📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/
I never heard Latvian spoken before. It’s sounds beautiful! My auntie was Latvian & Russian and her mom made those for Christmas & Easter. We all loved it so much it never made it to the table. Thank for sharing your recipe!💗
Sveiks! Izskatās izscili, bet labāk izmanto eļļu tas liks pīrādziņiem būt mīkstākiem! Tas ir vienkārši pēc manām domām un ģimenes receptes, bet nu katram ir sava. Lielisks video!
I almost thought I clicked on the wrong video because it was in another language! Which is AWESOME btw- Latvians sure know how to bake some great bread! Can't wait to make these...
These look so good! Hopefully I can find the right type of pork. I look forward to seeing more Latvian recipes on the channel! This was a great introduction.
I live in orlando fla, grew up with my grandmother making these in rota update New York, haven’t had them in 40 plus years, would love to be able to indulge them in florida. FYI my father’s family was from Riga, Roberts Bankers.
Thank you so much for letting your loyal chain baker group hear you speak Latvian! Glorious language---I've only known it in choral music. As to the dumplings, I'll definitely try a cottage cheese filling--maybe with some dill and chives? (Sorry, I know you said sweetened, but I like savory things a lot.) Appreciating the tip about twice-brushed egg wash; I'll do that on my 100% whole wheat brioche, that's in the final proof right now (as the sun goes down and it's finally cool enough to turn on the oven. And yes, please, more Latvian recipes!
My son is about to marry a Latvian girl. I was already a fan of your channel but now to find out that we will be 'related' is just the icing on the cake! 😄 More recipes, please, so that I can impress my new daughter-in-law (but also because I love your precise, scientific and very reproducible methods). 🥰
I probably won't be able to find that type of pork, but I'm still going to make these this week with whatever I can find. They look amazing! Thanks for the great videos!
I grew up with these! I got the recipe from my grandmother and hers had a lot of fat - a mix of lard and butter. Her recipe was also using an entire bag of flour and made hundreds of these at once. Sooooo excited to see this; my dad sent it to me since I got him into your channel.
Man, I've seen many of your videos and still never suspected you were from Latvia. Your accent was not familiar to me and you smile so much 🙂 I thought you were from Netherlands or something. I wanted to make speķa pīrādziņi for quite some time but didn't find a recipe I could trust. Now I have one. Greetings and big thanks for your amazing work from gloomy Riga!
This dumplings look scrumptious! I will definitely try making them maybe with smoked bacon. Love the Latvian lesson! Did not understand a word but love the sound 😉
piragi hold so much nostalgia for me. my grandparents and great aunts/uncles were all from Latvia. each holiday us kids would devour the piragi. as we got older only my aunt made them and we would beg her to make extra. for some reason i never learned. i could taste them as you were making them! going to give them a try. i hope my kids love them as much as i did. but if not, more for me! thank you for this recipe and for hearing you speak your language.
I'm definitely going to give these a try on my next all out meal. I enjoyed hearing the Latvian because I don't think I've ever heard it. I would also like to see more Latvian foods even ones that aren't bread maybe some family recipes?
Wow, thanks for sharing this culinary goodie from your culture; can’t wait for the cabbage and onion! From watching your videos, I gather the people of Latvia are generous hearted
My partner's dad was Latvian & his mum made these for the family on occassion. She would despair though, because no sooner were they out of the oven than her husband & boys would descend & she barely got a look in. I've tried them, but the ones I had were cold. I was informed they're a lot nicer when they're still warm. They still went down without touching the sides & my partner was eyeing up the second one on my plate.
We have something similar in the Finnish culture called Piirakka. Some are savoury and some are sweet. But all so good. Thank you for your Latvian version. I can't wait to try it. Greetings from Canada.
My wife love Polish Pierogies, which are different, but I see the word Piragi is very close! These seem more up my ally, swap pasta for bread, and you're speaking my language now. And the filling looks good enough to eat on its own! Cheers from Houston, Texas!
I am an native English speaker and have a tough time with English. No way could I get Latvian to come out of my mouth. I am amazed by people who speak several languages. Thanks for sharing.
Thanks for sharing this recipe which is from one of the most courageous countries in the world. As matter of fact, currently there is no any Latvian food in Taiwan. I expect to see more in the future as the relationship between 2 countries are getting closer.
Very cool!! The closest thing to this that we have in Russia would be pirogi with minced pork and onion, however the filling would be cooked beforehand, I think I'm gonna suggest these to my grandma haha
Вітаю! 💙💛 Приємно було дізнатися, що ви з Латвії. Мені здається, що я здогадувалася про це. 😊 Милі, чарівні, крихітні пиріжечки. Я впевнена, що моїй родині і друзям такі сподобаються. Дякую за чудові, цікаві, пізнавальні відео. 🌻🌻🌻 Бажаю вам творчої наснаги! Нехай збуваються ваші мрії та бажання! 🤗
my daughter's boyfriend grandma was a chef in France back in the 60's, she had a Latvian friend that taught her how to bake piragis around xmas 2024 he brought home some piragis that he personally bake , he said that virtually everybody in his family have learned how to bake piragis, 3 generations later , they are still using the original recipe from her Latvian friend , I just bought the ingredients to bake my first batch of piragis, I can't wait to see the results , fingers crossed! lol thanks for the video !
Looks delicious. I had made some butter yesterday and have some buttermilk which I will use to make these and some bread as well. Thank you for the recipe.
My grandad was Latvian and moved over to the UK. He bought this recipe over and made them every year at Christmas time. He sadly passed away before I was born and my dad makes these every year too. I have also been doing it too and this year my dad and I are changing the recipe to be more like yours. Except we are making a lot. We're starting off with 4.5kg of flour so a few will be made!
I have tried this recipe yesterday, it has worked perfectly with a bit less hydration as my flour has a less protein percentage. My wife and I have smashed the 16 dumplings over dinner 😂😂😂. Chainbaker you are awesome and this is a wonderful recipe and for sure will try it with different fillings soon . Thanks bro
Reporting that the dough was an absolute dream to work with. Im always afraid of it turning out too sticky or something but this was perfect. I used just basic pre cut bacon from the shops and it’s still very very similar to what I had in LV 💯💯💯
This is definitely one of the best snacks I had here in Latvia 😋 thank you for sharing the recipe, I look forward in making them myself! It would also be super cool to see other Latvian recipes! I love that pastry with cottage cheese in the middle and that sort of cinnamon roll but 200 times better than American cinnamon roll 😅 don't know their names though, hopefully you know what I mean!
We lived in england my mother was latvian she lived in Riga she used to make piragi for us children it was fantastic very tasty brings back memories of my loving mum who passed away in 2018 I miss her badly a loving mum who I really miss
As always it was awesome!!!!! It looks and sounds DELICIOUS and I hope I'll get the chance to make them soon. On the video: - You were clear and concise and explained all your steps well. - You kept a good pace - Loved every bit of it 10/10!
These look amazing. Your recipes all do. I'm definitely adding Latvia to my list of places to visit. I'm 4th generation American but 50% eastern European descended on my Mom's side and the more I learn about eastern Europe, the more it reminds me of home in New England.
I just finished making these as a thank you to a friend of Latvian descent for help with a hospital procedure (driving me because I'll be sedated) He freaked out when I showed him the video, because I only told him dumplings. I haven't had them yet, fasting until after the procedure, but he said they'd easily pass for one of his family member's efforts. Cheers for the video, the actual rolling of the dumpling really helped me get the form, and I asked my friend to save me 3 or 4. He's excited to take these to his dad, I'm excited for them to be my first food after 24 hours+ fast.
@@ChainBaker Thanks, just a little look around from the doctor, preventative medicine. I can say that the pancetta wasn't as good as thick cut (butcher cut in US) bacon. Pancetta's fat doesn't render as well as bacon or pork belly. They had good flavour, but a little dry. My second batch with the leftover filling I added some smoked bacon to stretch the filling, and they were much more moist, and smokier. About to make my 3rd batch, no pancetta, only bacon, and I'm expecting them to be even more luxurious texture-wise. I'll know in about 4hrs. Going to eat them with an aged village level Burgundy as I'm out of beer.
So glad to see you share your culture with us! Excited to try them. The gyros were amazing by the way, a lot of work, but quite delicious! Thank you. You probably don't realize it but you have had a substantial impact on my diet hehehe! Chainbaker is a household name here, associated with deliciousness.
I am adding these to my to-do list for sure. One of my local markets has a huge Eastern European selection, in fact I often need to use the photo function on my Google Translate app to know what I'm buying. I've come close to buying pork belly exactly like this a few times, I'll take the plunge this weekend on my weekly Saturday morning visit.
Used this bread recipe as the wrapping dough to go with the bierock filling from Tasting History (plus some worcestershire sauce). Turned out excellent. The double egg wash trick is so simple and perfect for an eggcelent dinner. Ate it with some quick pickles from our garden and one of my dwindling supply of German Beer that I brought back on my last trip.
I really need to make some of these again. It's been too long since I last made them. My Granma always put a little bit of Cardamom in the bread dough but other than that yours was bang on to what she used to make.
Wow these are a must try. One of your best recipes so far. Would you go with speck or dry cured streaky bacon (can get that in slabs)? Was startled by hearing Latvian for the first time. It is always a good thing to express your heritage.
I baked this today, except my local tiny grocery store does not carry any super fancy meats so I just used a cheap bacon. Anyway, it turned out very good. Thanks for the recipe!
They look sooo good! I need to find a butcher in my neighborhood to get cured and smoked pork belly. I want to eat a dozen of them with a few beers and have a nice nap 😎😁 The cabbage|onion and cottage cheese|raisin sound real good too.
I finally got my hands on some nice thick pork belly so I cured and smoked it and finally made these. I AM IN LOVE! I have extra filling and tomorrow I’m making more dough and probably more filling for another batch. Thankfully the bacon I cured was a 5-lb piece of belly, so I have plenty of bacon!
Cik jauki dzirdet latviesu meli. Sveicieni no Kolorado, ASV. Olas glazuras ieteikums burvigs! Esmu iemacijusies piragus gatavot ar senu/sipolu pildijumu, ka ari ar saldiem kartupeliem/sipoliem - maniem vegetariesu draugiem! Paldies!
This is awesome. Hello from Moldova. There are many variations on piragi in eastern Europe, in my region there is 'spek', but piragi have other fillings. Traditional variants would be mashed potatoes, cabbage(pan fried sauerkraut)+onion. I'm sure you'd appreciate a filling of cottage cheese with dill. There are also crazier variants, like cooked rice+boiled egg, or cooked liver. Definitely gonna try the filling from the video. Keep up the good work.
i'm originally from Poland...blueberry buns are also hard to beat, as desert baking goes. please show a kneading technique for 1kg flour baking. i usually use that much for a bread or buns or pizza. i'm not weak but, it gets pretty hard and tiring, after only a few minutes.
I found some fatty pancetta and fatty smoked bacon in the fridge, so I decided to give this recipe a try. OMG so wonderfully flavorful - the slightly chewy sweet bread perfectly complements the smoky, salty, peppery, oniony filling. Enjoying some for dinner - thanks for sharing a recipe that is near and dear to you! "Liels paldies, ka skatījāties, un tiekamies nākamajā." 😉 Photos have been posted in "Charlie's Baking Buddies".
Lovely stuff. Idk what it is, but i find it fascinating for many eastern european countries have their own traditional "Piragi", "Pierogi", "Пирожки" recipes. All seems to have same origin, but ever so slightly different from each other.
I just made these and they turned out very well, thank you! I had 16 dough balls of 28 g each and filled them generously. Even so, I ended up with a little over 100 g of left-over filling. 150 g of the speck and 90 g of onion are plenty enough to fill all of them.
Thanks for sharing the recipe, I'll have to try out these delicious dumplings! It is great to know you are Latvian, until now my wife kept saying to me," Oh you are watching that German Baker....." Now I can be like nah, watch this video.
I don’t know much about my Latvian heritage my grandpa came over to America just after ww2 trying to escape communist and Nazis and my grandma didn’t want him teaching my mom and aunts Latvian language so she wouldn’t know what was going on plus living in the rural south you gotta intergrate with the culture or you’re fucked so I didn’t really learn much till I was in my teens now im 26 and trying to learn at least a few Latvian dishes for my family will definitely try this
Gotta do these this weekend! No Eastern Europeans in my area, but lots and lots of Czechs. Does anybody know of a Czech equivalent of this smoked pork belly would be called?
I have made these a few times with another recipe but they don't turn out near as nice as yours. Also it's a recipe for what feels like a million buns. I think I'm going to have to try your recipe out. These look so good. And yes I can confirm, these are ~The Best Snack~
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/
looks yum...thanx for the inspiration
I never heard Latvian spoken before. It’s sounds beautiful! My auntie was Latvian & Russian and her mom made those for Christmas & Easter. We all loved it so much it never made it to the table. Thank for sharing your recipe!💗
You need to wear a cape because your videos are super powered!
😁
Beautiful language! Please introduce us to more Latvian baking🥰
I’d like to know more too
Sveiks! Izskatās izscili, bet labāk izmanto eļļu tas liks pīrādziņiem būt mīkstākiem! Tas ir vienkārši pēc manām domām un ģimenes receptes, bet nu katram ir sava. Lielisks video!
Paldies! :)
I had these at a wedding in Latvia years ago, they're absolutely incredible. 100% agreed with you, best snack ever! I will make them soon
No problem... our stomachs speak the same language! Great video, Charlie!
I almost thought I clicked on the wrong video because it was in another language! Which is AWESOME btw- Latvians sure know how to bake some great bread! Can't wait to make these...
These look so good! Hopefully I can find the right type of pork. I look forward to seeing more Latvian recipes on the channel! This was a great introduction.
Any bacon is the right bacon 🥓 you just can't go wrong with bacon.
@@mr.pizzamarlon English back bacon... it's not even bacon.
#FightingWords
I live in orlando fla, grew up with my grandmother making these in rota update New York, haven’t had them in 40 plus years, would love to be able to indulge them in florida. FYI my father’s family was from Riga, Roberts Bankers.
Go for it. It'll bring back nice memories 👵🥟
Here's another one for my must try list. Thanks Charlie
Holy shit, i was shocked when i heard you speak Latvian! So nice to see a fellow Latvian who is baking one of my favorite pastries🤩 Paldies mīļš!
✌️😎🇱🇻
Thank you so much for letting your loyal chain baker group hear you speak Latvian! Glorious language---I've only known it in choral music. As to the dumplings, I'll definitely try a cottage cheese filling--maybe with some dill and chives? (Sorry, I know you said sweetened, but I like savory things a lot.) Appreciating the tip about twice-brushed egg wash; I'll do that on my 100% whole wheat brioche, that's in the final proof right now (as the sun goes down and it's finally cool enough to turn on the oven. And yes, please, more Latvian recipes!
Dill and chives sounds perfect! :)
My son is about to marry a Latvian girl. I was already a fan of your channel but now to find out that we will be 'related' is just the icing on the cake! 😄 More recipes, please, so that I can impress my new daughter-in-law (but also because I love your precise, scientific and very reproducible methods). 🥰
Welcome to the family ;D
I probably won't be able to find that type of pork, but I'm still going to make these this week with whatever I can find. They look amazing! Thanks for the great videos!
I grew up with these! I got the recipe from my grandmother and hers had a lot of fat - a mix of lard and butter. Her recipe was also using an entire bag of flour and made hundreds of these at once. Sooooo excited to see this; my dad sent it to me since I got him into your channel.
I will soon post another classic. Cottage cheese cake aka biezpienmaize :)
Man, I've seen many of your videos and still never suspected you were from Latvia. Your accent was not familiar to me and you smile so much 🙂 I thought you were from Netherlands or something.
I wanted to make speķa pīrādziņi for quite some time but didn't find a recipe I could trust. Now I have one.
Greetings and big thanks for your amazing work from gloomy Riga!
Cheers, from just as gloomy London ✌
This dumplings look scrumptious! I will definitely try making them maybe with smoked bacon. Love the Latvian lesson! Did not understand a word but love the sound 😉
piragi hold so much nostalgia for me. my grandparents and great aunts/uncles were all from Latvia. each holiday us kids would devour the piragi. as we got older only my aunt made them and we would beg her to make extra. for some reason i never learned. i could taste them as you were making them! going to give them a try. i hope my kids love them as much as i did. but if not, more for me! thank you for this recipe and for hearing you speak your language.
❤️ awesome, I’m so glad you get to show off food from Latvia 🇱🇻
Was really neat hearing you speak Latvian :) please do more
I'm definitely going to give these a try on my next all out meal. I enjoyed hearing the Latvian because I don't think I've ever heard it. I would also like to see more Latvian foods even ones that aren't bread maybe some family recipes?
I have a Latvian cheesecake recipe that I will post soon :)
I loved hearing you speak your native tongue, I always wondered where you were from.
MAN those look tasty.
I like your language, and love your accent when speaking English.
😍
Just perfect !!!!! Thanksfully, paldies, MERCI !!!💚😊 Astrid, France.
It's so nice to see you sharing your culture with us as well as the usual other awesome recipes. More like this please!
How lovely your mother tongue sounds! Thank you for sharing it along with your recipes, definitely going to try and make these this weekend! :D
Wow, thanks for sharing this culinary goodie from your culture; can’t wait for the cabbage and onion! From watching your videos, I gather the people of Latvia are generous hearted
Thank you 😍
My partner's dad was Latvian & his mum made these for the family on occassion. She would despair though, because no sooner were they out of the oven than her husband & boys would descend & she barely got a look in. I've tried them, but the ones I had were cold. I was informed they're a lot nicer when they're still warm. They still went down without touching the sides & my partner was eyeing up the second one on my plate.
Oh yes these bad boys disappear very quickly 😂
How on earth did I miss *this recipe on *this channel?! I must be blind !!
Paldies, Chris! You've done it again :) Will make these tomorrow.
We have something similar in the Finnish culture called Piirakka. Some are savoury and some are sweet. But all so good. Thank you for your Latvian version. I can't wait to try it. Greetings from Canada.
My wife love Polish Pierogies, which are different, but I see the word Piragi is very close! These seem more up my ally, swap pasta for bread, and you're speaking my language now. And the filling looks good enough to eat on its own! Cheers from Houston, Texas!
What an underrated channel
Not underrated at all! We love it.
Awesome video, Charlie! Can't wait to try these.
Trying the glaze trick with my pirozhki recipe! Thank you
Mmm... nice! Like a fluffy "empanada"
Beautiful language, of course 💪🏻
Perhaps you could reduce the amount of water to compensate. I'm not too familiar with the T denominations, but the flour is definitely the culprit.
I am an native English speaker and have a tough time with English. No way could I get Latvian to come out of my mouth. I am amazed by people who speak several languages. Thanks for sharing.
Thank you Jeff! :)
Fantastic channel! These dumplings look amazing
Thanks for sharing this recipe which is from one of the most courageous countries in the world. As matter of fact, currently there is no any Latvian food in Taiwan. I expect to see more in the future as the relationship between 2 countries are getting closer.
Very cool!! The closest thing to this that we have in Russia would be pirogi with minced pork and onion, however the filling would be cooked beforehand, I think I'm gonna suggest these to my grandma haha
You hit it our of the park again.
Great vid! I really like seeing whole recipes, I'll give this one a try!
Awesome content, as always! so easy explained transparent the luv in the art. Thanks for the exquisite content!
Вітаю! 💙💛 Приємно було дізнатися, що ви з Латвії. Мені здається, що я здогадувалася про це. 😊
Милі, чарівні, крихітні пиріжечки. Я впевнена, що моїй родині і друзям такі сподобаються.
Дякую за чудові, цікаві, пізнавальні відео. 🌻🌻🌻 Бажаю вам творчої наснаги! Нехай збуваються ваші мрії та бажання! 🤗
my daughter's boyfriend grandma was a chef in France back in the 60's, she had a Latvian friend that taught her how to bake piragis around xmas 2024 he brought home some piragis that he personally bake , he said that virtually everybody in his family have learned how to bake piragis, 3 generations later , they are still using the original recipe from her Latvian friend , I just bought the ingredients to bake my first batch of piragis, I can't wait to see the results , fingers crossed! lol thanks for the video !
Looks delicious. I had made some butter yesterday and have some buttermilk which I will use to make these and some bread as well. Thank you for the recipe.
My grandad was Latvian and moved over to the UK. He bought this recipe over and made them every year at Christmas time. He sadly passed away before I was born and my dad makes these every year too. I have also been doing it too and this year my dad and I are changing the recipe to be more like yours. Except we are making a lot. We're starting off with 4.5kg of flour so a few will be made!
I have tried this recipe yesterday, it has worked perfectly with a bit less hydration as my flour has a less protein percentage. My wife and I have smashed the 16 dumplings over dinner 😂😂😂.
Chainbaker you are awesome and this is a wonderful recipe and for sure will try it with different fillings soon . Thanks bro
That is awesome! And I love that you smashed them all haha! They are made for it 😁
I had a family member from Riga. She made them a Little different but basically them same. Love these!!!
Reporting that the dough was an absolute dream to work with. Im always afraid of it turning out too sticky or something but this was perfect.
I used just basic pre cut bacon from the shops and it’s still very very similar to what I had in LV
💯💯💯
My grandparents were Latvians and I remember having these, can you do a recipe for blackbread?
I will add it to my list. I've not made a black bread yet :)
@@ChainBaker brilliant, I have childhood memories of having jellied pork or kilbasa with blackbread I loved the stuff!
This is definitely one of the best snacks I had here in Latvia 😋 thank you for sharing the recipe, I look forward in making them myself!
It would also be super cool to see other Latvian recipes! I love that pastry with cottage cheese in the middle and that sort of cinnamon roll but 200 times better than American cinnamon roll 😅 don't know their names though, hopefully you know what I mean!
Cheers! :) here is another Latvian recipe for now ruclips.net/video/ucU_z2c79VM/видео.html
@@ChainBaker thank you 👍🏻
Your language is beautiful, please speak more Latvian for us in your videos! These look so delicious 😋
My mom use to make these for us kids over 40 years ago,
Love u mom. ❤
Those look really delicious and it was so fun hearing you speak your language!!
We lived in england my mother was latvian she lived in Riga she used to make piragi for us children it was fantastic very tasty brings back memories of my loving mum who passed away in 2018 I miss her badly a loving mum who I really miss
i love your videos and i have to ask:where can i get braclet like yours i really like it :D
I got it off ebay years ago. It came from Thailand. All I did was search for 'heavy silver bracelet' 😅
As always it was awesome!!!!! It looks and sounds DELICIOUS and I hope I'll get the chance to make them soon.
On the video:
- You were clear and concise and explained all your steps well.
- You kept a good pace
- Loved every bit of it 10/10!
Thank you so much!🙏
These look amazing. Your recipes all do. I'm definitely adding Latvia to my list of places to visit. I'm 4th generation American but 50% eastern European descended on my Mom's side and the more I learn about eastern Europe, the more it reminds me of home in New England.
I just finished making these as a thank you to a friend of Latvian descent for help with a hospital procedure (driving me because I'll be sedated)
He freaked out when I showed him the video, because I only told him dumplings. I haven't had them yet, fasting until after the procedure, but he said they'd easily pass for one of his family member's efforts.
Cheers for the video, the actual rolling of the dumpling really helped me get the form, and I asked my friend to save me 3 or 4. He's excited to take these to his dad, I'm excited for them to be my first food after 24 hours+ fast.
I wish you a speedy recovery! 💪😎
@@ChainBaker Thanks, just a little look around from the doctor, preventative medicine.
I can say that the pancetta wasn't as good as thick cut (butcher cut in US) bacon.
Pancetta's fat doesn't render as well as bacon or pork belly. They had good flavour, but a little dry.
My second batch with the leftover filling I added some smoked bacon to stretch the filling, and they were much more moist, and smokier.
About to make my 3rd batch, no pancetta, only bacon, and I'm expecting them to be even more luxurious texture-wise. I'll know in about 4hrs. Going to eat them with an aged village level Burgundy as I'm out of beer.
More Latvian recipes!!!
So glad to see you share your culture with us! Excited to try them. The gyros were amazing by the way, a lot of work, but quite delicious! Thank you. You probably don't realize it but you have had a substantial impact on my diet hehehe! Chainbaker is a household name here, associated with deliciousness.
😁
These look so good! They are the perfect size for bringing to a party, too!
I am adding these to my to-do list for sure. One of my local markets has a huge Eastern European selection, in fact I often need to use the photo function on my Google Translate app to know what I'm buying. I've come close to buying pork belly exactly like this a few times, I'll take the plunge this weekend on my weekly Saturday morning visit.
Anything with bacon is my [favorite snack] 🥓
Parasti taisu nedaudz savādāk mīklu, bet pamēģinās šītā. Paldies par recepti!!!
Those look delicious! Thanks for sharing your skills and your language in this video.
Can't do this right now but this one is *_definitely_* saved for later!
Awesome intro! Thanks for sharing something from your home.
I saw Speck bacon in liddle London straight away remembered your video. I'm gonna try to bake it tonight 😀
Damn I need to get my hands on that! 😁
Used this bread recipe as the wrapping dough to go with the bierock filling from Tasting History (plus some worcestershire sauce). Turned out excellent. The double egg wash trick is so simple and perfect for an eggcelent dinner. Ate it with some quick pickles from our garden and one of my dwindling supply of German Beer that I brought back on my last trip.
We need a recipe for pirozhki
I really need to make some of these again. It's been too long since I last made them. My Granma always put a little bit of Cardamom in the bread dough but other than that yours was bang on to what she used to make.
That was really interesting, and I thought it looked super delicious. I really don’t know anything about Latvian food but I would love to see more
The wild boar at the Talinn xmas markets was sooooo good!
Definitely giving these a try :)
Must try. Thanks for sharing 😊
Wow these are a must try. One of your best recipes so far. Would you go with speck or dry cured streaky bacon (can get that in slabs)? Was startled by hearing Latvian for the first time. It is always a good thing to express your heritage.
I'd say speck would be a good option! :)
Cheers 😎
Looks amazing, I will try these this weekend!
Amazing language and recipe 👍👍😋😋 still waiting for 100% whole wheat sandwich loaf 😋😋😍😍
Great video! The pies look great too
I baked this today, except my local tiny grocery store does not carry any super fancy meats so I just used a cheap bacon. Anyway, it turned out very good. Thanks for the recipe!
They look sooo good! I need to find a butcher in my neighborhood to get cured and smoked pork belly. I want to eat a dozen of them with a few beers and have a nice nap 😎😁 The cabbage|onion and cottage cheese|raisin sound real good too.
Oh, nice recipe to try with si many fillings.
By the way tout english is terrific.
Cheers! :)
love this! must try soonest
I finally got my hands on some nice thick pork belly so I cured and smoked it and finally made these. I AM IN LOVE! I have extra filling and tomorrow I’m making more dough and probably more filling for another batch. Thankfully the bacon I cured was a 5-lb piece of belly, so I have plenty of bacon!
🤤
I have a Lithuanian supermarket nearby and it's my favourite local shop. I'm sure I can pick up the right ingredients, or close enough.
Cik jauki dzirdet latviesu meli. Sveicieni no Kolorado, ASV. Olas glazuras ieteikums burvigs! Esmu iemacijusies piragus gatavot ar senu/sipolu pildijumu, ka ari ar saldiem kartupeliem/sipoliem - maniem vegetariesu draugiem! Paldies!
Izklausas gardi! It ipasi ar senem un sipoliem 🤤
This is awesome. Hello from Moldova. There are many variations on piragi in eastern Europe, in my region there is 'spek', but piragi have other fillings. Traditional variants would be mashed potatoes, cabbage(pan fried sauerkraut)+onion. I'm sure you'd appreciate a filling of cottage cheese with dill. There are also crazier variants, like cooked rice+boiled egg, or cooked liver. Definitely gonna try the filling from the video. Keep up the good work.
Cottage cheese and dill sounds amazing! :)
i'm originally from Poland...blueberry buns are also hard to beat, as desert baking goes. please show a kneading technique for 1kg flour baking. i usually use that much for a bread or buns or pizza. i'm not weak but, it gets pretty hard and tiring, after only a few minutes.
I use both hands to push the dough forward. That makes it easier.
I found some fatty pancetta and fatty smoked bacon in the fridge, so I decided to give this recipe a try. OMG so wonderfully flavorful - the slightly chewy sweet bread perfectly complements the smoky, salty, peppery, oniony filling. Enjoying some for dinner - thanks for sharing a recipe that is near and dear to you!
"Liels paldies, ka skatījāties, un tiekamies nākamajā." 😉 Photos have been posted in "Charlie's Baking Buddies".
Whaaaaaat? LOLOL 😂
That is awesome! And the translation is perfect too ;D Cheers, Lan! you're a legend of a baking buddy 🤩
Lovely stuff.
Idk what it is, but i find it fascinating for many eastern european countries have their own traditional "Piragi", "Pierogi", "Пирожки" recipes. All seems to have same origin, but ever so slightly different from each other.
I just made these and they turned out very well, thank you! I had 16 dough balls of 28 g each and filled them generously. Even so, I ended up with a little over 100 g of left-over filling. 150 g of the speck and 90 g of onion are plenty enough to fill all of them.
I always have some left over too. It goes in a pan with some fried eggs hehe :)
@@ChainBaker Guess what I did this morning with the left-overs? Speck and onion omelette 😁
😁👍
Thanks for sharing the recipe, I'll have to try out these delicious dumplings! It is great to know you are Latvian, until now my wife kept saying to me," Oh you are watching that German Baker....." Now I can be like nah, watch this video.
I do speak a bit of German. Maybe I could do an intro with it someday 😅
Nicely done!
As a hungarian guy, I've grown up eating dumplings like these, or with some fruit/jam filling. I love these kind of snacks!
💙 the intro! 😁
I don’t know much about my Latvian heritage my grandpa came over to America just after ww2 trying to escape communist and Nazis and my grandma didn’t want him teaching my mom and aunts Latvian language so she wouldn’t know what was going on plus living in the rural south you gotta intergrate with the culture or you’re fucked so I didn’t really learn much till I was in my teens now im 26 and trying to learn at least a few Latvian dishes for my family will definitely try this
Gotta do these this weekend!
No Eastern Europeans in my area, but lots and lots of Czechs. Does anybody know of a Czech equivalent of this smoked pork belly would be called?
Sveicieni no Bauskas!🙂
Latviešu valoda perfekta🙂
Un pīrāgi...👌
🥰🇱🇻
I have made these a few times with another recipe but they don't turn out near as nice as yours. Also it's a recipe for what feels like a million buns. I think I'm going to have to try your recipe out. These look so good. And yes I can confirm, these are ~The Best Snack~