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
Do you have a recipe for meat pierogi? That is my favorite. I can tell just from watching your tutorial on pierogi dough that they will taste delicious. And the fact that you don't waste the dough I can also tell you are an accomplished cook. tfs
thank you! I do not like wasting food, I have great respect for food and people who have little. it’s a blessing when yo do not have to worry about putting a good meal on your table. I did not record meat pierogis yet. I usually use meat from a soup I make. All my soups from scratch using chicken meat and piece of beef. When I mix my meat the broth is so much better. And that leftover meat plus all the veggies from that broth all go into my meat pierogis. Once I blend the meat I sauté sweet onion with butter not oil. some garlic salt and pepper and the filling is done. hope this helps.
@@Sabinaspolishinspiredkitchen Thank you! I figured it would be leftover meat from making something else. I thought I would be able to use leftover pot roast meat and just grind it fine. I've seen some that use hamburger and that does not sound good at all.
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!~
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
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?
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.
😊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? ❤🌞
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. ❤❤❤❤❤ 🌞
I just started looking, but I’ve found lots of no-discard recipes on RU-vid for making sourdough starter. Have you tried any of them? Thank you very much.
The discard is only for a week. The first week when I start with sourdough starter. I use discard in any bread and rolls, so nothing gets wasted. If I didn't get rid of it I would have to use more flour each day. Eventually I would end up with more starter than my feeding could sustain. After a week or when my starter is ready I do not discard anymore. I use it in baking my breads or Keep it in my fridge. And yes there are many different recipes to pick and chose. It's great to have variety and pick what works best for any individual. Bless you. Have a great day
Yes one of those days I will. I have done sourdough bread recipe here if you interested. This one is also more like European style bread. Chleb na zakwasie. Pozdrawiam
Only for one week until my starter becomes mature. After that no more discarding. I use it in my other breads. Cranberry walnut or apricot or english muffins. You can use it in any bread. Also, once that starter is mature, you can keep it in the fridge and take it out when you know you will need to make your bread. Starter can be in the fridge for a week.
