POLAND-ROOTS-L Archives
Archiver > POLAND-ROOTS > 2002-09 > 1032617537
From: Patrick Bohinski <>
Subject: Re: [POLAND] Re: POLAND-ROOTS-D Digest V02 #823 Pieroghie making methods determining nationality
Date: Sat, 21 Sep 2002 10:12:21 -0400
References: <20020921074330.48927.qmail@web40008.mail.yahoo.com>
Yes Ed, National Pirogie Week was started last October on this list.
This year will be the 2nd annual event. I don't believe an actual week
in October has been chosen but what the heck....make it the whole month,
that way everyone can partipate at their leisure. What I like about the
upcoming Polish Heritage month of October is all the great recipes that
come to the list. Lots of generous people who contribute them and are
helpful with the "How do I do this?" questions. This is what makes this
list the best one out here.
Pat
Edward Potereiko wrote:
>Did you guys start it ? i.e., National Peroughi Week ? or is it some official national thing ?
>
>My grandmother, from Wilno, 1913 emmigration to USA, made the parougies by hand. Mom says they didn't use a glass to cut the dough, but that seems like a good idea. Mom says, you have to then reroll the wasted dough. Says we (in our family) did them by hand, individually made, cutting dough into squares with a knife, then rolling it in the palms of ones hands to make a little oval piece of dough, then press in on one side to make a dimple, put a little flour on it and put under thin cotton towel. Do that for about 10 or so at a time, then roll out one at a time into an oval shape with a roller, long perhaps 15 inches and thin (the roller). Press lightly, need to flower table an dough a little so it doesn't stick.
>
>Pack in the filling with the broad side of a butter knife. Fold closed, twist closed along the edges, then roll the curved edge side on the table to sort of fold it over.
>
>Very time-consuming. Grandmother was definitely not Ukrainian. Aunt came from Navhagrudak, Poland.
>
>Eddie
>
>As far as pierogi-making goes, I cannot remember when I realized that
>Ukrainians make their pierogi differently. (It could have been
>last year during National Pierogi Week begun by Irena and Marv.)
>Instead
>of rolling the dough and cutting it with a cutter, they take a little
>portion
>
>of dough and flatten it with their hands, I think. My husband had one
>Ukrainian grandmother, and this is how she made them. I think my
>Babcia,
>who my aunts and I always thought was 100 percent Polish, also made
>them in this way. I have not begun to research her family yet, but when
>I do I think I will find at least a smattering of Ukrainian blood. She
>was
>born in TARNOPOL woj. where Ukrainians often outnumbered the Poles.
>She spoke Polish only. Her pierogi-making methods could also stem from
>being "born and bred" in this area.
>
>
>
>
>
>Edward Potereiko / Poterejko / Poteryjko / ðïôåòéêëï [TARNOPIL Region]
>Bazarewitz / Bazarewicz [WILNO Region]
>Bajrashevskaya / âáêòáûå÷óëáñ [WILNO region]
>Bedrijowska / Bedreyowska / Bedryjowska [SE Poland Region near Dukla]
>Grevach / Grevoch / Grzewach / Grzywoch / Hryleacz / Heyleacz [SE Poland]
>Rafalowitz / Rafalewitch /Rafulowitz / Rafalowicz [Ivje / Lida Region]
>Makuch / Makuh / Rotkowitz / Rotkowich [SE Poland near Dukla]
>
>
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