Test cook Bryan Roof teaches host Julia Collin Davison the secrets to tackling authentic Pittsburg-style Potato-Cheddar Pierogi at home.
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AP flour is just fine, trust me. Of course that depends on your location. In our area our AP flour has a high protein content. I have never my life used "bread flour" for any bread OR vereniki dough. There are many dough recipes but honestly you can make vereniki dough with just flour and water. It's all in how you handle the dough to make sure it is not tough.
I use boiling water when mixing the dough up. Then knead and then allow to rest for a while. It will roll out easily. Just do not let the dough dry out and do not add more flour.
Oh ya, they freeze very well. And you can fill with anything. My bube used to make kasha, potato and onion, potato and cheese, cherry, blueberry fillings. I like potato with onions the best.
and potato and cheese is NOT original authentic Slavic food…….junk in the supermarket
if you spell it pierogi….you have NO IDEA what PIROHI really are!!
Can you use a food processor to make the dough
“I’m an Angel maker”
Julia is an assassin: confirmed
The dough recipe is amazing!:)thankyou!so easy to roll out!:)
Yum….making this tomorrow 😊
Nazwa pochodzi od regionu Ruś Czerwona,, teraz to tereny częściowo na terenie Polski częściowo na terenie Ukrainy
You can't get the recipe off the Website unless you pay for subscription. That's bull!!!
I grew up in a polish / German neighborhood. Pierogies were a favorite of mine as a kid. I made you recipe and I will tell you, this brought the wonderful memories flooding back. Great recipe and presentation. Thanks!
Joe
My family can vouch for me that I created(and should have patented and copyrighted) the term Pierogi Purgatory 40 years ago, frustrated at the insistence of my mother that I make them in the EXACTING(and seemingly never successful) way she made them(and her Bohemian mother in law and hers and hers ad infinitum through the past centuries…) I even post a Christmas pierogi rant every year on Facebook. Thanks for the relatively easy recipe, CC. The best kind , naturally, are one's grandmothers…always.
I made these from your recipe once before and loved them. I just needed to watch it again to freshen my knowledge.
Make Runzas please
I'm from Poland and i've never seen a correct recipe for traditional pierogi on english youtube. They all make a dough more complicated then cake while you literally just need hot water and flour. that's it jsut 2 ingredients.
Nope u gotta saute them in butter and garlic until golden brown
Dobre pierogi
The dough recipe depends on whose grandmother you ask.
My mother's father was from Poland and immigrated to Saskatchewan. Needless to say, I grew up making and feasting on pierogies. The potato and cheddar cheese was a family favorite. But we included some bacon bits and diced onion in the filling. BTW, IF there are leftovers, pierogies are amazing fried the next morning for breakfast.
soooooo no recipe unless i give you personal information. I'd literally rather never eat a pierogi than give you my info. Pure evil
Do this, do that, do the other thing…Say wham bam, roll fold, give a little pinch, boil off, aaand done. You're welcome… What a joke of a cooking show.
if you want the true experience, dont put crazy stuff in pierogi.
just put potatoes, onions and natural yoghurt in the filling
All family came from Poland to Pittsburgh area .., they are all dead 💀 have been doing family genealogy as I was left with very little information… including how to make pierogi 😳
Watching now
These are PITTSBURGH comfort food. I come from an ITALIAN AMERICAN FAMILY from Pittsburgh, yet had Pierogies with Sunday dinner more often than not. Theyre great on cold days.. us kids called them belly busters..
5:49. There is your angel.
Bryan looks great!!!
Bleeee
I am Slovak and this is similar to how I make my Pirohies. I've never tried the bread dough and am going to. Thank you. I went to the website to retrieve the recipe and it wouldn't let me view it. Fortunately I wrote everything down as I watched.
If there's one I thing I miss about living in PA, it's finding endless supplies of perogies in the grocery stores. Frozen or fresh it was already made all i had to do was boil or pan fry them.
In my experience, people would brown the pierogis in a nonstick pan in a little olive oil. Don't cook too long. But it should be visibly brown. Then you simply pour the onions on top … along with some sour cream (some use homemade apple sauce but we always stuck to the sour cream).
Yinzer here learning how to make perogies!!!!!
I learned about perogies when I lived in Pa. but I fried them from store bought. I used your boiled recipie and they were perfect, tender and delicious. I made mine larger and got 20 out of the recipie and used a fork to close them so I got no angels. I froze the rest since I am the only one eating them for a later date. Thanks for the recipie.
It is actually funny listening to the way you say pierogi. I am 100 percent polish and it is just a chuckle to hear the Americanized pronunciation.
Mashallah mufeed wonderful 🌹🌹remember in your prayers
Growing up we called them pedaheh. Ate them cold sometimes right out of the fridge.
3:30 that transition was a bit fast… lol
one perk of my job is I have access to free cheese, these look like a great way to use some of that.
Hot potatoes, cheese and butter in a food processor = gum. This might be ok in a pieorgi. I'm trying this in a small batch but as a 2nd gen Pollack from PA coal country (eastern) all was done by hand from Babci on down. No need to "chill" potatoes — you do those first and they should be at temp by time your dough is ready for stuffing.
Where is the sour cream to put on the top?
I am disappointed to see you lying about onion cooking time.