We buy these things frozen all the time! A little ms. Dash table blend (the green one) and salt and pepper. We have tried other ways but boil mostly. Excited to try this try this recipe and hopefully save some $$
Being Polish, I already know too well how to make pierogi ruskie, but your videos are too relaxing to pass on Next time, try crimping your pierogi more, I think that might've been the root cause of them falling apart. The edges should be almost smeared together, leading to a wavy trim (best if you look for images online, I don't know how to explain it better). If nobody's looking, you can cheat and use a fork to crimp them too ;) As to searing them, like with many national dishes there is no "authentic" way to do it. Some will swear by just boiling, some will prefer searing in butter (or even lard). Personally I like pierogi to be crispy and have the browned butter flavor, but my family would probably disown me if they knew lol
I don't get this remark about searing them the traditional way. As a Polish person, I haven't heard about searing them only on one side (but I have heard that you do it like that with gyoza). You can sear them with or without butter, but I guess we just fry them in butter without making a sauce. In witcher they just have boiled, non-fried variant. For the "original" looks you would make deeper indents - like on the graphics in the game. Also egg is not used in the traditional dough.
Searing just means cooking something on one side to get color, so pan frying would be another way to say it, but essentially the same thing. I say "sear" in particular because they're cooked through by boiling, and then simply are seared to get the color. Every recipe I looked at for pierogi dough (including 2 from Polish authors) did include eggs, so maybe it's just how you are used to! Either way, egg is a great binding agent for dough, so I would highly recommend trying dough recipes with eggs. As I think I mentioned in this video (or in my other ones) I made a version that I believe most closely resembles the game, not the most "authentic" version of the Polish recipe. Like you said in your comment, I chose the boiled version without the browned side as appears in game, but wanted them to have more final flavor, so I made the sauce. Hope this helps!
We buy these things frozen all the time! A little ms. Dash table blend (the green one) and salt and pepper. We have tried other ways but boil mostly. Excited to try this try this recipe and hopefully save some $$
Those look lovely and hearty.
nice looks proffessional
I can't cook this!
next thing that might happened Geralt could be in my bath tub.. 😂
Looks good! I'd toss you a coin for this :)
i was wondering which witcher vittles (pretend that starts with a 'w') the witchy kitchen witch would... whip together this time
Being Polish, I already know too well how to make pierogi ruskie, but your videos are too relaxing to pass on
Next time, try crimping your pierogi more, I think that might've been the root cause of them falling apart. The edges should be almost smeared together, leading to a wavy trim (best if you look for images online, I don't know how to explain it better). If nobody's looking, you can cheat and use a fork to crimp them too ;)
As to searing them, like with many national dishes there is no "authentic" way to do it. Some will swear by just boiling, some will prefer searing in butter (or even lard). Personally I like pierogi to be crispy and have the browned butter flavor, but my family would probably disown me if they knew lol
I don't get this remark about searing them the traditional way. As a Polish person, I haven't heard about searing them only on one side (but I have heard that you do it like that with gyoza). You can sear them with or without butter, but I guess we just fry them in butter without making a sauce. In witcher they just have boiled, non-fried variant. For the "original" looks you would make deeper indents - like on the graphics in the game. Also egg is not used in the traditional dough.
Searing just means cooking something on one side to get color, so pan frying would be another way to say it, but essentially the same thing. I say "sear" in particular because they're cooked through by boiling, and then simply are seared to get the color.
Every recipe I looked at for pierogi dough (including 2 from Polish authors) did include eggs, so maybe it's just how you are used to! Either way, egg is a great binding agent for dough, so I would highly recommend trying dough recipes with eggs.
As I think I mentioned in this video (or in my other ones) I made a version that I believe most closely resembles the game, not the most "authentic" version of the Polish recipe. Like you said in your comment, I chose the boiled version without the browned side as appears in game, but wanted them to have more final flavor, so I made the sauce. Hope this helps!
@FlavorQuestKitchen Interestingly every Polish recipe for the dough that I see doesn't include eggs
Here is one by the chefs at Polonaise Restaurant, if you're interested!: susanscookingschool.com/pierogi.html