If I just wanted instructions, I would read a blog post of her instructions. Helen is a pleasure to listen to because she is authentic, charming, and she's such a perfectionist for the sake of an audience she cares for.
I don't think you talk to much. I always learn something. That said, for reference purposes only, I like the time stamped sections. I can easily go back and listen again.
My mother made runzas at our house when I was a kid. They were very similar to your pirozkis. In fact, the only difference was ground beef was added to the cabbage and onions. They were pretty good. But caramelized cabbage and onions sounds heavenly! I'm learning a new word today. So I probably spelled it wrong earlier. *Pirozhki !* 😋
@@desertodavid Ah, Runzas! My mom would also make them. I don’t have the recipe anymore, unfortunately. Growing up in Lincoln, NE, the runza hut was also a go to place. I’ve always wondered about the origins of runzas. And I’m on the lookout for a good recipe if anyone has any pointers or tips. Good eats! I tuned into this video to see how similar runzas are to pirozhkis.
@@ttb1513 don't you just love those old-fashioned delicious you grew up with as a kid like Runzas in Lincoln Nebraska??!!😍😍 I tell you what. My older brother who also grew up in Nebraska has made them occasionally, I think based off of his gleaning recipes from our ancestors. We're getting a little older now, but I'll try to get the recipe and send it to you! You might have to remind me! I don't normally take comments on RUclips very seriously. But this one I do!🤗 Anybody have a easy way of saving RUclips comments for later use??
Being the son of Russian and Polish immigrants I was fortunate to grow up eating both. I am now inspired to make some pirozhki. And I love the talking. Your accent takes me back to my amazing childhood cooking with my grandma. This video actually made me tear up a little. The good memory type of tears.
Thank you for translating these famous Russian dishes. My wife is Russian, but doesn't cook so it is up to me to make traditional Russian dishes. My family is Czech so many dishes are similar. You give me the instructions I need to make many classic Russian dishes.
I never thought about how different the flours, salt and things would be so different, or at least hadn't thought about it much but that makes a lot of sense. Also, you needing to protect your dish from your little ones to get pics of adorable and made me smile.
The way you explain every little detail is very helpful for me personally. I only recently found your channel and you’re already one of my favourite cooking channels. Thanks for all your content!
I will reiterate the numerous comments above. Your voice and accent are delightful. Your expressive way of explanation and detailed yet accessible demonstrations are unparalleled on RUclips. Thank you so much for helping me to understand how to make the kitchen a much less burdensome place.
First, thanks for the link to Alex and Milana. I'm always on the lookout for cooking videos from other countries. Secondly, thanks for the tip about converting European baking recipes. A few years ago I traveled to Russia. I went from Moscow to St. Petersburg on a boat, and I fell in love with the country, the people and the food. On the boat we had amazing chefs, as you can imagine. And the Pastry Chef was out of this world. He made this cake. It was soft, oh so very soft. It was sweet and tangy. I couldn't place the flavor. It was caramel but not caramel. It had many, many layers. I had already made friends with one of the servers, and I asked him if the chef would part with the recipe. I showed him pictures of food I had made and told him that I treasured and collected recipes from other countries and cultures and would cherish the recipe. The next day, at breakfast, he gave me a small piece of paper with the recipe and a few quick instructions. I was totally baffled by the recipe's instructions. Thankfully, the ingredients were given by weights! The cake was called "Medovic" or Honey Cake. I searched on line for instructions, but none of the recipes had the same amount/proportions of the ingredients as the scrap of paper I had. I kept looking. I finally found a blog, Olga's Flavor Factory, and there was the recipe - not precisely the same, but the differences were so minuscule, I went with it. The instructions also seemed to be similar. I finally understood the brief instructions to "cook until dark." I had to mix the wet ingredients and cook, slowly, until the color was that of dark caramel. Anyway... It turned out that the cake is really made of up large, thin cookies with a sour cream filling. I'm sure our US sour cream is a bit different than Russian sour cream. Ours looks much thinner in consistency, and I'm sure the taste is slightly different, but....I do not care. The mistake I made was not letting the cake sit for 24 hours. Happily, the next day, the leftover cake had the texture and taste I remembered. But, after a few times of making the recipe, I have cut back on the flour - and now I know why. Even though I only discovered this recipe about 4 or 5 years ago, it has become the most requested recipe in my repertoire. It is a a procedure to make, but not at all difficult. And, apparently, it freezes & defrosts beautifully. I make a big batch of the dough, and create a 10 X 10 cake with about 10 cookie layers which I cut in half after 24 hours in the fridge. Then I frost/coat the outside with the sour cream filling and dust with the crumbs I made with the scraps of cookie dough after I cut out the large squares of dough for the cookie - and I dry them out in the oven to they are nice and crisp. One cake gets frozen as my gift, and the other is for serving. And, happily, it can be made many days in advance! Thanks!
as soon as you mentioned the cake, I knew it was probably medovik :) if you want a good medovik recipe that is optimized for american ingredients, try Samin Nosrat's version: cooking.nytimes.com/recipes/1019089-russian-honey-cake It's a bit different than the traditional version (though we have so many in Russia), but is really lovely.
@@helenrennie I will give this a try. It is fundamentally different than the one the chef gave me - I was to roll out the dough, and there was no burnt honey in it - but this recipe intrigues me. Thank you! Oh. I will be working on my choux pastry. I now know what I did wrong. Thank you!
Thank you for uploading. Every Saturday my mother made pirag - the Latvian version of this. Her's were filled with sauteed bacon and onions - delicious. I remember she used bacon rind to grease her oven trays and wet yeast dissolved with sugar for the dough. When she ran out of filling, the remaining balls were simply pressed in the middle with a very small knob of butter then sprinkled with caraway seeds and brown sugar - her egg wash was milk and egg, not cream. But I like the idea of your egg wash variance. I've never forgotten the aroma of her freshly baked pirag and the taste! Like you say, I've tried to reproduce her results and did eventually give up because I was less than successful. I tried very hard, always failed. I'll try your recipe and hopefully it'll work. Best regards from Melbourne, Australia.
On Naderi street in Tehran, Iran there used to be a Cafe called Cafe Naderi. It was closed to my high school and I frequented them often. Cabbage Pirashki was my favorite too. Today when I accidentally viewed your Cream Puff video, I ended up finding this gem. I tasted Pirashki after nearly 50 years. THANK YOU!!! I am determine to make some very soon. God bless you.
I made it today .. and to this moment I am still amazed .. it is really amazing .. I advise everyone to make it .. Do not hesitate at all .. Thank you so much for the wonderful recipe and the exact ingredients. 👍😍🌹
I made them today, but my dough turned out super sticky. I added more flour, and then things worked out. The taste of the dough is really nice. But I think I might need to get a new scale... Mine seems to give false information...
Is it wrong of me that I am enjoying the back story to the recipe? In this recipe we are getting a calm, peaceful cooking lesson with a math lesson. Absolutely clever idea. Love your channel. Most definitely a new loyal subber.
I love it unabashedly. An excellent teacher and a pleasant presenter. She's not "chefy," she doesn't want to impress, but she's a genuinely informed and educated cook. I learn so much from her.
Your pelmeni made our marriage better. I'm not even kidding. We only eat pasta on Sundays, and we have to FORCE ourselves to do other forms of homemade pasta, all the while whining, "pel-men-I" wistfully and with longingly. Sometimes one of us will just look at the other and say "pelmeni" and it launches us into food planning and prep and dinner parties for hours. I suspect we'll never be the same once I get these going. Your efforts are truly appreciated. Thank you for being so, so lovely to watch and to listen to. You make me feel like I'm sharing recipes with a cousin. ❤️
I loved listening to you tell the story at the beginning and I'm grateful that you put all that effort into experimenting with this recipe so we don't have to. I also really appreciated that you offered the option to skip to the recipe with the timestamp in the description Thank you!
Thank you! I have many reasons to thank you. (1) I lived for many years in an area settled by what are called German-Russians. They were people who left Germany in the 1700's and settled on the Russian Steppes, where they farmed wheat, before emigrating to the USA in the late 1800's. They have a food that is called in some places (mostly north-eastern Colorado) as Cabbage Pockets, and in other places (mostly Nebraska) as kraut burgers. They are bigger that your dish and they contain cabbage, onion and ground beef, but the concept is virtually the same. (2) I, too, didn't bake for many years and used the Pillsbury biscuit dough! but, (3) I moved to the Philippines and there are no Pillsbury dough products here. (4) I am baking my own breads, and puff pastries now. I was looking for a good recipe for my cabbage pocket dough! And finally (5) Yes! I find I cannot successfully use any baking recipe from the USA, as I need to add far more flour and the results are never right when I don't change the ratios for the ingredients. So your comments, as to that, are heartwarming for me. I will also not be able to follow your recipe because we have no buttermilk, no King Arthur Flour and no Diamond Crystal salt in the stores here. Our heavy cream is far heavier than that sold in US stores and our flour is just different even though I can get All-Purpose Flour, First Class Flour and Third Class Flour. I know I will have to invent my own version, but I now will do it with the confidence that I am not making a mistake as I change your recipe.
This recipe was perfect. I made them yesterday to be served as an appetizer for a dinner group They got rave reviews from everyone and none were left at the end. The dough was soft and rich. I liked doing the mushroom and the cabbage fillings since they were both very different. I sprinkled chopped chives on the mushroom ones when they came out of the oven so people could tell them apart. The written and video instructions were very precise. I would say these would be difficult to make if you don't have a lot of cooking experience due to how closely you need to attend to details. I did end up adding a second baking sheet underneath to prevent over browning of the bottom. Great tip which I will use again! The one thing that I did not do which I would in the future is to make the fillings a day ahead. I did both fillings, the dough and assembly in one day. The whole process took over 5 hours and I was pretty tired of standing by the end. Well worth the effort! Delicious!
Thank you so much for the recipe !! When i lived in Los-Angeles, i use to eat those wonders as snacks almost every day , thanks to my russian neighbour's (God bless them) !!! They introduce me to their cuisine, culture and tradition... They were very nice people... Miss that time...
Your voice is very soothing and I love your accent. I could listen to you talk for hours. I didn’t see any negative comments (although I’m sure they exist), but those people are childish. Keep doing what you do. ☺️
When you said the result of the recipe was out of this world , I know this recipe is going to be super. Thank you for sharing. You just got a new friend 😄
I just love Helen her stories, so glad i bumped into this channel looking up cast iron pots videos. Very color full and informative. just the way i like it. Keep up the marvellous work!
I made these yesterday exactly like the recipe (with both the cabbage and mushroom fillings) and they came out perfect! (Maybe not quite as pretty) I weighed everything and the dough was just perfect - slightly sticky but easy to work without adding flour. I had just 2 out of 20 that didn't seal completely, but the contents stayed in. The taste is incredible - better than the deep fried version that I get at the Russian Market. Thanks Helen! I'll try more of your recipes.
Gosh, Helen...This was a lot of work!! Who would have thought that ingredients varied so greatly from one country to another, making it necessary to have to make so many adjustments? This from a chef's point of view was a masterful achievement in intercountry dynamics... Thank you for taking the time to do this for youtube land and your subscribers... Kindness your way Neil { Lochness Scottish Highlands }
Very true, America flour is so different from any other country. I made tortillas using my Mexican mom's recipe and they came out stale and dry using normal unbleached all purpose flour. Compared to Mexican flour which makes a very nice soft elastic dough (and very hard to get here in the US). Thank you so much for these tips, I might try this for different baking recipes!
Listening to you talk is the best part. Your command of the English language is better than most people I know whose first language is English, and your voice is soothing and a I love listening to you talk. Don't let anyone tell you otherwise or convince you to talk less. Your recipes are well presented and you give us all the information we need to successfully implement them. Thank you Helen!
I studied in Moscow and I miss all the food that I strongly combine with this very special part of my life. Finding your channel was a blessing! Большое тебе спасибо! Пирожки выглядят очень вкусные!
Greetings from Australia. We don't have many Russian immigrants but 30 years ago I fell in love with Pirozhiki! I got them one day from a little bakery on the way to work. They were so beautiful. I got one every second day after that for about a year. Then I changed jobs, and eventually cities, and I've never seen them again! Thank you so much for this recipe. I've tried making them, and you're right, it just wasn't the same. I'm so glad I found your recipe. Hopefully, this time, it's a success. New subscriber. 😊
Спасибо, ваши видео доставляют. I work in a medical lab so thoroughness, detail and context enable me to remember well🌹. I am eager to try your pirozhki dough recipe with my fillings and share with my lab mates👩🔬
Oh Helen,,,, I made your recipe for the little pies today. And ofcorace they exploded. I made them with the seam up, like my mother used to. The dough so easy to handle and the finished peroh light a as feathed, melt in your mouth. I filled mine with McIntoch apple. I wouldn't dare shae these with the usual crowd. I suspect I would chained to the kitchen. Thank you ever so much for posting.
This video is a good explanation of why, in professional bakery, we weigh ingredients and don’t measure them by volume or by packet sizes (what is a stick of butter?). Recipes weighed in grams are easier to make, easier to scale, easier to adjust, and behave consistently.
I love listening to your voice, and I appreciate the work you did to adapt your recipe to US ingredients. I can feel confident because of all your work. thank you so very much. (from Ohio)
Summers with my Babushkas making Piroshki, Borsch, Lapsha, and other foods to store in multiple freezer for the entire year are some of the best memories of my youth. Great Job!
Rambling on and on is one thing when it’s useless content. However, what you have to share is detailed and such a joy to listen to. All the little tips and secrets to making a successful dish. I am so grateful for all the information you are sharing with us. And yes, I do agree with many here-your wonderful accent (and command of the English language)-is fantastic.
I can finally try this again. Ever since my Babushka passed, I haven't been able to make this. Thank you so much! Also, please don't stop talking. Your accent is beautiful.
My in laws are Latvian and so I’ve learnt to make Piragi. They look just like yours except they have a bacon and onion filling. Your recipe is the first one I’ve seen that comes close to our recipe. Thank you for all your information.
Lived in Seattle for 18 years... amazing Pirozhki shops selling every possible combination of filling and dough... amazing. Now in Israel, more than 1/2 million Russians... no Pirozhki shops... and only frozen garbage. Made these... first cabbage, OMG... so delicious... especially with 28% sour cream (THAT we do have). This weekend, mushroom. So happy with this recipe!
so glad you enjoyed these. I would have never guessed that Israel wouldn't have some good pirozhki shops. My mom is from Lviv (it's in the Ukraine close to Poland). When I was little, and would go visit my Grandparents there, she would always take me to her favorite pirozhkovaya. It was unbelievable. They would serve coffee with dessert ones and chicken broth with the savory ones. Pirozhki with a cup of broth is still one of my favorite meals :)
Girl you slammed these detailed instructions out of the park! - Thank you! This is something my man will really enjoy - just have to come up with some fillings now
I'm a successful laboratory scientist but not always a successful cook. Your technical explanations, trial and error tips based on your experience, charm, and that subtle Russian accent made me Subscribe!
wowwww...great explanation on ingredients...i am getting my Russian teaching from a home grown source...glad your parents brought you guys to the USA. thank you so much for the lessons on cooking Russian style, modified.
You are adorable. Thank you for all the valuable information. I consider myself a pretty strong home cook, but never knew that measures would change from country to country. Who'd'a thunk it!?
Me too Hellen. I love your voice and could listen to you talk a long time. Your joy is infectious. Thank you always. I also love stories from your life. They are as good as your cooking 😊 Helen I ALWAYS LOOK FORWARD TO YOUR POST! Sounds like we all have your back from what I’ve read. I can’t wait to try this. It looks scary but you have explained it simply
I love this because you consider various ingredient substitutions as well as equipment substitutions (mixer vs by hand, etc). I recently became interested in making this dish so this video is perfect.
I wish you were my aunt, cause I loved my mom's cooking/baking etc but she didn't write anything down and got sick to teach me what she did everytime she made. You are really great explaining and fun to learn from! Thank you 😊
New Sub'd here, First generation Russian here on the West Coast, my parents landed on Ellis Island in New York. Russian food is my Babushka and you make me feel closer to her. The Pilsbury dough is GENIUS.
There was a little shop on Haight Street in the late 60s that made pirozhki. The older couple that ran the place had the same wonderful speech that you have. I have looked for that taste ever since. Thank you for this. Da svedanya.
My family from my mother's side is german but with a russian past (german colonies living in Russia for almost two centuries, the so-called Volga Germans, who then emigrated to, among other countries, Argentina). We have a recipe called Kraut Pirok, which is esentially this very dish, save minor differences in dough and shape. I think I finally found the origins of it, and now I love it even more. Spasiva a lot!
I had Russian friends years ago they also made them with crepes refrying them after wrapping the filling. The bread Pirozhki were deep fried. Same fillings plus onions and minced beef. Truely delicious.
Thank you so much it’s been years since I ate one and they were always filled with chicken and cabbage and often sent in lunch for School, I searched for recipes but never found until this!Thank you sooo much Delicious and accurate, they called them cabbage buns.
Very true about adapting the recipes. The ingredients are so different that baking is much harder than cooking, because baking need more precise measurements. Cooking is more forgiving, and you can try the flavour as you go.
Oh my, oh my, oh my. Never could guess your accent was Russian! I thought it was French! My family all came from Russia -- I was born in Shanghai during World War II -- then came to the United States when I was two years old. Sadly my mother never taught me to speak or read Russian. But we all grew up eating Russian foods. (My mother was the world's worst cook. Thankfully I had two aunts who were wonderful cooks. One aunt made Pirozkhi's that were DELICIOUS! For some reason I thought she deep- fried them. She had a filling that was ground beef, onions and hard-boiled eggs. Of course she also made them with cabbage -- but not the caramelized cabbage -- which looks to die for. Thanks so much for the recipe. I live in San Francisco where we have Russian deli's and restaurants so . . . I don't have to make them. Whew. 🥰 🥰 🥰
Someone thinks you talk too much?? Listening to your accent is a joy, and if I learn something at the same time it's definitely a win for me!
How can someone talk too much giving instructions?
If I just wanted instructions, I would read a blog post of her instructions. Helen is a pleasure to listen to because she is authentic, charming, and she's such a perfectionist for the sake of an audience she cares for.
I don't think you talk to much. I always learn something. That said, for reference purposes only, I like the time stamped sections. I can easily go back and listen again.
Yes, she does.
I don't get it either...good stuff
Darling, talk as much as you like, you're a delight to listen to. And you're an incredible teacher. 💐
I mixed the caramelized cabbage and the caramelized onions together for the filling. I'm in pirozhki heaven....
My mother made runzas at our house when I was a kid. They were very similar to your pirozkis. In fact, the only difference was ground beef was added to the cabbage and onions.
They were pretty good. But caramelized cabbage and onions sounds heavenly!
I'm learning a new word today. So I probably spelled it wrong earlier.
*Pirozhki !* 😋
Can you eat caramelised onion or caramelised cabbage on keto
@@cliveburrows6071 They might not be the best; a lot of the fibers get broken down into sugars, especially the onion.
@@desertodavid Ah, Runzas! My mom would also make them. I don’t have the recipe anymore, unfortunately. Growing up in Lincoln, NE, the runza hut was also a go to place. I’ve always wondered about the origins of runzas. And I’m on the lookout for a good recipe if anyone has any pointers or tips. Good eats! I tuned into this video to see how similar runzas are to pirozhkis.
@@ttb1513 don't you just love those old-fashioned delicious you grew up with as a kid like Runzas in Lincoln Nebraska??!!😍😍
I tell you what. My older brother who also grew up in Nebraska has made them occasionally, I think based off of his gleaning recipes from our ancestors. We're getting a little older now, but I'll try to get the recipe and send it to you! You might have to remind me! I don't normally take comments on RUclips very seriously. But this one I do!🤗
Anybody have a easy way of saving RUclips comments for later use??
Being the son of Russian and Polish immigrants I was fortunate to grow up eating both. I am now inspired to make some pirozhki.
And I love the talking. Your accent takes me back to my amazing childhood cooking with my grandma. This video actually made me tear up a little. The good memory type of tears.
Thank you for translating these famous Russian dishes. My wife is Russian, but doesn't cook so it is up to me to make traditional Russian dishes. My family is Czech so many dishes are similar. You give me the instructions I need to make many classic Russian dishes.
With Russian/Ukrainian parents I grew up loving mums cooking and these were a part of it. Thank you, you are a joy to watch. 💐🌟🌈
dont ever change your style Helen, it's half the reason most of us watch your videos :)
I love your films. You are so accurate on your measurements and ingredients. Big fan
Helen, we had pirozhki during my childhood in Iran. I loved them. Thank you for your video :-)
Yeap, Me too
same here 😂
I’m Filipino but grew up with a lot of Russians, these bring back memories and made my mouth water! 🥰
I never thought about how different the flours, salt and things would be so different, or at least hadn't thought about it much but that makes a lot of sense. Also, you needing to protect your dish from your little ones to get pics of adorable and made me smile.
Я чувствую как вы вкладываете любовь и старание в эти пирожки, и это выглядит восхитительно 💓
The way you explain every little detail is very helpful for me personally. I only recently found your channel and you’re already one of my favourite cooking channels. Thanks for all your content!
I will reiterate the numerous comments above. Your voice and accent are delightful. Your expressive way of explanation and detailed yet accessible demonstrations are unparalleled on RUclips. Thank you so much for helping me to understand how to make the kitchen a much less burdensome place.
I'll join in on the overwhelming chorus here: your voice rocks!
You never talk too much. It’s a pleasure to listen to you.
First, thanks for the link to Alex and Milana. I'm always on the lookout for cooking videos from other countries. Secondly, thanks for the tip about converting European baking recipes.
A few years ago I traveled to Russia. I went from Moscow to St. Petersburg on a boat, and I fell in love with the country, the people and the food. On the boat we had amazing chefs, as you can imagine. And the Pastry Chef was out of this world. He made this cake. It was soft, oh so very soft. It was sweet and tangy. I couldn't place the flavor. It was caramel but not caramel. It had many, many layers. I had already made friends with one of the servers, and I asked him if the chef would part with the recipe. I showed him pictures of food I had made and told him that I treasured and collected recipes from other countries and cultures and would cherish the recipe. The next day, at breakfast, he gave me a small piece of paper with the recipe and a few quick instructions. I was totally baffled by the recipe's instructions. Thankfully, the ingredients were given by weights!
The cake was called "Medovic" or Honey Cake. I searched on line for instructions, but none of the recipes had the same amount/proportions of the ingredients as the scrap of paper I had. I kept looking. I finally found a blog, Olga's Flavor Factory, and there was the recipe - not precisely the same, but the differences were so minuscule, I went with it. The instructions also seemed to be similar. I finally understood the brief instructions to "cook until dark." I had to mix the wet ingredients and cook, slowly, until the color was that of dark caramel. Anyway...
It turned out that the cake is really made of up large, thin cookies with a sour cream filling. I'm sure our US sour cream is a bit different than Russian sour cream. Ours looks much thinner in consistency, and I'm sure the taste is slightly different, but....I do not care.
The mistake I made was not letting the cake sit for 24 hours. Happily, the next day, the leftover cake had the texture and taste I remembered.
But, after a few times of making the recipe, I have cut back on the flour - and now I know why. Even though I only discovered this recipe about 4 or 5 years ago, it has become the most requested recipe in my repertoire. It is a a procedure to make, but not at all difficult. And, apparently, it freezes & defrosts beautifully. I make a big batch of the dough, and create a 10 X 10 cake with about 10 cookie layers which I cut in half after 24 hours in the fridge. Then I frost/coat the outside with the sour cream filling and dust with the crumbs I made with the scraps of cookie dough after I cut out the large squares of dough for the cookie - and I dry them out in the oven to they are nice and crisp. One cake gets frozen as my gift, and the other is for serving. And, happily, it can be made many days in advance!
Thanks!
as soon as you mentioned the cake, I knew it was probably medovik :) if you want a good medovik recipe that is optimized for american ingredients, try Samin Nosrat's version: cooking.nytimes.com/recipes/1019089-russian-honey-cake It's a bit different than the traditional version (though we have so many in Russia), but is really lovely.
@@helenrennie I will give this a try. It is fundamentally different than the one the chef gave me - I was to roll out the dough, and there was no burnt honey in it - but this recipe intrigues me. Thank you! Oh. I will be working on my choux pastry. I now know what I did wrong. Thank you!
Honestly, it's pretty amazing how much info you're able to jam into these videos. Keep up the good work and talk as much as you'd like.
Thank you for uploading. Every Saturday my mother made pirag - the Latvian version of this. Her's were filled with sauteed bacon and onions - delicious. I remember she used bacon rind to grease her oven trays and wet yeast dissolved with sugar for the dough.
When she ran out of filling, the remaining balls were simply pressed in the middle with a very small knob of butter then sprinkled with caraway seeds and brown sugar - her egg wash was milk and egg, not cream. But I like the idea of your egg wash variance.
I've never forgotten the aroma of her freshly baked pirag and the taste! Like you say, I've tried to reproduce her results and did eventually give up because I was less than successful. I tried very hard, always failed. I'll try your recipe and hopefully it'll work. Best regards from Melbourne, Australia.
On Naderi street in Tehran, Iran there used to be a Cafe called Cafe Naderi. It was closed to my high school and I frequented them often. Cabbage Pirashki was my favorite too. Today when I accidentally viewed your Cream Puff video, I ended up finding this gem. I tasted Pirashki after nearly 50 years. THANK YOU!!! I am determine to make some very soon. God bless you.
I made it today .. and to this moment I am still amazed .. it is really amazing ..
I advise everyone to make it .. Do not hesitate at all ..
Thank you so much for the wonderful recipe and the exact ingredients. 👍😍🌹
My pleasure 😊
I made them today, but my dough turned out super sticky. I added more flour, and then things worked out. The taste of the dough is really nice. But I think I might need to get a new scale... Mine seems to give false information...
Is it wrong of me that I am enjoying the back story to the recipe?
In this recipe we are getting a calm, peaceful cooking lesson with a math lesson.
Absolutely clever idea. Love your channel. Most definitely a new loyal subber.
why would that be wrong? lol
I love it unabashedly. An excellent teacher and a pleasant presenter. She's not "chefy," she doesn't want to impress, but she's a genuinely informed and educated cook. I learn so much from her.
@@davidlightfoot4720 Yes. It's wrong.
Your pelmeni made our marriage better. I'm not even kidding. We only eat pasta on Sundays, and we have to FORCE ourselves to do other forms of homemade pasta, all the while whining, "pel-men-I" wistfully and with longingly. Sometimes one of us will just look at the other and say "pelmeni" and it launches us into food planning and prep and dinner parties for hours. I suspect we'll never be the same once I get these going. Your efforts are truly appreciated. Thank you for being so, so lovely to watch and to listen to. You make me feel like I'm sharing recipes with a cousin. ❤️
Ah - what a sweet comment. I agree - pelmeni have superpowers.
The algorithm has blessed me with another wonderful foodtuber sharing their family's culture and food.
Love it already.
That story you told about your family using store bought dough was very relatable. My grandmother used box mash potatoes for pierogi
Your food styling is fine! The most wonderful memories are awakened and my grandma is right there in my mind!
Love your accent and ALL the commentary........and the cooking, of course!
I loved listening to you tell the story at the beginning and I'm grateful that you put all that effort into experimenting with this recipe so we don't have to.
I also really appreciated that you offered the option to skip to the recipe with the timestamp in the description
Thank you!
Thank you! I have many reasons to thank you. (1) I lived for many years in an area settled by what are called German-Russians. They were people who left Germany in the 1700's and settled on the Russian Steppes, where they farmed wheat, before emigrating to the USA in the late 1800's. They have a food that is called in some places (mostly north-eastern Colorado) as Cabbage Pockets, and in other places (mostly Nebraska) as kraut burgers. They are bigger that your dish and they contain cabbage, onion and ground beef, but the concept is virtually the same. (2) I, too, didn't bake for many years and used the Pillsbury biscuit dough! but, (3) I moved to the Philippines and there are no Pillsbury dough products here. (4) I am baking my own breads, and puff pastries now. I was looking for a good recipe for my cabbage pocket dough! And finally (5) Yes! I find I cannot successfully use any baking recipe from the USA, as I need to add far more flour and the results are never right when I don't change the ratios for the ingredients. So your comments, as to that, are heartwarming for me. I will also not be able to follow your recipe because we have no buttermilk, no King Arthur Flour and no Diamond Crystal salt in the stores here. Our heavy cream is far heavier than that sold in US stores and our flour is just different even though I can get All-Purpose Flour, First Class Flour and Third Class Flour. I know I will have to invent my own version, but I now will do it with the confidence that I am not making a mistake as I change your recipe.
This recipe was perfect. I made them yesterday to be served as an appetizer for a dinner group They got rave reviews from everyone and none were left at the end. The dough was soft and rich. I liked doing the mushroom and the cabbage fillings since they were both very different. I sprinkled chopped chives on the mushroom ones when they came out of the oven so people could tell them apart. The written and video instructions were very precise. I would say these would be difficult to make if you don't have a lot of cooking experience due to how closely you need to attend to details. I did end up adding a second baking sheet underneath to prevent over browning of the bottom. Great tip which I will use again! The one thing that I did not do which I would in the future is to make the fillings a day ahead. I did both fillings, the dough and assembly in one day. The whole process took over 5 hours and I was pretty tired of standing by the end. Well worth the effort! Delicious!
Thank you for the recipe and referral to the channel Alex and Milana. I love these recipes!
Thank you so much for the recipe !! When i lived in Los-Angeles, i use to eat those wonders as snacks almost every day , thanks to my russian neighbour's (God bless them) !!! They introduce me to their cuisine, culture and tradition... They were very nice people... Miss that time...
Thank you Helen for all your hard work on theses videos! Also, I don't know how any one can think you talk to much.... I love the back story!
She is delightful to listen to though the timestamp is helpful for going back to when making the dish.
Your voice is very soothing and I love your accent. I could listen to you talk for hours. I didn’t see any negative comments (although I’m sure they exist), but those people are childish. Keep doing what you do. ☺️
When you said the result of the recipe was out of this world , I know this recipe is going to be super. Thank you for sharing. You just got a new friend 😄
I just love Helen her stories, so glad i bumped into this channel looking up cast iron pots videos. Very color full and informative. just the way i like it. Keep up the marvellous work!
I made these yesterday exactly like the recipe (with both the cabbage and mushroom fillings) and they came out perfect! (Maybe not quite as pretty) I weighed everything and the dough was just perfect - slightly sticky but easy to work without adding flour. I had just 2 out of 20 that didn't seal completely, but the contents stayed in. The taste is incredible - better than the deep fried version that I get at the Russian Market. Thanks Helen! I'll try more of your recipes.
Thank you so much for giving these a shot. I know they are a lot of work and I am so glad they worked out well for you :)
Gosh, Helen...This was a lot of work!! Who would have thought that ingredients varied so greatly from one country to another, making it necessary to have to make so many adjustments? This from a chef's point of view was a masterful achievement in intercountry dynamics... Thank you for taking the time to do this for youtube land and your subscribers...
Kindness your way
Neil { Lochness Scottish Highlands }
I love you soft soothing voice as I look at your videos . In addition, thank you for listing the ingredients and recipes also, you are a gem!!!
Very true, America flour is so different from any other country. I made tortillas using my Mexican mom's recipe and they came out stale and dry using normal unbleached all purpose flour. Compared to Mexican flour which makes a very nice soft elastic dough (and very hard to get here in the US). Thank you so much for these tips, I might try this for different baking recipes!
I could listen to this woman forever. Talk as much as you want. LOVE LOVE LOVE!!!! Addictive.
I love to watch you talk! I could watch for hours. Love your videos!
Listening to you talk is the best part. Your command of the English language is better than most people I know whose first language is English, and your voice is soothing and a I love listening to you talk. Don't let anyone tell you otherwise or convince you to talk less. Your recipes are well presented and you give us all the information we need to successfully implement them. Thank you Helen!
Спасибо! Кроме интересных кулинарных идей ещё и английский подучил)))
I studied in Moscow and I miss all the food that I strongly combine with this very special part of my life.
Finding your channel was a blessing! Большое тебе спасибо! Пирожки выглядят очень вкусные!
I love listening to you talk about food! After a long day at work, your voice brings me joy and peace.
My babushka used to make pirozhki for all the holidays. Thank you for the instructions!
Ive been making these for years, thanks to my grandma. Fun to make, and always a hit with friends and family.
Greetings from Australia. We don't have many Russian immigrants but 30 years ago I fell in love with Pirozhiki! I got them one day from a little bakery on the way to work. They were so beautiful. I got one every second day after that for about a year. Then I changed jobs, and eventually cities, and I've never seen them again! Thank you so much for this recipe. I've tried making them, and you're right, it just wasn't the same. I'm so glad I found your recipe. Hopefully, this time, it's a success. New subscriber. 😊
I could listen to you all day, nothing you say is redundant, you pack this video full of essential information!!!!!
Спасибо, ваши видео доставляют.
I work in a medical lab so thoroughness, detail and context enable me to remember well🌹.
I am eager to try your pirozhki dough recipe with my fillings and share with my lab mates👩🔬
Oh Helen,,,, I made your recipe for the little pies today. And ofcorace they exploded. I made them with the seam up, like my mother used to. The dough so easy to handle and the finished peroh light a as feathed, melt in your mouth. I filled mine with McIntoch apple. I wouldn't dare shae these with the usual crowd. I suspect I would chained to the kitchen. Thank you ever so much for posting.
so glad they were tasty even if a little explosive :)
I love the way you talk and how you describe every move its great to watch much love from the UK
I love listening to people from other countries!!! It is truly a blessing ! love learning recipes from those countries as well❣️❣️❣️
You are thorough, clear, and your recipes are strong. Sign me up
I agree that you are a joy to listen to. Thank you for the stories, explanations, and techniques.
This video is a good explanation of why, in professional bakery, we weigh ingredients and don’t measure them by volume or by packet sizes (what is a stick of butter?). Recipes weighed in grams are easier to make, easier to scale, easier to adjust, and behave consistently.
I just love your videos. You explain everything with a simple logic, no fuss no muss. All the facts....
I love listening to your voice, and I appreciate the work you did to adapt your recipe to US ingredients. I can feel confident because of all your work. thank you so very much. (from Ohio)
Wow, I love your level of detail. I feel like I learn so much from your videos beyond just the main recipe!
Your such a joy to learn and listen to💝. Thank you for the language lessons which can make things fun for a native Texan, U.S.A..
Summers with my Babushkas making Piroshki, Borsch, Lapsha, and other foods to store in multiple freezer for the entire year are some of the best memories of my youth. Great Job!
Rambling on and on is one thing when it’s useless content. However, what you have to share is detailed and such a joy to listen to. All the little tips and secrets to making a successful dish. I am so grateful for all the information you are sharing with us. And yes, I do agree with many here-your wonderful accent (and command of the English language)-is fantastic.
Thank you for sharing your Russian recipes. I am fascinated by other culture's recipes and love your channel.
I can finally try this again. Ever since my Babushka passed, I haven't been able to make this. Thank you so much! Also, please don't stop talking. Your accent is beautiful.
My in laws are Latvian and so I’ve learnt to make Piragi. They look just like yours except they have a bacon and onion filling. Your recipe is the first one I’ve seen that comes close to our recipe. Thank you for all your information.
Lived in Seattle for 18 years... amazing Pirozhki shops selling every possible combination of filling and dough... amazing. Now in Israel, more than 1/2 million Russians... no Pirozhki shops... and only frozen garbage.
Made these... first cabbage, OMG... so delicious... especially with 28% sour cream (THAT we do have).
This weekend, mushroom. So happy with this recipe!
so glad you enjoyed these. I would have never guessed that Israel wouldn't have some good pirozhki shops. My mom is from Lviv (it's in the Ukraine close to Poland). When I was little, and would go visit my Grandparents there, she would always take me to her favorite pirozhkovaya. It was unbelievable. They would serve coffee with dessert ones and chicken broth with the savory ones. Pirozhki with a cup of broth is still one of my favorite meals :)
Helen Rennie Is a true professional teacher of cooking and food concepts.
She shows THE WHY
Girl you slammed these detailed instructions out of the park! - Thank you!
This is something my man will really enjoy - just have to come up with some fillings now
I'm a successful laboratory scientist but not always a successful cook. Your technical explanations, trial and error tips based on your experience, charm, and that subtle Russian accent made me Subscribe!
Looks great, and thanks for sharing the backstory!
I could watch this in repeat for hours, I love it and it's so nostalgic.
Loved this tutorial! Clear, loads of information and very interesting! Definitely will try!
wowwww...great explanation on ingredients...i am getting my Russian teaching from a home grown source...glad your parents brought you guys to the USA.
thank you so much for the lessons on cooking Russian style, modified.
This instructional video was amazing! Clear and concise with very detailed instruction. Thank you, and keep up the good work!
When honey talks it is very sweet and you and your cooking are just that...blessings kraseeva.
It's a delight to listen to your cheerful voice. Plus you have awesome recipes and give excellent directions.
You are adorable. Thank you for all the valuable information. I consider myself a pretty strong home cook, but never knew that measures would change from country to country. Who'd'a thunk it!?
I am making them tomorrow. I enjoy your videos so much. Если бы мой русский был в десять раз лучше вашего английского, я был бы счастливым человеком.
Me too Hellen. I love your voice and could listen to you talk a long time. Your joy is infectious. Thank you always. I also love stories from your life. They are as good as your cooking 😊 Helen I ALWAYS LOOK FORWARD TO YOUR POST! Sounds like we all have your back from what I’ve read. I can’t wait to try this. It looks scary but you have explained it simply
I love this because you consider various ingredient substitutions as well as equipment substitutions (mixer vs by hand, etc). I recently became interested in making this dish so this video is perfect.
I wish you were my aunt, cause I loved my mom's cooking/baking etc but she didn't write anything down and got sick to teach me what she did everytime she made. You are really great explaining and fun to learn from! Thank you 😊
I don't mind being an honorary aunt :)
Спасибо за рецепт теста. Это отлично.
Yay! Thank you for talking to those of us without expensive mixers.
New Sub'd here, First generation Russian here on the West Coast, my parents landed on Ellis Island in New York. Russian food is my Babushka and you make me feel closer to her. The Pilsbury dough is GENIUS.
Thank you for taking the time to explain about some of the "science" in order to make good food.
There was a little shop on Haight Street in the late 60s that made pirozhki. The older couple that ran the place had the same wonderful speech that you have. I have looked for that taste ever since. Thank you for this. Da svedanya.
It’s always great to watch someone from the country that’s making the food it makes a difference thank you
Helen, I join the chorus of those who love your voice and the way you deliver your information!
Dear Helen, thank you so much for the informative video, I'm always happy to learn a bit of historical background when it comes to food.
Spasiba
they look so delicious the Pirozhki so yummy thank you so much for sharing
My family from my mother's side is german but with a russian past (german colonies living in Russia for almost two centuries, the so-called Volga Germans, who then emigrated to, among other countries, Argentina). We have a recipe called Kraut Pirok, which is esentially this very dish, save minor differences in dough and shape. I think I finally found the origins of it, and now I love it even more. Spasiva a lot!
I had Russian friends years ago they also made them with crepes refrying them after wrapping the filling. The bread Pirozhki were deep fried. Same fillings plus onions and minced beef. Truely delicious.
Also they dipped in Soy and Vineger
This has become my favorite food channel, just recently discovered. I love her.
I love these. As a person with mixed Slavic ancestry, including Polish and Ukrainian, I recall having these growing up. So good.
Your accent is beautiful and so are you! I love your smile and enthusiasm not to mention your recipes are to die for.
Thank you so much it’s been years since I ate one and they were always filled with chicken and cabbage and often sent in lunch for
School, I searched for recipes but never found until this!Thank you sooo much
Delicious and accurate, they called them cabbage buns.
Very true about adapting the recipes. The ingredients are so different that baking is much harder than cooking, because baking need more precise measurements. Cooking is more forgiving, and you can try the flavour as you go.
Oh my, oh my, oh my. Never could guess your accent was Russian! I thought it was French! My family all came from Russia -- I was born in Shanghai during World War II -- then came to the United States when I was two years old. Sadly my mother never taught me to speak or read Russian. But we all grew up eating Russian foods. (My mother was the world's worst cook. Thankfully I had two aunts who were wonderful cooks. One aunt made Pirozkhi's that were DELICIOUS! For some reason I thought she deep- fried them. She had a filling that was ground beef, onions and hard-boiled eggs. Of course she also made them with cabbage -- but not the caramelized cabbage -- which looks to die for. Thanks so much for the recipe. I live in San Francisco where we have Russian deli's and restaurants so . . . I don't have to make them. Whew. 🥰 🥰 🥰
I love deep fried pirozhki. My family made those too :)
Just made them, this stuff is legit! Texture, flavor - heaven! Very easy to follow the recipe, thank you so much!