Polish Food. The confluence of ages of poverty, repression, hard work, cold weather, and economy of means. Not much could be cultivated besides cabbage and potatoes…so why not make the best damned cabbage and potato recipes in the entire world? That’s just what the Polish did.
Pierogis are all the gooey, starchy goodness of carbohydrates, wrapped up in a gooey, starchy carbohydrate wrap. What could be better you ask? Maybe, drinking pure 24-karat gold. Maybe.
Making Pierogis from scratch is not easy – nor is it quick. But it’s such an active, enjoyable process, and takes so much elbow grease, by the time you’re done making them, you’re STARVING, and ready to enjoy the things. I won’t give the recipe here because it’s long and b o r i n g . But I’ll say this: First you make the dough for the wrappers. Then you make the potato/Cabbage/Onion filling. Then you roll out the wrappers. Then you stuff and seal the filling in the wrappers. Then you boil the pierogis. Then you pan fry them. Then you make the sour cream sauce (do NOT forget this step). Then you eat, eat, eat to your heart’s content!!!
Another PERFECT bleak, mid-winter delicacy.
The Urban Palate 