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.
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.
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