Cabbage and Mushrooms Pierogies - Pierogi z Kapusta i Grzybami - Christmas Menu Recipe #56
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- Опубліковано 2 гру 2012
- This vegetarian variant of pierogi made with dried mushrooms and cabbage is a must for my Christmas Eve dinner. I hope you enjoy!
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Full recipe with all ingredients and instructions you can find at: www.inaniaskitchen.com/
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Name of the track: SilentNight
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Ingredients:
300 grams of dried wild mushrooms
half of a large onion
1 kg of sauerkraut
bay leaf
salt and pepper
4 cups of flour
1 tsp of salt
Instructions:
Soak your dried mushrooms preferably over night but no less than 2 hours.
Drain your cabbage and check if it needs rinse (if it is too sour). Transfer the cabbage to the pot add around one cup and a half of water. Add bay leaf and cook until tender.
Drain your soaked mushrooms and cook in separate pot until tender.
Let the cabbage and mushrooms cool a little bit and then drain and chop them finely.
Chop your onion and fry on few tbs of oil until soft and glossy. Add your cabbage and mushrooms and season with salt and pepper. Cook until all the liquid is evaporated (around 5 minutes).
In to your food processor add your flour and salt. Pulse few times and then start adding your water very slowly, watching the flour. When you see ball of dough in your food processor you don't need any more water. Let the food processor process the dough for another minute.
Put a large pot full of water to boil, add one tsp of salt.
Flour your surface slightly and transfer your dough from your food processor. Knead it few times. It should get elastic and not sticky very quickly.
Divide the dough in two parts, one put aside in a zip lock bag. Roll the remaining dough with your rolling pin flipping from side to side to prevent sticking to your working surface. Add some more flour if you have to. Keep rolling until you get 1 to 2 mm thick dough.
Lightly flour large plate.
With a glass or large cookie cutter cut circles and take the remaining dough to add it to your zip lock bag to roll it out after you are done with your first batch.
Pick up your circle of dough and flip it over so you place the stuffing on the side which was touching your working surface (they will close better this way). Stretch it a bit and then place in the centre about 1/2 to 1 tbs of stuffing (depends how big your glass/circle is). With your fingers stretch the dough around the stuffing to seal your pierogi (watching the video will help you understand - link at the bottom). Put your pierogies on the floured plate.
When you done with all your circles, put your pierogi into the boiling water. Stir gently with a wooden spoon so they don't stick to the bottom. Do not overcrowd your pot.
When the pierogies come to the surface boil them for one more minute.
Spray your plate with some non stick spray and put your drained pierogi on it. Spray the pierogi on top as well. You can use butter if you prefer.
Serve them fried.
Enjoy! - Навчання та стиль
i love how calm you speak :)
I first had these last year for Christmas with my Polish fiance and his family. It was love at first bite. Thanks for all your recipes!
this is I think my favorite just because it is screaming "Christmas" to me :) reminds me so much of my grandmother :) I wish she could see me cooking them...
*Anya, slavic-sister, pierogi🥟 in russian «вареники» [«varyeniki»].👍👍👍 Нарру nеw уеаr❗💐🌹🌺🌻🌷🌸💮*
Aniu dziekuje za przepisy , juz 3 swieta robimy z toba pierogi :) wesolych swiat
A beautiful delicious Polish favourite! Pure, simple homemade cooking...thankyou Ania
Thank you so much for this recipe. Very clear and easy to follow. X
This video was made a while ago, but it was a gift to me this morning! Thank you for making it. It is concise and just what I need.
Thank you!
super, szukałem przepisu dla kolegi ze Szwajcarii, który podczas jednej z wizyt u mnie spróbował pierogów i bardzo mu posmakowały. Odkąd pierwszy raz spróbował, widywaliśmy się conajmniej dwa razy do roku w Polsce i zawsze mieliśmy pierogową ucztę - z uwagi na sytuację na świecie, poprosił mnie o przepis, bo w tym roku się nie spotkamy. Idealnie wytłumaczone!
Mmm i need to make this looks really good.
Fantastic! Can't wait to make these! Thanks soooooooooooo much!
You are so very welcome!
The best polish cooking channel of all.
Thank you so much!
dzienkuje bardzo
Thank YOU ... Well done ...
Your accent is beautiful and that looks delicious, thank you. I'm a big mushroom fan myself and I adore perogies, but I never thought of combining the two.
Perogies are always a great treat to have. These are on another level. Great work!
Thank you SO much! What a wonderful channel! My great grandparents were originally from Elblag and I remember my grand mother making pierogi! It looks like the ones she made too! Not w dried mushrooms, but fresh mushrooms, and washing the cabbage, rinsing it-I have most of their recipes, but couldn’t find one this close and she didn’t write pierogi down for some reason, oh well! Thanks-I’m going to make a batch or two before Christmas to get it right! Thanks again! Love the Silent night music!
You are so very welcome, thank you for watching!
Thank you for making it so simple, I m new when it comes to cooking so your narration helps a lot understanding the process of making pierogi
This recipe looks delicious and very doable 👍 Personally I love Perogies with Butter and Garlic Powder -- yum!
This is very well done. Thanks for taking the time to do this..
You are very welcome and thank you so much for watching!
Thank you for a great recipe Ania!
you are very welcome :)
What emotion !! I'm French, but my grandparent were Polish and my grandmother made us pierogies (of which I had forgotten the name...) and I'm so happy to find this recipe ! Dziękuję Ania !!!!
+grabotte You are so very welcome. Thank you for watching!
Beautiful
Thank you! Cheers!
Well done. Reminds me of old times. I use to go to the church fairs in New Bedford, MA and buy them from multiple stands so I had a mix of pierogi's from different ppl.
They look so good Ania. You sure do have some great fillings. Never heard of sauerkraut and mushrooms before. Thank you
Ania, I wanted to thank you for the EXCELLENT videos you are producing. Your voice and pronunciations are perfect. Your instructions are precise and easy to follow. You are glorious.
thank you so much :)
I used to boil Or fry..Now I learn..boil And fry..beautiful video thanks! Beautiful music!
+Michele Shine You are very welcome and thank you for watching!
Thank you very much for watching! Give it a try and let me know how you like it!
Lovely-! I’m Korean and I’d eat pierogi and cabbage rolls every day(and if I have the ingredients I actually do so once every month) I basically make family batches and freeze them and eat them all(alone) over many days :D
I love how you make your pierogies. The recipe of this dough is wonderful as I made some with ground beef last week and they were wonderful. I've never tried sauerkraut before but I am imagining they would be awesome with mushrooms as a filling I will be making these, thanks Ania as always
Great video! This is the same recipe and techniques my mother taught me.. I have all her Polish recipes, I got them from her before she passed. I am fixing to start my Christmas Pierogi-making-marathon this week, so I wanted to get in the spirit and watch some videos. The only difference we do, is add the strained liquid from soaking the mushrooms, then cook until all the liquid is evaporated. It gives additional mushroom flavor.. Thanks for the videos! Merry Christmas, Ania!
I will try to keep the liquid next time :) I like more mushroom flavour! I need to start my pierogi and uszka job next week as well! Thank you for watching!
I AM here in the future reading your comment my babushca made this by hand and she didn't show how so what time is dinner for Christmas but she took the time to potty train me and to use toilet paper and wash my hands
Thanks for your response, we are in the US, in Arkansas. We love your videos, I just placed a large order of polish foods thru Polana, I believe they are in Chicago. We will try their canned sauerkraut . We appreciate your help with the Polish recipes! Thanks so very much!
definitely give it a try :)
Thank you 😊
You're welcome 😊
My favorite!!! I usually buy 40 of them at the annual Polish Festival here in Portland, Oregon.
yummy, thank you for watching!
ty very nice and delicious
+John Wheater You are welcome and thank you for watching!
I’m of a Jamaican and English background i love pierogies especially sauerkraut and mushroom ones 😊
yes yes yes :)
swietny i latwy przepis, co prawda w moim domu na swieta takich sie nie robilo ale teraz mam swoj dom i chetnie wyprobuje Twoj przepis :D moja babcia robila pierogi z samymi grzybami i cebulka, w dodatku troszke niestandardowe ciasto bo dodawala smietany (i wydaje mi sie ze troszke drozdzy), pozniej smazyla je w glebokim oleju jak paczki, pierogi byly cale brazowiutkie i bardzo delikatne, slyszalas moze kiedys o tym przepisie? jesli tak, moze udaloby sie zmontowac jakis krotki filmik? :D
Hi i had my friend Paulina that cooked that for me was very good....
Lol Ania then you are a woman of many talents :)
thanx a lot coz of u m going to make polish recipies on christmas as u always do in poland he want me to make white borsch thats wht i try to find on youtube now if u get time plzz put this recipie for me thanx lots of love xxxxx
Pani ania. Ja lubie tibie. Witam szerdeczniebw wengry. :)
😊
There's the sauerkraut again--YUM!! Everything about this is making me so hungry! :) Do you do this as a fried croquette or crepe, too? I think I have seen it somewhere, but this looks sooooo yummy!
croquette, yes :) are with the same filling and done exactly the way my Crêpe Rolls with Meat - Krokiety z Miesem - Ania's Polish Food Recipe #25
Lots of sauerkraut on our Christmas Eve table lol, still more to come :)))
thanx ania for ur wonderful recipes i m indian british nd going to marry next year wid my polish man i always wondering how can i make good food for him but here we go i saw ur amezing recipes and can make everyday new recipe for him and he is so surprised and like it tooooo much and yeah love me more lol thanx a lot looking farwerd for more christmas recipes thnnnnxxxx
We always use a pint glass to cut the dough it makes the perfect size.
dziękowanie
+Jake Farron Merlin Bardzo prosze, you are welcome :)
i am so happy :) try to find out what is his favorite food and maybe i will be able to create the video of it :) lets see!
Where do you purchase your wild dry mushrooms? My mother used to get them from Poland from family. She is no longer here so I don't know where to get them. Ones from Amazon same or similar ok?
this is like a vegetarian gyoza.
👍👍👍
no more time for filming white borsch, we never make it for Christmas but for Easter and there is going to be video coming next year for sure. I know in some parts of Poland they do serve it on Christmas as well.
Did you find any recipe or you need help?
it is really good, maybe you should give it a try :)
Dziękuję za to wideo, mój mąż jest z Ameryki i ja zawsze chciałam mu pokazać jak się pierogi robie :D
A moja rodzina nigdy nie robia pierogi, dlatego ja nie wiem jak się robie.
Super :) Ja wczoraj robilam i dzisiaj bedziemy jesc :) Serdecznie pozdrawiam!
tu looks good.......will try............in illinois where i live they do sauerkraut and bacon......any tips
bacon is always welcome and in pierogi for sure... Give me some time and I will film the recipe :)
Thank you for the recipe Ania! Can you tell me how many pierogi this makes?
I did not count! It will depend on the size you will make but i get around 50 I think :)
WOW is right! I love pierogies but since becoming vegan I've not had any. I would also like to try a variant with some mashed potato (which was my favorite). Have you ever tried to freeze the uncooked (or cooked) pierogi? I'm single so would not be able to finish a single batch (well, probably not!).
freezing them all the time, after boiling!
I love the filling but I prefer sour cream dough. It is more supple to put them together and stay tender after they are boiled.
Please continue to make videos.
I will try, thank you
Question, please, Ania - can pierogi be served with tomato sauce, cheese sauce or any other sauce like the way spaghetti is served and topped with grated Parmesan cheese? Thank you.
Yes, absolutely, sounds delicious!
Ania, Thanks for the recipe. We'll be making this recipe shortly using canned sauerkraut. I also make traditional sauerkraut for eating fresh and use 2.5% percent salt so it doesn't have to be soaked. How many pierogies does this recipe make please?
I am not sure anymore because I haven't done them for a very long time and the time I did i have never counted them, sorry!
@@AniasKitchen , Thanks for the response. We'll make a smaller version and let you know how it turns out.
I just do about eight boild potatoes and add about 8 ounces of feta cheese. Great filling.
Thank you mam..question. Do we freeze them after boiling or before.
I freeze them after boiling
Please tell me where u bought u cooking pan u used where u had all the cabbage onions and mushrooms in
it is from set I got at Costco, their Kirkland brand! Thank you for watching!
Sorry did not finish, I am having a hard time finding a good one that she likes! Thanks so much!
the best will always be in a Polish store from a barrel but I don't always have a chance to go there so I buy in a jar, the one in vine. I don't know what kind of brands you can chose from. Where are you located? I can look in the store for exact brand but it may be only available here in Canada.
Let me know,
Ania
If you don’t have sauerkraut, and just have fresh cabbage, could you use whey or yoghurt to add the sourness?
I also don't have sauerkraut, but I do have a load of cabbage. I'm gonna try and add a bit of vinegar for flavor
Is this pierogi able to be put in freezer as,well?
yes :) after you boil you can freeze no problem. I always do!
Hi Ania, love your videos!! My daughter in law is polish and she and my son live with us in the US. I am trying to serve a Polish Christmas Eve meal. Where do u get your sauerkraut or what is the brand? I an
+Kaye Clem use any souerkraut in water
Bardzo dobry I like that you did not put any vegita as it had MSG and yellow 5 in it. I tried to explain to my sons Babcia why she should stop using vegita but she puts it in everything...
just like my mom, lol
I don't like it much so I don't use it.
Thank you for watching!
Ania
Why use sauerkraut if you rinse and drain because it is sour? Why not just regular fried cabbage? Is it just the traditional way?
if it is a good quality sauerkraut you don't have to rinse it because it is not too salty (the rinsing is about salt not how sour it is) you can do it with fresh cabbage as well but it gets almost sweet then :)
When you say cabbage , do you mean sourkraught?
yes i do, sorry!
can you add meat to this
I am always trying to make things easiest possible because I would not be able to cook other way with two kids running around, especially the little one... half of the time i keep her in my arms , lol
check my recipe for pot cheese, it might be very close :)
I hate it when they don't cut them so you can see inside.
sorry, I will try to include it next time!
I am having trouble hearing your commentary over the piano otherwise thankyou
i hope i got better with newer recipes :)
Great but if she spoke louder and cut out the music we could hear it a lot better
I know, I know... I think I got better with the next videos :)))
"Pierogies"? :)))