Somewhere between the giant wooden duck box and a colorful image framed for strangers of strangers, there is a plate of Perugi taste like a cheeseburger. It is not metaphorical, but literally: the dough classified with sesame stuffed with ground floor, grated lettuce, American cheese, Onions And “Max” sauce. The only lost thing is the drive window.
This is it LoungeThe Chicago TAVERN-Meetss-Curio-Shop store calls itself a “aesthetic set of useless elements for sale inside the neighborhood bar.” There, Max Galasmanan – known all over the city Peruji Babi – Prepare a store on weekends, and get out of the dumplings that feel like daring and a love message at the same time. Italian beef Peruvi. Smoked salmon with everything is a mascara dough and a Mascarbon caner. “The novelty recipe with development,” is He says.
In America, we apply Pierogi: flexible, dough, butter surrounded by potatoes. It is a side dish. Lovely carbohydrate bomb. Nostalgia, certainly, but not exactly the adventure. They may appear in the collection of donations in the church or The freezing corridor. They may be brown in the butter, covered with sour cream and serve next to Kilibasa. You know the story.
But Perugi was not born fading. In the original Poland, they are a peasant food, yes – but also a celebration, regional and varied. in “Pierogi: More than 50 recipes for the creation of the perfect Polish dumplingsThe author Zuza Zak wrote that Peruji is “the dumplings that everyone knows with Poland”, but he insists that they are also a gateway to a deeper and more diverse cooking scene.
In the hands of adventurous home chefs and chefs, this universe gets a maximum remix.
A clear case of Peruzi’s ingenuity? Peruvi experience -Code by Emily Rasinxi, which has spent several years in an attempt to push dumplings into new land lands: pumpkin pie, dumplings inspired by Elote stuffed with wet corn and cheese, and even the Jalapeño countryside. The site, which was operated until 2022, was partially rid of a partial family.
Rasinski grew up in Pierogi with her Polish -American family, and hundreds of Christmas eve time. “We have adhered to the classics: potatoes + cheese and pickled pickles,” she wrote. But as an adult, it became curious. Why do you stop there? “Football is all anger in cooking and modern food,” she wrote. “What if we took the classic ancient world and brought it to the twenty -first century?”
A note also added to caution.
What was captured from Rasinski is not just a cooking experience. It is the spirit of play. From reverence and rebellion, which was held in the same palm pocket of the dough.
Not every remix needs to be loud.
in “Fresh from Poland: a new vegetable cooking from the old countryThe Warsaw-based author, Michel Korkusz, offers a quieter development than Pierogi-which tends to elegance instead of boldness. Think: lentils and tomatoes dried in the folded sun in the dough, or pierogi covered with the porridal served with a sour cream honey. It is deeply rooted in traditions, but it is full towards the present.
“It may seem strange to you that the Polish kitchen cooking book does not contain meat,” Korkos writes at its introduction. “For many, Poland is associated with CCNITZEL and Kielbasa Sausage, and it is often served with cold vodka. It is true that in the law of Polish cuisine, there are amazing dishes of meat, but here I want to show my country from a different angle.
Peruvian is modest and bright at a time – an invitation to see the model is not as residue, but fabric. An opportunity to reconsider dumplings, but the story we tell about what Polish food is, although the thinking of Pierogi does not stop at fillings. It is also related to how we have eaten them.
in A weekly friendly plate recipe for the New York TimesThe author of the cooking book, Hitti Louis McCainon, throws the frozen Peruvis with Brussels and Kimchi buds, roasting it until the dumplings become clear and golden, its buds, and the Kimchi is sticky and caramel. It finishes the plate with an dirty sour cream to achieve balance, although it encourages to switch any refreshing dairy products it got in the refrigerator – Greek yogurt, cream Milk.
It is fast, unconventional, and very satisfactory. It is also quietly radical: pierogi as a dinner solution, not just cultural nostalgia. Figure, not just food.
Even Reddit is packed with innovative Peruvian breakthroughs. People use it as a base for Nachos (the reward points for the collapse of the crunchy kielbasa), or strangle them in the lattice of the broth and cheese for a temporary Putin. One of the threads suggested that it be placed in a bread dish with tomato sauce and mozzarella – “Lazy Lasagna”, called it – convert Pierogi into something that reminds us of it CulurgionesThe pasta stuffed with the sardine, with the west of the middle of the center heavier.
At some point, you have to ask: If you switched fillings, change the dough, do it in the oven, and apply them like pasta, or drown them in the broth – are they still Peruis, or are we slipping into a ship from the Thessius region?
But perhaps this is the wrong question. Because what is Perugi, what they were always, is a car. For comfort, to nostalgia, to spend a little harm in cooking. Whether they are stuffed with Brecett sauce and “Max” sauce, which is thrown into the Kimchi caramel, or tucked in a frying pan, the point is not a purity. The point is joy. And if they are delicious? This is a sufficient reason to continue.
Read more
On this topic
