Mr. Pierogi of Whiting Indiana!
Pierogi PoemAuthor Unknown
Polish pierogi served hot or cold
Should never be heavy or taste slightly old
They should be toothsome, golden and light
And twisted together if making them right
Pirogi filled with potatoes, prunes or cheese
If perfectly prepared make me weak in the knees
JULY 23, 24, & 25 2010 kicks off the 16th annual Pierogi Festival, dubbed by those on high as the Year of the Jello Mold, that gelatinous dessert our bushas used to make, stuffed with all sorts of fun foods like mashmallows and fruit.THE WHITING PIEROGI FEST is presented by the Whiting Robertsdale Chamber of Commerce. Drawing almost 200,000 visitors each year, the Festival is the pride of Whiting. It allows us to celebrate our heritage while poking a little fun at ourselves at the same time. Where else can you see grown women dressed up like our grandmothers (bushas, as we say) in housecoats and babushkas? Or the lawnmower brigade strut through town with sandals and socks on like or dads did? You'll also see life-size polish pastries and goodies walking and talking waiting to take a picture with you? Only here at Whiting's Pierogi Fest. Welcome!
The fest runs from 11am to 10pm on Friday and Saturday and from 11am to 5pm on Sunday.
Where -119th St
Whiting, IN 46394
(219) 659-0292
www.pierogifest.net/
Pierogi from All Recipes,com
Ingredients
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
Directions
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Footnotes
Tip
To save time, I make my filling the night before and remove it from fridge an hour before making the dough.
