Hey /ck/. Wanna make some pierogi with me?

>pierogis
Well I can tell you aren't Polish, continue....

>potato
Wouldja mind entering it in the current /ck/ challenge thread (potato themed) instead of its own thread? It would help keep the challenge afloat. Either way, whether you choose to keep it here or move it there, I welcome the OC. Thanks, OP.
Challenge thread:
>>9311688

>>9321459
why the fuck would that matter

>>9321459
Literally all of the packaged ingredients are labeled in Polish, tho. I would guess OP is Polish. Or, at least, live in Pole-land.

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>>9321459
Hey bug off John Kowalski. I don't often talk about pierogi in English. I'm as Polish as they make them.

For the potato and cheese filling, first you need to boil the potatoes (duh). You can use leftover potatoes from yesterdays dinner if you have them, I don't. Weigh them before boiling, good proportions to start with is 1/2 potato and 1/2 cheese, but it's of course not set in stone.

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Then prepare the onions. Chop them up finely (I am aware that the pic rel doesn't show proper fine chopping). I prepared about 500g, that is for use in both fillings.

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>>9321505

It seems I underestimated the amount of onions compared to the size of my pan. Anyway, while the potatoes are boiling, cook the onions on vegetable oil. Well you can use lard if you feel like it, but I prefer rapeseed oil. Whatever you use, DON'T BURN THE ONIONS! Cook them on low heat until they have a "glassy" texture.

Also put on a kettle, as we will need boiling water for the dough.

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>>9321521
The dough is a matter of great controversy. Some people will add oil or even eggs and fight to death over which recipe is better. I prefer the simplest, just flour, salt and boiling water. Here I used 800 g of plain wheat flour, a teaspoon of salt and about 250 ml of water.

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>>9321570
Put the flour and salt in a large bowl and make a "hole" in it. Then pour the boiling water in. Mix it first with a spoon or something and then knead. Knead, knead, knead hard with your hands, be careful not to burn yourself as the mixture is hot.
If the dough feels very sticky, it needs more flour. If it's dry, hard or you have problems kneading all the flour in then add a little more water. It should eventually be smooth, elastic and not sticking to your hands. Pic rel is how will dough made of 800g of flour look like. Put the dough back in the bowl and cover with a damp clean cloth so it rests when we prepare the filling.

>>9321464
If you aren't Polish, don't bother.

>>9321592
making pierogi? why

Nice thread OP, following with interest.

>>9321592
dumplings weren't even invented by the polish so fuck off

>>9321602
They were perfected by the Polish. So fuck off.

>>9321603
>you can't make this food item unless you were born in the land it was "perfected" in
you are one massive faggot.

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>>9321587
The potatoes are ready now so drain them and mash them while they are hot. Add cheese. You will need some kind of quark, if not Polish then German or Scandinavian will do. Cottage cheese if you can't get anything better, just watch out that it's not sweet. I added 500 g of Polish cheese and 100 g of some kind of smoked quark just for fun. As I said, 1/2 potato and 1/2 cheese (by mass) is a good place to start.

>>9321602
Thanks man.

>>9321603
Well many nations have some kind of dumplings, I'm just showing you guys the Polish ones. I'm sure Italians get all "m-muh ravioli" as well.

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>>9321630
Use a fork or potato masher to create a creamy mixture. If your cheese is kind of dry, add a tablespoon of sour cream or yoghurt.
Add the onions, I think I put about 300g here. Season with salt and freshly ground black pepper. Remember this is an extremely basic dish, it needs no more seasoning. The mix should eventually taste creamy form the potatoes, sour from the cheese, salty from the salt, sweet from the onions and spicy from the pepper. If you get good cheese this tastes great.

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>>9321646
The meat filling is just groud pork mixed with the rest of the onions and seasoned how you like it. Actually people often use boiled chicken meat that's left over from making broth/stock to make a filling but I find it dry, bland and unapettizing. Using raw pork result in a more juicy filling, I also add a little bit of water to the meat. I would add parsley leaves but I ran out so chopped up some chives to add something green. Seasoned with garlic, salt, pepper, some paprika and marjoram.

>>9321630
Italian here.
We got a lot of Polish immigration in the 90s and Polish food was kind of a meme in my city in 1997 or so. We actually call 'pierogi' "ravioli polacchi" in Italian IE 'Polish ravioli.'
To us, many foreign foods must receive Italian names. Lo mein is called 'spaghetti di soia' (soy spaghetti), for example.

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>>9321679
Now clear your working area because it's time to make some pierogi! Obviously you'll need a rolling pin for this, or you can use a pasta making machine if you have one.
Take a piece of the dough, roll it thinly and leave the rest under the damp cloth. Cut your circles, you can use a glass or anything, I have a new plastic pierogi cutter but it's pretty crap to be honest.

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>>9321760
You'll have to experiment with how much filling can the dough take. If you ever made any kind of dumplings you won't have any prroblems with this. The kind of dough I use is very elastic so it can probably accomodate more than I show here.

>>9321454
>Not using GMO free Himalayan pink salt

Literally kill yourself

Good thread

Great thread op, it's nice to see a true pure-blooded European one here instead of the amerifat casserole threads

>>9321630
What kind of name/brand of cheese(?) could I look out for at my local polski deli? Would like to try but I'm shy about talking to people, so if I know what I'm asking for, it's better :)

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>>9321797
Press firmly on the edges, I decided to use the cutter thingy but your fingers will work just as well. Don't get any filling trapped between the edges or the dumpling will fall apart.
Get a cutting board, baking sheet or any flat area, put some flour on in and put your pierogi there. If you are not boiling them right away, cover with damp cloth. This is the first batch and since I'm actually pretty shit at this rolling and folding thing it will take me ages to go through all the dough.

>>9321829
This would look really good

Too bad you aren't polish so it's just daft gross imitations of a great food, whatever

Thanks for ruining a polish delight with this shit thread op

>>9321459
>>9321592
>>9321603

>gatekeeping this hard
Autists, man...

>>9321837
Fuck off, who cares? I'm enjoying it and learning something.You can just leave.

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>>9321827
I don't know what brands will be available, ask for "twaróg" and you'll get what you need.

>>9321837
Wiem że rzucasz zanętę ale serio pierdol się typie.

>>9321807
what happened to pink himalayan salt guy?

what was his other name? milk jar guy?

>>9321837
>M-mug splendiferous Polish culture is being appropriated

Fuck off Polack, all your men are ugly drunkards and all your women are whores.

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>>9321837
You can stop posting any time now. Retard.

>>9321837

I bet you are an american of polish "decent"

>>9321825
Thanks for the (you), and I'm saving that image

>>9321603
as the American ambassador to /ck/ I revoke your burger making privileges

good thread

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>>9321827
>>9321847
Ah and also get the twaróg that looks like the one in >>9321454 (in the back), not the one in a bucket-like container.

2nd batch. Seriously, I'm not moving forward at all. I have no idea how my mom does it so effortlessly.
Soon I'll start boiling them. I prefer to freeze already boiled ones so then I can just reheat and eat. But you can also freeze pre-cooked ones.

>>9321942
Thank you fren

Great thread OP.

>>9321837
Is this the most powerful form of autism?

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>>9321942
Ok so now I have about 65 dumplings done and I'm starting to get hungry and tired. So I'll take a break from folding and boil the ones already there. A few are probably going to fall apart since I went a bit overboard with the stuffing.

>>9321806
>>9321811
>>9321817
>>9321939
>>9321957

Have a (you) for the appreciation.

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>>9322091
Just want to say thanks for the thread! Quality threads are always appreciated

>>9322091

Really looking forward to see the finished product.

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>>9322091
Boil a large pot of slighty salted water. When the water is boiling, put the pierogi in in batches. Don't throw them all at once because the water will get too cold. Once they start to float, give them 2-4 more minutes and take them out. The time depends of 1. thickness of the dough, of course thicker dough needs more time than thin one 2. type of filling, if you use raw meat you may want to keep them in a bit longer to make sure it's cooked through. I started with the cheese/potato so they don't need much time.
You can put some oil in the water to keep them from sticking together.

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>>9322179
Seriously, fishing for these things with a strainer spoon (idk how this thing is called in English) is annoying as hell. If you have one of these double pots for boiling pasta, use it.
Anyway, since I'm not eating them right away, I need them to cool of. Unfortunately the only way to keep them from becoming one united pierogi mass is oil… lots of it. So put oil or butter in a large pan or bowl of some kind and when you put your pierogi in, toss them around so they get coated.
Overall only a few got damaged and I ate them. It's going pretty well. Now I'm about 40% through the dough and 50% through the cheese filling so I'll switch to the meat. I'll update the thread later.

>>9322242
do you ever fry them afterwards?

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>>9322323
I don't but that's a matter of personal preference. Lots of people like them fried. I like them best fresh from the water.

>>9322242
Decided to ditch the cutter for closing the edges. They don't look as nice but it's going faster now. Also the meat filling is more sticky and easier to work with. And it's night now so the photos are getting even worse I think, sorry for that, I have shitty light in the kitchen.

>>9322406

Looks good, would eat/10

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>>9322406
>anon decides to have some pierogi and takes 10000 hours making them: the thread

I didn't make that much meat filling so it's just under 40 ones with meat. Pic rel shows them boiled already.
I'm starting to have regrets. I can't fit all that shit in my freezer, it's almost full without them. Why did I decide to do it? I live alone and have no one to share them with. Well I guess it'll be pierogi for breakfast, lunch and dinner for a few days. Anyway, back to the cheese filling, I think it'll go for 40-50 more and that's it.

>>9322526
How many pierogi will you eat for one meal, and what do you have them with?

>>9322526
Your experience is consistent with my last batch of making chinese dumplings. It's a fuckton of work, and you usually end up with more food than you can handle. It makes you appreciate the relative simplicity of baking a loaf of bread, making mashed potatoes, and grilling pork chops, rather than combining the ingredients for these into a tedious process.

I'm convinced that dumplings in any culture is a social event, not something us single people do in our kitchen alone.

>>9322601
Hell, you don't have to make a shit ton. You could quarter his recipe and it would be as reasonable for a single person as making meatballs and homemade pasta and still have a few days leftovers to freeze. It's a social event when you do a bunch like he did and everyone pitches in folding them while drinking vodka and eating kielbasa.

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>>9322526
I can actually see the finish line now. I think I'll leave the freezing and didviding for tomorrow though.

>>9322576
Standard portion in a bar or restaurant is 7-8, but mine are a bit smaller so I guess it's more like 9-10. Of course I could eat 20 but that's how you get fat.
I like them just plain out of the water, but the standard topping is onions caramelised in butter or lard. Or onions fried with finely chopped bacon/sausage/pork rinds. You could also fry them (after boiling). They are a dish in itself, usually we don't serve salad or anything with them.

>>9322601
I usually make them when I'm feeling sad and lonely. Anyway my mom used to make 1kg of flour into pierogi in about 2h. I'm working to get to that speed.

>>9321847
Britbong here. Estonian girl at work brought in a bunch of these things in your pic. Fucking delicious. Then I saw them being sold in a supermarket so I got some but they were trash. How do I make them nom nom? Many thanks for your reply.

>>9322726
jesus christ you retarded limey, follow the fucking thread. the guy literally explains it to you, word by word WITH PICTURES.

>average intelligence of a britbong
and you guys call amerifats stupid. biggest case of pot calling the kettle black I've ever seen.

>>9322750
I'm not reading all that, summarise all that in one word or we destroy the EU.

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nice thread

>>9322782
Be careful with girls that have lost a lot of weight. They can put it back on the second the wind blows in the wrong direction

A thread where someone actually is cooking, and making some good shit. This isn't /ck/ where am I?

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>>9322726
Make dough. Put tasty stuff in it.

>>9322638
My whole flat smells like butter, there is flour on every flat surface and I have a fuckton of pierogi. Overall a good day.
I ended up with a little over 100 potato and cheese and 40 with meat. And some leftover dough, I'm guessing for about 10 more ones, but I'm too tired to make any kind of filling for it.

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>>9322823
I tried to make a pic of how they look on the inside but it's impossible with a shitty phone at night. Anyway, thanks for joining the thread anons. Now you know how to make pierogi. If you have any questions just ask.

>>9322406
You can do it OP! Youll be so proud when you gaze upon a freezer full of perogi

>>9322823
LONDON
O
N
D
O
N

>>9322827
just want to say "thank you anon" this is a great thread

>>9322526
Anon I love you
Please keep making threads

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>>9321454
>>9321679

>meat fill pierogis

I enjoyed the thread, op. Fuck the faggots giving you crap. Thanks for your contributions. The food looked good.

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>>9323874
eat shit

>>9321630

> smoked quark

What's that like

In Finland, quark is something you mix with berries and spoon down like a yogurt.

I can't imagine what one would use smoked quark for

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>>9324509
Well compared to regular quark, it's salty and smoky. I don't know how else to describe it. I started seeing it in shops some months ago, I don't think it's very popular, but I guess you can use it in place of regular quark in any savory dish to give it a smoky taste. Or just eat it on a sandwich.

Anyway, since the thread is still up I guess it shall evolve into
>anon tries to stuff 140 pierogi in a full freezer: the thread

looks like varenik

>>9321454
Just read through the thread, really good stuff OP, thoroughly enjoyed that. High quality stuff, looks tasty too.

These are dumplings you tryhard retards

>>9324544
So is this your mums recipe? Or do you look up a bunch or different recipes from polish chefs and pick out your favorite? How different are other eastern block countries dumplings to Polands?

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>>9324613
My mom uses 1/2 milk and 1/2 water in the dough. But the filling is pretty much like she makes it. As for other countries I only know the Russian/Ukrainian pielmieni and Georgian chinkali, both have filling made of raw meat (chinkali uses mutton I think) mixed with onions and water or broth to create a juicy mix. Kind of similiar to what I posted but with regional spices of course. And they are shaped differently, pielmieni is small, after folding the dumpling the corners are pressed together to create an "ear" shape, like tortellini but smaller. Chinkali is much bigger and the main point of them is that the fatty meat releases juices during cooking so they have a kid of hot "broth" inside them.

I found some pierogi from my last pierogi making spree in the freezer. And the one before that I think. But managed to clear out some space so I won't have to eat them all right away. Here's a tip for freezing any kind of dumplings: you have to spread them individually on a board or baking sheet and only after they are frozen, pack them in bags. Otherwise they'll just stick together. If you're freezing raw ones, do it right after making or they'll stick to the board,

>>9324760
https://en.wikipedia.org/wiki/Khinkali I'd never heard of the before but they sound amazing.

Also thanks for the thread dude. How did the taste in the end? As good as your mums ones?

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>>9324791
Chinkali is seriously amazing, try them if you ever get to a Georgian restaurant.

>>9324760
My pierogi turned out pretty tasty, should have added more salt to the meat but overall not bad. Having some for dinner now, along with some cabbage soup I found in the freezer.
You guys interested in me making any more eastern european stuff? i might post here again when I get to it.

>>9324965
yeah man, please do.

>>9321454
No.

>>9324965
Definitely interested in another high quality thread like this.

>>9324965
all quality OC is welcome, good thread OP

>>9324965
>Chinkali is seriously amazing
Can confirm. We had a few Georgians at the hospital I used to work at and one of them brought some to a potluck. They fucking burst with flavor. Hers were lamb and had cilantro in them.

>>9324965
yea do more. its good content

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Great thread, OP