Time for another Chick-fil-A recipe, yay! 🥳 The Chick-fil-A sauce is a unique creamy, thick, and slightly sweet sauce you can find only at Chick-fil-a restaurants. Mostly used as a dipping sauce along with chicken nuggets and dipping fries. The popularity of Chick-Fil-A Copycat recipes Read More
Author: Cooking Frog
It’s been a while since I’ve posted a Greek recipe. Today I would like to share a deliciously healthy recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful Read More
If you haven’t had the opportunity to celebrate Polish Fat Thursday or, as it is also known, Paczki Day, then you are missing out! Paczki are a type of Polish donut that only comes around once per year and are a must-have treat for those who love sweets. No worries, this Polish Paczki Recipe will allow you to have “Paczki Day” every day if you want to.
What is Polish Paczki?
Polish Paczki is almost the same as donuts. They are made from fried dough and filled with different fruits or custard fillings. Then they are coated with sugar.
Paczki are made with a rich dough that contains yeast, eggs, sugar and fats. So, they are thicker and heavier than regular donuts which reflects its taste and texture.
You can fill your Packzi with your favorite fruit or cream fillings. You can glaze them or cover them with granulated sugar or powdered.
The most popular fillings in Poland are a stewed plum jam and a wild rosehip jelly, but you can also use other fillings such as cranberry, blueberry, strawberry, prune, or simply use custard.
Polish Paczki Recipe
Our Polish Paczki Recipe gives you all of the information you need to make these delicious treats.
I love to make them because they are so easy and you can make them in advance and freeze them. Once you thaw them, you can stick them in the refrigerator and they will be ready to eat when your guests arrive. So if you are looking for a tasty treat for Fat Thursday, these are a must!
FAQs about Paczki
Is Paczki the same as a Donut?
The basic ingredients used in donuts are flour, eggs and milk. Closest to this recipe is a jelly donut, but this Polish Paczki is so much more.
Yeast is used along with butter and eggs in the making of paczki, so they are thicker and therefore richer than regular donuts.
When is Paczki eaten traditionally?
In Poland, on the last Thursday before Lent, paczki are eaten. This tradition came to be in Poland, because they want to use up all the ingredients, like sugar, eggs, and fruit, and enjoy good and a bit unhealthy food before the beginning of the fast.
In America, they are available on Fat Tuesday. It is also enjoyed as a dessert among Polish folk who are keeping up with the tradition.
Which fruit filling is best for Paczki?
You can use any filling you like but are recommendations include lemon curd, strawberry jam, blueberry jam, sweet cream or plum jam.
Can I bake Paczki?
Yes, you may bake them but fried paczki are better in taste. Bake them at 350 F for 10 – 12 minutes.
Is it appropriate to freeze paczki?
If you want the best taste, eat them fresh. If you want to freeze them then use an airtight box lined with butter paper between layers. Storage life is three months. Before you serve them later, reheat.
We hope you enjoyed the recipe. Please leave us a comment and let us know how you liked this Paczki recipe.
Share the image below to your Pinterest board if you like this Polish Paczki Recipe!
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Servings: 12 paczki
- Instant Yeast – 4 1/2 tsp
- Whole milk – 1 cup
- Egg yolks – 2
- Granulated White Sugar – ¼ cup
- Melted Butter – 2 tbsp
- Vanilla – ½ tsp
- Salt – ½ tsp
- All-purpose flour – 3 to 3 ½ cup
- Oil, for frying
- White Granulated Sugar – For dusting after frying
- Jam or custard – for filling
- Take a saucepan and heat milk in it until it starts to boil. Don’t boil and remove it from the stovetop and cool it to a lukewarm temperature.
- Take a bowl and add yeast and lukewarm milk. Mix and keep it aside for five minutes. Now, add a cup of flour and mix. Keep it aside for nearly half-hour until it forms a bubble.
- Meanwhile, beat the egg yolks.
- In the yeast mixture, add butter and sugar. Stir well and add in salt and vanilla extracts. Again stir while adding egg yolks. In this mixture, now start adding glour gradually. Keep adding flour until a soft dough is formed and don’t make it sticky. Take out the dough mixture and knead it on the countertop. Make a ball.
- Take a bowl and grease it. Add in kneaded dough ball. Wrap it in plastic and keep it in warm place. Rising time may be more than 1 hour.
- Transfer the dough to cutting board and using a rolling pin, roll it into a circle shape. With the help of a three-inches cookie cutter, cut out the circles. Put them on the baking sheet and cover them to rise more. Here, the rising time is half-hour.
- Take a frying pan and add oil. Heat it to 360 degrees Fahrenheit. Put in paczki and fry them. Make sure, all sides are cooked well and turn golden. It is advised to cook 3 in one go and not more. Fry them calmly so they are properly cooked. After they are fried, transfer them to the cooling rack for half a minute and instantly dust with sugar. Now, allow them to cool completely.
- After they are cooled, using a knife, create a hole on either side. You have to fill pipe or custard inside it using a pastry bag with a tip.
Tips & Tricks
- Paczki with granulated sugar dustings are perfect to go. I prefer the sugary crunches but you may try icing sugar and milk. You can enjoy it either way, they are delicious.
- Fresh paczki are perfect to eat on the same day but if you want, you can freeze them. No deep fryer is needed. If you are using a deep fryer then keep checking the temperature and stay careful. In case, the temperature is high, the Paczki will not cook from inside and if the temperature is low, it will absorb more oil.
- Coat granulated sugar when paczki are hot, so it sticks to the sugar. If you are using icing sugar, then let them cool more. It is because icing sugar may dissolve, so add before serving.
- Using a deep fryer and controlling the temperature is tiresome. It may create a mess.
Per each paczki, you will get 190 kcal of calories, 33 grams of carbs, 1 gram of fiber, and 1.8 mg of iron.
I hope you’ve liked this Polish Paczki recipe! You know I love making Polish recipes, so I highly recommend you try this Polish Cabbage Pierogi. Oh and if you have any questions or suggestions about this Paczki Recipe, feel free to comment down below. Thank you!
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Brazilian Picanha Steak – This triangularly shaped steak that comes from the rump cap muscle is not very easy to grill to perfection at home. This doesn’t mean that it’s impossible but you need to know a couple of tricks to get it right. We’ll look at one of the best steak recipes to make at home – the Picanha Steak recipe.
I had an enormous craving for Picanha Steak, which is a cut of meat from the beef rump cap muscle. It’s a cheap cut of meat, but the results are so worth it and offer a great value for the buck. I first had this cut of meat at a restaurant called Texas de Brazil.
They make the meat at the table and it just melts in your mouth. It’s absolutely delicious. If you have a craving for a good steak, I highly recommend you try this cut of meat. The best thing about this steak is that you can make it at home with just 4 ingredients.
What is Picanha?
Picanha is a Brazilian steak. It is one of the most popular cuts of meat in Brazil. Picanha is well known for its amazing flavor and tenderness. If you are looking for a new steak to add to your repertoire of cooking, Picanha is a perfect choice.
The name of the steak comes from the word Picão. The word Picão is used to describe a large meat tenderizer hammer. In Brazil, there is a technique used to make this cut of meat. It involves using a large meat tenderizer hammer to pound the meat.
This technique makes the meat tender and increases the flavor. It also has the added benefit of making the cut of meat easier to cook.
According to different studies, the cuts of this beef have a fat content of about 60%, which makes it one of the most appreciated in Brazil.
Because of its fat content, the Picanha is considered by many as the most delicate of the bovine and the one that gives more pleasure to the palate.
Why should you try Picanha Steak?
There are many reasons to love Brazilian food, especially Picanha. The Picanha steak is a traditional Brazilian dish and is very popular among Brazilian people. If you are a food lover, you have probably tried Picanha at least once in your life.
The Picanha steak is delicious, but it is also very healthy and it can be a good alternative to more unhealthy dishes.
Can I cook Picanha Steak on the stove?
If you don’t have a fire pit or a grill, you can still cook Picanha on your stove. If you follow these easy steps, you’ll have Picanha steaks to rival the ones you’ve had in Brazil.
- We recommend using cast iron for good results.
- Season the Picanha with salt and pepper and melt the butter.
- Place skewered pieces in the pan – don’t overcrowd for even cooking.
- If the internal temperature of the steak reaches 130 °F, remove them from the pan.
What to serve with?
Although Picanha is a very popular cut of meat, not everybody knows how to serve it properly. The best way to serve Picanha is to leave the cut in its natural state, with all the fat and meat. The fat is where the flavor is, so it’s a must.
The traditional way to serve Picanha is to serve it like a roast accompanied by rice, beans, and farofa. Picanha is extremely flavorful, so it can be served as is, without any additional seasoning.
In this article, we’ll go over how to prepare amazing Picanha steak, and we’ll also discuss two popular ways (on the grill and in a pan) you can enjoy it.
So, what are you waiting for? Put your apron on and start making the delicious Picanha Steak with us.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings:: 7 to 8 servings
Share the image below to your Pinterest board if you like this Picanha Steak Recipe! 🙂
- 4 pounds Picanha cut sirloin cap
- Black pepper (to taste)
- Rock salt (to taste)
- Oil for greasing the grill
- Put the fat side up and make a cross-hatch pattern on the fat layer without cutting the meat.
- Massage the rock salt into the cross-hatch pattern and season with ground black pepper.
- Cut the steaks lengthwise into three pieces and roll each piece (shape of the letter “C”).
- Slide the pieces onto metal skewers and sprinkle pepper and salt over unseasoned sides.
- Apply some oil over the grill with a paper towel or brush and place the skewers onto the grill.
- Grill for 15-20 minutes and keep turning after 5-6 minutes for even cooking.
- Use an instant-read thermometer to measure the temperature. When the internal temperature reaches 130 °F (for medium rare), remove the steak from the grill.
- Let it rest for 5-10 minutes. After that remove the skewers.
- You can also follow these instructions to marinade Pichaka.
- Make slices and serve.
Nutrition Value (per serving)
Fat: 15 g
Tips & Tricks
- If your Picanha cut has been refrigerated, take it out and leave it at room temperature for at least 1 hour.
- Use rock salt for authentic recipe results.
- Don’t forget to rest the steak after removing it from the grill. It will allow the juices to absorb in the meat and you will get a flavorful, tender, and juicy steak.
- Instead of pepper and salt, you can use any steak or beef seasoning on your Picanha cut.
- To make your steak more delicious, don’t forget to buy sirloin with the fat cap attached.
- If you can’t find the Picanha, you can use the sirloin flap, but it won’t be quite as tender or flavorful.
- The most important thing to remember when cooking a Picanha Steak is to pay attention to the heat of your grill. If you cook it on too high of heat, it will burn the outside and leave the inside medium-rare. The best way to cook a Picanha Steak is to slowly grill it on low heat until it reaches your desired temperature.
- You can also cook Picanha steak using Blackstone griddle, check our tips on Blackstone recipes here.
Let’s Sum Up
If you’re in the mood for some delicious steak and you want to try something different, you really should try Picanha steak. This Brazilian cut of steak is delicious, simple to prepare, and affordable.
We hope you enjoyed this article about Picanha Steak. If you have any questions on this Picanha Steak recipe, or you have any suggestions for our recipes, feel free to comment below. Thank you! 🙂
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I have a love affair going on with pierogi. Actually, I have a love affair going on with anything dumpling, but these Cabbage Pierogi are one of my favorites. I don’t know what it is about them, but I always feel like it’s a better day when I eat a pierogi.
The first dish I learned to make was pierogi. My grandma used to make them all the time when I was growing up, and I always loved helping her in the kitchen. I had no idea what I was doing, but I loved every minute of it.
Cabbage pierogi are a traditional Polish dish and a great way to use up extra cabbage. This version replaces the traditional potatoes in a pierogi with cabbage, adding a subtle tanginess to this tasty dish.
Making pierogi is a great way to get the family involved in the kitchen and also a great way to get creative with food. This cabbage pierogi recipe is a great way to get creative with classic comfort food.
The family can even help out with the preparation of the dish by cutting the cabbage, slicing the onions, and mixing the ingredients together.
Moreover, It is very easy to make and one of the things I love about pierogi is that you can use any ingredients you want so you can change this meal up very easily. My kids love this meal and we make it all the time. Hope you enjoy this recipe.
What is Polish Pierogi?
Pierogi are traditional Polish dumplings that are stuffed with a variety of fillings. Since the mid-1990s, pierogi have become popular in other areas of the U.S. and Canada, especially areas with a significant Polish population, and are often available frozen in supermarkets in areas where they are not traditionally served.
Pierogi can be found in grocery stores, usually frozen in a multi-pack, in Polish specialty stores, and some mainstream supermarkets, with fresh or frozen. They can be purchased boiled, fried, or baked. You can make them at home as well.
What to serve with Cabbage Pierogi?
You can serve friend onions, Melted butter, Sour cream, Maggi seasoning sauce, and Skwarki (left from making homemade lard). If you have any other options share them in the comments section below.
How to know that your dough is ready to roll out?
Pinch the dough with your fingers, if it sticks knead more flour into the dough. If it doesn’t stick to your finger, it’s ready to roll out. Cover it with plastic wrap and set it aside while you are making the filling.
Can I griddle or pan-fry my cabbage pierogi?
Yes, you can! Take a large saucepan or Blackstone griddle and melt butter in it over medium heat. Place pierogies in a single layer and cover them with a lid. Let it cook until you get golden brown crispiness. Flip and cook the other side.
How to Freeze Cabbage Pierogi?
Cabbage Pierogi is a great food to have in the freezer because they are easy to freeze and they are great to eat in the wintertime when it is cold outside and you want something warm and hearty.
Pierogi can be frozen either raw or cooked. The raw pierogi will freeze much better than the cooked pierogi. To freeze the cooked pierogi, put them in a container and spread plastic wrap over them before placing another layer.
This will help keep the pierogi from sticking together. If you don’t do this, you will probably end up with a big frozen lump of pierogi. If you freeze the raw pierogi, you don’t have to worry about them sticking together. When you will throw them in the water, they will be separated.
Serving: 30 Pierogi
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
Total Time: 1 Hour and 30 Minutes
Pin the image below if you like this Cabbage Pierogi Recipe!
- 3 cups all-purpose flour
- 1 egg (at room temperature)
- ½ tsp salt (to taste)
- 4 tbsp oil or butter (at room temperature)
- 1 ⅓ cups lukewarm water
- 1 large cabbage
- 1 big onion
- 2-3 tbsp butter/oil
- Salt (to taste)
- Pepper (to taste)
For Making the Dough:
- Take a bowl and put the egg, oil, flour, and salt into it. Mix the ingredients with your hands. You can also whisk it with a dough hook attachment.
- Now add water slowly and knead the dough until all ingredients are mixed and no lump is left.
For Cabbage Filling:
- Wash the cabbage and onions and finely chop them.
- Take a pan and put the cabbage in it. Add 2 cups of water and cook the cabbage until soft.
- When the cabbage is soft, drain extra water.
- Melt butter in the pan and fry the onion in it until soft and caramelized.
- Mix onions and cabbage and season with pepper and salt.
For Making Mold Cabbage Pierogi
- Divide your dough into 3 or 4 pieces. Spread some flour on the countertop and thinly roll each dough piece over it.
- Cut circles from the dough by using a round cookie cutter.
- Put 2-3 tbsp of cabbage filling in the center of the circles.
- Pull the edges together to form pierogi. To save your pierogi from breaking, pinch tightly and don’t leave any free space while sealing.
- Repeat the same process until all the dough and filling is utilized.
For cooking pierogi
- Take a big pot add water, and salt in it. Let it boil.
- Throw your pierogies into the boiling water one by one. Let them boil for 1 minute.
- When the pierogies start floating on the top, take them out with the help of a slotted spoon.
- Your Cabbage Pierogi are ready. Pour the lard or melted butter on the top and serve hot.
Nutrition Value (per serving)
- Total calories: 377
- Fate: 15g
- Carbs: 51g
- Sugar: 2g
- Protein: 8g
Tips & Tricks
- You can adjust the amount of filling according to your liking. But don’t overstuff the Pierogi. Otherwise, it will fall apart while cooking.
- Don’t waste the remaining dough after cutting the circles. Collect and put it to the other dough and roll again.
- To avoid sticking, arrange the cooked pierogi on the plate in this way that they are not on top of each other.
- The quality cabbage is seasonal, so it is recommended to try this recipe in the summertime.
- To create a more beautiful look, press the fork around the edges.
- Arrange them so they are not on top of each other so they won’t stick.
- If you’d like a lighter version, fill the pierogi with some mashed potatoes, but leave out the cabbage.
Let’s Sum Up
We hope you enjoyed our cabbage pierogi recipe. We have had a lot of fun writing this blog post and learning more about cabbage pierogi. It was a pleasure to share this cabbage pierogi recipe with you, and we hope you will share this recipe with your friends and family who are looking for a quick, delicious, and easy dinner idea.
You may also want to check this Instant Pot Corned Beef with Cabbage.
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