This post is about a conversation. For the last decade, Kasia and I have talked about food, recipes, family, and life. Occasionally, the conversation would lead to an invitation of sharing a kitchen and cooking traditional Polish food. This weekend, I was honored and delighted to welcome Mrs. Zych to our home and cook along side my dear friend. We cooked for hours and made pierogis three ways. Dziękuję, Dziękuję, Dziękuję.
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The filling
Cabbage Filling
Crisp bacon, then add diced onions to the fat and brown. Pour boiling water over sauerkraut, squeeze liquid once cooled. Add bacon, onions, salt, and pepper and cook in pan.
Potato Filling
Boil potatoes, skin, and smash. Add cotija cheese (traditionally it would be homemade), onion, bacon, salt, and pepper.
Plum Filling
Cut dried plums and measure 1/4 cup sugar.
Crisp bacon, then add diced onions to the fat and brown. Pour boiling water over sauerkraut, squeeze liquid once cooled. Add bacon, onions, salt, and pepper and cook in pan.
Potato Filling
Boil potatoes, skin, and smash. Add cotija cheese (traditionally it would be homemade), onion, bacon, salt, and pepper.
Plum Filling
Cut dried plums and measure 1/4 cup sugar.
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The dough
  |  The dough. What can I say about the dough besides the fact that compared to the technique of my 74-year-old teacher, I felt like I was using my fingers for the first time as I awkwardly fiddled with the flour, eggs, and water. The two professionals in the kitchen turned the ingredients into a delicate pastry in mere moments. |
  Watching Mrs. Zych make the dough was like watching a skilled craftsperson at their trade. Much to mine and Kasia's worriment,there is one and only one right way of making this dough.  |   |
The Master
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Make the pierogis
   Cook the pierogis  |    Dziękuję Mrs. Zych and my sweet Kasia. To cook, boil for 10 minutes until the dough cooks through. Then, fry lightly in bacon lard or butter. |
I cannot believe that my freezer is full of these sweet bites.
