So many of my woofers over the years have been the children of immigrants. And, for me, the most wonderful thing about having such kids around is the discussions about the food their parents have brought to America with them. Food is big talk when working out in the fields.Anna comes from a tightknit Polish community in Chicago so we thought we would have a go at making Pierogi. She does not need to make them when she is home because they can buy them in a local deli (a deli I am determined to find by the way!) so we both did some research (she with her mother and older friends) and me with Aunty Google. Here is the link I used that most closely matched her family directions.
The dough was lovely – very easy to work. The tip for the dough is to use hot water and to roll it out nice and thin. If you want to make these ahead of time store them in the freezer then boil. They get too sticky if stored in the fridge.
The Pierogi Ruskie are stuffed with mashed potato and cheese and were my favourite. Anna also made a group with cabbage and mushroom. So tasty.
After boiling, we pan fried them in hot butter with sage leaves which is not at all Polish but delicious. Crunchy! Ours were a little too big I think. But other than that I think they came out very well for our first try.
I should amend that – the butter is Polish but the sage not so much. Anna said the main spices in Poland are salt and pepper. Sounds like home to me. In New Zealand we cook with butter a lot too.
We served the dumplings on a bed of greens from the gardens and pea shoots from Jakes beds.
I hope you have a lovely day.
WEATHER: Time to get the sprinklers out.
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