Food Narratives and Traditions: Pierogi

It was the second year that I had the opportunity to work alongside Michael, a friend who grew up in the tradition of his mother making Perogies, spelled Pierogi (for those who really know what they are doing).  Last time, we took the project on in my little U shaped kitchen and this year, in the far more organized kitchen in Michael’s home, edging the bike path where, at this time of year, tall trees are clothed in glorious colour.

I am very grateful for the experience and feel like I really did get into the groove of the pinching and such.  I tried to be a support back-up person for Michael who moved through the kitchen rolling and boiling and pinching as though a well choreographed machine.  We stopped about half way through our shared experience to sit and sample the goods and they were delicious, but this only after whipping downtown to see if we could pick up a batch of miniature books on the topic of the 94 calls to action, resulting from the Truth and Reconciliation process.  I explained to Michael that I really wanted to make certain that each person who attended this years THANKS-giving feast would leave with one. No such luck! We arrived at the stroke of 4:14 when the Native Counselling Center closed at 4:00.  Drat!

Back to our culinary experience…

These tasty treats will be shared around with many friends and family members over the coming days and I really hope that Michael and I can make Pierogi as an annual event.  Good music, cold drinking water and much activity makes for strong friendships.  Working side by side in the kitchen is a great way to really get to know your friends!  Highly recommend!

(Thanks to Ellinor for the sour cream!)

Amounts for a single batch…divided and rolled a third at a time, after a half hour rest in a plastic bag.

5 level cups of flour
1 tsp. salt
1/2 cup vegetable oil
1 cup cold milk
1 cup hot water (not boiling hot)

Whisk together your wet ingredients and then add your flour gradually.

Fillings this year… and we think we made approximately 30 dozen of these little gems because we worked up three batches in all.

#1 Potato, cheddar, homemade pickled peppers

#2 Mushroom, leek, truffle oil and dill

#3 Potato, cheddar and green onion

Thank you, Micheal, for your generous heart.

 

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