几年前，我的父母给我买了乌克兰食谱and while I made a couple of things from it, I’m not sure why I never attempted pierogi. But with the success of mydumplings around the worldkick that I inaugurated last fall, they seemed like the perfect first item to make in the new year.
I’ve eaten a lot of pierogi over the past couple of years including everything from Mrs. T’s (okay, I’ve stopped buying them since I know I can do infinitely better) to ones from a local外卖的地方in the Pittsburgh suburbs to pre-made ones I’ve bought from a波兰杂货店in the city’s Strip District (these might be my favorite). In cities like Pittsburgh and Cleveland that became the home to thousands of Eastern European immigrants during the immigration heyday of the 20th century, pierogis are often an item on restaurant menus and in the case of Michael Symon’sLola restaurant, in the most daring of ways.
通常就是这样在做新的东西the first time, it was not as bad or intimidating as I feared. It’s not a quick cooking endeavor and yet something you can be proud of when finished. Luckily I found agreat recipethat I followed to a T and so with this being my first attempt, I don’t think they came out half bad, in looks or in taste.
The Red Headed Traveler’s observations and suggestions:
- Serve along with a copious amount of fried onions and bacon, and butter. Lots of butter (an amount that would make Julia Child herself proud).