are is my favourite. We serve it during Christmas, but can be eaten all year round. We also form it with hands, without any tools. Some people like their pierogi to be fried, but I prefer just boiled so I can fully enjoy this beautiful dough and creamy inside❤
UKRAINIAN not Pollock
@@aliciamangar1513pollock is a type of fish, not an ethnicity
@gsh4373 any idiot would know that it's the most used gross tasting nasty cheap fish ever caught. Mass production used for everything! Because its gross and Cheap.
Why should l care it's not what l was talking about!!
I know that my father is first generation and my Guido was born there!! Ukraine. I know more about Pierogi then most Patahaw and Vareniki are the other names we used.
@@aliciamangar1513 you're insufferable. Ukraine is not the only nation that has pierogi. You mentioned them being Polish/Ukrainian/Austrian in another comment.
If you know pollock is a fish, then why did you say pierogi are Ukrainian and not made by fish? I don't think anyone was arguing they were.
The phrase you were trying to use is a slur, and you're a nasty person for using it.
First time watching one of your videos. Unbelievably impressed!! The set design, video, music, editing etc. and especially you; you are extremely gifted/talented/skilled and just a pleasure to watch. You added a little sunshine to my day. I subscribed and look forward to watching more of your videos.
You can make dessert pierogi too, I'm partial to sour cherry.
My ciocia just rolled over in her grave...but she is also proud of you. She was complicated.
🤣 Thank you, ciocia.🧡
Oh man, this woulda came in handy when my mom and ciocia's were making pierogi when I was a kid!
Ha! I came here to say something similar! 😂
We must be related!
😂
Interesting gadget! Alternative to the plastic single press over dumpling maker.
My mom would make blueberry (my favorite) pierogies. You just put a few fresh blueberries and 1/8 teaspoon of sugar. Boil in salted water until they float, then sprinkle with melted butter and more granulated sugar. (I’m Polish. Woohoo!)
I've had them with an apple pie type of filling as well!
Sounds so good!
I’d love to have them with blueberries! I am a cottage or farmers cheese fan, I’d probably mix them together! Sounds so so good, I’ve got ideas for next time 🙏🏻
go ahead! Cottage cheese and fruit is also a popular combo :) but we usually had the fruit over the top, with dumpling that were just filled with slightly sweetened cottage cheese@@KateCarew
I will have to try them,yum!
OHHHH, you do my Gramma PROUD! She taught my Momma to make pierogies (Polish Soul Food).
Mrs T's potato and cheese are nice if you can find them. Since Covid I can only find the mini's which are NOT AS GOOD as the regular size. They break open and your get pierogie soup... YUCK.
One Thanksgiving/Christmas season we helped momma make batches and batches of pierogies (without a gadget). We cut circles of dough, filled them, folded them in half, and used a fork to pleat the edges.
We made potato/cheese, cherry, prune, sauerkraut, and peach.
It was the most decadent, orgasmic, culinary treat of FIVE lifetimes!
THANKS for the gadget review and a trip down memory lane!!!
Mrs. T’s Pierogies is based in my hometown! I even went to school with one of the Twardzik kids. Lovely video Em, great job!
Also, in PA, especially the coal region we eat a lot of these yummy dumplings 🥟 and Mrs. T’s is the preferred brand! Although nothing beats homemade ☺️
Whoa, small world. 😆
Yes I live in PA I fry up pierogies for lunch like at least once a week lol. Probably not the best for my diet but they’re too delicious with butter garlic and spices
They are the best store bought!!
In Chicago, Alexandra’s are the best.
My family used to boil them and then pan fry them in butter with onion, sauerkraut, and fried bacon chunks . Then we topped them with sour cream, yummy! My mom also made them with potato, dry cottage cheese, pepper and chopped green onion.
My favorite fillings are potato and cheddar, and potato and onion. But what you can do with the dough, and that gadget? No boundaries. I loved watching this. Thinking of a dear friend, who passed not long ago. Mary D'Andrea, thinking of you and loving you from here to heaven.
Emmy! Thank you for all your videos! We make perogies like that too or sometimes use frozen ones. Once they are made or thawed, we place 5-8 in an oiled waffle maker for about 12-15 minutes until brown. They are so nice and crispy and a fast way to cook them. Serve with sour cream and green onions. I hope you have a great day! - Jennifer from Northern Ontario
I feel like you should make stuffed cabbage… my grandma used to make that too. You’ll love it.
I personally do unstuffed cabbage. All the same ingredients just put together differently. I usually chop the cabbage into medium chunks, mix in meat mixture, then I usually put the topping sauce into a separate baggie and top it with it before baking. I guess I do stuffed cabbage casserole. I do the same with stuffed peppers.
@@tianamarie989 I do this too when I'm in the mood for either on a busy night! Way easier than the traditional method. I will make both traditionally on a weekend or a day when I have more time.
We still buy large bulk bags of Mrs. T's pierogi's at Sam's club. At least one of my kids said pierogies are their favorite food 😊
Ruskie pierogi (which these are) are my fav. My family uses farmers cheese or we make our own. Oh and btw, yellow cheese is not a traditional filling in Eastern Europe. ;P That's a North American adaptation.
This reminds me of way back when I was a kid. My "superoma" (grandmother's mom) had two of these hanging in the kitchen and I asked her about the strange paintings 🤭 (I was smol and couldn't see them well).
She showed me what they were and we spent the afternoon baking together. My parents didn't like pierogi, so I ate a few and my superoma had a big batch of them in the freezer. It's one of my fondest memories of her! ❤
We aren't polish, so I hesitate a bit to call them pierogi's. They're based off of them, but with our own dutch twist on them)
You can also use bacon grease to fry them in for added flavor. When making sauerkraut ones , add crumbled bacon and a bit of cooked onions and mushrooms into it also. Don't forget the sour cream to dip them in
TL;DR- deep fried (or air fried) pierogies are great! Keep reading for details and some rambling.
I grew up with Southern and Italian cooking. My mom and both sides of my bio family are from the South. She married my stepfather (who I consider my Dad), when I was three. His mother taught her to make authentic Italian food. This led to some delicious fusion dishes.
I had never tried pierogies until I met my husband-to-be, when I was sixteen. I was very fortunate in meeting my soul mate so early in life. His mother made the Mrs. T's brand potato and cheese with sour cream on the side for dipping. I liked them, but found them a bit lacking in texture and flavor as she just boiled them. She had four kids and from scratch cooking was limited to special events, easy to prepare recipes, or for things that you just can't buy packaged. She's a very good cook, though. With all her children grown, she makes most things from scratch now.
Since I grew up with great food and was never afraid to experiment with mixing cooking styles, the first time I made pierogies I deep fried them. They're quite good. Crispy with that nice, smooth filling. Great comfort food.
I later started making them in the more traditional way: sauteed in butter with caramelized onions. I make sure all of the butter is well browned at the end of cooking and pour it on top. My husband, our four children, and I love them both ways.
The method I choose now depends on what we're having them with and what we're in the mood for. I also tend to use the air fryer now. Nothing beats homemade, but my husband and I do sometimes use Mrs. T's potato and cheese because my mother-in-law was right about needing something quick at times. We just add an extra step to finish them, which doesn't take very long.
Oh, and my mother in law likes them deep fried (or air fried) as well. lol
After being in Poland for 9 months, I found out Pierogi is the plural of the word pieróg.
Yes, but you never eat a single one!
I am impressed at how easily the stencil worked. I thought it would cut the dough, not enable you to put them together so nicely!
I used to date a man who was Polish. His great aunt would hand make Pierogi for certain holidays. The process would take about a week and I had the opportunity to assist her in hand folding them once she cut them, placed in the amount of hand made filling that she wanted. She taught me to cup them and use my fingers, wet with water with a bit of salt to hand scallop the edges.
While I think she would have liked to continue to do at least some of them by hand for appearance on the plate, I think she would have been delighted to see that gadget used and how easily and quick it worked!
My bf's mother was unable to assist as she had trouble with her hands due to disfiguring arthritis. She did still cook and I think that she may have been able to assist with filling with the use of a device like the one you had.
Thank you so much for sharing. That was a lot of fun to watch!
My family and I make a couple hundred dozen perogies every winter using these things. They're super useful.
Yes, you can still buy Mrs. T's! I saw them at the local Kroger in Augusta, GA, a couple of days ago. 😊
I used to travel to Chicago monthly for work and there was a pierogi restaurant near our office - that's all they did - and whenever you ordered the person doing the serving would look at you and say "you want fried, yes" not a question, you were getting them griddled and they were amazing. I took my Director who's of Lituanian origins there a couple of times when he came up and he was a very happy man...not as good as his grandmother but I could tell as he stopped talking, looking at this Blackberry (yeah, it was a while ago) and just inhaled, smiled and savored each and every one of them... There is nothing better than a homemade pierogi...
Emmy, I love that you are using a Swedish dough whisk to make a Polish specialty! I have been debating buying one. I have seen you use your wisk so many times. If Emmy uses it a lot, I need to get one. ❤
I, too, have been thinking of getting a Swedish/Danish whisk, my friend has one, and absolutely LOVES it! I'm definitely going to get one now that I have seen the ease that dough came together!!
I see mine for scones, pastry, cobbler, Scottish dough balls and small batches ofcupcakes and muffins love it would recommend you buy.
King Arthur Baking company has the beater in the store or catalog.
As soon as I saw the thumbnail, I said, "That's a pierogi maker."
Omg Emma it’s dinner time, my tummy’s rumbling: can’t think when I’ve wanted to join your table more!!!
Every Christmas we make 2 different ones: sauerkraut and pork, cheddar cheese and potatoes
Potatoes and cheeze. I've never had pierogi. These look delicious.
So, so good.
Yep, you can still find Mrs. T's - I picked up a box of cheddar ones a couple weeks back and they are still delicious as always. 😋 I like to toss them in the air fryer and eat them with a sour cream and "green onion" dip. (Green onion dip mixes are made of mostly onion powder, parsley, salt, and little to no actual green onion - it's usually the last ingredient if even included.)
I first made my Great Aunt Ange's pierogi recipes (4 flavors) when I was 8 months pregnant with my oldest son (who is now almost 30 y/o). It was the the first and last time I will ever do that labor of love! I took them to a PSU tailgate. They were sooo delicious but gone in MINUTES! 😂 Although an experience which would have made my Great Aunt Ange proud, I can say I did it (with an individual pierogi maker)...one at a time. I've succumbed to eating Mrs. T's ever since. I love your gadget! If I had one of those, I'd consider making Aunt Ange's pierogis more often !!😁We boil them and pan fry with butter, onions & garlic (traditional), where my "pierogi" son loves them seasoned and baked until a bit crispy.
You could also try frying them without boiling them first, or patting them dry after boiling, but before frying them. That way they won't be so gummy.
I believe this was first brought out as Hunky Bill’s Perogie Maker in Canada!
Canada is awash in frozen 'rogies.... they were my favourite quick, cheap meal in undergrad. So tough to find them in the same quantities here in the States!
Yes, we Canadians love our perogies! Of course my mom’s were the best😊
@@Ozziecatsmom My mom made great perogies, my SIL makes even better but mine are only so-so, which is why I always keep at least one frozen bag or box of them handy. None of us are Ukrainian or Polish but we all had a neighbour who was and you're right - what Canadian doesn't like periogies?
1:29 They’re in my freezer RIGHT NOW! The Sour cream and the butter ones are AMAZING but the classic cheddar is good, too! 😋
My grandmother had one of those gadgets. She use to make different things with it.
Another Polish-American popping in. . .My Grampa and his siblings would forage mushrooms and dry the in the attic. The girls would make wild mushroom pierogi for Christmas. My great-aunt Frances showed me how to make potato, potato and cheese filled pierogi as well as the special Christmas filling. It’s amazing how food brings back so many joyful memories. They would be thrilled to see you making them.
Ooooh I would love that cause my little family loves dumplings or perogies !!!💙
I love them pan fried in butter! The dough gets crispy and delicious!
I have several of these with smaller holes for making Russian Pelmeni dumplings.
Even though they look sealed you should still pinch the edges just to make sure.
Love, love LOVE pierogis! I love cheese & potato pierogis steamed then fried crispy.
Our ancient ancestors were little primates up in the trees who loved bugs and pierogis activate those super-primitive pleasure centers.
Best memories ever! As a child it was a Christmas tradition to make home made pierogies. My grandfather kneeded the dough for the girls; we had a large group, minimum of 25 people, so massive amount of dough was needed. Then my mom & her sisters did all the rolling, filling, crimping and final cooking. No gadgets used, just love. We had so much fun with the fillings. Every year we tried something new, savory and sweet. Nothing beats things made with love. TY Emmy for the trip down memory lane. Have a great day!
In Australia the corner market is still called the Milkbar.
not many around any more.
@@dawnfire1 Bummer.
Really glad the first 16 seconds just prevented me wasting 18 minutes.
I have had these since I was a teenager and I am now almost 60. I make them raviolis a lot but I like both shapes and they’ve really lasted a long time. Thank you so much for the better dough recipe.
One of my favorite foods! Yes, Polish decent. I’ve made many in my day. We used farmers cheese the most. Never used potato. Now, lazy in old age…my freezer holds Mrs T,s. I sure would use that gadget. Guess my newest quest will be searching for one. Thank you for yet another great video. Be well and happy ❤
I'm Polish and here we make pierogi ruskie with potatoes and farmer's cheese (called twaróg; it's like cottage cheese or quark but without the moisture), as you said, never with any other kind of cheese. Try making them, it's quite easy. I also recommend sauerkraut + mushrooms as a filling, we traditionally eat them at Christmas. Another traditional fillings are minced meat, and strawberries or blueberries if you want a dessert.
The perogie is definitely something that I still have to try soon. That gadget really did the job. Would be cool if you would do a video with the circle board.
Yum. I love homemade pierogies. I didn't use Martha's recipe, I used Jenny Jones' recipe instead. Now you have stirred up my pierogie appetite again. Yum yum
I love watching your shows. Always mellow and everything looks so delicious. ✨️
Hi Emmy. Instead of boiling then sautéing them, just deep fry them. They'll be crispier and tastier, and you'll save time. You should also add some chopped sun-dried tomatoes (or red bell pepper) and a pinch of sumac to the filling.
I still have them pan fried every so often! I love when the edges get all crispy and then the middle is doughy... yum!!
Oh, Emmy! Thank you so much for all of the wonderfully informative videos you make for us. I love them all and can't wait for more. ❤
My family makes pierogi every year for Christmas Eve and Easter, and it’s probably my favorite part of the entire meal. We end up with trays and trays of pierogi. My favorite are the ones filled with sauerkraut and potato, but very close second are little ones, about an inch long, full of finely minced mushroom 🥰 we put those in a mushroom soup and it’s DELICIOUS
Only emmy would make this like an archaeologist discovery, while making us feel at home. Thanks. Also the moosewood reference
Oh I love kitchen gadgets and this one is pretty nifty. At first glance I wasn't sure how it was going to work but that was cool. I have those individual dumpling molds and thought about trying to make pierogies using them but I really wish I had this thing.
I can't believe the box is spelled "Perogie" 😂😂 but I'm so so happy about this video, I've watched your channel for years and have always thought it would be great if you could try some Polish Pierogi. In Poland we just roll the dough out and use a tumbler glass to cut out the circles. Then you can either twist the edge or use a fork to stamp down and seal the dumpling
And my Ukrainian family just rolled it out and cut it into rough rectangles - no lost dough needing to be re rolled! The confusion I experienced when I got older and found that most people expected pirohy/pierogie to be half moons instead of triangles! :P
Sauerkraut and mushroom pierogie are AMAZING!!
As are dessert pierigie! Especially cherry pierogies served with sour cream and sugar!
Mmmmm...I'm hungry now!
Love this series Emmy!! Great video as always!!❤❤❤
Those look incredible! I want them for dinner! I always fry mine. I love that golden crispy crunch.
I learned the best utensils to eat perogies with is chopsticks.
When Emmy said 1984 almost 40 yrs old, I never felt so old in all my life lol
Same. I was like Jamie Leigh Curtis in Freaky Friday, "OH GOD, I'm like the Crypt Keeper!!"
Hmmm, prorogue, I love the cheese kind. I lived in Buffalo, NY for years and had prorogues a lot, since Buffalo has a huge Polish community.
Not just Polish. Ukrainians and Russians have these, too. Our Aunties made these for us when we were kids but with ricotta and jam.
I sent this to the family group chat, many christmases and easters gathered around a table making pierogis but with an old cocktail cup 😂 watching my nephews who are pushing 20 now make their fist ones at 3.
I bought the frozen ones once and never got to try them! The ones you made look absolutely delicious! What a handy little gadget.
I love mine! Everytime at Christmas and I need to make the Wigilia Meal, this is my go to! Hate cutting out all of those little circles and filling them one at a time. Best thing since sliced bread in my world. :) It's also handy for fry pies in the summer too.
My favorite are lekvar. Delish when pan-fried in butter.
Thank you for pronouncing it right! The irony is that the product spells I incorrectly. It's Pierogi
I feel like the bite of your first Perogie plants a seed for a growing monster! After that, every time someone mentions Perogie, that monster within roars with a ravenous craving that cannot be satiated by anything else but another bite of Perogie! Even if it's only Mrs. Ts, which is thankfully still available!
I love a good pierogi. I live close to the annual Pierogi Fest in Whiting, Indiana, and have had the opportunity to taste some really good and unusual pierogi. I took a tiny bite of an alligator pierogi to say I tried it. Ew.
Thanks for the demo. I found one of these sets at a thrift store a long time ago, but I've never tried it. As far as I know, I've never eaten pirogis.
Hello Emmy you made it look easy, in an effortless kind of fashion. God bless you and keep you ❤
I loved your video! (Please include ingredient quantities.) The great cooks in my family made these frequently. We cut ours by hand...just roll out a big square and score the dough on a grid; then drop a bit of filling on each square, fold over and crimp with a fork. Easy-peasy if you don't have a special tool like yours. During the Depression when filling ingredients were scarce, a little ground pre-cooked chicken or beef, mushrooms or cabbage/onions/cheese mixed with potato fed the while family. Sweet perogi are superb too. Spicy, sweetened mashed yams or any dried stone fruit (first re-hydrated in a bit of water or fruit juice) boiled, fried in butter and sprinkled with powdered sugar are the bomb. Unlikely as it sounds, prunes (dried plums) are my very favorite. Try this last one first!
I can't believe I've never tried them... they look so easy to make I will definitely be trying to make them this week, we just happen to have everything needed, except the gadget to make them, so hand made they shall be. Thanks Emmy for this video❤