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[Molly] A long time ago,
my ancestors lived in Poland.
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So, I'm connecting
with my culture through food.
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Ah!
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I guess I am a borscht person.
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There'll be plenty of bacony
pan-fried cheese pierogi...
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Oh! Look at that color!
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...my creamy and comforting
white borscht soup,
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with salty sauerkraut
pancakes on the side,
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and for dessert,
kolache cookies.
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It's tasty being Polish.
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Oh, yum!
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[in sing-song voice] Yay!
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[in normal voice] Hey!
This is me, Molly Yeh.
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This is my husband, Nick.
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This is my husband, Nick.
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This is our growing family.
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And this is our home,
our farm on the
North Dakota-Minnesota border.
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The place where I eat, sleep,
and breathe food.
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To connect with
my Polish ancestry,
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I'm making a feast
with a bunch
of Polish-inspired cookies.
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I am so excited to connect
with my food roots.
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And by that, I mean eat.
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For dessert, I am baking up
some kolache cookies,
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which are sweet and buttery,
and I'm filling them
with cherry jam.
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which are sweet and buttery,
and I'm filling them
with cherry jam.
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To get going on the dough,
I'll first combine
two cups of all-purpose flour,
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and one cup of powdered sugar,
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and a teaspoon of kosher salt.
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I'll whisk this to combine.
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So, growing up,
I always just thought
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I'm half Hungarian
on my mom's side,
half Chinese on my dad's side,
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easy as that,
split down the middle.
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But then, a few years ago
at Thanksgiving,
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I heard some of
my Hungarian family
talking about how
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at one point our ancestors
lived in Poland,
and I was like,
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"Whoa, that is the
most delicious plot twist,"
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"Whoa, that is the
most delicious plot twist,"
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because I've always
loved Polish food,
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and this just gives me
more reason to love it.
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Okay, dry ingredients
are combined,
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next are my wet ingredients.
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A block of cream cheese,
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and that is what makes
this cookie dough special,
in my opinion.
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It also makes it similar
to the rugelach dough I make.
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They both have
that delicious tang
from the cream cheese.
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And one cup of softened,
unsalted butter.
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I'll zest in half a lemon.
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The lemon with
the cream cheese together
is so good.
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Also kind of reminds me
of the hamantaschen dough
that I make every year.
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Also kind of reminds me
of the hamantaschen dough
that I make every year.
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Hamantaschen, rugelach,
kolache cookies,
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they come from
the same region,
so they're closely related.
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And a splash of vanilla.
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And I'll beat this until
it's creamy and combined.
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[whirring]
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While this is mixing up,
I'll separate out an egg.
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I'll use an egg white
in the dough
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and then save the egg yolk
as an egg wash later on.
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And then gradually
add my dry ingredients.
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And then gradually
add my dry ingredients.
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I'll reduce the mixer to low
so they don't go
flying everywhere.
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So, kolaches are originally
a yeasted cake,
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so they're puffier
and fluffier.
And they're filled with fruit.
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But over time,
this cookie version emerged.
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And I really love them.
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Especially the next day,
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when the fruit
absorbs into the cookie,
and they get a little soft.
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-[mixer winds down]
-Okay.
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That's combined. I'll grab
some plastic wrap.
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I'll divide it in half
and wrap it up,
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patting it into a square.
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I'll wrap up the other half
of the dough now,
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I'll wrap up the other half
of the dough now,
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and then stick 'em
in the refrigerator,
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for an hour to firm up,
and then I'll roll 'em out.
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My dough is firm,
it's ready to roll out.
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My counter is dusted
with some flour
so it doesn't stick.
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I love forming cookies.
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Cut-out cookies,
any sort of cookies.
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I'll dust with
a little more flour.
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I'll roll this out, until it's
an eighth of an inch thick.
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So, it's pretty thin, but the
dough will be eventually
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getting folded up onto itself.
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I like how dainty
these cookies are.
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I like how dainty
these cookies are.
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I'm rotating the dough
as I roll it out,
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to ensure that I'm
rolling it out evenly.
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I wanna try to maintain its
square-rectangle shape,
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because ultimately
when I cut these out,
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I'll just cut them out
into squares.
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There are
a few different shapes
that kolache cookies come in.
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But the ones that I'm making
look like bow ties.
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They're really pretty
and you can see the jam
poking out.
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To cut out squares, you could
use a square cookie cutter,
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you could use just a knife.
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You know me.
I'll take any excuse
to use my accordion cutter.
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You know me.
I'll take any excuse
to use my accordion cutter.
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Just like the accordions
in the polka bands in Poland.
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I'll divide this now
into three inch squares.
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And then the other way.
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[chuckles] Now I can breathe.
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Look at all
these perfect squares.
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I've got a baking sheet
that's lined with parchment
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and dusted
with a little flour.
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I'll dollop out a teaspoon
of jam to the center.
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You can use any kind of jam.
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I'm using cherry jam today.
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Anytime jam is in a cookie
when it bakes up, it gets
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kind of chewy and gummy,
almost like candy. So good.
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kind of chewy and gummy,
almost like candy. So good.
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I'll fold one corner up
over the jam,
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dot it with a bit of egg wash.
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This is the yolk left over
from making the dough,
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beaten with a splash of water.
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This'll be the glue to
hold these cookies together.
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And then I'll fold
the opposite corner up,
and give it a press.
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Like a little bow tie.
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So, I'll repeat this pattern
with the rest of the cookies,
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and then I'll bake
at 375 degrees
for about 13 minutes,
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until they're puffed
and lightly golden.
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I think I'm smelling
that cherry jam.
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[in sing-song voice] Yay!
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[in normal voice]
They baked up so nice,
they held their shape.
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And I love how
some of the corners
got a little darker.
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They'll be kind of
crispy that way.
Okay, I'll plate them up.
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And dust with powdered sugar.
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This is so satisfying. Ta-da!
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Just make it snow.
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These are so pretty.
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These are so pretty.
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I think I want this one.
Has a lot of jam in it.
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Mmm. Mmm.
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They're soft, they're buttery,
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that tang
from the cream cheese
is delightful.
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It's tasty being Polish.
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Coming up, the secret
to making perfect pierogi.
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[sizzling]
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What kind of Polish feast
would it be,
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if I didn't make pierogi?
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I'm making
my cheese-filled pierogi,
which are chewy dumplings
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filled with fluffy ricotta,
salty bacon,
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sweet cooked onion,
what's not to love?
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I'm starting by
crisping up my bacon.
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I'm rendering the fat,
so that I can use it
to cook the onions,
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and then later on,
I'll finish up the pierogi
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by crisping them
in some bacon fat, too.
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I have always loved pierogi.
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I have always loved pierogi.
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I grew up in Chicago,
where there's a huge
Polish population.
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So, I would eat pierogi
at food festivals,
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we'd see them frozen
at the grocery store.
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And my mom would get them
a lot, so we would have them
for a weeknight meal.
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Learning that
I was a little Polish
made a lot of sense,
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because I'm partially
made of pierogi. [chuckles]
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Okay, I'll get my bacon
out of the pan.
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Ensure it's spread
to a wire rack
so that it stays crispy.
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I'll set this aside, and then
drain off most of my fat,
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leaving some of it
in the skillet
to help cook the onion.
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leaving some of it
in the skillet
to help cook the onion.
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Pour into a heat safe
vessel, obviously.
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I've got one large white onion
that I'll finely chop.
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This'll add some really
lovely sweetness,
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both to the filling and to
the pierogi at the end,
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'cause when I crisp them up
I'll top them with some
of this onion as well.
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I've never been to Poland.
The closest I've gotten
was Hungary.
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I recently learned that
there's actually
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an official Polish-Hungarian
day of friendship,
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that is celebrated in
Poland and Hungary.
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It makes sense.
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I'll toss this onion
into the skillet.
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I'll toss this onion
into the skillet.
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I'll stir these around
and let them cook
over medium high
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for a good 10 to 12 minutes,
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so that they can get brown
and softened and extra sweet.
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While my onion
finishes up cooking,
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I'll get going
on the rest of my filling.
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I've got some
ricotta cheese here,
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which will be
fluffy and creamy
and hold everything together.
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I'll add one cup of it.
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And then I've got
a baked potato.
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It's been going at 350
for an hour, and then
it's cooled slightly.
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And I'm not even
gonna peel it.
I love the peel.
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And I'm not even
gonna peel it.
I love the peel.
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Gets extra fiber.
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So, I'll just
coarsely chop it,
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to break up
any big pieces of peel
and make it easier to mash.
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Potato pierogi are the
ultimate carb on carb action.
[chuckles]
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And then throw cheese
into the mix and...
Heck, yeah.
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And I'm hashing this
to taste. Okay.
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Lots of chopped chives
for freshness.
And it looks so pretty.
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Like little confetti.
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I'll chop and add
most of my bacon.
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I'll reserve some of it for
sprinkling on the pierogi
at the end.
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I'll reserve some of it for
sprinkling on the pierogi
at the end.
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This filling is basically
the ultimate baked potato
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with all of its toppings
mushed right up.
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I'll add a bit more salt,
and this is just to taste.
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And some black pepper.
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Onion is brown,
it's smelling sweet.
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I'll add half of it
to the filling,
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and then reserve
the other half
for when I saute the pierogi.
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I could eat this filling alone
and be satisfied.
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Mmm.
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Mmm.
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I'm getting excited.
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Let me get my dumpling dough.
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What I love
about pierogi dough
is that it's soft,
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and chewy, and enriched.
It's also really easy to make.
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Just whisk together
flour and salt,
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then make a well,
and pour in a combination
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of warm water, Greek yoghurt,
and an egg.
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Mix that until you get
a shaggy dough.
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Knead until it's soft
and slightly sticky.
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And let it rest in the fridge
for one hour.
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And let it rest in the fridge
for one hour.
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Now it's time
to roll and stuff.
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I'll dust my counter
with a little flour.
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And roll this out
until it's an eighth
of an inch thick.
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The process of making pierogi
isn't too far off
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from the process
of making a potsticker,
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which I grew up
making all the time.
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But what's different
about the dough is
that added egg and the dairy.
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So, the dough
is softer and richer,
and really, really good.
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Okay.
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And I will cut out my circles
using a three inch
cookie cutter.
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And I will cut out my circles
using a three inch
cookie cutter.
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Fill it with a heaping
tablespoon of my filling.
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And then fold these
into a half moon shape,
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pinching the edges to seal.
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I'm gonna
pinch them really well,
to lock in all this filling.
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I'll curl the edges over
onto themselves
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and give 'em a good pinch,
just like that.
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Like a little smile.
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00:10:25,600 --> 00:10:26,989
I'll place this
on a baking sheet
235
00:10:26,989 --> 00:10:27,000
I'll place this
on a baking sheet
236
00:10:27,000 --> 00:10:28,967
that I've dusted
with some flour,
237
00:10:28,967 --> 00:10:29,900
and keep on shaping.
238
00:10:33,767 --> 00:10:34,867
I'm ready to cook.
239
00:10:34,867 --> 00:10:36,700
I've got some boiling
salted water here.
240
00:10:36,767 --> 00:10:38,300
I'll cook these in batches,
241
00:10:38,300 --> 00:10:41,200
and boil them
for a few minutes
until they float to the top.
242
00:10:41,266 --> 00:10:45,266
I know a three-year-old
dumpling fiend who is
going to love these too.
243
00:10:45,266 --> 00:10:49,300
While they cook, I'll get
my reserved bacon fat
heating in my skillet.
244
00:10:49,367 --> 00:10:50,867
Okay, we've got some floaters.
245
00:10:50,867 --> 00:10:52,467
I'll get them
out of the boiling water,
246
00:10:52,467 --> 00:10:55,567
and shake off as much
excess water as I can.
247
00:10:55,567 --> 00:10:56,989
I don't want too much water
hitting the hot pan
with the bacon fat
248
00:10:56,989 --> 00:10:59,200
I don't want too much water
hitting the hot pan
with the bacon fat
249
00:10:59,266 --> 00:11:00,767
and making them too spitty.
250
00:11:02,400 --> 00:11:04,000
That sizzling is what
I wanna hear.
251
00:11:04,066 --> 00:11:06,867
I'll allow these
to cook undisturbed
over a medium high heat
252
00:11:06,867 --> 00:11:10,800
for a few minutes per side,
so that they can develop
that crisp texture.
253
00:11:10,867 --> 00:11:13,500
And you could definitely
prep a huge batch of these
254
00:11:13,567 --> 00:11:14,967
and keep them in the freezer.
255
00:11:15,000 --> 00:11:17,767
And they could boil
from frozen, just add on
another few minutes.
256
00:11:18,767 --> 00:11:20,266
Oh! Look at that color!
257
00:11:20,266 --> 00:11:21,700
That's exactly
what I'm looking for.
258
00:11:23,300 --> 00:11:26,989
I'll flip these over
and get them that color
on the other side, too.
259
00:11:26,989 --> 00:11:27,166
I'll flip these over
and get them that color
on the other side, too.
260
00:11:27,166 --> 00:11:30,600
All right. I'll add
some of my reserved onion,
261
00:11:30,667 --> 00:11:33,100
and crumble in some
of my reserved bacon,
262
00:11:33,100 --> 00:11:34,767
to get a double dose
of bacon and onion,
263
00:11:34,767 --> 00:11:37,066
both in the filling
and outside.
264
00:11:37,066 --> 00:11:40,567
I love serving it like this
because you have more texture
more flavor that way.
265
00:11:40,567 --> 00:11:43,667
What is more delicious
than a pile of pierogi?
266
00:11:43,667 --> 00:11:45,567
I'll dollop on
some sour cream
267
00:11:45,567 --> 00:11:47,900
for necessary
cooling creaminess.
268
00:11:47,967 --> 00:11:49,700
And sprinkle with chives.
269
00:11:49,767 --> 00:11:52,100
Oh, yeah, it's happening.
And black pepper.
270
00:12:01,066 --> 00:12:02,100
Oh, heck, yeah.
271
00:12:04,367 --> 00:12:08,166
That is the most
wondrous combination.
272
00:12:08,166 --> 00:12:12,367
They're crispy, they're chewy,
they're cheesy and salty.
273
00:12:13,300 --> 00:12:14,300
[sighs]
274
00:12:14,367 --> 00:12:17,967
That is a pile of plump
perfection, right there.
275
00:12:17,967 --> 00:12:19,266
I'm gonna have another bite,
276
00:12:19,266 --> 00:12:21,000
and then I'm gonna fry up
the rest of these.
277
00:12:24,100 --> 00:12:26,989
Next, a stunning soup
that combines all the best
parts of Polish cuisine.
278
00:12:26,989 --> 00:12:28,367
Next, a stunning soup
that combines all the best
parts of Polish cuisine.
279
00:12:33,467 --> 00:12:34,500
[hens clucking]
280
00:12:35,166 --> 00:12:36,300
[sizzling]
281
00:12:39,400 --> 00:12:40,767
For a soup that'll warm
282
00:12:40,767 --> 00:12:42,667
both your belly and your soul,
283
00:12:42,667 --> 00:12:44,567
I am making white borscht.
284
00:12:44,567 --> 00:12:46,700
It's velvety smooth
and jam packed
285
00:12:46,767 --> 00:12:49,367
with creamy potatoes
and smoky kielbasa.
286
00:12:49,367 --> 00:12:52,166
And it's really easy to make,
it's a one-pot wonder.
287
00:12:52,166 --> 00:12:55,567
I used to think
I wasn't a borscht person,
because I don't like beets.
288
00:12:55,567 --> 00:12:58,166
But then, in my
Polish food research,
289
00:12:58,166 --> 00:13:01,817
I discovered that
there is a white borscht
that is potato based.
290
00:13:01,817 --> 00:13:02,100
I discovered that
there is a white borscht
that is potato based.
291
00:13:02,166 --> 00:13:04,367
I was like... Ah!
292
00:13:04,367 --> 00:13:05,934
I guess I am a borscht person.
293
00:13:05,967 --> 00:13:10,200
This is the borscht for me.
No beets, just potatoes.
And other tasty things.
294
00:13:10,266 --> 00:13:13,867
To start, I've got an onion,
some leeks, parsnips
and celery,
295
00:13:13,867 --> 00:13:15,867
softening in some butter
with salt and pepper.
296
00:13:15,867 --> 00:13:17,200
And these are just
coarsely chopped.
297
00:13:17,266 --> 00:13:18,867
Eventually this soup
gets pureed,
298
00:13:18,867 --> 00:13:22,266
so don't worry about bringing
your best knife skills
to this one. [chuckles]
299
00:13:22,266 --> 00:13:24,300
Okay, my veggies are soft.
300
00:13:24,367 --> 00:13:26,100
I'll toss in some garlic.
301
00:13:26,100 --> 00:13:28,300
Let it cook just for a minute.
302
00:13:28,367 --> 00:13:31,817
So, white borscht is popular
in both Ukraine and Poland,
303
00:13:31,817 --> 00:13:32,667
So, white borscht is popular
in both Ukraine and Poland,
304
00:13:32,667 --> 00:13:35,166
and it's traditionally eaten
as an Easter soup.
305
00:13:35,166 --> 00:13:36,567
Leeks always
remind me of Easter,
306
00:13:36,567 --> 00:13:39,266
so the leeks in here
give me those spring vibes.
307
00:13:40,100 --> 00:13:41,767
Okay, I'm smelling
that garlic.
308
00:13:41,767 --> 00:13:44,867
I can pile in a pound
of Yukon gold potatoes.
309
00:13:44,867 --> 00:13:46,900
These are so creamy
and buttery.
310
00:13:46,967 --> 00:13:50,767
I'll toss in a bay leaf,
to infuse the soup
with herbaciousness,
311
00:13:50,767 --> 00:13:53,967
and then bring it together
with six cups of low sodium
chicken stock.
312
00:14:00,100 --> 00:14:01,817
And now, I'll also
plop in an entire,
whole kielbasa here,
313
00:14:01,817 --> 00:14:03,767
And now, I'll also
plop in an entire,
whole kielbasa here,
314
00:14:03,767 --> 00:14:05,567
one of my favorite
Polish foods.
315
00:14:05,567 --> 00:14:07,367
It's a smoky pork sausage.
316
00:14:07,367 --> 00:14:10,500
I'll stir it around
and bring it to a boil,
and then, as it simmers,
317
00:14:10,567 --> 00:14:13,300
the kielbasa will
infuse the soup
with its smokiness,
318
00:14:13,367 --> 00:14:16,967
and the soup will
heat up the kielbasa.
So it's a win-win.
319
00:14:16,967 --> 00:14:19,500
This has come to a boil.
I'll reduce it to a simmer,
320
00:14:19,567 --> 00:14:22,467
and let it cook for 15 minutes
until the potatoes are tender.
321
00:14:25,367 --> 00:14:28,500
I'm smelling that smokiness
and the potatoes are soft.
322
00:14:28,567 --> 00:14:31,166
I'm ready to blend this up,
but first, I'll take out
the bay leaf.
323
00:14:31,166 --> 00:14:31,817
I'll also get
the kielbasa out.
324
00:14:31,817 --> 00:14:33,567
I'll also get
the kielbasa out.
325
00:14:33,567 --> 00:14:36,200
It's plumped up
and it's hot and steamy.
326
00:14:36,266 --> 00:14:39,166
I'll let this cool before
I slice it up and add it
back into the soup.
327
00:14:39,166 --> 00:14:41,467
Now, one of my favorite things
about this soup
328
00:14:41,467 --> 00:14:43,467
is that sourdough bread
is added.
329
00:14:43,467 --> 00:14:45,867
It helps thicken up the soup,
and it also adds
330
00:14:45,867 --> 00:14:47,367
that great sour flavor.
331
00:14:47,367 --> 00:14:49,300
And a quarter cup
of pickle brine
332
00:14:49,367 --> 00:14:52,467
will contribute acidity
and brightness.
333
00:14:52,467 --> 00:14:53,767
Okay, I'll stir this around.
334
00:14:54,800 --> 00:14:57,300
-Okay.
-[tapping]
335
00:14:57,367 --> 00:15:00,467
And the easiest way
to blend up a hot soup,
is to keep it in the pot
336
00:15:00,467 --> 00:15:01,817
and use a hand blender,
but you could also ladle it
into a regular blender too.
337
00:15:01,817 --> 00:15:04,667
and use a hand blender,
but you could also ladle it
into a regular blender too.
338
00:15:04,667 --> 00:15:06,467
I'll blend it up
until it's smooth.
339
00:15:06,467 --> 00:15:07,166
[whirring]
340
00:15:13,500 --> 00:15:14,667
Okay.
341
00:15:14,667 --> 00:15:16,100
-[blender stops]
-That's looking smooth.
342
00:15:17,400 --> 00:15:19,400
I'll add back in the kielbasa.
343
00:15:19,467 --> 00:15:21,066
I love big, thick slices.
344
00:15:22,800 --> 00:15:26,467
As far as soups are concerned,
this is a pretty quick
and easy weeknight meal.
345
00:15:30,867 --> 00:15:31,817
This is like
the definition of cozy.
346
00:15:31,817 --> 00:15:33,066
This is like
the definition of cozy.
347
00:15:33,800 --> 00:15:34,867
I'm gonna make a bowl.
348
00:15:36,767 --> 00:15:38,700
Gotta make sure to get
a lot of kielbasa.
349
00:15:44,667 --> 00:15:46,367
I've also got some sour cream.
350
00:15:46,367 --> 00:15:49,900
It'll add richness
and help cool it down,
so I don't burn my mouth off.
351
00:15:51,266 --> 00:15:52,467
Sprinkle on some pickles.
352
00:15:54,066 --> 00:15:55,567
A little fresh dill
will be pretty,
353
00:15:55,567 --> 00:15:59,467
and also echo the dill flavor
in the pickle brine
and the pickles.
354
00:15:59,467 --> 00:16:01,817
Cute. And lastly,
some black pepper.
355
00:16:01,817 --> 00:16:02,166
Cute. And lastly,
some black pepper.
356
00:16:03,266 --> 00:16:05,266
That is such
a pretty bowl of soup.
357
00:16:05,266 --> 00:16:07,100
I love accessorizing
all my soups.
358
00:16:08,266 --> 00:16:10,467
Yay! It's almost
too pretty to eat.
359
00:16:10,467 --> 00:16:11,867
No, I'm diving in right now.
360
00:16:11,867 --> 00:16:14,166
Thank you to sour cream
for cooling down my soup
361
00:16:14,166 --> 00:16:15,867
so that I can
take a bite immediately.
362
00:16:18,166 --> 00:16:18,800
Mmm.
363
00:16:19,367 --> 00:16:20,400
Mmm.
364
00:16:21,100 --> 00:16:23,300
It is so creamy and hardy,
365
00:16:23,367 --> 00:16:27,266
but the sourdough and that
pickle brine brighten it up.
366
00:16:27,266 --> 00:16:29,867
Let me tell ya, this is
one stupendous soup.
367
00:16:34,000 --> 00:16:38,400
Still to come,
this sour ingredient
rocking my pancakes world.
368
00:16:46,700 --> 00:16:49,867
For a crispy, salty side
to our Polish inspired feast,
369
00:16:49,867 --> 00:16:52,467
I'm frying up
sauerkraut pancakes.
370
00:16:52,467 --> 00:16:56,467
They're briny,
they're satisfying,
and they are so easy to make.
371
00:16:56,467 --> 00:16:59,567
So, I'll start with
the star of the show,
the sauerkraut.
372
00:16:59,567 --> 00:17:02,867
I love this stuff.
It's fermented cabbage, and...
373
00:17:02,867 --> 00:17:05,567
[sniffs]
...it's pretty healthy, so...
374
00:17:05,567 --> 00:17:06,967
...I'm gonna
consider it a salad.
375
00:17:09,166 --> 00:17:11,367
It's important
to drain the sauerkraut
376
00:17:11,367 --> 00:17:12,867
of as much moisture
as you can,
377
00:17:12,867 --> 00:17:13,035
to ensure that
these pancakes get crispy.
378
00:17:13,035 --> 00:17:15,467
to ensure that
these pancakes get crispy.
379
00:17:15,467 --> 00:17:17,367
This is very similar
to a latke,
380
00:17:17,367 --> 00:17:19,000
or really, a kimchi pancake,
381
00:17:19,000 --> 00:17:21,967
which was my original
inspiration for these,
382
00:17:21,967 --> 00:17:24,400
since it's another kind
of preserved cabbage.
383
00:17:24,467 --> 00:17:27,166
So, I just figured...
Sauerkraut. Big in Poland.
384
00:17:27,166 --> 00:17:30,066
Also big in my world,
because I love it so much.
385
00:17:30,066 --> 00:17:31,667
So, I'm frying it up
into a pancake,
386
00:17:31,667 --> 00:17:35,100
and nothing bad ever came
of frying something
in a pancake.
387
00:17:37,567 --> 00:17:41,000
I'll use a spatula
to press out
as much moisture as I can.
388
00:17:41,700 --> 00:17:43,035
And in a crazy turn of events,
389
00:17:43,035 --> 00:17:44,600
And in a crazy turn of events,
390
00:17:44,667 --> 00:17:48,400
I discovered that sauerkraut
sort of originated in China,
391
00:17:48,467 --> 00:17:52,200
and eventually
made its way over
to Central and Eastern Europe.
392
00:17:52,266 --> 00:17:55,100
So, there's
the Chinese element,
393
00:17:55,166 --> 00:17:56,900
the Polish element,
394
00:17:56,967 --> 00:17:59,000
and the latke-like element.
395
00:17:59,066 --> 00:18:01,100
This is all of me
in a pancake.
396
00:18:02,467 --> 00:18:06,100
Okay. I'll let this drain
while I mix up
my dry ingredients.
397
00:18:06,166 --> 00:18:08,266
I've got a cup
of all-purpose flour,
398
00:18:08,266 --> 00:18:11,667
a quarter cup of cornstarch,
which will help
the pancakes get crispy.
399
00:18:11,667 --> 00:18:13,035
A tablespoon of sugar,
a teaspoon of salt,
400
00:18:13,035 --> 00:18:14,367
A tablespoon of sugar,
a teaspoon of salt,
401
00:18:14,367 --> 00:18:17,066
and some black pepper in here.
And then crack in two eggs.
402
00:18:21,166 --> 00:18:22,700
Pour in a cup of water.
403
00:18:24,500 --> 00:18:28,667
I'll zest in half a lemon
for some great brightness
and depth.
404
00:18:28,667 --> 00:18:31,600
I remember making sauerkraut
in Brooklyn a few years ago.
405
00:18:31,667 --> 00:18:35,100
It blew my mind
that to start sauerkraut,
you basically just need
406
00:18:35,166 --> 00:18:36,967
shredded cabbage and salt.
407
00:18:36,967 --> 00:18:39,600
Then you knead it together
and you soften the cabbage
408
00:18:39,667 --> 00:18:41,400
and then you let it ferment
for a few days.
409
00:18:41,467 --> 00:18:43,035
I love a funky sauerkraut.
410
00:18:43,035 --> 00:18:43,100
I love a funky sauerkraut.
411
00:18:43,667 --> 00:18:45,467
This is it for my batter.
412
00:18:45,467 --> 00:18:47,100
This will hold
everything together.
413
00:18:50,567 --> 00:18:52,333
I'll fold in some
other tasty things.
414
00:18:52,333 --> 00:18:56,567
I have sliced scallions
and shallots for extra flavor
and color and crunch.
415
00:18:56,567 --> 00:18:59,266
My sauerkraut
is well drained now,
so I can add that.
416
00:19:01,166 --> 00:19:03,400
And lastly, I'll chop up
some dill to toss in.
417
00:19:05,467 --> 00:19:07,467
I'll combine this completely.
418
00:19:07,467 --> 00:19:10,467
And meanwhile,
I have my big skillet
heating up here.
419
00:19:10,467 --> 00:19:11,967
Just like any fried fritter,
420
00:19:11,967 --> 00:19:13,035
you wanna make sure
that the skillet
is hot enough.
421
00:19:13,035 --> 00:19:14,467
you wanna make sure
that the skillet
is hot enough.
422
00:19:14,467 --> 00:19:15,867
Otherwise,
they won't get crispy.
423
00:19:16,900 --> 00:19:19,767
My batter is combined.
I'll get some oil in my pan.
424
00:19:19,767 --> 00:19:22,367
This is just neutral oil.
425
00:19:22,367 --> 00:19:26,400
And then scoop in some batter
to make about
a four to five inch pancake.
426
00:19:26,467 --> 00:19:29,200
I'll space these out evenly,
and cook them on this side
427
00:19:29,266 --> 00:19:32,467
over medium heat
for a few minutes,
until they're golden brown.
428
00:19:32,467 --> 00:19:35,700
Flip them, and then
you let them get golden brown
on the other side as well.
429
00:19:35,767 --> 00:19:37,767
There's actually a lot
of sauerkraut in this region,
430
00:19:37,767 --> 00:19:40,500
because there are
so many people
with German ancestry.
431
00:19:41,567 --> 00:19:43,035
Everything's connected.
432
00:19:43,035 --> 00:19:43,100
Everything's connected.
433
00:19:43,166 --> 00:19:46,467
I am seeing these
golden brown edges,
I am gonna flip.
434
00:19:47,467 --> 00:19:48,800
Sticks the landing.
435
00:19:48,867 --> 00:19:51,500
That is GBD, golden brown
and delicious.
436
00:19:54,900 --> 00:19:57,000
Okay. I'll keep it going
on the other side,
437
00:19:57,066 --> 00:19:59,567
until it's this beautiful
and golden brown
there, too.
438
00:19:59,567 --> 00:20:01,367
Just like making latkes.
439
00:20:01,367 --> 00:20:04,567
Okay, these are looking great.
Ooh, I just got
a whiff of dill.
440
00:20:04,567 --> 00:20:07,800
I'll transfer these
to a wire rack
to remove any excess oil.
441
00:20:07,867 --> 00:20:10,266
I'll sprinkle them
with some flaky salt.
442
00:20:10,266 --> 00:20:13,035
Before I fry up more,
I'm gonna plate one up
so I can taste test it.
443
00:20:13,035 --> 00:20:13,667
Before I fry up more,
I'm gonna plate one up
so I can taste test it.
444
00:20:13,667 --> 00:20:15,867
I'll dollop with some
plain Greek yoghurt.
445
00:20:15,867 --> 00:20:17,367
You can also use sour cream.
446
00:20:17,367 --> 00:20:21,266
Anything creamy and tangy,
to be a nice balance
to the hot, fried thing.
447
00:20:21,266 --> 00:20:24,000
A few tears of dill,
so pretty!
448
00:20:24,000 --> 00:20:25,066
And some black pepper.
449
00:20:26,166 --> 00:20:27,467
[sighs] Oh, that's
smelling good.
450
00:20:27,467 --> 00:20:30,800
In I go, a little sour cream,
a little dill.
451
00:20:32,767 --> 00:20:33,467
[crunches]
452
00:20:34,467 --> 00:20:35,467
Mmm.
453
00:20:36,467 --> 00:20:37,266
Mmm-hmm.
454
00:20:37,266 --> 00:20:39,066
It's like a briny latke.
455
00:20:39,066 --> 00:20:40,200
That's heavenly.
456
00:20:40,266 --> 00:20:43,035
It's crispy, it's salty,
it's creamy from that yoghurt.
457
00:20:43,035 --> 00:20:43,467
It's crispy, it's salty,
it's creamy from that yoghurt.
458
00:20:43,467 --> 00:20:45,000
Dang, that's a good pancake.
459
00:20:45,066 --> 00:20:46,367
As they say in Poland...
460
00:20:47,100 --> 00:20:49,066
Smacznego. It's time to eat.
461
00:20:55,667 --> 00:20:56,767
[applause]