How to Make Pierogi - The Polish Chef

i'm the polish chef and today i'm gonna show you how to make potato filled pierogi loved by all made by [Music] the few are made in central and eastern europe they go under different names they have different feelings but today we're gonna make with potato and cheese you can enjoy them during the holidays or any time of the year we're going to start with potatoes rusted potatoes boil them for about 30 minutes till fork tender after take them out of the water let them cool off and peel them meanwhile get your onions ready the onions will be used as a part of the filling [Music] strong our potatoes are cool so now we're gonna remove the skin you like to cut them in half to see if there's any rat spots move this to the side now we will rice potatoes and that's a good exercise [Music] you can also use a potato masher but this works well [Music] we'll add half a teaspoon of salt and quarter teaspoon of pepper we're using regatta cheese but you can also use farmer's cheese to go into the mixture mix well you want to fold the potatoes into the cheese and make the mixture nice and smooth if you like to use farmer's shoes you may but if it's too dry add just a little bit of sour cream before you put it in the refrigerator you should give it a little taste perfect and some people like to forget the onions but not me [Music] we gotta put the onions mmm nice and golden place the filling in a dish and cover in the refrigerator while this is cooling off is a good time to clean the kitchen a little bit because then you make a big mess and after that you disappointed what i made 36 pierogi and i gotta hire a crew to have it cleaned up okay there we have it now in a few minutes after i have my beer we'll make dough that should be very interesting i'm gonna hire somebody to do that when i was growing up and my great-grandmother was to make either pierogi or kopitka or any pasta kluski you name it she had this nice wooden board it's called stonita and she would do everything on this board and go right onto the stove and boil it a little bulky to store but if you have a large kitchen it's a great thing to have so now we're gonna make the pierogi dough we have four cups of flour a little flour for dusting cup of water two eggs and salt we'll crack the eggs stir this up sprinkle with salt use the fork to stir the flour with your egg water mixture by mixing the eggs with water and then stirring everything together it's much easier than putting the eggs right into the flour i think that's pretty good looks pretty good and now we will you don't have to knead this for a long time you want to sprinkle a little that's when this board comes handy keeps everything together try to make a smooth mixture because that's what the recipe calls for and you should not question me i'm the polish chef [Music] let's set this aside make sure you cover with plastic so it doesn't dry out and let it rest a little bit remember you always have to clean up clean up while you're cooking otherwise it's a big mess so the dough's been resting for about 10 minutes i'm gonna cut this in half wrap the rest a little later put a little flower on my board and start rolling it you want to go from the center out it's important to put a lot of flour from time to time want to roll evenly as possible and not too thin because you're going to stretch it around the filling [Music] let me check and see how it looks and now i'm going to introduce you to a pierogi master maker this is susan my wife who can really make pierogi first the inspection thing comes in very good job thank you here cut your circle cut your circles so this is about a three inch cutter this is my favorite part some people use a glass but this is nice and sharp you can sharpen this if you want to but glass will do we save this put it under the plastic now we're going to go after our mixture thank you there i'm using a a disher it's about one ounce it works really well for making the pierogi nice and uniform but if you don't have it you can use a spoon place them right in the center [Music] now we will show you a proper way to seal a pierogi first have a little board or something ready to put the pierogi on after you've shaped them secret to making a really good pierogi is to stretch the dough around the filling without getting the filling in between the seams because otherwise they'll open up once you start boiling them so you kind of gently push the filling in and then bring the dough together and then pinch and always keep a little flour on your hands and just pinch really tight until it's sealed [Music] so the next step is to boil the pierogi so the water is boiling vigorously and i'm gonna gently drop them into the water and once they come up boil them for about three minutes steer not to disrupt them and well they're boiling pretty good and nothing is opening up so i guess we did a pretty good job these are floating to the top and they looks like they are ready to be rescued pulled out pretty good pretty good uh you want to put a little oil on your tray or plate and that way it won't stick now all we have to do is just cool them off a little bit the next step is you could eat them just like this and put some melted butter and some onions i like to just fry them up a little bit in a frying pan crisp them up make a little brown and then put the onions all over and have a little sour cream on the side but that's your preference so this is the final step in a large frying pan melt some butter once the butter is melted gently place the pierogi in a frying pan as i said earlier it's not necessary to do that this is how we used to serve them in our restaurant this is how we like it you don't want to overcrowd your pirage in your frying pan because they will stick you just want to brown them just a little bit they're already hot throughout you just want to give them a little color they look pretty good i like them a little more brown so it's just going to be a couple more minutes there you go you want to have them just like that this time i would like to heat up my previously fried onions for the topping i like to put a little dollop of sour cream and just place them around to serve to your guests more friends so now the pierogi are finished they're on the bladder top with onions sour cream in the center all we have to do is eat a little pierogi here and a little sour cream thank you all we need is some beer but sorry i finished it you didn't save any for me which means bon appetit enjoy it hope you'll subscribe to the polish chef and susan's cooking school thanks for watching do videnia see you soon [Music]

Channel: The Polish Chef

Views: 1,552,953

Keywords: pierogi, pierogi dough, potato and cheese, potato pierogi, Polish pierogi, the polish chef, susan's cooking school, Utica, potato and cheese pierogi, stonica

Id: GQ0GiTKzu38

Length: 12min 34sec (754 seconds)

Published: Sun Dec 17 2017

Reddit Comments

[u/SeattleCoffeeRoast]

I remember when I lived in Seattle there was a pierogi festival, and it was a bunch of old polish grandmas making savory and sweet pierogi!

This is one of my favorite things to eat! It seems easy enough to make too!

[u/BGYeti]

My friends mother is a Polish immigrant so from middle school onward I got homemade perogi's whenever they were made at his house and still do to this day when she brings some by, best food on the planet.

[u/kovahdiin]

Pierogi is the best food and I will fight anyone who disagrees. Versatile, delicious, good for you, and cheap to make. It is literally the perfect food.

[u/alexs001]

I knew he was legit when he said ‘pierogi are’ and didn’t double pluralize it.

[u/AliS83]

I love this guy. Perfect mix of informational and dry humor. Thanks for posting!!

[u/benowillock]

when gnocci meets mezzelune

[u/Torchlakespartan]

My family makes these every year at Christmas, Easter, or on birthdays etc. But we call them Petaheh. I honestly don't know to spell that, it's like Peh- Tah -Heh. I was told it's the Ukrainian way to pronounce them, but who knows, all I know is that I love them and my favorites ever were from this store in Hamtramck in Detroit, from these old ladies who made them with fresh mushrooms and cheese. They sadly closed up shop about 10 years ago, but I'll never forget when my family had them at Christmas one year and everyone looked like they had a revelation from how good they were.

One of my goals is to learn how to make Petaheh like this guy did, and this is a great starter video.

[u/Camel_Tony]

I read it as police chief and when I clicked on it I waited at least 30 seconds for a cop. I'm an idiot!

[u/TIL_no]

This is the exact same recipe my grandma thought me. Only missing 2 things. Garlic butter in the frying pan and green onion/shallots!