Pierogi | Basics with Babish
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- Опубліковано 19 вер 2024
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I'm Polish and I have honestly never heard about serving pierogi with apple sauce, but it sounds interesting
worked around Szczecin for a year and half, a few cafeterias offered sweet pierogis (filled with strawberry or sweet cheese cream) accompanied with strawberry jam rather than apple sauce. Guess it's a regional thing?
@@DonPatrono one of my families perogi recipes is a stewed prune filling and its absolutely delicious. Strawberry and sweet cream sounds great too.
@@DonPatrono That would make sense, thanks!
To anyone reading comments, the telegram thing is a scam, don't message anyone, you have not won anything
im also from Poland and i also never heard of pierogi with apple sauce
Thanks a million for sharing my Homemade Sour Cream recipe, Andrew. And your Pierogi looked delicious! They're a great comfort food for anytime.
You're welcome! I'm glad you enjoyed the recipe. Pierogies are definitely a comfort food that can be enjoyed any time. Thank you for sharing your homemade sour cream recipe with me, it sounds delicious. I'll have to give it a try sometime.
I legit smiled when I saw this comment! Loved both your channels for years! 💕
Celebrity sighting!
(it's not sour cream)
@@TheDaily_Lifestyle And who are you?
I'm Polish and these pierogi are pretty americanized, (Specially the dough, never heard of butter or eggs in pierogi dough) but not as bad as I sometimes see online. I would still try them. Other few things I wanna point out are:
1. I've only seen sweet pierogi served with sour cream. I heard russians eat pelmeni with sour cream.
2. Never heard of serving pierogi with apple sauce
3. Traditional addition on top of savoury pierogi are either lightly fried onions or bacon bits. (Depends on a filling really) For onions my family fries them in lard.
4. I recommend adding some sauteed onions into ruskie pierogi filling, it will really improve the flavour
5. We usually pan fry pierogi to reheat the leftover ones, nothing wrong with frying fresh ones though. :)
Egg in dought is 90's restaurats style. Today that type is almost dead.
Egg in the dough is something people often argue about Tbf I agree with rest though 😁do prefer savoury ones fried off at the end but yeah it's best way to have them reheated
My grandma and great grandma always put eggs in! And a little bit of butter, not a whole stick! She claims it makes it fry better
This should be higher!!!
Pierogi ruskie are eaten as well with sour creme. But agree with you on no egg. Yet butter is often added indeed.
As a Canadian in a province with large Polish and Ukrainian communities, this reminds me of the master of none carbonara episode and the reaction it received from Italians.
roflmao I know right??? Applesauce??????????? I can't wait for the video about spaghetti traditionally being topped with soy sauce.
Man, one slip by Babish and Poles would cause 3rd WW lol im also Polish
If you're calling a Ukrainian potato and cheese filled dumpling a "pierogi" you're already not being particularly authentic. In Ukraine these would be referred to as vareniki. And in Poland, where they do have perogies, they wouldn't fill them with cheese and potatoes, except for Pierogi Ruskie, which is a bit like calling chow mein "Chinese Spaghetti".
I find it funny that I knew someone would mention this in the comments, not Polish, just cultured. Being said, I know it’s not traditional, but this man didn’t use brown sugar or butter for his applesauce and it deeply pains me, the idea of a buttered caramelized lightly salted apple sauce doesn’t sound too bad if you used sweeter apple and not traditionally soft and watery baking apple, there meant to be bland so you can flavor them, why would I want salted and sugared cartoon gray gruel 😵💫 ~wretches~ the differences of just the ingredients I guess.
Let me guess, Saskatchewan?
I would add an onion and black pepper to the potato filling
Also, I never heard of apple sauce on pierogi
But besides that they look great ^^
Greetings from Poland ❤🤍
There are ones with berries in them so I wouldn't be as surprised.
also:
Wiwat krajany!
I assume the apple sauce is from polish jews since jewish latkes are also traditionally eaten with apple sauce
Ruskie Pierogi without Black pepper and onion inside is a crime against every babcia that ever lived
@Babish_CulinaryUniverse. woah
@@sokolaad1238 it's spam and dangerous link, be careful
as all the other Poles in the comments I must state: never have I ever seen pierogi with apple sauce. Additionaly: the sauerkraut and mushrom ones are really popular- but mostly prepared for Christmas ( but with wild mushrooms, not portobello). The minced meat filling is fried but then once again put through a mince machine ( for a super smooth texture). Oh, and the fried onion for the potato and cheese pierogi is most often done with finely chopped bacon. I think that's that.. great video, as always;)
I think that might be an immigrant thing. I know in my area of the US applesauce isn’t uncommon with pierogies and historically it was a lot of Slovaks, Poles, Ukrainians and the like.
Outside of authentic restaurants you can use whatever you like, any personal sauce of choice, no one will judge. It is designed as "sauce vehicle" food after all, so anything goes. I mean all "historically correct" servings was pretty much based on a lack of other options. Sour cream and butter in East Europe was always presented as free leftover from home dairy production. Other options was mostly just sweet things, like honey or jam.
I often use teriyaki or soy sauce for dipping, or frying them in Chinese Sichuan chili paste. I don't like sauerkraut, so I frying just mushrooms with herbs, and those ones do go nice with sour cream.
Also, cabbage is cooked with wild mushrooms for like 40 minutes. A basic roux added at the end. After cooling down the mushrooms and cabbage are then diced
Don't forget blueberries
@@crisgriffin3042No, I can judge you because dipping pierogi in soy sauce is an abomination. That's not pierogi anymore, it's something else entirely if it's not made like the original dish. Just call it a different name if you have to, but don't call it pierogi, thanks. And imagine not liking sauerkraut, cringe.
My mother in law (rip) used to put sour cream in the dough. It made a soft and tender pierogi texture and a delicious hint of flavor. Farmers cheese, mashed potatoes (the Yukon gold works great), finely diced onion and minced garlic for the filling. Everyone looked forward to the holidays when she made them. 🥟❤
They are called pierogi ruskie, one of the best
We would use sour cream in our dough as well! It would always come out amazing when we added just a little!
Mmmmm, pierogi ruskie
My grandmother taught me to add sourcream to the dough as well! When I was 8, I asked her for a recipe, and under SC it said "the amount that looks correct to you." Got it right every single time, lol
@@totebag132 grandmothers have the best recipes! It the extra love they put into them to make them extra yummy!
I'm Polish, and as there are ofc sweet types of pierogi (with strawberry or sweet cheese) but I 've never heard of any apple sauce
but we do have apple sauce in different dishes
so it's just a nice variation of our cuisine
I saw pierogi with liver filling and apple sauce in Kraków, never tried them tho
Nigdy pierogów z jabłkami (jako nadzienie) nie widziałeś? Oczywiście Babish coś całkiem innego zrobił ale jednak pierogi się wszystkimi owocami faszeruje
@@RhodianColossus napisal wyraznie ze chodzi o sos. W Polsce sos jablkowy raczej idzie tylko na kaczke. Do srodka jak ktos chce sobie owocowego zrobic to moze wkladac co tam chce.
I know pierogi with applesauce seems to be a very popular thing outside Poland, so I'm curious where that started
@@RalphPL po angielsku "applesauce" nie znaczy specyficznie sos zrobiony z jabłek lub z jabłkami tylko konfitura/powidło z jabłek. Jest to trochę głupi wyraz, ale tak to jest. Sosy się z tego/z tym robi, ale najczęściej je się to na naleśnikach albo plackach ziemniaczanych. To taki mniej ztarty mus jabłkowy.
Źródło: jestem z Irlandii i mój pierwszy język to Angielski.
Meat filling for pierogi is usually made from stuff that was used for making a broth, eg. boiled beef, onions etc. and minced together. Throw some bacon with sauted onion on it and enjoy.
Like somebody already said, this is a very americanized version of pierogi.
My grandma actually got offended when I asked her about the eggs and butter, though I know you can make it in different ways (because the "True Polish Cuisine" cookbook says so.)
But you probably wouldn't get beef filling - rather veal or typicly pork/chicken from the broth.
And the apple sauce is clearly an american thing, we don't really do warm apple sauce for anything but duck/goose.
pierogi has been adopted by a lot of countries for a very long time, the apple sauce thing probably didn't come from america seeing as it isn't leaning into the sweetness
@@ParkityParkPark no, dumplings were adopted. Pierogi are adopted dumplings. You either make proper pierogi or you make some weird fusion dumplings.
its more of a polish immigrant thing to use applesauce from what I gather not everyone does it though. and yeah eggs and butter everyone has their own opinion on that there is no one official way to make them so use them some don't.
The eggs are probably from Russian immigrants mixing with Polish immigrants in the US, because Russian pelmeni contains eggs and most people outside of Eastern Europe probably won't be able to differentiate between pierogi and pelmeni anyway.
I would absolutely love to see Babish make the menu from The Menu. They tell you the ingredients, and I think it would be very creative and fun.
The mess lol
would love to see him make the s’mores
@Average User a horror movie about a restaurant on the remote island that using their visitors as what will they serve to them.
imo its more thriller than horror but either way its well worth the watch
Gotta make the cheeseburger.
In Ukraine we call them varenyki and my favourite filling for them is sour cherries with sour cream and a bit of sugar on top. The way sweet and tangy tastes combine is just chef's kiss! Also salted cottage cheese is amazing. In my family mother always used to make potatoes for the filling a bit chunky, not silky smooth, as it makes a better bite. Never heard of applesauce, just like many people from Poland already noted in the comments. Love Poland so much, the country, the people and the food ❤️ I had some of my best food experiences on my trip there.
Its great that our two countries share such a tasty dish
@@jacekb6119 you are right! It makes me happy to know we have such wonderful thing in common 😊
As someone who haaaaates cherries with a passion, or at least Mariscino cherries, what other tradditional sweet fillings would you recommend?
My grandma often makes the mwith blueberry. When it comes to savory varieties, in poland we often eat them with a filling made of cottage cheese and potatoes(pierogies made like that are called ruskie or ruthenian), sometimes we also make them with meat and on christmas eve, it is traditional to eat mushroom and saurekraut filled pierogi. Im sure that you'll also find plenty of recipes on the internet@@SarafinaSummers
@@SarafinaSummers we also made varenyki with strawberries or sweet cottage cheese - these are two traditional sweet fillings, but honestly i think pretty much any fruit or berry would work just fine! Be careful with juicy fruits though, as they might make the filling too watery
Polish pierogi fanatic here, and I swear I've never seen applesauce served with pierogies, neither sweet nor savory. I can imagine it with some duck-filled pierogies if you're feeling fancy. The most common toppings would include sauteed onion and sour cream for the potato and cheese variety, sauteed onion (optionally also chives) for the ones with meat or sourkraut and mushrooms, and sour cream + sugar or just regular cream for any kind with a sweet filling.
That's not toppings, though, they're sides. You would likely never put something on top of an pierogi (sour cram is fine. Sour cream is fine on almost any dish).
@@masansr I thinks that categorization depends purely on personal preference, for exaple I put the sauteed onions, chives or melted butter on top of my pierogies.
@@masansr you are wrong.
@@agnieszkalewandowska9750 Chives I'm all for (I personally am not a big fan, but it's traditional), but why put onions on top when you can put them inside?
But, more importantly, why ruin the whole thing with sauerkraut and mushrooms?
@@Kamila.k Are you talking about the topping, the filling, or the thinness and the make of the dough? Because I can accept to be wrong on two of them, but I will fight you if you say that a thin dough is incorrect. Throw out any recipe that asks for a "puffy dough".
In Poland we don't use apple sauce and pierogi with sour cream are usually served in restaurants. In home most ppl eat them boiled with melted butter and chopped, sauted onion or chopped bacon with is called "skwarki" This recipe is a little bit americanized the traditional dough is just flour salt and hot water and in ruskie pierogi there's no cream cheese, you need to use twaróg because it's completely different taste and texture + add chopped onion and black pepper. The meat should be leftovers from broth because it adds all the flavour.
Pierogi is already the plural form! "Pierogies" is like "dumplingsies"
Glad to see someone else mention it. It's such a pet peeve of mine!
Which admittedly would be an absolutely adorable thing to call dumplings.
So what’s singular? Pierog?
@@johanoskarsson8209 y'know what, that's fair! :D
I automatically read dumplingsies in Gollum's voice
I'm Polish and never seen a pierogi dough like this, but definetly will try this :) In Poland it's a never ending discussion about how you should make the dough. For me the best dough is without eggs - only flour, salt, very hot water, and a little bit of oil :)
usually, when making pierogi ruskie - the ones with potatoes and cheese, we also add in sauted onions, and I feel like you missed adding in pepper
and for the ones with sourekraut and mushroom, we usually also add to the filling dried wild mushroom like boletes
I also have to say that I never ate pierogi with sour cream, and apple sauce will definitely give it a try!
This. The missing onion and pepper gave me an anxiety if I knew my grandma could see it.
Absolutely this. Polish Dumplings (english name for "pierogi ruskie") have flavour quite heavily influenced by caramelized onion.
But other than this (and apple sauce and sour cream added for some reason), I'm surprised on how true to the recipe Babish is, making my grumpy Polish soul proud.
I wonder if sour cream and apple sauce are regional things because my dziadek would always eat his ruskie pierogi with sour cream.
never eaten them with apple sauce either but there's nothing better than ruskie with sour cream!
Sauted is not enough, they need to be brown.
Been doing pierogi since I can remember and my dough `s always been flour, salt, hot water and some oil. That`s how my grandma tought me and they always come out great. Never eaten them with apple souce though. 🤔
For beef pierogi nice way to approach meat is cooking it in a broth first to being out more flavour. We polish love black pepper so season it well too!
Psychology major here, "that feeling" @0:10 is known as anticipation (fulfillment works too)
I'm a Polish Canadian, so imagine my glee when I arrive at school this morning to see this video! Sending this to my family right away!
Please don't. Send an actual pierogi recipe, not some bastardization. While I assume the ones Babish made taste fine, they're not even close to the OG. The potato filling shouldn't be perfectly smooth, the cheese should be crumbly. Andrew didn't add any onions or black pepper to it, so I imagine they're bland AF.
@@vooyas.mp4 perogies with applesauce pair well with spaghetti topped in bbq sauce.
I love that all the Polish people in the comments are mentioning we don't serve this with applesauce in the kindest way possible and we're just happy that someone is encouraging people to try making or to eat Polish food
saw plenty of Polish people in the comments saying they do indeed serve or eat it with applesauce :o
@@lithiumkid No, you didn't. You may have seen some American people with distant Polish heritage saying so.
@@YaaLFH yes, i did. people who were more than distantly polish.
We make 300 pierogi every year for our traditional Polish Christmas Eve dinner. Always looking for hints to make it go faster.
I use a kitchenaid mixer to make the dough and a pasta roller attachment to roll them out. Has shaved hours off of the time it would usually take me. My husband mans the roller and I assemble.
This is not faster at all. An absolute overkill for preparation, especially on the dough.
Same here!!! 300 at least, we need extra for Easter.
A dumpling press has helped a lot!!
we have an actual little press that shapes them for you. in multiple sizes too!
Thanks for converting your measurements to non-freedom units. Much appreciated.
He has to. No point using American measurements when talking to a bunch of Indians.
Oh, we in Western Ukraine also calling them "pierogi", the rest of Ukraine calls "varenyki" (from the verb "varyty" - "to boil"). With meat; with mashed potato, onions and cabbage; with cheese; with cherries, apples or apricots - any pierogi are tasty! Greetings from Ukraine! ✌🤠🇺🇦
Слава Україні!
🇺🇦 ❤️
I’m from western Ukraine as well and only known them as “varenyki”
@@k7824 і як часто ви смажите страву, корінем назви якої є слово "варити"?
Actually I remember before war in Poland we used to call these potato pierogies as "ruskie" which was like a land in Ukraine but it all sounded like they were from Russia. Now every store bought pierogies in Poland have labels "Ukrainian pierogies" instead and I love this change. Also adding onion to it makes it soo much better!
When my father was a young boy, he had a Czech heritage center in his town and he loved the handmade pierogi that the old ladies would make for events. They were his greatest connection to his heritage that he knew so little of and he gets sad because he lives very far away from his hometown now, so I'm very excited to give him some handmade pierogi!
Having been to visit Poland and served homemade Pierogi, I can say it was one of the best meals I had on that trip. Pierogi, kolaches, paczki...the Poles know how to make comfort food right!
Also to any Polish people in the comments, I had heard from someone that the singular of this dumpling was spelled pierog, plural pierogi, meaning that adding an "S" on the end would be a double plural. Is that correct, or does it vary based on the specific Slavic language?
Edit: also also, I hope Babish makes a Kolache video because they're amazing lol
Hi, you are abslotely right about the grammar. Pieróg is singular, pierogi is plural. Pierogies is an abomination.
Correct!
Kolache are Czech, not Polish. And same as in polish, Kolache is plural, so Kolaches would also be double plural.
Yeah, "pieróg" is singular. Note: "ó" is pronounced like English "oo", so it's "pieroog", but in plural it changes to regular "o".
aren't kolache just pies tho?
I'm Slovak, and my dad fills his with potato and cottage cheese and leaves it a little chunky. It's amazing.
Because chunky filling is superior to the smooth mushy paste! Nothing annoys me more than this in pierogi :D your dad knows what's what!
Our Dutch, Ukrainian family made a variation with a cottage cheese filling and a sweet, cream butter sauce. So delicious. My mom would make an easy version that was more of a pie crust type dough and then baked it. Amazing.
Local polish sausage maker would have potato, sauerkraut and cottage cheese ones in the cold case. Was really hoping Andrew would do cottage cheese ones so I can learn how to make those. I found one recipe online but it didn't come out the same.
Found my cottage cheese pierogi people. Was really hoping Babish would cover those cause im dying to make them
I was born and raised in Chicago and they have a large Eastern European population including Polish people in the city. Every year just outside the city about 30 minutes from downtown they would have a pierogi fest where everyone would bring their best pierogies. it's amazing and I still love perogies to this day.
You don’t need eggs in the dough, from my grandmother’s experience, her dough is always more delicate and pleasant to eat if the water added to the dough is warm and no eggs are added. This may be a south western polish (Kraków) thing, though.
It's something a lot of people in Poland kind of argue about some say to add the egg others say not to 😅
Really interesting basics! I immediately came to comments to see how many comments from folks of Polish/Russian heritage would comment. Particularly on the applesauce. Pierogi are a staple for my family's Wigilia (Christmas Eve) meal and we've not had it with applesauce. We also don't fry them, but in the Lehigh Valley of PA, they make a big deal about frying pierogi (maybe a PA Dutch thing?) All interesting!
It's pierogi, that's already plural, no need for that s at the end. Love from Poland! The singular form is pieróg.
Beef ones are new to me.
Also blueberry and other fruit based ones are fantastic.
Why did this make me so emotional 🥲I’ve been watching Babish for ages and now out of nowhere he makes my beloved pierogi!! This made my day
Now I want to see a full episode about recipes from Don't Starve Together. Pierogi in that game are a classic survival food for any fight and I've always wanted to recreate them at home!
I wonder how the team would deal with stuff like the Dragonpie, Froggle Bunwich or a Monster Lasagna
I want to see powdercakes and wet goop.
These were a staple food for me growing up and I was shocked by how many people had never even HEARD of these.
As a Polish person myself, taught the art of making pierogi by my very own babcia, I don’t know why I’m even watching. Ah yes! Judging! Just kidding, seems like a pretty solid (if slightly different than what I’m used to, one might say… unorthodox) recipe. Enjoy everyone
Mate, the glazed thingies that you can see on pierogi photos is slightly caramelised oninons and little strips of bacon, not glazed apples.
@AndrewRea10 nice try scammer
I learned how to make pierogi's from my Slovak great grandmother - I am officially the pierogi maker in my family for Christmas (I make anywhere from 22-45 for Christmas )
But it makes me happy to see these being hand made 😊
That's so cool! Our family makes something around 200-300 for Christmas, but we're eating loads of them on Christmas' Eve. What's your favourite filling? And do you add eggs to your dough?
Note: POierogi is already plural (singular is pieróg), you don't need to add the s.
I prefer my pierogis without sour cream on top, just simple chopped fried onion and a little bit of oil. Some people add bits of bacon. The dough: water+flour for delicate one, water+flour+egg and these we use for sturdier one we freeze. Filling for "ruskie" pierogi: white cheese (in Poland this cheese is in every shop), potatoes, fried onion, salt, pepper.
Adding/not adding eggs to your pierogi dough has divided many families in Poland [*] Also, for your butter/water mix => sub water for milk ;) AlsoAlso, Poles sometimes put fruit in our pierogi (blueberries and strawberries, served with sweetened cream).
We also made sweet cheese filling! Farmers cheese, vanilla, sugar, some salt for flavor, and I like to add cinnamon when grandma isn't looking 🥸
I thought pierogi's dough is only water, flour, salt? Never seen anything different
@@SeeNyuOG I think it's a regional thing
@@SeeNyuOG same
@@SeeNyuOG It is - like SUPER traditionally; but by adding milk and butter the dough is much easier to work with, doesn't get tough when chilled for the next day... and it has a better taste (maybe not for vegans)
Pieróg - Singular. Pierogi - plural. I love them straight from water, coated with melted butter and golden fried onion. Greetings from Poland.
I appreciate the effort and have to admit applesauce sounds like something worth trying but when I compare it to how pierogis are done in most polish homes I know... geez, if that is what every Italian feels when they see another video about making pasta I want to assure all of you of my deepest sympathy. My grandmother would smack me if I ever tried making christmas dishes like this 😆
hahaha same, I felt like an enraged Italian watching this.
Ya I finally understand too. I got to "sour cream and...." and thought 'he's gonna say fried onions right? it's gotta be fried onions. i guess it could be bacon, or onion cream sauce'. nope. " and applesauce" ...lolwut. Aaaah yes, the traditional topping... apple sauce... goes well with an appetizer of spaghetti topped with the well known traditional italian topping of bbq sauce.
100%
same
In my family, we almost never make the meat filling from sautéed ground beef. Pierogi were always a byproduct of making beef broth (rosół). Meat from ossobuco was ground after cooking. And the rest was prepared the same way, but the fact that it's meat from a soup, changes the flavor DRASTICALLY. I highly recommend trying it when you do a beef broth. Can be also done with chicken meat if you make chicken soup and have leftover meat.
Love from Poland!🤍❤
Highly support all pierogi enjoyers🤙🤙
OK ok ok ok, as Polish person i approve
But these are either some super fancy pierogi or this recepie was addapted when traveled abroad.
I HAVE never seen such fillings.
ALSO. hear me out here - meat filling is made from meat that was used to make broth, minced really well with onion and othere veggies almost to paste level. YOU HAVE TO TRY THOSE BABISH
In Poland we don't usually serve pierogi with any kind of sauce (Though I know one restuarant where they do) But from what I've seen on internet it's quite popular way to eat pierogi abroad.
I'm sure certain parts of Poland do it differently! My grandma/entire maternal family are from the old country and they have a traditional sauce for everything, including sourcream for pierogi (:
@@totebag132 There are some regional differences but I don't think they are very significant, I think the fillings are the part of pierogi that may be influenced by the region. I was just pointing out that in Poland eating pierogi with sauce is just uncommon and for some polish folks it may be even strange it, and please don't think that I'm saying that pierogi with sauce are worse because they are not. I should add that we do use sourcream with sweet pierogi (pierogi with strawberry filling etc) as a some sort of sauce. :)
apple sauce? Sure. Sourcream on the other hand is a MUST with Ruskie!
@@martinmortyry7444 Might try it the next time I eat ruskie
I'm a three-and-a-half hour drive from home and the only pierogi I can get are Mrs. T's. Thanks Babish.
Hey Andrew
Just a quick tip - in my family we use an egg slicer when cutting mushrooms. Makes it easier and faster. :)
While that might be fine for some, but many of us have some modicum of knife skills and enjoy the process. 🙂
SCAM^^^
@@cyann410 You can report if you don't know how, mouse over the right side of the comment in question, you will see 3 vertical dots, click and chose report, scam is the option I think at the top. I did so already.
@@johnhpalmer6098 I love the feeling of the knife slicing thorugh stuff. I just rather want to cut something else than mushroom - and it's faster.
@@SomebodysVincent this comment is kinda ominous lol
My polish grandmother makes these all the time. Usually she makes potatoes & cheese, sweet cheese, sauerkraut, and more recently, sauerkraut & kielbasa. Although we've never had them with applesauce or sour cream. If you wanna keep with the polish basics, I'll suggest galumpkis. I've never been a fan of them myself but it's an interesting dish nonetheless
One mistake when it comes to pierogi with potatoes. We add plenty of black pepper to the filling
And yes, this should be spelled pierogi correctly, in the singular form it should be pieróg :D (ó = u)
And last I personally recommend eating pierogi with potatoes with pickled cucumbers and buttermilk, best mix :D
My favorite filling that ive made consists of ground venison, raspberry jam, shallot, and reconstituted porcinis. Absolutely phenominal
kinda americanized but pretty accurate! they look really yummy
@Babish_CulinaryUniverse. scam don't follow that
To all the Polish folk that have never heard of having pierogi with apple sauce, it's very common in Pennsylvania, kind of a staple here. Not sure if it originated here, but in Pittsburgh it's super common and a lot of the locals will act as if the pierogi was invented here. Here pierogis always come with cooked onion and/or applesauce.
Great you take a chance with polish food.
One thing "pierogi" is all ready plural so you don't heve to ad "'s" on the end. The one is "pierog" 😀. Next from Poland in my opinion you should try "gołąbki" (golombki) cabbage rool in tomato stew... Best for you from Warsaw.
It would be funny also if he tackled the national "worker dish", the Schabowy z Kapustą ^_^
I don't think that is the traditional pierogi dough, but that's actually great - traditional Polish pierogi dough is NOTORIOUSLY hard to work with and tricky, requiring hot water hydration and specific type of flour, so I love that there is an easier alternative. I might actually be able to make pierogi now!
Something to make after reaching 10 mil subscribers:
The Simpsons- Ethiopian Dish (The Food Wife episode)
The Owl House- Fried Orb
Cruella- Baroness' Lunch
The Looney Tunes Show- Daffy's Complicated Banana Split (Peel of Fortune episode)
Steven Universe- Literally All Toppings Pizza
Pole here - a few notes:
- You mix the name between "pierogi" and "pierogis" in the video - it's just "pierogi", it's already plural form of "pieróg"
- The ones with potatoes often have fried onions, like the ones you put on top in them. Sometimes also small chunks of bacon cubes (can be also put on top)
- Never ever have I heard of using apple sauce on those, even when filled with sweet/vanilla white cheese (where it would make more sense)
Pierogi is my absolute favourite christmas dish, it just tastes like home ❤️
it isn't wigilia dinner on Christmas eve without pierogi 😄
We boil before freezing and then sauté in butter when we are ready to eat
Pro tip for making a lot of pierogis:
Dont cut the circles from dough and then add filling. Get your dough in the square shape, add your "filling balls" almost at the edge and then grab the edge and fold it over the filling. Now you can cut the half circles and you got a lot of pierogis faster.
Wait, that's illegal
HE DID IT! HE FINALLY DID IT! I'VE BEEN WAITING FOR BABISH TO MAKE A PIEROGI VIDEO FOR A LONG TIME!!! YESS!!! GET YOUR PIEROGI ON, YOU ABSOLUTE UNIT!
And it was terribleeeee
Wasn’t worth the wait tbh
Seriously. APPLESAUCE. APPLE. SAUCE. Not fried onions, not bacon. Applesauce. I can't wait for the video about how spaghetti is topped with traditional italian soy sauce.
Probably not traditional but we like mixing sauerkraut with potatoes for pierogi/vareniki feeling. The sauerkraut gives it sourness and flavour and the potatoes tone it down a little and give it a really satisfying, cozy feeling.
My eastern family used to make this kind of pierogies but it's not very popular elsewhere. Glad to find someone else talking about them!
I come from a long line of Slavic pierogi makers... My aunt (RIP) always used the potato water in the dough. She claimed it made the dough softer.
Pierogi! Let's go Andrew!
I'm glad you're teaching some Polish dishes
Pierogi can be made with fruit and veggies as well
Also your pronunciation is a bit off
And the dough isn't forgiving, if you overcook them you're met with filling spilling out and very unpleasant overcooked dough
As a polish guy I say we can eat pierogies with sweet stuffing
Next up ... Barszsz czerwony, Bigos and Żurek.
Hopefully.
@@paweolesniewicz2626 Strawberry filling with sour cream on top?
@@dotheflip4706 no. Mostly strawberry and other berries and sprinkle of sugar on top.
@@dotheflip4706 I have never eaten them with sour cream in the 20 years of my life and thousands of them consumed... But you can just swap the sour cream for a cream cheese, recommended!
I’m Polish and this looked great. I highly recommend the American Test Kitchen recipe for pierogi. The dough is delicious and tender and freezes and reheats beautifully.
Also, try frying your pierogi in butter and adding breadcrumbs and garlic salt. It’s how my family has eaten them my whole life. 😋
Traditionally the meat for pierogoes is boiled nor fried. Nevertheless, glad to see some Polish accent in your show. Maybe try making bigos next
Tbf when I was young granda and nan always fried the meat I think fried tastes better 😅 I just buy frozen ones now because lazy 🤣
Me and my cousin re-invented these one year around Christmas. We were trying to make empanadas, but didn't use a recipe or do any research aside from what we already knew from family. We called them 'empi-kindas'. I knew that pierogi was an eastern European dish, but I never had them or looked them up until now, and we did basically this same recipe on accident-- aside from the filling and the sour cream, that is.
What a coincidence. I wanted to make pierogi the other night, but I didn't have the stuff for it. Followed his empanada recipe instead. °°
Putting butter in the dough is a new one for me. I usually use vegetable oil and they turn out pretty nice. My dad puts sour cream in the dough as well. . I also put onions in the potato and cheese filling.
I love pierogies
I love you
I love both of you. And pierogis
I love refrigerators
I love all three of you and pierogies and refrigerators
When I am making a savory applesauce, I will often add a chili pepper (like a jalapeno) during cooking.. Just sliced in half and put in there, then fished out when I'm done cooking. It adds a bit of spice, but you can control how much, and the added kick is really pleasant with a lot of meat dishes.
On any day in February, make Homer Simpson's Valentine Breakfast from, "I Love Lisa", episode
As a Polish man, I think we can agree to bestow Babish with the honorary Polish man title , although putting applesauce on pierogi is new to me
It is spelled Pierogi, not Pierogies, but despite that, Polish chads approves your effort in your Pierogi making. Cheers from Poland 🇵🇱 🥟🥟🥟 🇵🇱
Polish Chads unite!
@@Cycke86 💪🥟
I love pierogis, thank you so much for sharing. I think Eastern European food is often over looked.
Thank you for finally covering Polish dishes!
I remember earlier this year on a road trip, I stopped at a truck stop along I80 near the Pennsylvania-Ohio border. They had a Pierogi dish on special that included Polska Kielbasa and onions over potato-cheese-filled Pierogi. It was delicious.
in Poland they are considered more of a funky pierogi, but still well known
BOTCHED! I've seen pierogi eaten with sour cream but never, ever with applesouce. At least not in Poland. In Poland we usually eat them with finely cubed onion fried either on butter or oil
I like the smooth jazz in the background so much more than any other music
Uwielbiam Pierogi. Bardzo dobrze wyglądają. Tylko troszkę za dużo Ameryka-style 😅
Just for precision. Traditionally we do not use bluberries in pierogi. We use bilberry. (Vaccinium myrtillus). The taste is so, so different. If you want to taste them we also make a bilberry jam. ( yes I know that bilberry is a bluebery but we are taking kitchen now not botany)
I have never seen anyone eat pierogi with applesauce here. A traditional pierogi addition that I think you might've confused for applesauce is skwarki, which is tiny pork rind bits fried in lard rendered from fatback. It makes a great combo with the fried onion as topping!
I am Polish and made a desert Pierogi with Italian plums and served with heavy cream.
You never cease to amaze! The idea idea of pierogi with apple sauce 😳
I've started frying them, then adding a little water near the end and steaming them. Better texture imo
chłopaki dobrze robią dobry przekaz leci
solidna robota
zajebiście
My grandmother taught us how to make these from when we were very young, and we always make Pierogi on Christmas Eve as part of our traditional Christmas Eve meal. It's cool to see you making them, Andrew! Thank you!
I can guarantee you that NOBODY is making Pierogi like this in Poland.
What? Everyone knows applesauce is the perfect traditional topping for pierogi, just like soy sauce is the perfect traditional topping for spaghetti.
Babish finally made Pierogi, my Polish soul od happy ^^ And the apple sauce on Pierogi is an American invention
I don´t know why every non-polish recipe I see inmediatelly fries pierogi after cooking them. In my family You ate them cooked and only fry the leftover ones the next day. Cooked ones are really tasty!
I live roughly 8 miles from the Mrs. T's Pierogies factory. have attempted to make my own but decided that I'd leave it up to them!
HAHAHA really appreciate that you made pierogi! Honestly every person has different recipe, but it's the first time I saw anyone eating them with sour cream and apple sauce! It's really wierd honestly! I am a Polish person and I'm also learning in a cooking school, so yeaaah
The most common recipe for pierogi dough is only boiling hot water and dough, maybe egg too. And Ruskie Pierogi are made with cottage cheese, potatos, sautéed onions salt and pepper!
great choice,.Love pierogi, real comfort food to me, Never heard of pierogi with apple sauce tho...
Frying is quite optional as well, my family never did It and the ones I've tried across Poland were sometimes just heated In a pan, not crisp at all.
Im Polish, i make pierogi and it's one of my favourite dishes so I've tried many. never heard of an applesauce thing tho... Unless it's for pierogi with sweet cottage cheese or fruit. Also, lack of onion in pierogi ruskie (ones with potatoes) hurts me XD And imo if you want to make sauerkraut and mushrooms ones, go for dried forest mushrooms - they have 1000 times more flavour than fresh ones
Also, i wouldn't use eggs while making dough. You can find it in store bought pierogi but no need for it in homemade ones - then you get nicer texture, more like wrappers, less like cake
In Russia we call them Vareniki, my grandmother used to make them with fillings like mashed potatoes and mushrooms, and quark and cherries. Real comfort food!
Polish girl over here...I appreciate the effort but I can still tell just by looking at them that the dough is still a bit too thick and chewy.
Growing up, we always made pierogi filled with ground beef and sauerkraut, fried, not boiled, served with caramelised onions (my grandmother is Polish).