Cześć! Today we’re celebrating Dyngus Day! What is Dyngus Day, you ask? Well, you’ve gotta listen to find out! In addition, tune in to hear Haley butcher the Polish language and Troy talk about eating weird pickled things. Oh yeah, and we talk about Dyngus Day-related beer and liquor, too. Na zdrowie!
Music: “Low Bridge” by the Rust Belt Brigade
Image credit: Forgotten Buffalo
4 medium to large Yukon Gold potatoes
½ Cup chopped green onions
Garlic Powder, Salt, & Pepper
- Peel and chop your potatoes just like how you would when you’re making mashed potatoes. (Because essentially that’s what you’re making.)
- Get the potatoes into a salted pot of water and bring them to a boil. Cook them until they’re ready to be mashed.
- Leave just a little bit of that potato water in the pot then add the garlic powder, salt, and pepper. Seasoning is all about personal preference, get it exactly where you like it.
- Once the filling is seasoned, fold in the green onions and put the filling aside while you put together the dough!
2 cups All-Purpose Flour
1 teaspoon salt
1 cup warm water
I use a food processor with a dough blade attachment, but a regular blade works perfect.
- Add the salt and the flour to the food processor, turn it on and slowly begin to add the water.
- I’ve noticed that sometimes ¾ of water turns this mix into dough, and sometimes I use the entire cup. Just add the water until a dough ball takes form.
- So now you have your dough ball, transfer it to a floured surface and start kneading. I knead the dough for 15 minutes. Set a timer and don’t stop until it goes off. The kneading process is important, giving your pierogi some bite.
- Once the 15 minutes is up you can begin rolling out your dough.
- The size of your pierogi depends on the size of the tool you use to cut out your circular pieces of dough. I use a biscuit cutter about 3 inches in diameter.
- Once you have all of your rounds, you’re ready to fill and make the pierogi.
- Take your filling and place a ball of it in the center of your round.
- Dip your finger in a bowl of water and wet the edges of your dough round.
- Fold the pierogi-to-be in half and pinch the wet edges together, squeezing out any air at the same time. Then finish the seal by pressing the pinched edges tight with a fork.
- Here you are, with a pierogi, but you can’t go straight to putting it in a pan with coconut oil, you have to boil them first!
- Get a pot of water boiling and salt it up
- Drop in your pierogi and let them boil for one minute. (I boil them in batches so they have plenty of room while they cook)
- Now that they’re boiled, you can dry them off and store them until you can pan fry them later, or you can cook them right away, transferring them right to your pan with those onions you have cooking. You do have onions frying in the pan right?
- Cook until they’ve crisped up just a bit on top, but the rest of the pierogi still has that doughy goodness.
- It’s time to eat! Top them with whatever your heart desires, I go for fresh cut chives or green onions.
Bell, E. (2016, August 24). “What’s The Difference Between Pilsner And Lager?” Retrieved from https://vinepair.com/articles/whats-the-difference-between-pilsner-and-lager/
Biniasz, M. (2004). “The Last Call”. Retrieved from http://www.forgottenbuffalo.com/classictavernslastcall.html
The Broadway Market. (2018). Retrieved from http://poloniatrail.com/location/the-broadway-market/
Dyngus Day. (2017). “Our Story”. Retrieved from https://www.dyngusday.com/our-story
Eckhart, F. (2008, November 1). “What is the difference between lager and ale?” Retrieved from http://allaboutbeer.com/article/lager-beer-vs-ale-beer—does-it-matter/
Fashana, C. (2018, March 23). “The History of the Butter Lamb”. Retrieved from https://www.visitbuffaloniagara.com/buffalos-butter-lamb/
The History of the Broadway Market. (n.d.) Retrieved from http://broadwaymarket.org/?page_id=2
Lager vs. Pilsner: What’s the Difference? (2016, April 21). Retrieved from http://berghoffbeer.com/blog/lager-vs-pilsner-whats-the-difference/
Polish-Americans in WNY. (2017, April). Buffalo Spree. Retrieved from http://www.buffalospree.com/Buffalo-Spree/April-2017/Polish-Americans-in-Western-New-York/
Napora, J. (1995, December 5). “Houses of Worship: A Guide to the Religious Architecture of Buffalo, New York,” Master of Architecture Thesis. Retrieved from http://www.buffaloah.com/h/pol/hist/#Joseph
Śmigus-dyngus. (n.d.) Retrieved on 2018, March 27 from https://en.wikipedia.org/wiki/Śmigus-dyngus
Yeast Guide. (2018). Retrieved from https://www.beeradvocate.com/beer/101/yeast/