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Pierogi
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Dr. Martin Rundkvist is a Swedish archaeologist, journal editor, public speaker, chairman of the Swedish Skeptics Society, atheist, lefty liberal, bookworm, and father of two.
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« On My Mind, Sunday | Main | Sun Horses »
Pierogi
Category: Food
Posted on: August 30, 2011 1:17 PM, by Martin R
Comments
Looks more like pasties to me, potato or wheat dough?
Posted by: Mu | August 30, 2011 1:25 PM
Pierogi foul! I see no cheese OR potato. Especially the cheese.
Posted by: Surgoshan | August 30, 2011 2:08 PM
Wheat dough. A Swedish pierog is basically a bun with sauce bolognese inside.
Posted by: Martin R | August 31, 2011 6:16 AM
Yum! The frozen microwave-ready stuff in the shops are only nominally pierogs.
(OT) Patti Smith collects Polar Music Prize in Stockholm Aug 30
http://www.thelocal.se/33550/20110503/
Posted by: Birger Johansson | August 31, 2011 8:01 AM
Mmmm....Pierogi!
I just had a vision of Homer Simpson* gulping them all down, and then licking up the crumbs that have fallen behind the oven, chasing off any competing insects.
Alas, I cannot make any food like this, the furry ones would "sample" the stuff before I had time to put them in the oven.
"Homo erectus was first master of the kitchen: study" http://www.physorg.com/news/2011-08-homo-erectus-master-kitchen.html (*compulsory Simpsons reference)
...And here are their kitchen utensils: "Humans shaped stone axes 1.8 million years ago, study says" http://www.physorg.com/news/2011-08-humans-stone-axes-million-years.html
Posted by: Birger johansson | August 31, 2011 7:31 PM
There's been a lot of theoretical work done on dumplings:
http://www.kaleberg.com/dumplings/dumplings1.html
http://www.kaleberg.com/dumplings/dumplings2.html
http://www.kaleberg.com/dumplings/dumplings3.html
Posted by: Kaleberg | August 31, 2011 10:58 PM
Bolognese sauce is a long tradition in my family, though always used as a gravey for mostaccioli, rigatoni or occasionally ravioli. Of course, the Italian side originates in the Emilia Romana region of Italy in which Bologne is located. My Swedish side of my family loves the our traditional bolognese but I'd never heard of it being adapted by the Swedes before this. I'll have to give it a try. Do you have a specific recipe for the bolognese sauce and for the dough? Cheers.
Posted by: doug l | September 1, 2011 6:21 PM
Spaghetti Bolognese is huge in Sweden, known almost as an indigenous standard dish these days. I improvised the recipe for the pierogi. Just make a yeast dough with melted butter, milk and a little sugar in it.
Posted by: Martin R | September 2, 2011 2:47 AM
Yes, I agree. Bolognese has been a standard dish in Swedish schools since the seventies. However the recipe may vary and is not always in accordance with Italian traditions. It is seen as a homely cooking in Sweden.
Posted by: Thomas Ivarsson | September 2, 2011 11:31 AM