My wife is from Poland and her mother is staying with us, so our kitchen has been a pierogi factory the last few days. I think she's mostly been doing the more "holiday" mushroom/sauerkraut-filled ones, but I think she also did some of the potato/cheese/onion ones as well.
This brings back such beautiful memories of my dear Polish mother, who was a ‘Pro’ at making these type of pierogis. Thank you for sharing Chef John 🙏❤️🙏
I grew up eating pierogi. My Mom is from Pittsburgh and grew up eating food from multiple different nationalities due to all the Grandmothers living with families back in the 50s/60s after their husbands passed relatively young from working in the steel mills. I grew up in Indiana, so many of my friends came over to my house to try different types of food that most Hoosiers back then didn’t eat.
These are called pierogi ruskie in Poland (name coming from from Ruś or Rus' - an old land in roughly Ukraine/Russia lands), nowadays mostly called "ukraińskie" (because of the geological situation) which somehow suits their origin better. They can be quite good, not the biggest fan of this variety, as we have better ones IMO, ones with meat, or with wild mushrooms, or champignons and sauerkraut, or other variations (try lentils, or for something more exotic, yet great, buckwheat and roasted onions). We also have wonderful sweet versions with strawberries or blueberries inside, eaten with a cream. Variety is as usual the spice here, and one may often find very good tastes inside : )
I know it's a bit of cross pollination of cultures, but when making pierogi I like to make the "lace skirt" made from flour or cornstarch, water, and salt that often comes with gyoza. Just adds a bit more crunch/texture. 🥟🥟🥟
What about quark, would you be able to get that where you live? If not, you can use Philadelphia or any cream cheese, and your pierogi will be just as delicious. This is what I use whenever I don't have the time to go to a Polish shop.
its basically just cheese you make at home. Its regular milk and then you dump lemon juice into it and make your own cheese from that. You can substitute mozzarella if you want
It's your pierogitive.
I'm surprised chef john didn't say that himself. Well done well said merry christmas.
My wife is from Poland and her mother is staying with us, so our kitchen has been a pierogi factory the last few days. I think she's mostly been doing the more "holiday" mushroom/sauerkraut-filled ones, but I think she also did some of the potato/cheese/onion ones as well.
you are one of the most blessed persons to have them. You make sure you give your wife and mother-in-law lots of love and support :)
😂😂 pierogi factory in your own kitchen sounds like heaven, love it
This brings back such beautiful memories of my dear Polish mother, who was a ‘Pro’ at making these type of pierogis. Thank you for sharing Chef John 🙏❤️🙏
Pierogi are elite. Having them for Christmas dinner.
I grew up eating pierogi. My Mom is from Pittsburgh and grew up eating food from multiple different nationalities due to all the Grandmothers living with families back in the 50s/60s after their husbands passed relatively young from working in the steel mills. I grew up in Indiana, so many of my friends came over to my house to try different types of food that most Hoosiers back then didn’t eat.
Oh, my. - I grew up in Cleveland, OH, and had so many of these... MY FAVORITE 😍 So many flavors of Hungarian/Polish/Russian/German Communities there.
Almost every culture stuffs dough with something. These are one of my favorites.
Chef John’s Polish side finally came to the light
The ultimate comfort food.
🤤🤤🤤🤤 oh YES, Chef!! Memories of childhood. Thanks.
This looks so delicious!🥰Have a Very Merry Christmas!🎄
Christmas Eve tradition in our Polish family.
These are called pierogi ruskie in Poland (name coming from from Ruś or Rus' - an old land in roughly Ukraine/Russia lands), nowadays mostly called "ukraińskie" (because of the geological situation) which somehow suits their origin better. They can be quite good, not the biggest fan of this variety, as we have better ones IMO, ones with meat, or with wild mushrooms, or champignons and sauerkraut, or other variations (try lentils, or for something more exotic, yet great, buckwheat and roasted onions). We also have wonderful sweet versions with strawberries or blueberries inside, eaten with a cream. Variety is as usual the spice here, and one may often find very good tastes inside : )
I know it's a bit of cross pollination of cultures, but when making pierogi I like to make the "lace skirt" made from flour or cornstarch, water, and salt that often comes with gyoza. Just adds a bit more crunch/texture. 🥟🥟🥟
Awww pierogi 🥟 were a holiday staple at my house, unfortunately I never learned the recipe from my aunt before her dementia progressed too far. 😢
Amazing recipe😊
The last time I tried making my own pierogis they nearly tripled in size. They’re my go to new year’s tradition.
Oh yeah!!
Benefit of growing up in an area with a large Polish / Ukrainian / Czech community, endless number of church pierogi fundraisers.
Yum!
Yeah food wishes! Nice.
This is great, but please take a break now and have some holidays! It's Christmas Eve!
Mashed potato potstickers
Yum !!!
Mama a cayenne behind you..💜
Here in Nova Scotia I have NO idea where to get “ farmer’s cheese”.
Here in the U.S. I don't even know what farmers cheese is😅😂
What about quark, would you be able to get that where you live? If not, you can use Philadelphia or any cream cheese, and your pierogi will be just as delicious. This is what I use whenever I don't have the time to go to a Polish shop.
@@katharina... Don’t have Quark. I guess it would have to be Philly…
You make it yourself with milk and a souring agent! Go down a Google rabbit hole, or find inspo here on UA-cam
Make quark on your own! :)
PIEROGI GUROM!
Where is the smetana!!!😂😂❤
*you are, after all, the Luigi Mangione of your cheesy pierogi*
I bet this would be good with feta. Probably wouldn't need the salt.
😮
What dough?
And the cayenne?
In Poland it's pierogi ruskie (not russian)
😭 😭 😭 - you don’t eat it with butter, onion, and bacon dressing??? Sinful
They're terrific but take so long to make. Thankfully they freeze exceptionally well!
Thank you, I needed ideas for ready-made foods I could freeze and cook.
Replace farmer's chese with roasted and ground cow liver to upgrade this treat toa whole new level.
Tf is farmers cheese?? Small town in California 😅
its basically just cheese you make at home. Its regular milk and then you dump lemon juice into it and make your own cheese from that. You can substitute mozzarella if you want
@ Thank you!!
You know what's works surprisingly well with fried perogi... Salsa, preferably the fresh style. Such a great combo.
Strange indeed, but may just work! Thx
Tho after a second of afterthought, pierogi go well with mostly everything ; )
No pierogi are just a disappointment! At first glance you think yay delicious Gyoza but no it's potatoes!
Investigate more variants. You may be pleasantly surprised...
@planet23k I have tried many types they are all bad 👎
@@iamunknowable Not everybody's cup of tea, but it doesn't mean they're universally bad. To each their own.
My favourite pierogi is having them cold leftover the day after dipped in cold sour cream with bacon bits & green onion.