Vegan French Onion Soup: ruclips.net/video/wCu8z7q0gtE/видео.html Recipe notes and tips: - COOKING NOTE; I fried subsequent batches on 6 (my stove goes up to 9). This gave better, more even browning. - FROM FROZEN; I’m yet to cook them from frozen, but I imagine frying at a lower temperature may be the way to go (4 or 5), just ensure they don’t burn in places. I’ll update here with anything worth sharing once I try it out. - To freeze; place the pierogi on a sheet in a single layer and put in the freezer. Doing it this way ensures that they don’t stick together. Once solid, put them in a ziploc bag (possibly 2 to prevent freezer burn). - When shaping the pierogi, if the edges aren’t sticking together well, try slightly wetting your finger and brushing it across the edges. - Fry/steam/fry method also probably means you can fill the pierogi much more than if you were boiling; less risk of bursting open! - The dough was VERY tight after resting for several hours once I’d cleaned up and broken down the camera equipment. When I rolled it out, it kept springing back, as did the circles when I cut those out. This meant the wrappers became thicker than I wanted so I had to roll them out again. I got to the point where I just took small pieces of dough (a tablespoon or so) and rolled each out individually. The benefit of this was I didn’t have to dust the counter; I just used baking parchment and peeled them off. - I froze most of the pierogi, but left a couple of portions in the fridge overnight. The pierogi had flattened on one side by the following day, and this was perfect for getting even browning in the pan! When I make them next time, I’ll try deliberately flattening one side.
Love those pierogi with that little bit of fried sauerkraut. Yum yum. A few years ago I was in Poland and had rhubarb filled pierogi served with a lovely velvety sweet cream sauce accompanied by a glass of Chardonnay. It was a real treat.
Hello Rachel! I'm glad you tried my suggestion. When I boil my perogies first, it's only for a few seconds. I take them out as soon as they rise to the top, like gnocchi. I find this heats the centers better, and makes for a nicer texture of the outside, but I'm definitely going to give this method a try! Now I guess I'm going to have to come up with some more ideas for requests! Lol.
Kia Ora Auntie.. these look great.. I’m going to give them a go! Half with Potato and the other half with Kumara (Maori sweet potato).. Nice job Auntie..
I guess with your video game preferances I should have guessed you were into DnD. If you're enjoying a creator's content, especially an up and coming type of creator, please do what you can to help them grow. . Financial support is great of coarse but you can like the video and subscribe to the channel with a second's worth of effort. Also take an extra minute or two to not skip over the ads so the channel gets all the revenue including that ads at the end.
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Vegan French Onion Soup: ruclips.net/video/wCu8z7q0gtE/видео.html
Recipe notes and tips:
- COOKING NOTE; I fried subsequent batches on 6 (my stove goes up to 9). This gave better, more even browning.
- FROM FROZEN; I’m yet to cook them from frozen, but I imagine frying at a lower temperature may be the way to go (4 or 5), just ensure they don’t burn in places. I’ll update here with anything worth sharing once I try it out.
- To freeze; place the pierogi on a sheet in a single layer and put in the freezer. Doing it this way ensures that they don’t stick together. Once solid, put them in a ziploc bag (possibly 2 to prevent freezer burn).
- When shaping the pierogi, if the edges aren’t sticking together well, try slightly wetting your finger and brushing it across the edges.
- Fry/steam/fry method also probably means you can fill the pierogi much more than if you were boiling; less risk of bursting open!
- The dough was VERY tight after resting for several hours once I’d cleaned up and broken down the camera equipment. When I rolled it out, it kept springing back, as did the circles when I cut those out. This meant the wrappers became thicker than I wanted so I had to roll them out again. I got to the point where I just took small pieces of dough (a tablespoon or so) and rolled each out individually. The benefit of this was I didn’t have to dust the counter; I just used baking parchment and peeled them off.
- I froze most of the pierogi, but left a couple of portions in the fridge overnight. The pierogi had flattened on one side by the following day, and this was perfect for getting even browning in the pan! When I make them next time, I’ll try deliberately flattening one side.
Love those pierogi with that little bit of fried sauerkraut. Yum yum.
A few years ago I was in Poland and had rhubarb filled pierogi served with a lovely velvety sweet cream sauce accompanied by a glass of Chardonnay. It was a real treat.
I hope that your Thanksgiving was happy and peaceful.
Hello Rachel! I'm glad you tried my suggestion. When I boil my perogies first, it's only for a few seconds. I take them out as soon as they rise to the top, like gnocchi. I find this heats the centers better, and makes for a nicer texture of the outside, but I'm definitely going to give this method a try!
Now I guess I'm going to have to come up with some more ideas for requests! Lol.
Please do, they were a wonderful discovery!!!
the dumplings are looking mighty delicious. You still mad fine! Glad your computer is doing better.
Nothing worse than a flaccid dumpling Rachel 🤣 These look great and I am definitely going to make them soon...thankyou for the inspiration.
Looks superb. I’ll be giving this a go. Thank you.
They're amazing! I'm looking forward to trying out different fillings in the very near future
I love Pierogi Ruskie! Yummy recipe!
Your accent is lovely ❤
Kia Ora Auntie.. these look great.. I’m going to give them a go! Half with Potato and the other half with Kumara (Maori sweet potato).. Nice job Auntie..
I was thinking sweet potato myself! Maybe with cranberry sauce
@ Great minds think alike! lol.. you’ve sold me on the Cranberry..
Mmmmm 😋
Looks good, how you doing Beautiful.
Doing Pretty Good. My Situation is not Pituresque but feeling pretty Beautific. ✨️ and
I'm so confused by this...
Someone is trying to steal your Thunder Auntie! lol..
@AuntieRanchelChaoticKicthen. WASNT THAT COMMENT INTENDED FOR ME!!?? 🙂😘🫠😉😘
I think you're a cute little dumpling :-)
I guess with your video game preferances I should have guessed you were into DnD.
If you're enjoying a creator's content, especially an up and coming type of creator, please do what you can to help them grow. . Financial support is great of coarse but you can like the video and subscribe to the channel with a second's worth of effort. Also take an extra minute or two to not skip over the ads so the channel gets all the revenue including that ads at the end.
I used to play with friends at the pub on a Wednesday night. But then lockdown :( One of the group then moved away and it just wasn't as fun online