My secret to How to make soft pierogi dough

[@patcharlesworth8321]

Thank you; no more wasting all that beautiful dough when making round shapes .

[@Sabinaspolishinspiredkitchen]

So true! Thank you

[@katharina...]

We just finished eating the most delicious pierogi we've had in our lives. I can't believe how easy they were to make - the dough and the fantastic technique of making them was an absolute game changer. I made pierogi before, but they tasted kinda meh (worse than that actually). I always wondered how other people were able to make such delicious pierogi when mine were barely eatable. I'm not a bad cook, but I just couldn't master pierogi, and I gave up trying years ago. Yesterday, after watching your video, I decided to have another go. I cannot believe what I've created 😁 They were so quick and easy to make, so enjoyable to make, and due to the fact that I was able to season the filling to our taste, these were genuinely the best pierogi we've ever had. Thank you so so much, Sabina! I'm super grateful to you 🥰 Thank you, thank you, thank you! 🤗

[@Sabinaspolishinspiredkitchen]

@katharina... so happy! I literally had a huge smile on my smile when I read this. Wonderful! Yey! Now from.now on you are a master of pierogis! Cheers!

[@katharina...]

​@@SabinaspolishinspiredkitchenAll credit goes to you, Sabina ☺️ You encouraged me by saying it's easy and showed me how to make it easy. You are a great teacher! ☺️👍 I just made pierogi again today - pierogi is no longer a rare, scary and disappointing dish in this household 😁 Thank you ☺️

[@Sabinaspolishinspiredkitchen]

@@katharina... amazing!!!

[@ElisaGold-x6p]

I love how cleaverly inventive you are with saving the dough ! Brilliant !

[@Sabinaspolishinspiredkitchen]

@@ElisaGold-x6p thank you for this wonderful compliment

[@elizabethallemong1446]

Yes, yes. Pierogi dough with milk, butter, and egg yolks, is much tastier than the one with only water and oil. I made pierogi Ruskie yesterday and the dough was easy to work with and delicious. Than you, Miss Sabina for this wonderful recipe! Ela z Ohio.

[@Sabinaspolishinspiredkitchen]

Sounds great! I am so happy!!!! Great.

[@katharina...]

This is such a creative way of shaping your pierogi 😯🥰 Thanks a mill for sharing, I'll definitely try your recipe and your technique! ☺️👍

[@Sabinaspolishinspiredkitchen]

@@katharina... thank you very much!

[@Nope145]

I just made your pierogi dough. It came out perfect. The batch was enough to make 50 pierogies. Thank you for sharing it.

[@Sabinaspolishinspiredkitchen]

Wonderful! So glad i can be of any help! :)

[@dorinases]

Thank you so much! Such a great idea to make squares so there is no left over dough it does get hard:)

[@Sabinaspolishinspiredkitchen]

That’s exactly why I do it that way!

[@lindafischer9384]

Thank you. Great Tutorial. Hugs from Linda , Vancouver Island BC.Canada.

[@Sabinaspolishinspiredkitchen]

You are so welcome! Thank you for watching

[@sociolostitch]

Thank you!! Can't wait to try making pierogi again with all of these great tips 🤤 I'm vegan so I'll probably substitute a very high-fat plant "milk" and some extra vegan butter to mimic the richness of the egg yokes!

[@Sabinaspolishinspiredkitchen]

@sociolostitch never had it any other way so I am very curious how those turn out for you. Please let me know. Cheers

[@lilamills5583]

Thankyou so much for your video. I am making them as you speak. Your dough recipe is the best ever.

[@Sabinaspolishinspiredkitchen]

Glad you like them! Thank you!

[@morgenkaffe]

A very different and interresting aprouch to the recipe and how to make Pierogi. Thank you :)

[@amyrayford3640]

I am so excited to try this dough! I love the techniques for forming them and the details in how to make it are much appreciated

[@Sabinaspolishinspiredkitchen]

Hope you enjoy making those. I love such soft dough. Thank you

[@amyrayford3640]

I made them today! Wow they were so incredibly good. They don't look as good as yours, but they tasted amazing! The dough is so soft and easy to work with!

[@Sabinaspolishinspiredkitchen]

@amyrayford3640 wonderful! So glad you did and like it! Yey!

[@TammyKubesh]

Looks lovely I will try this recipe, not our traditional family recipe but tender dough is important to me 😊

[@Sabinaspolishinspiredkitchen]

@TammyKubesh Same here I love soft tender though. I've tried couple Store bought and for me its a big no no

[@JudithIrene]

I grew up in a Mennonite home and community ... the Mennonites where I come from traditionally make a dry cottage cheese filling, serving the perogies with schmauntfatt aka cream gravy and fruit such as rhubarb sauce or blueberry sauce ... so yummy!~ thank you for sharing your traditional way of making perogies!~

[@Sabinaspolishinspiredkitchen]

I never had it with sweet sauce. but I did eat some with blueberries inside. Growing up in Polnad, I didn't really have any opportunity to try any other foods from different countries. When I came to USA my taste buds grew so much! Lol Love just love trying new flavors . It's a great experience Thank you

[@pruenster]

Beautiful

[@NathalieZuck]

Will be trying this for sure, thank you!

[@Sabinaspolishinspiredkitchen]

You are welcome. Hope this helps.

[@sirin844]

I love your recipe! My family is Lithuanian and we haven't used milk, but I like it so much more. Thank you!!

[@Sabinaspolishinspiredkitchen]

You are welcome. Happy you are enjoying it

[@joniangelsrreal6262]

Excellent video…🫶🏼

[@Sabinaspolishinspiredkitchen]

Thanks! I’m glad you liked it.

[@melissaboulter9530]

AMAZING VIDIEO! THANK YOU !

[@Sabinaspolishinspiredkitchen]

Thank you!

[@ElisaGold-x6p]

great video, thank you!

[@Sabinaspolishinspiredkitchen]

@ElisaGold-x6p you are welcome! I like sharing ! I made 1000 pierogis with grandma. If she could see me today... she would not believe it I am doing it. She passed away few years ago.

[@lostinmyspace4910]

Just saw Martha Stewart's recipe for pierogi, but I'm going to follow yours. Ever heard of using a cooked Polish sausage link, then chop it fine like hamburger, then add the chopped meat into saurkraut, and or potato? Does that sound wrong to do, or favorable?

[@Sabinaspolishinspiredkitchen]

Thank you. It is not something I had as a child. None of my family members ever made it that way. There are so many variations of pierogis now , new , modern recipes. But this doesn't sound like any traditional Polish pierogis. I came to USA when i was 18 years old so I grew up on Polish food. What I know as a child/teenager : potato cheese pierogis, sauerkraut mushroom pierogis, sweet cabbage mushroom pierogis, meat pierogis ( mixed chicken and beef from any soup) , blood sausage pierogis ( and I never ever wanted to eat it ) , blueberry pierogis, strawberry pierogis, sweet cheese pierogis. That is pretty much what my family made in the 70s , 80s and 90s. Recently I came up with my own idea and made filling with ground chicken spinach garlic sweet onions and shredded cheese . My husband love those. Maybe one of those days i will put it on video. Thank you for watching.

[@sandrawrobel1238]

😊I'd love to have a "cutting board" that is large with built up sides to keep the ingredients contained on the board, just like yours. Where can I purchase one like yours? ❤🌞

[@Sabinaspolishinspiredkitchen]

@@sandrawrobel1238 I bought it from Amazon. I love it

[@sandrawrobel1238]

Thank you so much for telling the cutting board was bought from Amazon. Anna on Polish Your Kitchen has a similar, but not quite as nice looking. Several years ago on one of her videos, Anna mentioned that her father had made it for her. That was the first time that I saw such a wonderful cutting board. I'm going to go to Amazon right now to see if they still have your cutting board. ❤❤❤❤❤ 🌞

[@Sabinaspolishinspiredkitchen]

@sandrawrobel1238 it is by producers choice large bamboo cutting board/butcher block. Mine is 21x 29

[@elizabethallemong1446]

Pani Sabinko, pozdrowienia z Ohio! Robie dzisiaj Pani pierogi dough. Ela

[@Sabinaspolishinspiredkitchen]

@@elizabethallemong1446 dziekuje. Mam nadzieje ze wyjdzie mieciutkie! Takie najlepsze! Pozdrawiam

[@pruenster]

Thank you

[@karengillan1781]

Thank you!

[@Sabinaspolishinspiredkitchen]

You're welcome!

[@Jawman81]

Thanks SO much for this recipe! My question is: The recipe measuring amounts you say in the video are different than the recipe amounts you put in the comments. Which one do I go by? Help!😰

[@Sabinaspolishinspiredkitchen]

Thank you for bringing this up to my attention. I will check the video again and make correction. I apologize for the inconvenience. Will get to it in a bit

[@Sabinaspolishinspiredkitchen]

Ok, in my video, it was slip of the tongue. 250 was for liquid (milk with water) 250ml. Not for the flour. 1 pound of flour 250 ml liquid. It should be enough for 50 pierogis. If you want 25 pierogis, divide the recipe in half. Thank you again for catching this mistake. I appreciate it. Thank you.

[@Jawman81]

@@SabinaspolishinspiredkitchenSo follow the recipe you wrote out in the description. Right?

[@Sabinaspolishinspiredkitchen]

@@Jawman81 yes ma'am

[@Omlet221]

Nice posters 👍

[@Sabinaspolishinspiredkitchen]

Glad you like them! Thanks!

[@romaepitzer4476]

Can you tell me how much milk and butter you had in your measuring cup there

[@Sabinaspolishinspiredkitchen]

1/2 a cup warm water mixed with 1/2 cup warm whole milk. I mix flour with a mixture of half water with half whole milk. 1.5 tablespoons of melted butter

[@stevet4212]

How much milk and butter did you use?

[@Sabinaspolishinspiredkitchen]

Dough 1 pound of all purpose flour 1/2 teaspoon salt 2 egg yolks 1/2 a cup warm water mixed with 1/3 a cup warm whole milk around 250 ml of liquid. I like to have a bit extra in case flour is absorbing more. And about 1 to 1.5 tablespoons of melted butter

[@phumes4783]

If you make the pierogies the day before and just warm them up. How do you keep them from sticking together if the dough is really soft?

[@Sabinaspolishinspiredkitchen]

Right when I am done boiling them, I take them out to ice water. That way, they don't stick. Put them in the strainer next. Once they're dried, i add melted butter. I have them for 2 days as leftovers and never have an issue with sticking For me, best pierogis are next day from a pan when crispy.

[@phumes4783]

@@Sabinaspolishinspiredkitchen what about mixing bacon fat with butter or even fried onions? My grandmother used to use fried pork fat

[@Sabinaspolishinspiredkitchen]

@phumes4783 Sure thing. Even more flavor.

[@tedrenotti1647]

Super !!!!

[@Sabinaspolishinspiredkitchen]

Thank you! Cheers!