Food doppelgangers are abundant if you ask us, every regional food has it’s international cousin and this is what we think brings the world closer. You can be in a small city in Asia eating something that looks exactly like something that you ate on a trip to somewhere exotic in Eastern America.
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Pierogi, varenyky, pelmeni, manti, dumpling … here's a little lesson and history from @NewYorker ** Also, meet us tomorrow at the Second Avenue Festival on 2nd Ave. (of course) from 4th St. to 14th. The Festival will be running from 10am to 6pm! ** "The Underrated Pleasures of Eastern European Dumplings" From the article: For a long time, when I would talk to people about Ukrainian cuisine, I would hurry to note, apologetically, that “it’s not all about dumplings and potatoes, you know.” It has been drummed into Eastern Europeans, mostly by misguided Westerners, that our food is monotonously heavy, featuring little besides overcooked cabbage and potato-filled pasta. I was eager to prove that the cuisine of Ukraine and other ex-Soviet countries was as seasonal and regional as it was in places with more reputable cooking, like Italy and France. Our outdoor markets in spring and summer are full of bright soft herbs and sorrel, massive pink tomatoes and enormous watermelons, sour cherries and fragrant peaches, and our food during the warm part of the year is accordingly light and vibrant. These days, though, I no longer try to hide the fact that my death-row meal would, without question, consist of varenyky, the Ukrainian version of what in Poland are called pierogi. Even though the name comes from varyty, meaning “to boil,” these half-moon-shaped dumplings are sometimes steamed or boiled and then refried. My favorite filling is one of the simplest: homemade cheese curd, called syr, mixed with egg yolks and heavily seasoned with salt. The filling is gently wrapped in the thinnest of pasta doughs and boiled briskly. To serve, varenyky are dropped into a large bowl with about half a stick of melted butter and served with thick, full-fat crème fraîche called smetana. I can only eat about ten ravioli at a time, but I can easily pack away about forty varenyky in a single sitting. When I eat them, I feel like a euphoric child. (con't if you google the title) #veselkanyc #pierogi #varenyky #pelmeni #manti #dumpling #thenewyorker #oliahercules #eastvillagenyc
Which brings us to the interesting tale of how a Ukrainian dumpling reminds us of THREE dishes spanned literally across every continent of the world: the Indian Gujiya; the Mexican Empanada; the Italian Calzone. Pierogis are European dumplings that are essentially dough pockets filled with sweet or savoury filling that ranges from fruits crumbles to meat and other proteins. This is then fried or baked, and we aren’t joking once the final product is revealed you would really think the dish looks familiar! Don’t believe us? Then check the below out!
This is a Pierogi
This is a Gujiya
This is a Calzone
This is an Empanada
Mind blown? Mind blown!