Helen makes a small mistake at the start of the video - I thought I'd correct it for you guys Serving suggestions: 40 varenyky serves 1 person 80 varenyky serves 1 person
My (late) paternal, half Polish, half Ukrainian, immigrant grandmother taught me how to make pierogies (varenyky), when I was a child. There were two kinds of fillings. One filling had boiled, mashed potatoes and cottage cheese. The other filling had sauerkraut, and onion as a filling. The dough was made with all purpose flour, a pinch of salt, an egg, a bit of corn oil, and water. Both types of pierogies (varenyky) were very good, and this was especially the situation when they were fried in butter, until they were golden brown. My grandmother was a great cook and baker. I also remember her homemade borscht, homemade cinnamon rolls, homemade doughnuts, and homemade potato salad. In fact, both of my grandmothers were excellent cooks and bakers. I have a mixed Slavic ancestry, including Polish and Ukrainian, and the food is so good. Thanks for sharing this recipe. Those pierogies (varenyky) look amazing. Cheers, Helen!👍👍✌️🇵🇱🇺🇦
My mother learned it from her grandmother who was from a part of Austria-Hungary that is now in the Ukraine (near Livi). They considered themselves Austrian and spoke German but you wouldn’t know it from the food. Pierogi, Holopchi, Golumpki; only her cookies and pastries had any nod to Viennese cooking. We still make pierogi every New Year’s Eve and we’ve been recruiting new family members generation upon generation from the time I was a child in the 60s. Just inaugurated in the newest generation this last New Year’s Eve. My four-year-old grand niece was absolutely over the moon and loved making pierogi. I did laugh at her comment about making 80 that’s so cute we make probably a couple hundred it’s an all day event that yields a large family dinner and many many leftovers. We also don’t cut ours out with a cutter we’re much more rustic we roll each one individually; they’re not perfect but they are delicious; ours are also potato, onion and fresh farmers cheese.
Great comfort food, and can be made with very cheap ingredients for the filling - here things like sauerkraut are close to the cheapest vegetables available, next to plain potatoes, beetroots or carrots. The best thing is how easy it is to enrich said fillings and turn this dish into something really exquisite. My fav ones are with sauerkraut+forest mushrooms, potato+cottage cheese and spinach+feta/blue cheese. And when it comes to sweet variants, nothing beats blueberries or especially sour cherries, toppled with sweet cream of course. Plums/strawberries are also a solid choice.
OMG! Thank you so much for this recipe and how to make it. My husband is polish and always wanted to make them at home but unfortunatly his parents passed away before teaching him how to do it. This is going to be a nice surpire.! Love your chanel....❤
you (plural you 😉) may enjoy another recipe for a doug - with butter, and no eggs. it goes perfectly through the pasta maker ( doesn't need any extra flour to avoid sticking) and is sticky enough for forming and boiling with no wastes. the proportion is : 1 part of flour, 0.6 part of boiling water 0.1 part of unsalted butter salt - melt salt and butter into boiling water - mix it with the flour - let the dough rest for at least 30mins. im from poland, and know this recipe as for ukrainian wareniki's dough. to me, this one is the easiest to work with. hope you'd haved some use of it 😉
This made me smile and tear up at the same time. One of my childhood neighbors was a Hungarian mom who loved to feed people. She called these pedahet (sp?) and she made and shared these by the bucketful. We tried them with every sauce in the house; unimaginably, one of our favorites was Chinese oyster sauce. We were strange kids but we ate well.
Обожаю ваш канал за научный подход. Количество воды в тесте в зависимости от засушливости/влажности климата - такого я ни в одном рецепте на Ютубе не встречал!👍👍👍
It is nice to read a Recipe that has clear instructions. Thank you for well done informative an delish .Very correct 👍I lived in Edmonton Alberta I needed to use Hight Altitude cooking instructions for baking because Edmonton is on a plateau.
Thank you for a beautiful video. Following your detailed is structions ensures success. It looks pretty labour intensive but well worth the effort. How delicious! Thank you again, Helen.
Great job! Thank you very much! I have eaten a lot of these growing up! My father was Ukrainian, and my my mom was Polish. My favorite was the cottage cheese with chives, with no sugar. Most places that do make the cottage cheese always add sugar for some dumb reason.
Pierogi!!!❤️ In Poland we make it as simple as possible. For the CIASTO (dough) It’s just flour and hot, salted water, and for the NADZIENIE (filling) It’s 4 parts of mashed potato - not that firm and jelly kind but that soft and crumbly kind (when cooked), 2 parts of TWARÓG (fresh cheese), 1 part of onions (made just like in the video. Salt and pepper to taste and voila😻😍
In our family we like to add eggs to a dough, they make dough better. Pretty sure nobody uses pasta machine to make pierogi. This is just complication without good reason, also adding cheddar to this dish is probably offensive :D
@@maciej-36 varenyky są ukraińskie, Helen jest z pochodzenia Rosjanką, więc wszystkie chwyty dozwolone🙂 Ale co do ciasta to pewnie, że wałek najszybszy, choć trzeba mieć trochę skilla☺️
@@Antyweszka W sensie, że jeśli chodzi o Ukrainę i Rosję, to wszystkie chwyty dozwolone? Lepiej idźmy tą drogą... Jak ktoś był niegrzeczny przez cały rok to za kare powinien na święta robić kilkaset pierogów maszynką do makaronu :D. Tak na marginesie to chyba nie ładnie tak tutaj komentować po polsku ;)
@@maciej-36 dzisiaj opcja tłumaczenia to jedno kliknięcie pod komentarzem😉 Mnie trochę śmieszy jak Polak zwraca się do Polaka w głębi niepolskojęzycznego internetu, ale rodzimego języka nie użyje😅 No chyba, że to nie do mnie było, to przepraszam😉
One of my childhood memories was coming home from school and seeing a black trash bag in the fridge, taking up an entire shelf, and a couple of tubs of sour cream. The Russian ladies my mom worked with would make tons of varenyky and give her about 20-30 lbs worth. My mom and I were the only ones in the house who ate them (her mother and grandparents were Russian immigrants after WW2 and her co-workers were old friends of theirs). My mom has Alzheimer's and I'm watching a ton of videos to learn how to make them so I could share some time with her, assembling them. She used to make them with her grandmother, Bubba. I've perfected Bubba's borschdt and piroshki (as my grandmother gave the thumbs up and cried that she hadn't tasted her mother's borschdt in so long and that it brought her back to her childhood). I can't wait to make these.
So Happy I found this. The other day I was telling my sister how I made pelmeni. She's a vegetarian and was telling me last time she was visiting family in Belarus nowhere seemed to have plain potato Varenyky but a mix of potatoes and mushrooms and she doesn't like mushrooms. Next time she stays over we're going to be making these.
We always seal ours by having a little cup of water next to us and dipping our pinky finger at it and running it along the edge to create a really good seal. That way we don’t have to worry about flour getting on the dough The flour mixed with the dab of water on the dough actually helps to make the seal. We’ve never used a pasta machine in fact we don’t use a cutter either we roll each one individually using a rolling pin just like Oma used to do.
Yup, that's our technique too. Where do you stand on the presence or absence of egg in the dough? We are firm no-eggers...for us, pierogi dough is flour, (warm) water, salt and a bit of vegetable oil, and that's it. This dough is soft and stretchy, and once it's rested for an hour, it is extremely easy to roll out and work with.
I love your channel, unfortunately I just discovered it 2 weeks ago this is the best cooking channel for me. I lived in the USA for many years, now I live in Poland. My family thinks I make the best pizza but I made them yours exactly like in the movie and we went crazy. Next thing I'm going to make is stuffed cabbage, yours look great. I make the stuffing for Russian dumplings in the same way, only I knead the white cheese and potatoes with a fork so that the ingredients are palpable. I learned about it from a professor who worked for many years in Moscow, but I will try yours because they look delicious. My grandfather gave me a recipe for pierogi dough and it's brilliant, you can freeze it. Recipe for this cake: flour, 1 egg, 1 yolk, 1 cap of heavy cream 30% fat not less, salt.💯💌🍀🌻 Warm regards
I love 💕 you video. You are so easy to listen and follow. My Mother’s side of the family is Polish( so we are like cousins 😃) I have been looking for a recipe for perogi. Thank so much. I can’t wait to try.
We made these last night with my niece and great nieces. Delicious! Love the details of your videos, so helpful and useful. Thanks so much, you are a rockstar in our house❤
My mother and grandmother made tons of these on a regular basis ... with no pasta machine. Just a rolling pin is fine. They usually made potato and onions, or potato and cheese. Sometimes cottage cheese and sometimes kasha filled. We pronounce them verenikes.
I'm newbie on this channel, just wanted to say "thank you" for tips and so detailed videos, it really improves cooking skills. Btw, few days ago tried your caramelized cabbage and that was shockingly great, and now you got varenyky... I have to try it too👍
My mother was famous for saying: Don't look at it! Just eat it! We learned that she said this, when the food tasted great, but the asethics were lacking.
Hello Helen, I hope this msg finds you and your family doing well🙏🏻 I’m so very excited and grateful you made this particular vlog….I’ve been wanting to make varenyky for such a long time. I’ve been pondering over different the best possible recipe on Pinterest for such long time now. I was going to use your recipe for when you made the blueberry ones for the dough portion bc I want to make the potatoe and cheese. My mom, bless her, isn’t with use anymore and just before she passed away, we were suppose to make varenyky together the last Easter shortly before she passed, but sadly never got to. Her varenyky were outstanding. Her dough was so soft and silky and the potato/cheese/onion filling was amazing too. You’ve put this vlog out at the absolute perfect time for me. Ive been wanting to make them everyday now since before this past Christmas. You’ve finally gave me the boost to try making them, especially trying to smaller batch first! Smart!!! Your recipe is the closet I’ve seen to date to my moms…I only hope I can get them close, never as good, that’s for sure, to what she use to make🙏🏻 You’re recipe looks perfect, thank you from the bottom of my heart…I’m so grateful🙏🏻 I can’t wait to make them now. This is the final boost of confidence I needed…once I make these, I’ll try making the kapusta ones that she made amazingly too after. Thank you once again Helen…god bless🙏🏻😊
Never heard of potato and cottage cheese mixed together (are you sure it wasn't potato with a little cheddar?) but you can mix up anything you like and put in them anything and fruit fillings are sometimes used like blueberry or cherry etc. In American Ukrainian Newark, N.J. St John's Ukrainian Catholic grammar school and church we all made/ate potato and cheddar, we also had Farmer's Cheese ones which is pretty much just cottage cheese with all the liquid squeezed out with cheese cloth. But they were always entirely just Farmer's Cheese and not mixed with anything else. They were my favorite. We also has sauerkraut ones. Potato/ Cheddar, Farmer's Cheese, and Sauerkraut ones with or without carmalized onions. Those were the 3 standard pierogies in Ukrainian community in NJ.
I made these today. They were SO GOOD! Yum! I'll be making these again, for sure. It's well worth the effort. Thank you Helen for the recipe and instructions. :)
Helen, I have a suggestion: there's a much less labor intensive way to make the mashed potatoes. Cut the potato into eighths (one cut in each axis) without even peeling them. Then, pressure-steam them in the instant pot with just enough water to cover the bottom (about a pint) for 15 minutes, with a 10 minute cool down. Then, press them through a potato ricer, skin-side up as you drop each chunk into the ricer. The potato gets pressed through, but the skin remains behind in the ricer. Not only is the instant pot faster for doing this than cooking it on the stovetop, but leaving the skins on and using a ricer to mash the potato saves a lot of time vs. peeling it and using a hand masher. Fold melted butter and salt into the mash after ricing the potato.
I always make my vareniki vegan and make the dough without eggs - just flour, water, salt and a little oil. My mom uses egg, but dough comes out lighter my way and doesn’t dry out as quickly. All purpose flour is fine, and makes them less like Italian pasta. You don’t want it to be too thin, since it’s not supposed to taste like ravioli. I also think it’s blasphemy to add cheese to the potato filling as it dulls the fried onion flavor, BUT porcini are amazing. Christmas Eve meal in Ukraine is traditionally vegan so I try to stick to that. We serve with extra fried onion in oil and with sour cream on non Lenten days. Leftovers are great fried in a skillet.
It is known as pierogies among most Ukrainians. I am American Ukrainian first generation St. John's Ukrainian Catholic School Newark, NJ the babuskas cooked them for school kids once a week every week and all us Ukrainians called them pierogies. Many foods have different names among the same peoples in neighboring areas. In NJ it is Taylor Ham in north jersey Newark and pork roll in south and east jersey. Subs, hoagies, grinders, blimpies.
I have never heard Ukrainians call them pierogi neither in usa or in Ukraine. Maybe in the community you grew up they called them this way to mix up with Americans. The first time I heard the word pierogi was 10 years ago when I came to Canada and had them in a restaurant. When I heard this word I immediately thought about different dish. We have also pyrogi in Ukraine that are baked kind of buns stuffed with various fillings. As for the recipe of this author, she is making more the Polish pierogi than the Ukrainian varenyky. We never use cheese in our filling. The dough is also different at least we use different type of dough in the central part of Ukraine
Ohhh, and just remembered if your grandma is from the Western part of Ukraine, closer to Poland, she may indeed use this word. But I also met people from the Western part of Ukraine here in USA and they call them varenyky.
@@poksana5476 The Ukrainian community in the NY/NJ area is the largest in the country with Ukrainians from all over Ukraine and we all called them pierogies and Ukrainian pierogies have all kinds of fillings. Farmer's cheese ones and potato and cheddar ones are the most common.
Thank you for being on the right side of history, featuring Ukrainian culture and food! This is very important to do. Here in Britain we are highlighting Ukrainian food and culture as well! 💙💛
That is traditional to my family as well (my maternal grandmother's family is Rusyn, coming from the region of Ruthenia, which was once a part of the Austro-Hungarian along with Poland, but is now mostly part of western Ukraine). However, nowadays, we do add a bit of canola oil (works out to about 3% v/v of the dough), as we find it makes a more pleasant texture once the pierogi have been boiled and fried (enhancing crispiness without compromising the mild, pleasant chew).
I'm religiously following your measurements particularly for traditional recipes for which my mum never knows the quantities needed for each ingredient. 🙈
@@Dougerro I was going to ignore your response, but then I considered the people who may read this in the future. There is absolutely know way to know all the variations in European countries, or to know the version of the recipe I eat. Calling "it" (what is the pronoun reference?) a "copy" is non-factual. While this could be considered a criticism, it is not. I'm not disapproving of you as a person (check the definitiom of criticism). I'm just pointing out a fact.
I use the cabbage fillings in pirozhki: ruclips.net/video/hOen7VmSNPU/видео.html and here is the mushroom filling: ruclips.net/video/31MYOGrOWl8/видео.html
In Finland and northern Sweden you can make pierogi with rice porridge inside, my family eats them with butter and soft boiled eggs on top, as a sort of afternoon snack or light dinner. It's delicious!😂
I love watching your channel. I love listening to you. But can you tell me please, Is there an alternative to the potato filling for the pierogi other than sour cream? Where can I just eliminate that? Thank you🥰
if it's a dairy intolerance, skip the sour cream. if you just don't have access to sour cream, try some other rich dairy product (heavy cream, cream cheese, etc)
hi helen, i live in a tropical climate and often had trouble with pie/tart dough that required to be kept cold, so i can't really describe how good it felt to find a recipe for tart dough that used hot butter (david lebovitz's website, titled "french tart dough recipe"). it's really great because you don't have to make the dough beforehand and chill it, it's made from scratch and baked within an hour. i tried it and it worked well in my opinion, but i'd like to see you try it out from a more experienced chef's perspective so that we can learn more about what this recipe is suitable or not suitable for. compared to stressing over keeping surfaces/kitchens cold and having to make pie dough a day ahead, this recipe truly is quite remarkable
What an interesting concept. It seems like a good option for pate sucre style tart, but not for galette or pie that requires rolling and shaping without a tart pan. That being said, I haven't tried it, so can't speak from experience.
I’ve seen a lot of dumpling folding techniques, but this is the first time I’ve seen this flicking technique. Thank you! If I want to make this vegan, would a water only dough work or would you add a bit of oil to the dough to enrich it?
In Chinese wheat dumplings I know they use egg+water in flours that don't have enough protein, adding a tablespoon or two of vital wheat gluten and using water right off the boil might be a solution, esp since bread flour is already kind of high protein. After resting, divide it up and knead a couple drops of oil on one half and nothing into the other and see which works a little better.
In my Ukie family, dough consists of all purpose flour, corn starch, salt, vegetable shortening, and room temp water. The corn starch is about a 5% volume ratio to flour and so is the shortening. They're combined using the cut-in method.
You made my pierogi... but farmer cheese really is best! I also like to divide my dough (after a bulk lamination).... but I roll and wrap the sections into logs that I then slice into medalions individually as I go. I am very used to working those medalions to the desired thickness (one at a time), stuffing, and sealing each as I go. I like turning those thinning medallions... but purposely into a slightly oval shape that works best for me. No scraps from cutting circles! My favorite preparation is to boil them... pan brown them in butter... and top with more browned onions and sour cream (or homemade crème frâiche).
Here’s a video idea: what would be the best dairy substitute for the cheese in these? I have a friend who cannot have dairy at all because of a health issue and I’d love them to experience real pierogi. I personally don’t like the version with just potatoes and I’m not sure what cheese substitute would work best, I think tofu would be too plain though maybe cashew cheese could work…
I'm a vegan and use vegan cream cheese, but one made with protein solids--so many brands are mostly solidified coconut oil that melts away into nothing under heat--such as Tofutti or a niche brand that's made with cultured nut solids. Alternatively, medium firm tofu or firm silken tofu (the kind in a shelf-stable package) drained and blended in a food processor with a small ratio of sauerkraut brine, and pinch each of salt and white pepper, can make a convincing farmer's or cream cheese, depending on the degree of blending. Less brine and blending with the firm silken tofu, as it's already very soft. Hope this helps!
there are a ton of vegan dairy products on the market. miyoko brand is particularly good. miso is a good alternative to cheese. god forbid, not tofu! this dish should be rich, rich, rich. fat through the roof, otherwise it's not worth it.
Skip substitutions and just omit. During lent this dish is vegan without eggs, butter or sour cream. Just extra fried onions in oil. You won’t miss dairy. I disagree with Helen here, this dish is not super rich and shouldn’t be.
I'm Ukrainian and the tradition of making varenyky and serving them at holidays such as Easter and Christmas is in our DNA. I enjoyed watching Helen's approach (typically excellent like her many other videos) but the one big fault is the implicit assumption that everyone has a pasta maker. I've never seen anyone using one to make varenyky! So as a practical matter, the entire segment revolving around rolling out the dough becomes moot and replaced with a simple process of rolling out the dough the old fashioned way!
I love vareniki!!! But no onions please, I hate when my mom put seared onions on top of vareniki! 🥹 Also I love vareniki with sout cherry!! Вареники с вишней !! Ммм🥰🥰🥰
Pierogi means dumplings of any kind. Traditional polish dumplings are as big as you did them with any filling including blackberries. Dumplings with filling in the video are called pierogi ruskie, since 2022 often called Ukrainian dumplings, but the first name refers to the land which is currently the state of Ukraine anyway.
The "ruskie" refers to Ruthenians who used to live in Southern Poland until they were ethnically cleansed after WWII, but some of them still live in other parts of Eastern Europe, or migrated to the US beforehand.
And? When you have nothing else to eat like here in Poland we experienced often through things like wars, communism etc carbs are your best friend lol. Carbs and fat
Why don't the liquids go first into the food processor ... and what excatly is bread flour. A protein percentage and w-index would be much more helpful. Looking forward to make them. Thanks for the video!
Bread flour has abt 12+% protein, I learned that caputo 00 pizza flour is used in china for dumplings and I like it personally for homemade wrappers. As for the food processor in my experience putting the wet ingredients under the flour makes it kind of glob up and you have to open the fp and mix it up and pulse and mix it up again, but when you put flour first the kind of vortex the flour makes mixes up the liquid instead of it being stuck at the bottom.
@@Ben-kv7wr Thanks. I use a standmixer and was always told liquid goes first. I've been in china a lot and have never seen them using pizza flour for dumplings.
In the US, bread flour (I use King Arthur) is 12.7% protein content. Be careful if you are in Europe since the percentages of protein are not equivalent to the US. It's a long story, but has to do with how it's measured. Basically, you want a high protein flour (whatever that is in your country). In a mixer, putting the liquids in first results in faster mixing. I haven't tried it in a food processor since it's crazy fast either way. Might work fine with liquids first.
This is polish pierogies, that's fact! In my country nobody puts cream on pierogies! Only onions, or fried bacon. It's named Pierogi Ruskie (not Russian, ruskie because it's from Polish land near the Russian border) Cream is idea ukrainian, Ukraines take cream everyone, also Georgian chaczpurii.
Pierogi.... Poland: Pierogi ruskie (ruthenian, NOT russian! Ukraine: vareniki or .... polish pierogies. Ruthenia is a historial region: West south Ukraine: Lwow, Winnica, Rovne Chmielnicky; East South Poland: Rzeszow, Lublin, Przemysl, Zamość and south Belarus.
@@Arberin She used obscenities in a video a couple of months ago. When people commented on it, she said she had done it to increase viewership. I think she didn't understand who her viewers are.
@@tamcon72 Look up her video "WTF is “Light and Fluffy” (How to Cream Butter and Sugar)." If you listen to the video, you'll hear her say, "no f---ing way." There were several comments about the language. One person said, "So tired of everyone using "WTF" for inconsequential things. You can cover this subject without being vulgar." Helen's response was, "I certainly can :) but since my income is based on views, vulgarity rules."
@@NYNC88 I just watched the video. I don't think most people see the acronym as vulgar, as it's so common--especially on social media--and spans usage guidelines. Ms. Rennie's "no effing way" comment at 6 minutes 7 seconds, muted to make it less noticeable, is not something the average person would find objectionable enough to comment on. If this is the thing you focused on, instead of the cooking tutorial quality of that video or this one, it's possible that YT is too hostile for your sensibilities.
Лена , в Украине нет слова "вареники"! В русской транскрипции это звучит: "варэныки"! Научитесь правильно произносить наше национальное блюдо! Кстати, русские вареники с творогом - прислаженные, наши - присоленные. Это, к слову, о начинке вареников с творогом! А это, вообще, что ??? ruclips.net/video/U6m7Kv-oj48/видео.html Добавка к нашим вареникам??? Кстати, поищите в Интернете, как произносится слово "Украинские вареники" - на Українскiй мовi! Дякую!
Helen makes a small mistake at the start of the video - I thought I'd correct it for you guys
Serving suggestions:
40 varenyky serves 1 person
80 varenyky serves 1 person
I caught that too, but I thought it was so obvious it didn't need correction
Sort of like how a huge cookie is still one serving...I see it
I concur! ❤️😄
Helen has not made a mistake since the eighties! She just changes it up for variation.
This Uke-American agrees 100%!
My (late) paternal, half Polish, half Ukrainian, immigrant grandmother taught me how to make pierogies (varenyky), when I was a child. There were two kinds of fillings. One filling had boiled, mashed potatoes and cottage cheese. The other filling had sauerkraut, and onion as a filling. The dough was made with all purpose flour, a pinch of salt, an egg, a bit of corn oil, and water. Both types of pierogies (varenyky) were very good, and this was especially the situation when they were fried in butter, until they were golden brown. My grandmother was a great cook and baker. I also remember her homemade borscht, homemade cinnamon rolls, homemade doughnuts, and homemade potato salad. In fact, both of my grandmothers were excellent cooks and bakers. I have a mixed Slavic ancestry, including Polish and Ukrainian, and the food is so good. Thanks for sharing this recipe. Those pierogies (varenyky) look amazing. Cheers, Helen!👍👍✌️🇵🇱🇺🇦
Brings back memories of learning how to make pierogi from my grandmother with no food processor or pasta maker in-sight
My mother learned it from her grandmother who was from a part of Austria-Hungary that is now in the Ukraine (near Livi). They considered themselves Austrian and spoke German but you wouldn’t know it from the food. Pierogi, Holopchi, Golumpki; only her cookies and pastries had any nod to Viennese cooking. We still make pierogi every New Year’s Eve and we’ve been recruiting new family members generation upon generation from the time I was a child in the 60s. Just inaugurated in the newest generation this last New Year’s Eve. My four-year-old grand niece was absolutely over the moon and loved making pierogi. I did laugh at her comment about making 80 that’s so cute we make probably a couple hundred it’s an all day event that yields a large family dinner and many many leftovers. We also don’t cut ours out with a cutter we’re much more rustic we roll each one individually; they’re not perfect but they are delicious; ours are also potato, onion and fresh farmers cheese.
Great comfort food, and can be made with very cheap ingredients for the filling - here things like sauerkraut are close to the cheapest vegetables available, next to plain potatoes, beetroots or carrots. The best thing is how easy it is to enrich said fillings and turn this dish into something really exquisite.
My fav ones are with sauerkraut+forest mushrooms, potato+cottage cheese and spinach+feta/blue cheese.
And when it comes to sweet variants, nothing beats blueberries or especially sour cherries, toppled with sweet cream of course. Plums/strawberries are also a solid choice.
OMG! Thank you so much for this recipe and how to make it. My husband is polish and always wanted to make them at home but unfortunatly his parents passed away before teaching him how to do it. This is going to be a nice surpire.! Love your chanel....❤
you (plural you 😉) may enjoy another recipe for a doug - with butter, and no eggs. it goes perfectly through the pasta maker ( doesn't need any extra flour to avoid sticking) and is sticky enough for forming and boiling with no wastes.
the proportion is :
1 part of flour,
0.6 part of boiling water
0.1 part of unsalted butter
salt
- melt salt and butter into boiling water
- mix it with the flour
- let the dough rest for at least 30mins.
im from poland, and know this recipe as for ukrainian wareniki's dough. to me, this one is the easiest to work with.
hope you'd haved some use of it 😉
This made me smile and tear up at the same time. One of my childhood neighbors was a Hungarian mom who loved to feed people. She called these pedahet (sp?) and she made and shared these by the bucketful. We tried them with every sauce in the house; unimaginably, one of our favorites was Chinese oyster sauce. We were strange kids but we ate well.
Обожаю ваш канал за научный подход. Количество воды в тесте в зависимости от засушливости/влажности климата - такого я ни в одном рецепте на Ютубе не встречал!👍👍👍
It is nice to read a Recipe that has clear instructions. Thank you for well done informative an delish .Very correct 👍I lived in Edmonton Alberta I needed to use Hight Altitude cooking instructions for baking because Edmonton is on a plateau.
Thank you for a beautiful video. Following your detailed is structions ensures success. It looks pretty labour intensive but well worth the effort. How delicious! Thank you again, Helen.
Definitely going to make these, I'm not stopping at caramelized onions though, caramelized cabbage, turnip, shredded leftover broccoli stems...
I'm going to be dreaming of these tonight. 😍
Great job! Thank you very much! I have eaten a lot of these growing up! My father was Ukrainian, and my my mom was Polish. My favorite was the cottage cheese with chives, with no sugar. Most places that do make the cottage cheese always add sugar for some dumb reason.
Pierogi!!!❤️ In Poland we make it as simple as possible. For the CIASTO (dough) It’s just flour and hot, salted water, and for the NADZIENIE (filling) It’s 4 parts of mashed potato - not that firm and jelly kind but that soft and crumbly kind (when cooked), 2 parts of TWARÓG (fresh cheese), 1 part of onions (made just like in the video. Salt and pepper to taste and voila😻😍
In our family we like to add eggs to a dough, they make dough better. Pretty sure nobody uses pasta machine to make pierogi. This is just complication without good reason, also adding cheddar to this dish is probably offensive :D
@@maciej-36 varenyky są ukraińskie, Helen jest z pochodzenia Rosjanką, więc wszystkie chwyty dozwolone🙂 Ale co do ciasta to pewnie, że wałek najszybszy, choć trzeba mieć trochę skilla☺️
@@Antyweszka W sensie, że jeśli chodzi o Ukrainę i Rosję, to wszystkie chwyty dozwolone? Lepiej idźmy tą drogą... Jak ktoś był niegrzeczny przez cały rok to za kare powinien na święta robić kilkaset pierogów maszynką do makaronu :D. Tak na marginesie to chyba nie ładnie tak tutaj komentować po polsku ;)
@@maciej-36 dzisiaj opcja tłumaczenia to jedno kliknięcie pod komentarzem😉 Mnie trochę śmieszy jak Polak zwraca się do Polaka w głębi niepolskojęzycznego internetu, ale rodzimego języka nie użyje😅 No chyba, że to nie do mnie było, to przepraszam😉
@@Antyweszka Maciej to pewnie jeden z tych, co to zagranicą udają, że nie są z Polski żeby poczuć się lepiej🤗🫣
I love pierogie so much! Thanks for this recipe.
One of my childhood memories was coming home from school and seeing a black trash bag in the fridge, taking up an entire shelf, and a couple of tubs of sour cream. The Russian ladies my mom worked with would make tons of varenyky and give her about 20-30 lbs worth. My mom and I were the only ones in the house who ate them (her mother and grandparents were Russian immigrants after WW2 and her co-workers were old friends of theirs). My mom has Alzheimer's and I'm watching a ton of videos to learn how to make them so I could share some time with her, assembling them. She used to make them with her grandmother, Bubba. I've perfected Bubba's borschdt and piroshki (as my grandmother gave the thumbs up and cried that she hadn't tasted her mother's borschdt in so long and that it brought her back to her childhood). I can't wait to make these.
So Happy I found this. The other day I was telling my sister how I made pelmeni. She's a vegetarian and was telling me last time she was visiting family in Belarus nowhere seemed to have plain potato Varenyky but a mix of potatoes and mushrooms and she doesn't like mushrooms. Next time she stays over we're going to be making these.
We always seal ours by having a little cup of water next to us and dipping our pinky finger at it and running it along the edge to create a really good seal. That way we don’t have to worry about flour getting on the dough The flour mixed with the dab of water on the dough actually helps to make the seal. We’ve never used a pasta machine in fact we don’t use a cutter either we roll each one individually using a rolling pin just like Oma used to do.
Yup, that's our technique too. Where do you stand on the presence or absence of egg in the dough? We are firm no-eggers...for us, pierogi dough is flour, (warm) water, salt and a bit of vegetable oil, and that's it. This dough is soft and stretchy, and once it's rested for an hour, it is extremely easy to roll out and work with.
@@VoIcanoman ours has egg and milk and no water.
Real deal! Thanks for the nostalgia, chef!
I love your channel, unfortunately I just discovered it
2 weeks ago this is the best cooking channel for me. I lived in the USA for many years, now I live in Poland. My family thinks I make the best pizza but I made them yours exactly like in the movie and we went crazy.
Next thing I'm going to make is stuffed cabbage, yours look great.
I make the stuffing for Russian dumplings in the same way, only I knead the white cheese and potatoes with a fork so that the ingredients are palpable. I learned about it from a professor who worked for many years in Moscow, but I will try yours because they look delicious.
My grandfather gave me a recipe for pierogi dough and it's brilliant, you can freeze it.
Recipe for this cake: flour, 1 egg, 1 yolk, 1 cap of heavy cream 30% fat not less, salt.💯💌🍀🌻
Warm regards
I love your videos. So clear!
I love 💕 you video. You are so easy to listen and follow. My Mother’s side of the family is Polish( so we are like cousins 😃) I have been looking for a recipe for perogi. Thank so much. I can’t wait to try.
We made these last night with my niece and great nieces. Delicious! Love the details of your videos, so helpful and useful. Thanks so much, you are a rockstar in our house❤
So glad you enjoyed all your hard work :)
Excellent video with very clear instructions!
Looks great 😃👍
Incidentally, my parents were very proud of their Ukrainian heritage…they would’ve loved watching your vlogs, for sure….😊🙏🏻🇺🇦
I just.love your recipes!!! Can't wait to make these for Christmas 😊
I like so much your teaching and every recipe I tried turned out amazing!
Many thanks Helen :)
My mother and grandmother made tons of these on a regular basis ... with no pasta machine. Just a rolling pin is fine. They usually made potato and onions, or potato and cheese. Sometimes cottage cheese and sometimes kasha filled. We pronounce them verenikes.
I'm newbie on this channel, just wanted to say "thank you" for tips and so detailed videos, it really improves cooking skills. Btw, few days ago tried your caramelized cabbage and that was shockingly great, and now you got varenyky... I have to try it too👍
My mother was famous for saying: Don't look at it! Just eat it!
We learned that she said this, when the food tasted great, but the asethics were lacking.
My mother didn't say it, but I wholeheartedly agree with yours. I don't care about the looks if it's delicious.
I love the idea of wrapping carbs in carbs!
Hello Helen,
I hope this msg finds you and your family doing well🙏🏻
I’m so very excited and grateful you made this particular vlog….I’ve been wanting to make varenyky for such a long time. I’ve been pondering over different the best possible recipe on Pinterest for such long time now. I was going to use your recipe for when you made the blueberry ones for the dough portion bc I want to make the potatoe and cheese.
My mom, bless her, isn’t with use anymore and just before she passed away, we were suppose to make varenyky together the last Easter shortly before she passed, but sadly never got to. Her varenyky were outstanding. Her dough was so soft and silky and the potato/cheese/onion filling was amazing too.
You’ve put this vlog out at the absolute perfect time for me. Ive been wanting to make them everyday now since before this past Christmas. You’ve finally gave me the boost to try making them, especially trying to smaller batch first! Smart!!! Your recipe is the closet I’ve seen to date to my moms…I only hope I can get them close, never as good, that’s for sure, to what she use to make🙏🏻 You’re recipe looks perfect, thank you from the bottom of my heart…I’m so grateful🙏🏻 I can’t wait to make them now. This is the final boost of confidence I needed…once I make these, I’ll try making the kapusta ones that she made amazingly too after.
Thank you once again Helen…god bless🙏🏻😊
Best of luck to you! I hope you'll get to recreate your Mom's varenyky.
Thank you😊🙏🏻
Never heard of potato and cottage cheese mixed together (are you sure it wasn't potato with a little cheddar?) but you can mix up anything you like and put in them anything and fruit fillings are sometimes used like blueberry or cherry etc. In American Ukrainian Newark, N.J. St John's Ukrainian Catholic grammar school and church we all made/ate potato and cheddar, we also had Farmer's Cheese ones which is pretty much just cottage cheese with all the liquid squeezed out with cheese cloth. But they were always entirely just Farmer's Cheese and not mixed with anything else. They were my favorite. We also has sauerkraut ones. Potato/ Cheddar, Farmer's Cheese, and Sauerkraut ones with or without carmalized onions. Those were the 3 standard pierogies in Ukrainian community in NJ.
I made these today. They were SO GOOD! Yum! I'll be making these again, for sure. It's well worth the effort. Thank you Helen for the recipe and instructions. :)
I love adding garlic to sour cream and add more butter on my pelmeni or vareniki 🐸
I would also deep fry them 🥰! Looks lovely, Helen!
My baba made her dough with sour cream-makes the dough so lovely and soft!
Helen, I have a suggestion: there's a much less labor intensive way to make the mashed potatoes. Cut the potato into eighths (one cut in each axis) without even peeling them. Then, pressure-steam them in the instant pot with just enough water to cover the bottom (about a pint) for 15 minutes, with a 10 minute cool down. Then, press them through a potato ricer, skin-side up as you drop each chunk into the ricer. The potato gets pressed through, but the skin remains behind in the ricer.
Not only is the instant pot faster for doing this than cooking it on the stovetop, but leaving the skins on and using a ricer to mash the potato saves a lot of time vs. peeling it and using a hand masher.
Fold melted butter and salt into the mash after ricing the potato.
The best thing with pierogi is you can fill it whatever you want and the will be great
I ate Pierogi in Poland a few years ago but never seemed to have success in making it myself
I love pierogies. I like to saute them in a bit oil after boiling and draining off the moisture
I always make my vareniki vegan and make the dough without eggs - just flour, water, salt and a little oil. My mom uses egg, but dough comes out lighter my way and doesn’t dry out as quickly. All purpose flour is fine, and makes them less like Italian pasta. You don’t want it to be too thin, since it’s not supposed to taste like ravioli.
I also think it’s blasphemy to add cheese to the potato filling as it dulls the fried onion flavor, BUT porcini are amazing. Christmas Eve meal in Ukraine is traditionally vegan so I try to stick to that. We serve with extra fried onion in oil and with sour cream on non Lenten days. Leftovers are great fried in a skillet.
It is known as pierogies among most Ukrainians. I am American Ukrainian first generation St. John's Ukrainian Catholic School Newark, NJ the babuskas cooked them for school kids once a week every week and all us Ukrainians called them pierogies. Many foods have different names among the same peoples in neighboring areas. In NJ it is Taylor Ham in north jersey Newark and pork roll in south and east jersey. Subs, hoagies, grinders, blimpies.
I have never heard Ukrainians call them pierogi neither in usa or in Ukraine. Maybe in the community you grew up they called them this way to mix up with Americans. The first time I heard the word pierogi was 10 years ago when I came to Canada and had them in a restaurant. When I heard this word I immediately thought about different dish. We have also pyrogi in Ukraine that are baked kind of buns stuffed with various fillings.
As for the recipe of this author, she is making more the Polish pierogi than the Ukrainian varenyky. We never use cheese in our filling. The dough is also different at least we use different type of dough in the central part of Ukraine
Ohhh, and just remembered if your grandma is from the Western part of Ukraine, closer to Poland, she may indeed use this word. But I also met people from the Western part of Ukraine here in USA and they call them varenyky.
@@poksana5476 The Ukrainian community in the NY/NJ area is the largest in the country with Ukrainians from all over Ukraine and we all called them pierogies and Ukrainian pierogies have all kinds of fillings. Farmer's cheese ones and potato and cheddar ones are the most common.
Thank you for being on the right side of history, featuring Ukrainian culture and food! This is very important to do. Here in Britain we are highlighting Ukrainian food and culture as well! 💙💛
Been waiting for this! Thank you, I really enjoy Russian food - so satisfying.
They're not Russian, they're Ukrainian
@@AnnaEmilka 🙄
Interesting, I am Polish and I've never heard of people adding egg to pierogi dough, it's usually just flour, salt and hot water in my house
Thank you for that comment - I remember the dough my Babci made seemed to have a translucent, blue hint to it - it must not have had egg in it!
I'm from Poland, we always add an egg to the dough
There is a lot of different varenyky dough recipes, I'm not sure which one is classic) But I usually make with no egg :)
That is traditional to my family as well (my maternal grandmother's family is Rusyn, coming from the region of Ruthenia, which was once a part of the Austro-Hungarian along with Poland, but is now mostly part of western Ukraine). However, nowadays, we do add a bit of canola oil (works out to about 3% v/v of the dough), as we find it makes a more pleasant texture once the pierogi have been boiled and fried (enhancing crispiness without compromising the mild, pleasant chew).
I'm religiously following your measurements particularly for traditional recipes for which my mum never knows the quantities needed for each ingredient. 🙈
It seems that many European countries have a variation of this dish. I've eaten a lot of the Scandinavian version (also the German version) Verinika.
It's just copy of this recipe.
@@Dougerro I was going to ignore your response, but then I considered the people who may read this in the future.
There is absolutely know way to know all the variations in European countries, or to know the version of the recipe I eat. Calling "it" (what is the pronoun reference?) a "copy" is non-factual. While this could be considered a criticism, it is not. I'm not disapproving of you as a person (check the definitiom of criticism). I'm just pointing out a fact.
Do you cover that cabbage with porcini sauce in other video? 😃 it sound DIVINE with the dumplings!
I use the cabbage fillings in pirozhki: ruclips.net/video/hOen7VmSNPU/видео.html
and here is the mushroom filling: ruclips.net/video/31MYOGrOWl8/видео.html
In Finland and northern Sweden you can make pierogi with rice porridge inside, my family eats them with butter and soft boiled eggs on top, as a sort of afternoon snack or light dinner. It's delicious!😂
If I use 2 whole eggs or more instead of 1 egg and 1 yolk with all-purpose flour, would that be similar to the protein content of bread flour?
hello helen was wondering since you made a video about seasoning your salad what about season your pasta ?
I love watching your channel. I love listening to you.
But can you tell me please, Is there an alternative to the potato filling for the pierogi other than sour cream? Where can I just eliminate that?
Thank you🥰
if it's a dairy intolerance, skip the sour cream. if you just don't have access to sour cream, try some other rich dairy product (heavy cream, cream cheese, etc)
Yogurt!
@@helenrennie
Thank you ,
Heavy cream would be my option then. I asked because I don't like yogurt or sour cream.
I would use this filling Estonian style farmers cheese ( kohupiim) and Finnish 30% smetana.
What made you choose a more pasta-like dough as opposed to a more traditional water and flour dumpling dough?
hi helen, i live in a tropical climate and often had trouble with pie/tart dough that required to be kept cold, so i can't really describe how good it felt to find a recipe for tart dough that used hot butter (david lebovitz's website, titled "french tart dough recipe"). it's really great because you don't have to make the dough beforehand and chill it, it's made from scratch and baked within an hour. i tried it and it worked well in my opinion, but i'd like to see you try it out from a more experienced chef's perspective so that we can learn more about what this recipe is suitable or not suitable for. compared to stressing over keeping surfaces/kitchens cold and having to make pie dough a day ahead, this recipe truly is quite remarkable
What an interesting concept. It seems like a good option for pate sucre style tart, but not for galette or pie that requires rolling and shaping without a tart pan. That being said, I haven't tried it, so can't speak from experience.
One small quibble - David Lebovitz is a very experienced chef.
I’ve seen a lot of dumpling folding techniques, but this is the first time I’ve seen this flicking technique. Thank you! If I want to make this vegan, would a water only dough work or would you add a bit of oil to the dough to enrich it?
Actually, I've seen videos where only hot water and flour was used for the dough.
In Chinese wheat dumplings I know they use egg+water in flours that don't have enough protein, adding a tablespoon or two of vital wheat gluten and using water right off the boil might be a solution, esp since bread flour is already kind of high protein. After resting, divide it up and knead a couple drops of oil on one half and nothing into the other and see which works a little better.
In my Ukie family, dough consists of all purpose flour, corn starch, salt, vegetable shortening, and room temp water. The corn starch is about a 5% volume ratio to flour and so is the shortening. They're combined using the cut-in method.
Beautiful
You made my pierogi... but farmer cheese really is best!
I also like to divide my dough (after a bulk lamination).... but I roll and wrap the sections into logs that I then slice into medalions individually as I go.
I am very used to working those medalions to the desired thickness (one at a time), stuffing, and sealing each as I go.
I like turning those thinning medallions... but purposely into a slightly oval shape that works best for me. No scraps from cutting circles!
My favorite preparation is to boil them... pan brown them in butter... and top with more browned onions and sour cream (or homemade crème frâiche).
Here’s a video idea: what would be the best dairy substitute for the cheese in these? I have a friend who cannot have dairy at all because of a health issue and I’d love them to experience real pierogi. I personally don’t like the version with just potatoes and I’m not sure what cheese substitute would work best, I think tofu would be too plain though maybe cashew cheese could work…
Forget about cheese substitute, just add mushrooms
I'm a vegan and use vegan cream cheese, but one made with protein solids--so many brands are mostly solidified coconut oil that melts away into nothing under heat--such as Tofutti or a niche brand that's made with cultured nut solids. Alternatively, medium firm tofu or firm silken tofu (the kind in a shelf-stable package) drained and blended in a food processor with a small ratio of sauerkraut brine, and pinch each of salt and white pepper, can make a convincing farmer's or cream cheese, depending on the degree of blending. Less brine and blending with the firm silken tofu, as it's already very soft. Hope this helps!
I wonder if mushrooms/miso/or cultured vegan butter would help
there are a ton of vegan dairy products on the market. miyoko brand is particularly good. miso is a good alternative to cheese. god forbid, not tofu! this dish should be rich, rich, rich. fat through the roof, otherwise it's not worth it.
Skip substitutions and just omit. During lent this dish is vegan without eggs, butter or sour cream. Just extra fried onions in oil. You won’t miss dairy. I disagree with Helen here, this dish is not super rich and shouldn’t be.
I see that some recipes are using boiling water and some do not. Can you maybe explain why this is the case and what is the difference? Thank you!
EAT THE FOOD AT THE END, HELEN.
Have you ever made swedish cinnamon buns? (kanelbullar) I really think you’d like them
I'm Ukrainian and the tradition of making varenyky and serving them at holidays such as Easter and Christmas is in our DNA. I enjoyed watching Helen's approach (typically excellent like her many other videos) but the one big fault is the implicit assumption that everyone has a pasta maker. I've never seen anyone using one to make varenyky! So as a practical matter, the entire segment revolving around rolling out the dough becomes moot and replaced with a simple process of rolling out the dough the old fashioned way!
I love vareniki!!! But no onions please, I hate when my mom put seared onions on top of vareniki! 🥹
Also I love vareniki with sout cherry!!
Вареники с вишней !! Ммм🥰🥰🥰
FYI: pierogi means dumpling. In Poland we have tons of different pierogi's fillings. This one is called "pierogi ruskie"
Pierogi means dumplings of any kind. Traditional polish dumplings are as big as you did them with any filling including blackberries. Dumplings with filling in the video are called pierogi ruskie, since 2022 often called Ukrainian dumplings, but the first name refers to the land which is currently the state of Ukraine anyway.
Dumplings with blackberries are not RUSKIE. I belive u wrote something wrong :)
@@Mateuszyk "this filling" was about the filling in the video, not blackberries which were mentioned as one of options
@@GepettoDaShaman no, he has a point.
The "ruskie" refers to Ruthenians who used to live in Southern Poland until they were ethnically cleansed after WWII, but some of them still live in other parts of Eastern Europe, or migrated to the US beforehand.
I grew up calling them vereneki.
Have an Asian dumpling press. Don't know if it's faster maybe just more uniform
Can these be made an frozen?
There are freezing instructions in the recipe below the video
can you autolyse the dough and knead less?
Mmmm carbs with carbs!!
tastes surprisingly good, but the carb coma afterwards is quick and overwhelming. this dish will make you take a nap.
And? When you have nothing else to eat like here in Poland we experienced often through things like wars, communism etc carbs are your best friend lol. Carbs and fat
@@cracknigga As a Pole I never experienced this in my life lol
@@Jhud69 we do make them here in Russia too, i know. maybe they just taste so good that I end up eating too much, which shuts down my body
@@Jhud69 Niech żyje Polska i jej naród!
Why don't the liquids go first into the food processor ... and what excatly is bread flour. A protein percentage and w-index would be much more helpful. Looking forward to make them. Thanks for the video!
Bread flour has abt 12+% protein, I learned that caputo 00 pizza flour is used in china for dumplings and I like it personally for homemade wrappers. As for the food processor in my experience putting the wet ingredients under the flour makes it kind of glob up and you have to open the fp and mix it up and pulse and mix it up again, but when you put flour first the kind of vortex the flour makes mixes up the liquid instead of it being stuck at the bottom.
@@Ben-kv7wr Thanks. I use a standmixer and was always told liquid goes first.
I've been in china a lot and have never seen them using pizza flour for dumplings.
In the US, bread flour (I use King Arthur) is 12.7% protein content. Be careful if you are in Europe since the percentages of protein are not equivalent to the US. It's a long story, but has to do with how it's measured. Basically, you want a high protein flour (whatever that is in your country). In a mixer, putting the liquids in first results in faster mixing. I haven't tried it in a food processor since it's crazy fast either way. Might work fine with liquids first.
They are known in Poland as Ruskie pierogi and are not really popular there as much as pierogi with mushroom and cabbage or with minced meat or plum.
I thought the national dish of Ukraine was Borshch. I'm so confused now.
Mennonites also call these dumplings "varenyky", although I'm not sure how they spell it.
knead in more flour if sticky? without weighing first?? oh, my!!
This is polish pierogies, that's fact! In my country nobody puts cream on pierogies! Only onions, or fried bacon. It's named Pierogi Ruskie (not Russian, ruskie because it's from Polish land near the Russian border) Cream is idea ukrainian, Ukraines take cream everyone, also Georgian chaczpurii.
Great video and recipe. It's only perogi if a pole makes it. Jk hey ruski can you do a video on solyanka? I love that soup
Nah we love pierogi made by Ukrainians and we still call those Pierogi
@@Jhud69 i was just joking, but respect tho.
@@Jhud69 Wouldn't they be Pirohi? Ukrainians can't pronounce 'g'.
@@mitchyoung93 I grew up on potato and farmer's cheese "pyrohy" (pronounced "pedoheh") and can't bring myself to call them anything else, lol.
Not "known as pierogi in Poland" we invented the pierogi, and you guys have your own version and call it something else.
If I could reach through the screen you would be missing some !
its cold ruskie pierogi
Pierogi are polish
Pierogi.... Poland: Pierogi ruskie (ruthenian, NOT russian! Ukraine: vareniki or .... polish pierogies. Ruthenia is a historial region: West south Ukraine: Lwow, Winnica, Rovne Chmielnicky; East South Poland: Rzeszow, Lublin, Przemysl, Zamość and south Belarus.
The fact that my blood is 100% pure uke as far back as we can trace allows me to boldly and openly proclaim my absolute hatred for this creature.
That's not pierogi dough, so no, these are not known as pierogi.
This is the 3rd time you are making them.
Thank you for not using obscenities in this video.
Obscenities?
@@Arberin She used obscenities in a video a couple of months ago. When people commented on it, she said she had done it to increase viewership. I think she didn't understand who her viewers are.
@@NYNC88 This sounds very out-of-character for Ms. Rennie, both the obscenity use and the explanation for it, so please post a link to the video.
@@tamcon72 Look up her video "WTF is “Light and Fluffy” (How to Cream Butter and Sugar)."
If you listen to the video, you'll hear her say, "no f---ing way."
There were several comments about the language. One person said, "So tired of everyone using "WTF" for inconsequential things. You can cover this subject without being vulgar." Helen's response was, "I certainly can :) but since my income is based on views, vulgarity rules."
@@NYNC88 I just watched the video. I don't think most people see the acronym as vulgar, as it's so common--especially on social media--and spans usage guidelines. Ms. Rennie's "no effing way" comment at 6 minutes 7 seconds, muted to make it less noticeable, is not something the average person would find objectionable enough to comment on.
If this is the thing you focused on, instead of the cooking tutorial quality of that video or this one, it's possible that YT is too hostile for your sensibilities.
Лена , в Украине нет слова "вареники"! В русской транскрипции это звучит: "варэныки"! Научитесь правильно произносить наше национальное блюдо! Кстати, русские вареники с творогом - прислаженные, наши - присоленные. Это, к слову, о начинке вареников с творогом! А это, вообще, что ??? ruclips.net/video/U6m7Kv-oj48/видео.html Добавка к нашим вареникам??? Кстати, поищите в Интернете, как произносится слово "Украинские вареники" - на Українскiй мовi! Дякую!
@HelenRennie__.Успехов вам и вашему каналу!
I'm sorry. I tried your pelmeni and they were especially awful. No thanks.
"Ukrainian"
So cute
Я з України 💙🇺🇦💛