/ck/ - Food & Cooking

>>9324613
My mom uses 1/2 milk and 1/2 water in the dough. But the filling is pretty much like she makes it. As for other countries I only know the Russian/Ukrainian pielmieni and Georgian chinkali, both have filling made of raw meat (chinkali uses mutton I think) mixed with onions and water or broth to create a juicy mix. Kind of similiar to what I posted but with regional spices of course. And they are shaped differently, pielmieni is small, after folding the dumpling the corners are pressed together to create an "ear" shape, like tortellini but smaller. Chinkali is much bigger and the main point of them is that the fatty meat releases juices during cooking so they have a kid of hot "broth" inside them.

I found some pierogi from my last pierogi making spree in the freezer. And the one before that I think. But managed to clear out some space so I won't have to eat them all right away. Here's a tip for freezing any kind of dumplings: you have to spread them individually on a board or baking sheet and only after they are frozen, pack them in bags. Otherwise they'll just stick together. If you're freezing raw ones, do it right after making or they'll stick to the board,