Pierogies

Pierogies


=Dough Preparation=

Each group will roll out, fill and cook their own portion of the dough. The recipe total makes approximately 5 dozen (60) pierogies, which you will share with approximately 10 students (6 each)

//Because we are dividing the dough, you will only need to prepare HALF of each of the filling ingredients.//
 * Filling Ingredients:**
 * Use the space provided on your lab prep to divide each of the filling ingredients in half**

Day 1
- Make pierogies dough - Allow dough to rest - Wrap dough in saran wrap and place in fridge overnight - Prepare and cook potato mixture

Day 2
- Roll out and cut pierogies - Fill and seal pierogies - Boil water and cook pierogies - Saute pierogies and onion (mushrooms optional if desired)

Origin//://
====//No one is sure where perogys were first created, but Eastern European history points the finger to the Far East. The perogy is Slavic (Yugoslavia) and is a staple in Eastern Europe, yet the origin is difficult to trace. It is possible that they came from China and were imported to Italy during the travels of Marco Polo. According to [|Merriam-Webster], this staple came from Poland; however no one really knows where the perogy derived from. (Taken from// http://suite101.com/article/history-of-the-perogy-a381095#.UWtTp4IUxog)====

Cultural Significance:
Perogys can be filled with anything, and can easily be served as a sweet or savory dish. Traditonal Polish fillings include: forcemeat (meat and onion); sauerkraut and/or mushroom; ruskie/ruthenian (potato, cheese, and onion); sweet white (curd) cheese; blueberry; and strawberry. Other fillings include variations of: jam, meat, cheese, and fresh fruit. The filling and perogy dough are significant to each region, and reveal cultural and historical insight. Originally, perogys were a staple of the peasants; which explains the simplicity of the dough and filling. Since the fillings have a wide range, it permitted the perogy to be made year round. Perogys have come a long way since the middle ages, and continues to remain a staple for households around the world. Once the perogys are filled, they are then boiled, and sometimes fried in butter or oil. They are often topped with sour cream to serve. You can buy packed frozen perogys practically anywhere, or you can feel the satisfaction by making your own by [|scratch].

=Prep Questions:=

Remember to CLEAR AND CLEAN your space //BEFORE// you begin filling the pierogies. This will prevent cross contamination and make it easier to follow the directions for filling the pierogies.

**NOTE: As you make the pierogies, lay them out on a piece of wax paper. Make sure they do not touch each other.**

**Before you begin boiling the pierogies, prepare a new piece of wax paper to cool them on. This will prevent them from sticking to each other.**

If you forget what the term saute means, use the link to refresh your memory.