We're HOOKED On This Homemade Pierogi Recipe

[@metaxaanabeer]

A really long time ago (my 4 year degree cost under $4,000) I was at university in a smallish Canadian prairie city surrounded by villages that were heavily influenced/inhabited by Ukrainians, Polish, Hutterites and Mennonites...depending on what direction you left the city by. These fine folks put on fundraisers for the churches and for a small donation at the door you gained access to a plethora of the finest the ladies could come up with. Multiples of perogies, all different mixtures. Multiples of cabbage rolls, etc. It was there I found my ongoing love for sauerkraut perogies. Also for the church ladies who fed starving university kids and made sure we had bread bags of leftovers to take back with us. I can't make the sauerkraut ones anywhere near as delicious as the dear souls from back in the day but perogies and cabbage rolls are a menu staple around here.

[@lorileederks239]

I realize this post is 6 months old, but it sounds like you are describing southern Manitoba. My husband and I are from Carman, Manitoba 🇨🇦.

[@petlovergirll]

My dad's family is Polish and Ukranian, so I grew up with homemade pierogies!! I remember we would take a whole day and make about 300 of them. We'd wrap them in packets of two and fill shoe boxes with them, and store them in our spare fridge's freezer in the basement. We'd use potatoes and extra sharp cheddar cheese with A LOT of sauteed onions in the mix. A LOT!! Then we'd brown them in butter in a skillet, and serve with a large amount of onions sauteed in butter, enough to have some onion in every bite!! Yum!! Also, we served them with sour cream for dipping. 😋 Recently found your channel, and my husband and I really enjoy it!! Thank you!! 🙃

[@cattuslavandula]

Yes, my Russian Ukrainian grandmother did the same. No one was allowed in her kitchen when she made pierogi, tho. The authoritarian side of her personality came out and she became immersed in the pierogi making process. Disturbing her on pierogi weekend meant she'd hang up on us, and if we showed up, we'd risk assault with the big wooden spoon of pain.

[@petlovergirll]

@@cattuslavandula "...if we showed up, we'd risk assault with the big wooden spoon of pain". This totally cracked me up!! 🤣🙃 I love hearing people's memories of making pierogies with their ethnic family members!!

[@deborahrose8621]

@@cattuslavandula I love your story!

[@truecynic1270]

Yes, for sure, potatoes and sharp cheddar cheese!!!!!! OR Mushrooms and dill!!!! mmmmm. Savella Stechishin , Ukrainian Cookbook has THE BEST dough recipe and filling options. That's MY go-to...no other traditional cooking recipes come close to hers!!!!!

[@jezalb2710]

And you do not know that: pierogi is already plural in Polish/Ukrainian

[@johannebeerbaum1546]

As a child of Ukrain ancestry I also had prune filling with caramelized onions and butter, salt and pepper, or apricot filling made the same way, as an adult I also made dried pear filling. All were served with more butter and caramelized onions. I still make them and enjoy the memories of when I was a child standing on a box at a large kitchen table pinching together the little pillows of wonder with my mother, grandmother and aunts.

[@BradYaeger]

My neighbor is Polish and whenever I can I get her to cook for me. It's always soooooo awesome .

[@CyberKozA]

I'm Polish and living in Poland. My grandma makes the best pierogi ever. So as a pierogi expert, I can say that you nailed it. Except the dill, but you already know that.

[@ChefBillyParisi]

I could not stop laughing when Lucy told me a couple days later except we don’t put dill on pierogi. I was like come on now I’ve already made this whole video. I can’t go back and redo it.

[@John-lp5xh]

Your picture is that from the 1930s Poland

[@Youngbong1]

Same dialogue I heard in 365 days movie 🎬 😂

[@Sam-mu5xh]

​@@ChefBillyParisi No dill!

[@finefirstone]

Nie znasz mojej babci 😂

[@klausvonshnytke]

In Polish the singular form of pierogi is purely hypothetical because nobody ever asks for just one pieróg.

[@James_Blazer]

@@klausvonshnytke hahah exactly. You cannot stop eating them 😅

[@patrioratassadar6844]

Przecież się mówi pieróg/pieroga utd.

[@philg8474]

You brought back a lot of childhood memories for me! My mom used to volunteer at our local Polish American Veterans club every 3-4 months with many other lady auxiliary members and make batches of around 2,000 pierogis at a time to sell with the proceeds going to the club. They would make potato pierogis as well as cabbage and always sell out. For me, your recipe and methods were spot on!

[@ChefBillyParisi]

Thanks for sharing that story and for watching.

[@maryannsimms7189]

My German Mennonite grandmother would make something similar called verinka, with dry curd cottage cheese filling. Fried in a pan with butter and served with sour cream . Still at 67 my all time favorite food ever.

[@feea2021]

I love those kind of perogies!

[@MikeK-l6v]

vareniki is the Ukrainian name for the dish outside the part of Ukraine which borders Poland, so in the west of Ukraine its pierogi, and for central, norhern, south and east Ukraine its varenyki. "varenyi" means boiled in Ukrainian, and Varenyk is a somewhat popular last name here in Ukraine, I even have two unrelated friends with that last name lol

[@michaelcook3168]

I love how you explain what I am thinking, just as I'm thinking it, you seem to know what some might wonder as they are watching.

[@cynthiaamitrano8915]

My friend always made pierogi for me on Christmas Eve. Delicious. She’s a wonderful Polish cook.

[@meatwad1]

My father's parents were from Poland. I grew up in Luzerne County, Pennsylvania, where most of the locals are at least partly of Polish descent. I usually make pierogies with mashed potato flakes instead of making mashed potatoes from scratch and I sometimes use goat cheese instead of farmer's cheese because it's more available in the local supermarkets. Sam's Club is the only place in my area selling farmer's cheese, but all of the stores sell goat cheese. I can honestly say that the pierogies I've made with goat cheese were just as good as the ones I made with farmer's cheese. Also, I suggest lightly browning the pierogies in butter and olive oil with onions. Top with a little bit of sour cream before serving and enjoy.

[@Jenny-cd2so]

I’m in Lackawanna county, thanks for the tip about the farmers cheese! I just became a sams club member, so that works out!

[@L4kisz06]

Watching this as a Pole brings so much memory from childhood

[@ar2recpl710]

2:55, oprócz soli dodaj odrobinę cukru. skarmelizowany da zupełnie inny wymiar smaku cebuli. w ogóle przy podsmażaniu cebuli, oprócz soli dodawaj też cukru

[@stellarsjay1773]

You will find this delicious dish at every church supper, potluck dinner, community catered wedding etc. west of the Ontario border in Canada.

[@MorticiaAddams23]

I have such great memories making hundreds of these with my grandmother when I was growing up. We usually filled them with potato and cheese but we also did them with blueberries and farmer's cheese. Sooooooo good. We didn't even use a cookie cutter, just used a glass to cut the dough into circles. Now I want to make them after seeing this ❤

[@ChefBillyParisi]

Thanks for sharing that story :-)

[@sandiemyers2463]

We also put plums in ours in the summer. The damson plums, I think that's what they're called. They were the old fashioned plums not the big round ones you get in the stores these days.😊

[@mightymashak]

It’s my favorite too, vareniky with plums! Fresh plums and sugar!

[@alicjarzeczki3863]

Dodajemy jeszcze pieprz do farszu. Moim sekretnym dodatkiem jest posiekany drobno lubczyk. Jeżeli ktoś zna i lubi to zioło to jako dodatek do pierogów może mu smakować

[@kasiapawlowska7688]

I’m Polish, home made pierogi are often on our table. I have to say You did an awesome job ❤

[@James_Blazer]

I confirm and sign it .. Pierogi is definitely in the Top 5 favorite meals. Absolutely delicious

[@dawnb5617]

Hi chef! Your daughter has great taste! With a Polish dad I grew up on these! Your instructions are clear and I appreciate the substitutions you provide. In the words of late great chef Carl Ruiz you are beyond reproach! 🧑‍🍳❤️

[@ChefBillyParisi]

Thanks for watching!

[@laurabenson1278]

I always thought these must be so difficult to make. You make it look totally doable. I can't wait to make these.

[@alsinakiria]

I grew around 1000lbs of potatoes. I'm trying to cook any that can't be stored due to damage or what not. This recipe will really help me out. I can make a few different kinds with variety and keep them in the freezer. Might gift some as Christmas presents as weird as that sounds.

[@colleendemaio]

Wow! How many square feet of garden space does it take to grow that many potatoes? I'm excited when I manage to get a fifty pound harvest. :)

[@alsinakiria]

@colleendemaio about 14000 square feet of garden.

[@Lila-BeamMeUpAlready]

I’d be over the moon if I was gifted pierogi. I love potatoes!!

[@debbain5864]

Yes!!!!!!!!!!! This is the way I learned as a teenager to make real pierogi. Thank you for reminding me of all that goodness

[@MrAstygmatyk]

This got to be by far the BEST pierogi recipe on KZbin. Made by a real pro who can really nail. For me it enough to see how you dust the table with flour to recommend it to anyone be it Polish or not. One pierogi secret you try want to try is to replace part or all of farmer's cheese with.....Greek or Turkish feta cheese. Or if you happen to shop at a Polish deli ask for "brynza" - a fresh farmer's cheese made with sheep's milk from the Carpathian mountains (Poland, Romania, Slovakia, Ukraine). As you've noticed in your comments, pierogi taste benefit from a hint of sharpness and that's where the use of the right cheese matters. Auguri from Polonia for all Italian chefs.🤩🤩🤩

[@Soczek69420]

Hi! Pole here, pierogi is also my favorite recipe. Love from Poland❤

[@ChefBillyParisi]

Thanks for watching!

[@InspiredWisdomAcademy]

My mother's heritage was German and she used to make pierogis filled with cottage cheese and cinnamon served covered in melted butter dipped in sour cream. The other one she would make was with sauerkraut, bacon bits and butter. We lived in Edmonton, Alberta, Canada surrounded by Ukrainian inhabitants. Thank you for the fond memories. My mom passed away 27 years ago. Great video.

[@CnNbS4KANEHBOSM]

And heritage of pierogi is P O L I S H. Pierogi with meat are the best. PS. Ypu can not even compare german sauerkraut & salzgurken to polish kiszona kapusta & ogórki kiszone 😉

[@linavetro6245]

Great job, they look delicious! Thank you will definitely try them. I always bought them at the grocery store. Now I can make my own!🥰

[@gola-golka4196]

Pierogi with any berries are the best when sprinkled with butter, sour cream and sugar mixed with cinnamon. Delicious 😮.

[@LochlanDaBoss]

Similar to French crepes where you use good cheese and berries and powdered sugar

[@jamesvatter5729]

Great instruction. Thanks for sharing!

[@myrany8407]

My family is Ukrainian and when I was a child my Gido (grandfather) would make me jelly filled pirohy (Pierogi) for breakfast. My mother never learned to make them at all but my Aunt did and taught me. I make them to this day both the potato and cheese variety and the sauerkraut (Kapusta) variety.

[@Techno_Beat]

That's right, in Ukraine piarohy are a baked dish, usually with something sweet, with fruit. And the ones shown in the video are called varenyki, it s also made sweet with a cherry filling sometimes. Grandfather called Dido, did, didus' not Gido, but I very glad to see that you know these things. Greetings from Ukraine 😊

[@myrany8407]

It might be the language has drifted a bit in over 100 years. All 4 grandparents of mine migrated to Canada from Ukraine before 1910. Then later in the 1920s south into the US. I hope you and yours are safe and well and this horrible war ends soon.@@Techno_Beat

[@pfranks75]

My mother’s bestie’s husband was Polish. I was just thinking about the delicious food we ate growing up in RI. Now I’m in MO just being nostalgic for the variety of food I ate growing up.

[@davnav5456]

just a little tip: cook potatoes in their jackets. Only then do we peel it. Potatoes do not lose their flavor and do not absorb too much water. In our house, fried onion is also mixed with stuffing. For the dumplings we'll have fried bacon with onion.

[@4speed3pedals]

Thanks for an excellent tutorial on Pierogis. For my altering of the recipe, I love dried thyme on my baked potato. I would either add to the potato mixture or sprinkle on when cooking in butter. Thyme gives and amazing flavor to any potato dish. Don't be heavy handed, you can always add more after they are cooked.

[@madhusudan]

Just made them together with my children as a family time activity. We had a lot of fun and the end product was delicious. Thanks.

[@Iranda_]

Your recipe is perfect! I use a very simple formula for my pierogi filling. Two thirds (by weight) of potatoes, one third - the farm cheese. But for better result, replace one third of cheese with feta-like salted cheese. Otherwise, everything is the same as in your recipe. My grandmother used to add salted cheese from a barrel where she kept salted butter and surplus farm cheese, it does make a difference.

[@helenv2906]

Im French, my husband Polish and I have learn to make perogies from my father in law which was a great cook. This meal is one of my kids and family favorite meal. Thanks for the video!

[@GunsgodcountryTrump]

Mom used to make them with fried cabbage and onion. The aroma was great. Fry in onion and butter and enjoy with sour cream.

[@whiteshadowfare]

Can't wait to try these. We love Pierogi here, so much, we named our dog Pierogi!

[@dirtyqc4175]

You put a lot of love in you recipes, that's nice! :)

[@justinwhite2725]

7:07 the family that baby sat me the grandmother was from Ukraine. Sometimes i would help her in the kitchen. She had me use an empty can for this step. Perogies were a staple, but I also very much liked borscht.

[@moniquehinds1237]

I made these today and they are great! Thanks for the recipe and instructions, super helpful!

[@paulnewman4778]

As a polish person I love to see when people promote our national dishes. You picked my absolute favourite and did a great job. You did everything like my mum and girlfriend when they make pierogi (apart from the dill 😂). Also when we fry them we add a bit of Maggi (at least most of the people I know do that). Great video as always and keep it up

[@ChefBillyParisi]

Thanks for watching! I told Lucy about the dill and she was like you know what, pierogi is the only thing we don’t put it on. 😂😂😂

[@mnp870]

He said they don’t add dill to pierogi and that’s true.

[@grinu1214]

@@ChefBillyParisi we may not put dill on pierogi but many restaurants do put dill in sourcream served with pierogi :]

[@AOTBrightSide]

Oj tam, oj tam! C'mon Polish people, let's add some dill on pierogi and serve them as Chief's Billy Parisi version! 🙃 Dill works with everything 😆

[@Moose_338]

Try putting the fresh dill into the onions for the last couple mins of frying and then it goes into the filling, that's how my Polish Grandma made them, how my dad makes them and how I do. Also its not making Pierogi for me if you dont have the whole extended family around the table filling 1000's in one afternoon to freeze. Shes not around anymore but Grandma would go around re pinching everyones Pierogi to make sure they didnt split in the water.

[@olanna5351]

The best thing I have ever eaten, was a pierogi with blueberry and raspberry filling a butter coating sprinkled with course sugar topped with whipped cream. OMG.

[@MrsPamB]

Those pierogi looked so good! I really wanted you to cut into one to show us and have a taste😋

[@ChefBillyParisi]

I did, toward the end.

[@kzawadzki85]

I am from Poland and I must say your recipe looks great and accurate! Well done! The saurkraut with mushrooms is Xmas eve special dish, and it is AMAZING. BTW the filling you've posted it's called in Poland "ruskie" (the same word also meaning russian, but in this case it is about the region which is no longer polish but it was part of our country centuries ago). Summer recipe with cherries filling🍒 is my personal favourite. If your kid likes ruskie she will love the cherry ones! I also admire the way you made the thin dough! Like my mother always does... Cause sometimes ppl get lazy and often they make really thick dough which is bad. Anyway GREAT JOB!

[@CyberKozA]

To be precise, the term "ruskie" originated from the word "Ruś," which referred to a region that is now part of Ukraine.

[@missmilenita]

Pierogi ruskie come from Ruś Czerwona - today's south-eastern Poland (podkarpackie, lubelskie) and an area that is today's western Ukraine (used to be Poland) to be even more precise

[@AnitaSholar]

Memories! In my Polish household it was a family affair....rolling, mixing, stuffing, boiling and frying! I still have one of the coffee mugs that was the perfect cutter!

[@natashkafromgrapa]

I've been making pierogi since I was a kid helping, that's over 50 years! So when I make 2 gallons of sour kraut pierogi and 10 lbs potatoes each year and give as Christmas presents there's no time to waste! We've always added mashed potatoes to the sauted onions which are golden brown, lots and lots of onions and simmer them together until they change color together with salt and pepper. And we don't cut them in circles. My gram used to cut them with a glass but there were too many of us so we cut them into squares (it would be a waste of time with as many as i make). Boil and then fry them golden brown and serve with sour cream. Each area makes them a little different. But they all sound delicious! What's not to love?

[@jeffegan9388]

Looks awesome I’m going to try it tomorrow night for dinner

[@pineappletop8751]

Great tip to let the left over dough rest again before rolling out. This is why my second rolling had always failed. TY🙏🏻

[@maggimats4100]

I always had trouble with the dough. Yours looked perfect, and I will definitely give it a try. Thank you.

[@PaulaMSteen]

You have the Best recipes!!!

[@eddiewilson8119]

Thank you so much for sharing this recipe! I truly appreciate it, and I'm adding this recipe to my recipe book 📙 ❤🎉!

[@yakeosicki8965]

These are Ruthenian dumplings - pierogi ruskie. They come from Red Ruthenia, a former part of Poland. Today it's Poland and western Ukraine. They were spread by Saint. Jacek Odrowąż in the 12th century. Back then, groats were used instead of potatoes. One note! The dough for pierogi consists of flour, water and salt. All additives such as oil, butter, cream, eggs are a misunderstanding or influenced by other cuisines. The water should be cold. However, the bowl with which the pierogi are covered is heated to allow the dough to relax. We use twaróg. Twaróg means curd in English. Curd has a different consistency than cottage cheese. If you want the pierogi to have a sweet taste, you buy full-fat or semi-fat cheese, and if you want a bit of a sour taste, you use low-fat cheese.

[@Fork-And-Embers]

Just found your channel! Love your content. Very knowledgeable and the pace is not too fast. I started my channel recently and hope to be this good. Keep it up!

[@ChefBillyParisi]

Thanks for watching!

[@staceypisciuneri1931]

Thank you for sharing ❤

[@jjforcebreaker]

They are best in the version with sauerkraut and mushrooms, as well as feta cheese and spinach. Goose + apples/peaches is also a good version. In a sweet way - with (fresh) blueberries or cherries. And of course with sweet cream for decoration.

[@zuzauramek9850]

For dough, you can use oil or melted butter (2 soup spoons).

[@cathys949]

I would buy frozen pierogi and cook them with peppers and sliced kielbasa, my kids loved that meal!!

[@gradecky]

These are my favourite pierogi, but I prefer to eat them straight from the boiled water with a dollop of sour cream. At home, my mum used to make pierogi like these, but she would add fresh mint to the filling. Absolutely delicious!

[@pan_salceson]

Wow. This is perfect.

[@dianeyoung2914]

These look amazing but I thing in order to cut the carbs a bit I would do a different filling, your suggestion of ground brrf sounds lovely.

[@piotrr4097]

very nice and pretty accurate recipe. What I'd suggest is to replace oil with butter in the dough. Believe me, it will make it better. Although some people in Poland indeed use oil. When it comes to the filling, it's true that you can fill pierogi with literally everything. Nonetheless, if you want to get the really authentic classic of pierogi ruskie (ruthenian pierogi), the cheese that you used is the way to go. Only the potatoes to cheese ratio should be a bit different. Just 1:1 is the correct one. I like the cheese to be sourish, so that the entire pieróg is slightly tart. And a lot of black pepper is what goes really well with pierogi. And the caramelized onion - only outside, not into the filling, although indeed many people add it to the inside.

[@The_Original_Big_Daddy]

Nicely executed Chef!

[@rosemariekury9186]

These look so good, can’t wait to try them. I like too that you didn’t use a darn scale to weigh the flour! I’m 80, and old school and my grandmother and my mom were great cooks and managed to do without this! Also,when you freeze them how long to thaw out before cooking?

[@orphaholen9023]

No need to thaw. Throw them in boiling water right from freezer.

[@tatjanasiljeg2429]

The best recipe and explanation I've heard! Thanks a lot! 💝💝💝

[@wfodavid]

My new favorite Channel.

[@ChefBillyParisi]

Thanks for watching!

[@wermagst]

The traditional way to make sure they are sealed properly and make them more decorative at the same time is pinching the seam between thumb, index, and middle finger. You place the middle finger below the seam and pinch it with thumb and index finger from above, creating a small crease. Work like this all the way around the seam..

[@kennethcarney5874]

Thank you for spelling and pronouncing pierogi correctly

[@RJ-zx3vf]

I’m from “Don’t Starve: Reign of Giants” Love this so much haha, cute icon and easy to make💕

[@marthameikle2015]

Wish you could have seen me I action as I attempted to make the dough look like you did! Ok, so the liquid broke loose out of the middle of the flour!! But I managed to make it all come together with no other hilarious missteps! Chef, these pierogies turned out fabulous! I am a huge fan!!! I have made several of your recipes and all have been the very best!!

[@emate8422]

I like also with mushrooms filling and for sweet with strawberries

[@kennethcarney5874]

Good that you sear them. That’s the way to go.

[@ltgray2780]

My father (and myself) loved Lekvar as a filling. An acquired taste.

[@joannamucha7635]

This looks great, congrats! It is often hard to find good pierogies, but these look yummy! I make Ruskie Pierogi for adults, and for kids with wild berries and sour cream :)

[@thegreeneyej]

And, thanks man. Your “method “ I enjoy. 💪🏻

[@ChefBillyParisi]

Thank you so kindly!!

[@wiktoriabaran5913]

Great job!! Love all your recipes and you definitely nailed this one! You must be in the northwest Indiana area!

[@KelvinsKitchen]

"Indulge in the Irresistible Homemade Pierogi Recipe with Caramelized Onions, Farmer Cheese, Customizable Fillings, Decorative Options, and Unique Flavors" 0:22: 🥟 Delicious Homemade Pierogi Recipe Preparation 0:22: Preparation of dough with flour, water, salt, and oil 1:35: Adding an egg to the dough for fat and flavor 1:56: Kneading the dough for 5-7 minutes until smooth and soft 2:10: Resting the dough for 30-60 minutes 2:25: Prepping onions by dicing and cooking with butter 2:46: 🥟 Delicious homemade pierogi recipe with caramelized onions and farmer cheese. 2:46: Melt butter, sauté onions, season with salt 3:16: Cook onions until golden brown 3:42: Peel and slice potatoes, boil in salted water 5:01: Mash potatoes, add melted butter and farmer cheese 5:28: 🥟 Delicious homemade pierogi recipe with customizable filling and sealing tips. 5:28: Customizable potato filling with various options like cheese, caramelized onions, and bacon. 6:35: Rolling out and cutting the dough, then filling and sealing the pierogi. 7:41: Importance of sealing the pierogi to prevent filling from leaking. 8:13: 🥟 Homemade pierogi recipe with decorative options and cooking process. 8:13: Use fork to make decorative lines on pierogi 8:40: Freeze uncooked pierogi for later use 9:27: Cook pierogi in boiling water, then sear in butter 10:13: Adjust cooking time for desired level of browning 11:01: 🥟 Delicious homemade pierogi recipe with unique fillings and classic garnishes. 11:01: Pierogi fillings include wild berries, sauerkraut, and bacon with ground beef and onions. 11:34: Pierogi is plural, pirog is singular. 12:01: Garnishes include caramelized onions, sour cream, dill, and thinly sliced chives. 12:23: Simple, classical techniques used for making delicious comfort food. 12:38: Recommendation to check out the lasagna bolognese recipe video.

[@yakeosicki8965]

These are Ruthenian dumplings - pierogi ruskie. They come from Red Ruthenia, a former part of Poland. Today it's Poland and western Ukraine. They were spread by Saint. Jacek Odrowąż in the 12th century. Back then, groats were used instead of potatoes. One note! The dough for pierogi consists of flour, water and salt. All additives such as oil, butter, cream, eggs are a misunderstanding or influenced by other cuisines. The water should be cold. However, the bowl with which the pierogi are covered is heated to allow the dough to relax. We use twaróg. Twaróg means curd in English. Curd has a different consistency than cottage cheese. If you want the pierogi to have a sweet taste, you buy full-fat or semi-fat cheese, and if you want a bit of a sour taste, you use low-fat cheese.

[@Metabookseller]

You are such an awesome cook! I also like Esbieta.

[@josephkordinak1591]

My grandmothers Orthodox Catholic church would make them by the thousands for a lent fundraiser. They were so good fried in butter an onions. My favorite ones were filled with fried cabbage.

[@timduvall8482]

I saute mine in brown butter with sliced onions and kielbasa

[@Hatbox948]

They look wonderful. I could eat a pot full.

[@JimH13164]

Would you check for with Lucy the recipe for a fruit filling. My sister in law was polish and never could come up with a good recipe for a fruit filling pierogi. It would be tough, or too thin and leak. Before she passed away, I learned a lot of good regular pierogi recipes but would like a dessert recipe.thanks

[@donnaeturner]

I wish you were my cook! Thank you very much!

[@lja64]

Pierogitory = staring down the barrel of 50 pierogi to make......

[@ChefBillyParisi]

😂😂

[@Primrose...]

This was me last night 😂

[@stephaniel8164]

Where did you find that pot with the strainer insert?! Love it!!! Great video, definitely making these!!!

[@scottmasin741]

Every Christmas we make three types of pierogi. Cheese & potato, plum, and sauerkraut.

[@marie2mil]

Fabulous, thank you!

[@sharmiladevika]

Wow chef I will cook these when my son is around…

[@jeromethomas6509]

Looks so good

[@watercarepro9610]

My grandma only made pierogies with a sauerkraut filling, I didn't even know there was such a thing as potato pierogies until later in life when I visited a Polish festival.

[@bartosznaswiecie1179]

Great job! As someone born and raised in Poland I can attest to your attempt being better than most on American foodtube! And for a few little tips, we would traditionally use a coarsely cracked black pepper, in big quantity, also the dough gets really nice and elastic if you dont use shorteners which have honestly just simply fallen out of favour here, such as the oil and eggs(especially yolks) as they inhibit gluten formation and make your dough thicker out of necessity. Overall despite them having a slightly different style than what we make now its definitely a great reference recipe in English. Oh, and you can serve them with sour cream/cranberry preserve/bacon lardons(especially if you can get Polish boczek where you live)

[@ScottA2345]

Are you saying not to use oil and eggs and to use something else?

[@bartosznaswiecie1179]

@@ScottA2345 Just flour, salt and hot(not boiling) water.

[@ScottA2345]

@@bartosznaswiecie1179 Thank you!! All of my grandparents came to America from Poland as little children back around 1905. I have never been. My sister and I want to return for a visit one day. There are so many KZbin videos showing how far Poland has come in the last 30 years. It looks beautiful!! I'm so happy for the people of Poland.

[@janinademetriou-warburton6427]

Excellent presentation, Billy! Definitely without dill, though. 😊

[@1g412]

Love them ,what is the brand of pot you are useing ?i like the stainer with it, so easy .

[@ChefBillyParisi]

Pot not sure. Strainer - Paderno

[@whitneysmith1056]

I never make or check KZbin comments but I came to the comments to find this out too!

[@Believe30]

We only had the cottage cheese ones from a Polish grocery store where I lived. I miss them sooooo much. (Doing low carb now). Have you ever had them? Also miss their Kielbasa. I think they ship though...thanks for the vid.

[@loriwalker-brandon9163]

What is the style of pot you used to boil the Pierogi? Thank you for your recipes!!

[@carolleenkelmann3829]

My favorite filling is ground beef and dill with diced potatoes. The mother of a Polish work colleague used to make them. They were much larger and the pastry was different. ? Yeast. I'm not sure if she baked them or deep fried them. Whatever, they were the most delicious things I have ever tasted. This recipe is more like pelmeni.

[@KunnAllu]

Thanks for the amazing video. Could the whisked egg could be used as a binder too?

[@peggiescraftcafe7117]

The pierogi look amazing. Can you please tell me the brand of pot with the sieve that you used for the potatoes and also the pot you used for the pierogi with the insert. Those would be so useful. Thank you

[@kuba.kawa98]

I'm Polish and I love pierogi with potato and white cheese, my grandma is making the best at one time I can eat to 30 pierogies but later I can't move. And grandma is making 200 of this at once

[@Shympans]

if u are left withs some dough just roll out the dough like for pierogi cut in some shapes like squares 5/5 cm or whatever boil it with pierogis and when it cools down fry it on pan (till golden brown coulor) on some oil or butter and i eat it with salt or magii, its the best