A World of Dumplings: Filled Dumplings, Pockets, and Little Pies from Around the Globe by Yarvin Brian

Author:Yarvin, Brian [Yarvin, Brian]
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2017-04-24T16:00:00+00:00

Fried Pierogi

Before I paid a visit to Cleveland’s West Side Market, the idea of frying a pierogi never crossed my mind. True, I’d done most of my pierogi eating in New York and New Jersey restaurants that cater to Polish immigrants (my favorite had Polish Olympic memorabilia on the walls, but that’s another story), and I never once saw the option of “fried.”

It turns out, though, that in the American Heartland, pierogi are fried . . . meant to be fried . . . HAVE to be fried. Deep-fried hot dogs may be a specialty where I live in central New Jersey, but we take our pierogi boiled.

So what’s the author of a dumpling book to do? I pulled out my frying pan, put it on the fire with a tablespoon of butter, and threw in some pierogi. The results were gratifying; anybody who likes fried Chinese dumplings would get a similar shot of flavor from these—only with distinctly European seasonings.

Jessica Avent, owner of the Pierogi Palace in Rahway, New Jersey (see page 156), told me that frying them makes them taste more like fried food and less like pierogi, and she was right. But the taste of fried, especially fried in butter, was quite good.

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