This guy has been making these vids for TEN years. Crazy impressive. Even more impressive, the quality is excellent. One of the best channels on youtube.
I made the baked version of these (with a different filling) and they ended up looking just like the one at 6:40. Seeing it in person, I thought it looked more like a Jamacian beef patty than anything else. I was thinking it might be a good shell for something like calzone too. There are really a ton of different dishes that are quite a bit like this.
If you haven't yet, check out the English Heritage channel; they have a series of videos about authentic Victorian cooking. They and the Townsends (who they even did a collab with) are like islands of peace on RU-vid :)
Gonna be 100 percent I'm most likely never gonna make these, I've been so depressed lately and listening to John talk helps tons. I'm so glad this channel exists
Depression is REAL. I have never found that dealing with it is easy. See a good MD. I have been able to avoid depression and panic anxiety for decades, using a simple daily medication with minimal side effects. Sometimes something happens with our built-in chemical manufacturing systems. Then, balance needs to be restored from outside.
When I feel terrible, making comfort food is really the best way to get over it. Cooking gets you moving and when you bite into a home-made, piping hot plate of food you just made how YOU want it to be, it's amazing. Even better if you can call up a friend to make the food together, this helps so much more to get over the rougher times.
OH MY GOODNESS! My grandma passed away 5 years ago at the age of 93 and she used to make these when I was little! She used the boiling method and added diced green onions and they were absolutely FANTASTIC! I have no choice but to make these now!
It is only when a well beloved granny or aunt who is a great cook , passes away , that we realize what a big mistake we have made by not learning from her a popular recipe typical of our community. We then need to rack our brains to try and remember the type of flour , the amount of sugar , the right sequence of baking , boiling etc .......
@@tapsars7911 I understand fully what you mean. But I actually used to pick her brain on a regular basis about these handed down recipes because I'm a living historian. Granted my field of expertise is the American Civil War rather than the Colonial era but this sort of thing is timeless. She taught me how to cook, she taught me how to sew, she was just fantastic. Her parents were Irish immigrants and I never knew how many different meals could be made out of potatoes until I dove into her mostly hand written "cookbook". I'm also from West Virginia where you just can't escape your ancestry and I honestly would never wish to.
The content on this channel is amazing, of course, but today I'd like to call attention to the quality of the sound editing involved. There's a lot of sneaky good choices being made there. 7:44 is a good example - the music changing back to the opening piece and resuming just as he takes a bite to emphasize the triumph of the work done.
Thank you for showing this. My mother learned 'Runzas' from a German neighbor in Nebraska which is the same concept, but add cabbage... and it was a yeast dough, which adds to the complexity of preparation. That simple dough is definitely worth a try. But to boil them... nope I couldn't do it in mere water. I would use a broth, so that the flour on the outside of the dumpling would turn the broth into gravy to pour over the dumplings.
My husband is from Nebraska and my brother made me bring back a Runza for him to try on my last trip to see the in-laws. Thankfully my FIL gave me a little cooler so it made the 8 hour trip back ok.
There's a fast food restaurant with locations all over Nebraska called Runza and they primarily serve various kinds of Runza. As a non Nebraskan I enjoyed trying this local cuisine. Very unique in the midwest and much appreciated
Jon inspires me to make stuff too... I just finish a "white pot" I made myself for breakfast. (Old bread, milk, egg, sugar and crushed cashews, pecans, and walnuts. SO YUM!! I can't wait to make this one, as soon as I'm hungry again...lol.
True story; i once met a woman who sewed "exotic" costumes and she told me: "Paste-eeze" you wear; "Past-eeze" you eat." Loved the 12th Night Cake and I accidentally got the lucky almond!
@@sunnyztmoney you need to read it better, pasties that strippers wear are “pay-stees” (long “ay”, rhymes with hay or hey), but pasties, the food, are “pa-stees” the “a” is like the “a” in cat, or past as in the original post.
This is a reminder to me of pierogies. When I make my pierogies, I put bacon inside, along with sauerkraut, onions, garlic, caraway seed, salt and pepper. I love various types of dumplings. Those look great. Hope you have a Happy New Year. Cheers!
@@ICULooking I have a mixed Slavic ancestry. My late immigrant half Polish, half Ukrainian paternal grandmother taught me how to make pierogies, when I was a child. She was a great baker and a great cook.
@@dwaynewladyka577 Oh yea. Here in Canada, the huge numbers of Ukranian and Polish people brought some good stuff and now it's part of our culture too!
I started watching you all as part of my self-care regimen and I've been reading through the comments and I love that there are so many of us that are able to come here to relax and get away from the world a bit. It's lovely, thank you for providing such genuine content
I recently rediscovered my love for creativity in the kitchen, and I'm so glad it coincided with finding your channel. This one I may just make for my family. Well done, and all the best....
Hi, John! Greetings from Argentina! I'm new in the channel and I already love it! I can't believe how many videos there are here and how much super interesting information there is. I'm really into history, and the way you approach the most common aspects of everyday life gives us a chance to see our ancestors differently, closer, more real.
These remind me of Gyoza a bit. When I was in japan, I went to this tiny restaurant outside of Kyoto and the owner prided himself on having amazing Gyoza according to the guide I was with. He made these by hand and I remember just enjoying myself so much eating something that is super common in the US now but seeing it done with such love and care. I really enjoyed how this video reminded me how certain ways we prepare food and recipes are almost universal without us really thinking about it. Pan fried or boiled dough with a meat filling. Simple but universally enjoyed around the world with various names.
Finally! I haven’t seen you in a very long time in any comment section! I even asked in the last two videos if anyone knew anything but got no replies. Glad to see you’re doing ok!
Since I completely ran out of ideas on what to make for my finicky family, I will definitely make these for my family tonight. Top it off with some brown sauce and it should be fantastic!
I don't usually cook, but I tested one of your chicken recipes this weekend and it turned out great. Really surprised myself. Now I want to test these.
I like the fried chicken he makes with white wine in the recipe! 💚 So good I search for stuff to grimy in that batter... onion rings are the best, besides the chicken...lol. 💚
Hi John, I love watching you and learning about old ways of cooking. I am a prepper and I believe this would be a dish someone could make over an open fire and stretch what little meat you might have. Thanks a million for sharing with us the ways our ancestors lived.
My mom’s Vietnamese dumpling version is grounded pork and shrimp with scallions and spices-salt peppers. These you made John looks more like little pies or like some versions of Mexican/ Spanish appetizers. pieces
You always inspire me to play with my food!! I LOVE recreating the old world recipes...they're so simple, usually. 💚💚💚 Thank you for your fine work!! 💚💚💚
Every culture has some sort of stuffed pastry - be it gyoza, samosa, papusa, pierogi, ravioli... Just like every culture has a variety of unleavened bread with toppings, be it naan or biscuit or tortilla or cheese & crackers or latke or pizza. I think the meat may be better finely minced in these! Gyoza for me are the gold standard of dumplings.
As a Czech used to bramboráky, which are basically the same thing as latkes, I protest that comparing a fried potato pancake to naan and that sort of thing is utterly ridiculous.
Those looked simply drool worthy Jon. What a lovely recipe. I was watching while eating my morning yogurt and thinking, "Oh my goodness that looks simply delicious. I'll bet they smell divine too!" Thanks for letting us come along as you, "Savor the flavors and the aroma's of the 18th century." It's simply wonderful!
These remind me of Russian pelmini dumplings I made last year as a way to use up bear meat. Sourdough pasta with bacon, bear and onion filling boiled. Yum
Your pie crust seemed absolutely perfect. I always have so much trouble with mine. Yours reminds me of Puerto Rican Empanadas. I guess nearly every region has a portable meat pie. Simple & delicious food, Thankyou
Sweet dumplings were always kitchen staple of my grandparents. They were made mostly with apple filling and coated in white sugar. But my relatives in eastern Slovakia made them also with mincemeat or spinach. Really tasty.
Thank you so much for making these videos history brought to life is it's something that you don't get to see Ever anymore and the way that you portray is very very good you make it so interesting thank you so much even my kids like watching your shows
I am somewhat surprized no one mentioned the similarity to the Cornish pastie. Still famous in the UP of Michigan as well as Cornwall. They were made for the miners when they left for work in the morning and keep warm in their shirt for the miner to have for their lunch
I'm sick and bed-bound so I gotta say this channel has been such a nice discovery. I love his enthusiasm and the quality of these videos are incredible. Newly subscribed and looking forward to seeing more from this channel!
Theres a restaurant in my state (USA) called cornish pasty co. I love that place! Its ptobably my favorite restaurant ever. Its far from me though, so sadly no one wants to go when theres 2000 mexican food places that are much closer.
@@stephanievanosten3496 I just looked at their menu. Bloody hellfire, that looks amazing. Got a bit of a nostalgic lump in my throat, too. Looks like I've got another reason to visit the American southwest!
@@Beedo_Sookcool yeah theres actually some pretty interesting stuff here thats easy to forget when you live here. I imagine the same goes for living anywhere else. I actually wondered if the cornish pasty co. menu was true to what is really served in england. Good to kbow thar irs at least somewhat authentic! :) whats your favorite type out of curiosity?
@@stephanievanosten3496 They've taken a lot of liberties with the pasties, but you've got to have variety, don't you? I'd love to try just about everything on that menu, but the biggest draws for me would still have to be the traditional stuff, like the Cornish pasty and the Full English breakfast. (I don't even like baked beans -- I'm one of the six British people in the world who doesn't like baked beans -- but if they're homemade, I'd give 'em a go.) Man, I miss British bacon and sausages. Also, the banoffee pie and sticky toffee pudding would be damn' hard to resist. Hells, if they sold cream teas and Ribena as well, I'd probably hitchhike to Arizona this morning!
I've been subscribed for a while now and i really gotta say, you are what i want a historian to be. I love to watch your videos and i learn something in almost every single one. Thank you for producing quality content!
Thanks for sharing! Those look awesome. I'm thinking that if i made these I'd add much more greens and a little less bacon and maybe some cottage cheese to fill the air pockets. I have no idea of that would work but now I'm hungry lol.
I really love how Jon presents these recipes. He gives some back drop info on unique ingredients and techniques. I found this channel by accident while watching the English Heritage youtube channel and saw the episode with him and Ivy getting the parcel from Mrs. Crocombe, and in return, he sent a parcel to her with the recipe and ingredients for an Indian pudding. I watch this channel every day for my relaxation time, as watching the news is so depressing these days. Jon and Kevin are so awesome and I am inspired to try some of these recipes. Keep up the good work fellas. We need more of you gentlemen in the world today. God bless.
Looks so good... Pasties...like Cornish Pasties..Past-ees It's also like pierogies as they are made with all types of fillings there's even fruit ones for dessert or minced meat ones or cabbage ones and other vegetable ones... you usually boil them first and then pan fry after.. I was even thinking of ravioli as well..again they have all types of fillings.
When I get to my work mini vacay I'm going to like every video. I'm so happy to have these videos. My family on both sides have been here at the very least the early to mid 1600s-1700s, and both sides had Patriots. You have helped me want to do a French fur trader impression, as my father's side is murky but I've heard a few fur trading and church building stories. Again love the videos and love watching a fellow Hoosier!
Brother, been really interested in cooking lately, your videos are a godsend. You passion and personality, with all the effort you put into these is inspiring. Great work.
I love the enthusiastic videos. I guess I never understood why re-enactments and their participants, do what they do. My parents were very into family history, so I think it’s a common passion of many.
Fantastic video as always! I love the mixture of history, cooking, and lightheartedness this channel bring! Quick question: If i don't like mushrooms, is there an equivalent thing I can use instead of mushroom ketchup to stay period-correct?
As always, I adore these videos. Love the history. Love that is history I can touch and feel and taste. So grateful for you and your team for all of these great videos. It really lifts me up when I’m in such a funk.
@@memahselfni - True, but we can just cut a larger form to make them bigger. That might change the cooking time somewhat, but that's not difficult to manage.
I love the potstickers.i almost bought some Chinese dumpling cookers.the baskets u put on top of each others. Hunans in mattoon ,il.makes some great dumplings.the liquid they dip them in...it is so good
Good tip for sizing pasties is to use a pint glass as your cookie cutter. Makes for the perfect size. Oh and dip the rim into flour or it sticks like a felony conviction.
With all the bad stuff that is happening in the world, it's relaxing to hit here and watching this channel. Need something relaxing and pleasant to take my mind off of the negativity/tragic things.
@@MasterMichelleFL I can't speak for the home-made stuff, but the store-bought mushroom ketchup is actually pretty watery, and I liken it more to extra-salty Worcestershire sauce. Makes a great marinade. I usually get mine in Sainsbury's, in the herbs & spices section. Geo. Watkins also made Anchovy Ketchup, but I haven't seen that stuff in a while.
These kinds of recipes of filled pasta goes back in England to at least the 14th century where you find similar recipes but spiced with a more medieval spice blend (cinnamon, ginger, pepper, maybe cubebs or cloves or other ones), saffron and raisins. I (a food historian) actually think there is a Chinese connection, this might be one of the types of recipes that spread through the trans-Eurasian spice trade during medival times. The western European recipes for filled pasta probably being influenced by old Persian ones, and the old Persian recipes might have Chinese origin. There is linguistic evidence that points to this. There was a huge influx of middle eastern/Persian recipes during the middle ages which gave the Europeans foods such as marzipan, saffron, rice puddings, blancmanges, layered breads, noodles, stuffed pastas, sugars, jams, syrups, sorbets , ice creams, meatballs, rose water, pickled and fried fish dishes and lots of lots of spices. These recipes mostly came with the spice trade while some came via the Iberian Moors. www.godecookery.com/mtrans/mtrans10.htm
John, Thank you for your videos. I live in a house built in 1710, unlike alot of viewers, I get to try alot of your recipes just like food network. As a life long historical interpreter I appreciate your families commitment to the craft. Keep it up.
I haven't had kreplach since my grandma died. It's been a while since I'd thought about it but now I need to make them! Thanks for the hit of nostalgia
Absolutely delicious food, great recipe going to try it out, awesome history in the book, missed your Tavern stream Friday, waiting to watch it when you post it here, thanks again for sharing your time .
Pasties are like small filled pies that are still very popular in the UK today. Today they're usually baked and made with puff pastry but historically they've been made all sorts of ways just like the two recipes in the video but also with different doughs. Popular varieties include steak bake; cheese and onion; chicken and mushroom; and the famous Cornish pasty.
I make my pasties with bacon grease in the dough. Filling is rutabega, carrots, onions, and venison. We like them topped with cream cheese and a blueberry chutney. A northern MI tradition!
