I’m looking for the least physical up time (physical disability greatly limits how long I can hold posture). I don’t do dairy and I do not want to use a bunch of oil.

The last time I made chicken, I made a bed and stock using beer, apples, onion, potatoes, sweet potato, cumin, cinnamon, and brown sugar. The apples and potatoes were EOL and had to get used for something. This turned out fantastic. I use the chicken and onions for something else and this left me with the stock, all the chicken fat, and the rest. I mashed this and blended it all. It tastes absolutely fantastic like a very sweet and unique pastry filling.

I could easily add some chicken bits and make a dumpling or use the mix in a light and airy filled pastry. What I have not done in over, gosh probably two decades is make any kind of dough or bread.

This could turn into one of the things I play with and tune for years but I need a good low effort cheap entry point for a simple dough and way to cook it that doesn’t tax my back hard at all and without any diary.

I like abstracting and understanding what I’m doing on a fundamental level. Pointing me at cultural traditions that fit my constraints is best. With me, there is no such thing as too much detail if you feel like sharing. TIA

  • @Fondots
    2•5 hours ago

    Also, if you can it helps to get multiple people involved and do big batches, then freeze them for later.

    Once a year (this Sunday actually) I get together with some family and friends and make a ton of pierogies

    People come with premade fillings, and we divide up the work, some people making dough, others rolling it out, someone filling them, another person bagging them up, etc.

    We also use something like this so we can bang out 18 pierogies at once, lay down a sheet of dough, spoon filling into them, another sheet on top, roll over it with a rolling pin and you’ve got pierogies.