Potato pyrohy with onions and sour cream.
Dumplings are a part of many ethnic food traditions, the pierogi of Poland and the pyrohy in Ukrainian.
The folding keeps their fingers agile.
More than two dozen other volunteers were mixing, rolling, filling, pinching and boiling the dumplings recently in the school cafeteria and kitchen at St. Constantine Ukrainian Catholic Church in northeast Minneapolis.
Sauerkraut filling division.
“Cost effective, easy to make, fills the tummy, all those good things,” says Nadia Doroschak.
The dumplings look like ravioli, a two and half inch circle of dough that Maria Iwonoch folds over the filling. “Potatoes, cheese, onions, butter together,” she says.
Very systematic ad organized.
Pierogi or pyrohy production begins early every Friday morning at the church. It’s been that way for nearly 40 years now. Dough maker Larry Bell pours ingredients into the bowl of a huge commercial kitchen-sized electric mixer.
“The trick is to add just enough flour that you get good dough and not too much…”
These old ladies came from the Ukraine in the 1950s.
One of the few men in this collective cooking action.
Everyone is a volunteer.
Every Friday during the fall, winter and spring months, volunteers gather to make delectable pyrohy (boiled dumplings). These traditional delicacies are filled with potato or sauerkraut.
December 20, 2013 Special! One day only, pyrohy with prune filling will be available!
Pyrohy are sold every Friday from 11 a.m. to 1 p.m. in the St Constantine’s school, except during summer months. You can eat in or take out.
For information, call 612-378-9833.