Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food
Martha Stewart shares her family's pierogi recipe! Tune in for this episode of Homeschool, featuring Big Martha's Potato Pierogi and Cabbage Pierogi dishes. Martha is making her mom's classic potato filling, flavorful cabbage filling, and a delicious dough made from scratch! You won't want to miss this mouthwatering Polish recipe.
#Pierogi #Polish #Dough #Family #Recipes
0:00 Introduction
0:28 Big Martha's Potato Pierogi Dough Recipe
5:09 How to knead pierogi dough for dumplings
8:11 How to form pierogi dumplings
10:13 Finished batch of Big Martha’s Potato Pierogies
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food
Kraut & Mushroom Filling for Pierogi
Kraut & Mushroom Filling for Pierogi. A very simple and quite traditional Polish pierogi filling. This is part of a 4 video series called THE PIEROGI PROJECT. This is 1 of 3 fillings featured in the series (with a 4th video of making the pierogi. Check out the accompanying videos of THE PIEROGI PROJECT:
Pierogi dough and making them
Potato Cheese Filling for Pierogi
Kraut and Mushroom Filling for Pierogi
Sweet Cheese Filling for Pierogi
Pierogi Fillings Sauerkraut - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Pierogi Fillings Sauerkraut Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Mushrooms; Diced, (Optional)
1/2 lb : Butter; (Optional)
1/2 lb : Bacon; Diced, (Optional) or 1/2-lb Diced Salt Pork (Optional)
Sugar; to Taste
Fresh Cabbage; Shredded
2 lb : Sauerkraut
Salt and Pepper; to Taste
1 lg : Onion; (Thinly Sliced)
Recipe Potato and Sauerkraut Pierogi
Recipe - Potato and Sauerkraut Pierogi
INGREDIENTS:
-250g plain flour
●1 teaspoon salt
●1 egg, beaten
●150ml cold water
●450g streaky bacon
●2 1/4kg baking potatoes
●120g Cheddar cheese, grated
●115g streaky bacon
●1 1/3 (700g) jars sauerkraut, drained, rinsed and finely chopped
●3 tablespoons soured cream
●salt and pepper to taste
Pierogi Recipe with Sausage Meat Sauerkraut & Beer
???? You can find the recipe for the best Pierogi with Sausage Meat Cabbage & Beer in the Description below ????????
???? Make sure to Subscribe & check my other videos on -
For: 6 People
???? Ingredients:
➡️ Measurements
Sauerkraut 600 g.
White onion 200 g.
Parsley 30 g.
Spicy Sausage 400 g.
Beer 100 ml.
Sour cream (for serving) 40 g.
Salt, black pepper To taste
➡️ For the Dough
AP Flour 1 kg.
Salt 20 g.
Hot water 300-400 ml.
Vegetable oil 30 ml.
Egg 2 pcs.
➡️ Method of Cooking:
✅ For the Perogies Dough
Warm-up water for the dough. Into a bowl, add all the dry ingredients and mix well with a fork. Create a whole in the middle of the dry ingredients. Separately, mix the eggs and the oil and add them to the middle of the dry ingredients. Start mixing and when all the oil and eggs are incorporated, start adding the water. Keep mixing with a fork and do not try to touch the mix because it will be very hot.
When you have a type of sandy mix and you can touch it without it being too hot, you can start kneading with your hands. Keep some water nearby, but do not add before you knead the dough at least for five minutes. It takes time for the dough to start absorbing all the flour and binding together.
After you have a nice ball of dough, cover it with plastic wrap or towel and let it rest for at least 30-40 minutes.
✅ For the Sauerkraut & Cabbage Filling
Slice the onion and sauté in a pan or a pot with oil. When golden, add the sausage and start breaking it and roasting. Season with salt and black pepper. When you have a nice colour on the sausage, add the beer and be generous, it will give a delightful flavour to the dish.
???? Note: Do not add too much salt because the Sauerkraut will give more saltiness to the dish.
When ready, take the sausage and the onion out and put the pan back to the heat. Add the Sauerkraut after squeezing all the extra juices from it. Otherwise, all the cabbage will release its juices and it will take too much time to cook it and the dish might become too salty.
After the Sauerkraut is roasted, add more of the beer, and braise it until all the beer is evaporated. Then mix the Sauerkraut with the sausage and add fresh chopped parsley. Let it chill down completely before filling the Pierogis.
✅ Shaping, Cooking, & Serving
When the dough is rested and the filling is chilled completely, it is time to shape the Pierogis. Cut strips from the dough and roll them like a type of sausage. Using a knife, cut balls, roughly 20-15 gr. Then using a rolling pin, roll the balls and place some of the fillings in the middle of each one. For the technique of how to actually shape the pierogis, it would be better to refer to the video.
???? Note: Make sure that the dough that you are not using is covered at the time when you are not using it. Otherwise, it would dry, and it can be impossible to work with.
After shaping the Pierogis, place them into the freezer for half an hour and meantime place a pot with water on the heat. When boiling, add salt and the Pierogis. Cook for about 4-5 minutes depending on the size that you made them. I usually give extra 3 minutes from the moment that they are coming on the surface.
Meanwhile that you are waiting for the Pierogis to cook, slice and sauté some onion with oil and butter. When the Pierogis are ready add them to the pan and roast them from each side.
Serve with sour cream with a touch of non-refined Sunflower seeds oil and decorate with parsley.
I know that this recipe is a bit of a workout but I can assure you, it worth the effort because the results are phenomenal and unbelievable.
✅ Enjoy.
➡️ Timeline:
0:00 Introduction
0:12 Ingredients
0:17 Making the Dough
2:13 Working on the Filling
4:05 Shaping the Pierogies
5:40 Cooking & Serving
#ThinkOFood #thinkofood #pierogies #cabbage #beer #sausageandbeer #sourcream #pierogis #AndreyKravchenko #sauerkraut #sauerkrautrecipes #thinkoffood
Acknowledges:
Music:
Pierogi. Traditional from Poland by Pierogi Joe
The Pierogi Project: PIEROGI IS ALREADY PLURAL!
Homemade pierogi the way I earned in Poland and beyond. A very simple and quite traditional Polish recipe. The dough, the filling, the pinch, and the boil and more...its all here!
This is part of a 4 video series called THE PIEROGI PROJECT. This is 1 of 3 fillings featured in the series (with a 4th video of making the pierogi). Check out the accompanying videos of THE PIEROGI PROJECT:
Pierogi Dough and Making Them
Potato Cheese Filling for Pierogi
Kraut and Mushroom Filling for Pierogi
Sweet Cheese Filling for Pierogi
Ingredients:
2 1/2 cups flour (tortowa or bread)
2 eggs
1/2 tsp sea salt
1/2 cup water