Eastern European chicken and cabbage salty pie roger | wrapped in homesickness salty home-style pie, autumn and winter full perfect match

the late autumn in Chicago is getting colder and colder. The wind is wearing a chill into the neck. It is not enough to eat warm parsley and potatoes alone. In my Eastern European community in Chicago, families are busy working on a real hard home-made dish, Eastern European chicken and cabbage salty pie. This is not a sweet and greasy western-style pie on the market. It is a home-made salty pie that has been passed down for hundreds of years in Poland and Eastern Europe. The outer skin is soft and the ligament is slightly crisp, and the inside is covered with delicious chicken and cabbage stuffing. It is salty and mellow, and the ingredients are super solid. It can be used as a full meal and can be cut into small pieces as an extra meal. It is delicious, it is a classic delicacy reserved for Eastern Europeans in autumn and winter, and it is also the taste of my hometown engraved in my bones.

To tell the truth, in ordinary families in Eastern Europe, Pyrog has never been a delicate dessert in restaurants, but a down-to-earth staple food. In particular, this chicken and cabbage taste can be called a national common style. The materials used are common and the practice is real. It all depends on the formula handed down by the older generation to support the taste. I grew up with my grandmother in Warsaw. Every season when the temperature dropped, my grandmother would knead dough and make pies in the kitchen. I squatted beside to help tear cabbage and stir chicken stuffing. The fragrance of flour mixed with the salty fragrance of stuffing is my deepest memory of my hometown kitchen. After immigrating to Chicago, I brought this pie into the community kitchen teaching and taught it to foreign students living alone and local neighbors. I didn't expect it to become the most popular dish. Everyone said that this pie was simple and delicious, and it warmed the whole body in one bite., Don't lose the heavy food at all.

I am Zofia Kowalski, a native of Warsaw, Poland. I immigrated to Chicago at the age of 22. I am now a volunteer food teacher in the kitchen of the local eastern European community. I have been sharing the common dishes of eastern European people in howcooks for nearly three years. I specialize in the old-fashioned home-cooked food that can be used without professional molds and small white kitchen. I refuse fancy plates and niche seasonings. I always like to knead the essence of enamel basin noodles of eastern European food, it has always been hidden in the simplest ingredients and the simplest practices. I prefer the taste of salty fragrance, warm stomach and full stomach, and resist sweet and greasy cuisine. Each recipe is the original recipe taught me by my grandmother, and then changed into a simplified version suitable for the small kitchen at home and the rental party. When making this chicken cabbage pie roger, I can always think of my grandmother humming Polish folk songs when kneading noodles. This taste with homesickness is also the warmth I want to share with you most.

When I first arrived in Chicago, I made this pie by myself for the first time. The pit I stepped on could fill a page of paper. Now I think it's funny. At that time, I was homesick and pondered blindly according to my memory. The dough was kneaded too hard with high-gluten flour. After baking, I bit with difficulty like a pie crust. The cabbage didn't squeeze out the water, and the water was badly fried. It was wrapped into a pie and the dough was soaked and roasted and collapsed into a ball. The chicken was cut too large, tasteless and firewood was not enough. Finally, salt was salty and dry, it's not the smell Grandma made at all. At that time, looking at the failed pie, I felt wronged for a long time. I felt that even the homely taste in my hometown was not good. Later, I made a video call and pestered my grandmother to teach a little. Only then did I find out all the key tricks, changed it four or five times, and finally made the same taste as my hometown.

Grandma taught me a very real way, all of which are dry goods for practical operation at home: the dough should be made of medium gluten flour, a little butter and warm water, and kneaded into smooth and soft dough. After waking up for half an hour, it will be soft and tough enough, and it will not become hard and crack. Cabbage must be shredded, sprinkled with salt, dried water and fried. This is the core to avoid stuffing and soaking. Chop chicken breast meat into minced meat, when stir-frying, add a little onion to enhance the fragrance, stir-fry until it changes color, and serve it out. Don't stir-fry for too long to keep tenderness. Only black pepper, salt and a little parsley are added to the stuffing. No extra heavy seasoning is needed to highlight the freshness of the ingredients themselves. Only when the stuffing is moderately salty and light can it be comfortable to eat. Just a few small details, make the pie, the skin is soft and tough, the stuffing is dry and delicious, and it tastes like a child.

This Eastern European chicken and cabbage salty pie is a typical representative of the pragmatic and warm stomach of Eastern European diet. In the early years, Eastern Europe had a cold climate and was not rich in materials. Cabbage was storable, chicken was easy to get, and flour was a regular ingredient. Ordinary people combined these ingredients to make this salty pie that was full and durable, and slowly spread into a classic that every household would make. It is very different from French pie and American pie. It has no greasy pastry that is crisp to dregs, and no thick cream stuffing. It focuses on a soft, tough, solid, salty and light flavor that the elderly and children can eat easily and will not feel greasy. In Eastern Europe, whether it is daily meals, family gatherings, or winter reserves, it is indispensable to cut one piece with a bowl of clear soup, is a solid and satisfied meal.

Its practicability is even more full. It does not choose kitchen utensils at all. The rental party does not have a professional dish. It can be made with ordinary baking pans or even pans. The dough does not need to be rolled out with special delicacy. Novices can just roll it out and wrap it with stuffing and knead it. Even if the shape is crooked, it is still delicious after baking. When it was just baked, the skin was slightly golden, smelling the salty fragrance of wheat and stuffing, and when it was broken, you could see full stuffing. The chicken was tender, cabbage was fresh, with a light aroma of parsley, salty and light, and the empty mouth was not greasy. After cooling, the taste was firmer. It was suitable to take it to the company for lunch and lunch for children. It was convenient and full.

I sincerely recommend all kitchen novices, renters, or friends who want to eat a solid staple food to warm their stomachs. They must try this Eastern European chicken cabbage salty pie. It has no manufacturing threshold. The ingredients are all homemade ones that supermarkets can buy at will. They do not need professional skills, do not need to be accurate to the harsh ratio of grams, and follow the steps to make absolutely zero failures. What impresses me most is its taste. The outer skin is soft, tough and slightly crisp, the stuffing is fresh and full of fragrance, the salty fragrance is light and not greasy. There is no extra seasoning. It depends on the taste of the ingredients themselves. It warms the stomach and warms the stomach. It warms the stomach in autumn and winter and completely bids farewell to the greasy perfunctory of takeout.

What is even more rare is that it is full and durable, versatile and does not choose scenes. It can be eaten for two or three days at a time and stored in cold storage. Whether it is breakfast, lunch, dinner or hungry extra meals, it can be eaten by cutting one piece. Soup, coffee and parsley potatoes are all perfect. It is a lazy food that saves worry for several days. When I taught this pie in the community kitchen, many overseas students said that it was too suitable for living alone. They didn't have to cook at once, and they could also eat the homely taste of their hometown. After the local neighbors learned it, they cooked it for their families. The whole family fell in love with this simple Eastern European salty pie.

Now I make this pie every other week. Every time I do it, I will share in detail the skills my grandmother taught me to wake up and the tips for squeezing the moisture out of cabbage. I have specially simplified the steps and removed the complicated baking requirements. I just want more people to know that the home-cooked food in Eastern Europe has never been an out-of-reach exotic cuisine, but a warm taste that ordinary people can make with simple ingredients. Every time I knead the dough and wrap the stuffing, I feel particularly at ease when I smell the fragrance slowly floating out. It seems that I have returned to my hometown kitchen in Warsaw, making pies with my grandmother, full of a sense of belonging.

In the cold autumn in Chicago, you can eat your own chicken and cabbage pie Rogge, which is more cured than any rare taste. It has no gorgeous appearance or amazing gimmicks. It is just an ordinary Eastern European salty pie, but it hides homesickness, fireworks and simple happiness of eating well. If you are tired of eating sweet pies and take-out fast food and want to find a home-cooked staple that warms your stomach and has zero failure, try this pies. Believe me, you will fall in love with this unpretentious Eastern European home-cooked food.

Do you usually like to make this kind of salty home-cooked pie? Have you ever tried the simple staple food of Eastern European style? The comment area chats with me, I will reply one by one, and will continue to share more Eastern European authentic civilian home-cooked dishes howcooks, accompany you to eat the warmest home-cooked meals with the simplest ingredients.