Having the quantities in the description would be really helpful !! Thanks for the video, I spent one year in Finland for my Erasmus and I really want to cook some Finnish dishes 😌
Great video. I'm a third generation Finn and grew up with many of these foods that my grandmother would make. She was a professional chef who immigrated to the US after WWII. Unfortunately, I never learned how to make her dishes and was pretty young when she passed. I've made Pulla bread a few times, but I've never attempted anything more challenging. It's nice to have found your channel to see how these dishes are made.
Thank you! You are exactly the kind of audience I was thinking of when creating the channel. Hopefully you will find a lot more dishes that remind you of your grandmother.
These are so delicious, my stomach was growling watching. My husband is Finnish and makes them sometimes, so it's a real treat to get to eat them. Even more special to go to Finland where you can get them all nice and warm at the corner store in the morning for breakfast! Can't wait to make these again hopefully soon.
@@finnishyourplate Absolutely! I remember the first time I saw egg butter being made in Finland -- seemed so odd. But having eaten these without it, for sure with the egg butter is the way to go. My husband thought it funny I have been watching your videos, because he's all, "But I already know how to make that." My response: I often watch videos of people making food I already know how to cook, because I'm always interested in learning new things and ways to make food better. So he watched that video with me, and he liked your way of pinching in the sides, he thought that might work better than the way he normally does it. I liked your tip about putting on butter after they bake and covering them to soften them up a little; it's been some time since we've made them last, but I don't think G does that, and I'll try that next time and see what happens! I have your video for cabbage rolls queued up to play next; I love these (and yes, with lingonberry -- or, if can't find in US, cranberry). So delicious!
when i was in Finland last time a guy there would make these and on top of the egg butter he would place a generous portion of cold smoked salmon... do other Finns do that as well?
Heard somewhere that they used originally used barley for filling, would make sense since that was one of the main grains in the past ans barley porridge (which is delicious btw, especially if made in the oven or fireplace,) was a common dish. before rice came into picture.
the only other place I have ever encountered ppl uising dl and dekagrams is Estonia and here in Hungary...... I find this very interesting. Great recipe and I will be making it tomorrow with my students in my extra-curricular course called International Cuisine: Cooking in English.... I will let you know how it goes.
Thanks for the video. I bought these from the market for the first time. How is it eaten actually xD? I tried without butter but it was tasteless. I Welcome people's suggestions :)
Usually just plain butter, or egg-butter (hard boiled eggs and butter mixed together). They are pretty mild in taste, like any bread, but they should be eaten warm. Some people top them with cheese and other things they would put on bread.
@mauriliitgamainen8332 Yeah you saw the instructions, but I think it might be a good idea to have a separate video, since people might be searching just for it.
I always find it funny to hear pasty pronounced as p-ay-sty. In the UK the a is always said as short sharp ah. I guess like Finnish ä? I always can never resist a pasty 🤤 Another recipe for the list.
Having the quantities in the description would be really helpful !!
Thanks for the video, I spent one year in Finland for my Erasmus and I really want to cook some Finnish dishes 😌
Thanks! I added the measurements in the description.
Thanks !
Your detailed video made the process seem easy, I'm excited to give it a try. Thank you
Go ahead! Even if the first ones don't come out perfect, they'll taste just as good!
Great video. I'm a third generation Finn and grew up with many of these foods that my grandmother would make. She was a professional chef who immigrated to the US after WWII. Unfortunately, I never learned how to make her dishes and was pretty young when she passed. I've made Pulla bread a few times, but I've never attempted anything more challenging. It's nice to have found your channel to see how these dishes are made.
Thank you! You are exactly the kind of audience I was thinking of when creating the channel. Hopefully you will find a lot more dishes that remind you of your grandmother.
These are so delicious, my stomach was growling watching. My husband is Finnish and makes them sometimes, so it's a real treat to get to eat them. Even more special to go to Finland where you can get them all nice and warm at the corner store in the morning for breakfast! Can't wait to make these again hopefully soon.
With egg butter I hope! Thanks for watching!
@@finnishyourplate Absolutely! I remember the first time I saw egg butter being made in Finland -- seemed so odd. But having eaten these without it, for sure with the egg butter is the way to go. My husband thought it funny I have been watching your videos, because he's all, "But I already know how to make that." My response: I often watch videos of people making food I already know how to cook, because I'm always interested in learning new things and ways to make food better. So he watched that video with me, and he liked your way of pinching in the sides, he thought that might work better than the way he normally does it. I liked your tip about putting on butter after they bake and covering them to soften them up a little; it's been some time since we've made them last, but I don't think G does that, and I'll try that next time and see what happens! I have your video for cabbage rolls queued up to play next; I love these (and yes, with lingonberry -- or, if can't find in US, cranberry). So delicious!
@@michellesandell8604 That's awesome to hear! Keep watching, I hope both you and your husband will enjoy my future videos too.
Great instructions thank you! I have made Karelian pies in the past, but this time they came out much better when I followed your guidance!
That's great to hear! Thanks for watching!
Hello from Texas. I am visiting from Aleksi's channel. This looks delicious! I hope to make these pies soon for our autumn weather.
Good stuff!
Thanks for watching! Let me know how they turned out!
@@finnishyourplate You're very welcome. I will do that!
@@AleksiHimself 👋 Hi Aleksi!
@@finnishyourplate my second attempt was much better after chilling my dough overnight. Great stuff! Thank you for sharing.
Kiitos! Made them actually two days ago (using a different recipe), and they were gone within an hour. Gotta try your recipe now:)
How was your recipe different?
These came out so good! Kiitos paljon!!
Excellent!
when i was in Finland last time a guy there would make these and on top of the egg butter he would place a generous portion of cold smoked salmon... do other Finns do that as well?
I personally can't remember seeing it, but it wouldn't surprise me at all!
Kiitos paljon! Suunnittelen tehdä nämä pian!
Let me know how it turned out!
Thanks for making this video! I need to make some of these soon!
Thanks for watching! Don't forget the egg butter!
@@finnishyourplate I love these videos. They hep me so much making Finnish recipes with American ingredients. I really appreciate them.
it looks very good! but what is the oven temperature in celcius?
You can bake them at a really high temperature like 250 C or above that. Most residential ovens max out around 250-300C anyway.
Heard somewhere that they used originally used barley for filling, would make sense since that was one of the main grains in the past ans barley porridge (which is delicious btw, especially if made in the oven or fireplace,) was a common dish. before rice came into picture.
Barley, or maybe turnips or rutabaga I think. Those versions have pretty much disappeared by now.
the only other place I have ever encountered ppl uising dl and dekagrams is Estonia and here in Hungary...... I find this very interesting.
Great recipe and I will be making it tomorrow with my students in my extra-curricular course called International Cuisine: Cooking in English.... I will let you know how it goes.
That's great to hear! Hope they like it!
Thanks for the video. I bought these from the market for the first time. How is it eaten actually xD? I tried without butter but it was tasteless. I
Welcome people's suggestions :)
Usually just plain butter, or egg-butter (hard boiled eggs and butter mixed together). They are pretty mild in taste, like any bread, but they should be eaten warm. Some people top them with cheese and other things they would put on bread.
@@finnishyourplate thanks for the reply. I will try🙂
@@finnishyourplate I think a quick video for munavoita would be great! (Sorry, I know it's simple. But it's important! 🙂)
(I'm so sorry! I now see that you provided the instructions for munavoita at the end of your video!)
@mauriliitgamainen8332 Yeah you saw the instructions, but I think it might be a good idea to have a separate video, since people might be searching just for it.
I always find it funny to hear pasty pronounced as p-ay-sty.
In the UK the a is always said as short sharp ah. I guess like Finnish ä?
I always can never resist a pasty 🤤 Another recipe for the list.
Do you have an email address (or somewhere else) that we can send photos of our results to? I don't think that photos can be shared on this platform.
I soooo miss Karjalan piirakoita!
Absolutely! You can email me at info.finnishyourplate@gmail.com
@@finnishyourplate Kiitos! I'm now committed to making these! 😀
Kiitos reseptistäsi, se näyttää herkulliselta
Kiitos! Hope you get to try these!
Isn’t piirakka a loan word from Russian? How it’s Finnish traditional then? Finland was a part of Russia only for 100 years
Simple. Word etymology doesn't have to follow the dish. Finns have existed culturally long before independence as a country.