It's a crazy Pierogi party! Everybaady polka now one two three four!!! Suppertime hosts interviews with Alycia Mutual and Alice and Karl Domes telling tales about their Ukraine roots in generations of pierogi festivus and family feasting.
This week suppertime featured Alycia's grandmother Lucy's pierogi recipe. Lucy is a is a trail blazing spirited pioneer, who in the 1940's studied bio-chem and played varsity basketball, while making hundred's of pierogies and pies on her Ukrainian family's farm near Edmonton. Lucy remains an active pierogi prodigy, turning out scrumptious little dough pillows while listening to Hawaiin hero Israel "IS" Kamakawiw'oole serenade humid skies and sunny rainbows. Go Lucy Go!
Also on the show, Karl Domes of CFUR's Yellowhead and his wonderful mother Alice. Alice reminisces about growing up in Oakburn Manitoba in a small farming community with her Ukraine family and friends. She remembers making pierogies for her mother's restaurant, then blowing off steam at the hall dances featuring the critically acclaimed Canadian Ukrainian musicians Pete Lamb and the D-Drifters!
This show was a riot. So much pierogi fun and nostalgia and culture. Plus lots of tasting. Alice brought in some potato dill pierogies and butter tarts. Karl brought his home-made sauerkraut. Life is good.
Here is a pierogi dough recipe with sauerkraut filling. Check the web for lots of other fillings, ask your family or friends, or make up a new filling yourself!
Homemade pierogi dough for 100-150 pierogies (compliments of Lucy):
4-5 cups of flour
1 3/4 warm cups water
1 tsp salt
dash of baking powder
2 tbs oil
2 cups of sauerkraut
1 onion minced
10 mushrooms minced
Salt and pepper to taste
For the stovetop:
1 pot of lightly boiling water
- Mix all of the dough ingredients in a bowl until a nice ball forms
- Blend well with your hands
- Cover and let sit for 30 minutes
- While dough is sitting, make your sauerkraut filling
- Add all ingredients to a frying pan with some oil and fry until golden brown
- Work with only one handful of dough at a time, so the dough does not dry out. Take a handful of dough and use a rolling pin or wine bottle to roll about as thin as about your finger nail. Or about 1-2 mm thick.
- Use a tuna can or something about that size to cut circles of dough
- You are ready to fill your pierogi dough circles!
- Take a spoonful of the sauerkraut filling and place in the middle of one of your dough circles
- Fold the dough circle in half to form a crescent moon shape
- Pinch the sides of the moon so that there is a nice seal and no cracks between dough
- Drop into boiling water until the pierogi floats
- If you want to eat now:
- Fry in lots of butter and onions. Bacon too. Serve with sour cream.
- If you want to save for later:
- Freeze your pierogies. Create one row of pierogies than separate stacks of pierogies with wax paper. Once frozen, the pierogies do not need to be re-boiled. Only fried. In butter.
You did it! Congrats!
To hear amazing Pierogi Music, Manitoban Ukraine Polka, 60's blues-rock Ukraine group Breakout, and modern Polish electro-pop duo The Dumplings...check out mixcloud.