For the Love of Pierogi
The women in my husband’s family were expert pierogi makers. His late aunts were part of a still ongoing brigade of the tasty Polish dumpling makers at St. Stanislaus Parish - a church so beautiful it is designated a minor Basilica. More savory cabbage and sweet cheese pierogi are sold the weeks before Easter and Christmas than the ladies ( and a few talented men) at our parish can keep up with. It helps to have an “in” with the pierogi making crowd for advance notice of when there’s a batch ready for sale. A successful pierogi purchase feels like a Pat’s touchdown in the last moments of a tie game. And if you’re really lucky enough to be the recipient of your Polish aunt’s cookbook with a variety of sweet and savory pierogi recipes to be cherished, and celebrated by making them at home. Thank you, Cioce (pronounced Chutchee) for your lifetime love of cooking and us. Blueberry Pierogi DOUGH 2 cups plain, all-purpose flour 1 tbsp powdered sugar 1 egg + 1 e