{"id":1810,"date":"2011-07-19T11:56:54","date_gmt":"2011-07-19T16:56:54","guid":{"rendered":"https:\/\/blog.massfolkarts.org\/blog\/?p=1810"},"modified":"2011-07-25T09:38:39","modified_gmt":"2011-07-25T14:38:39","slug":"the-pierogi-queen","status":"publish","type":"post","link":"https:\/\/blog.massfolkarts.org\/index.php\/2011\/07\/the-pierogi-queen\/","title":{"rendered":"The Pierogi Queen"},"content":{"rendered":"<p id=\"[object]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1888\" title=\"Dottie Naruszewicz Flanagan at home\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2011\/07\/pierogi_dottie.jpg\" alt=\"\" width=\"181\" height=\"300\" \/><\/p>\n<p id=\"[object]\">We first met Dorothy &#8220;Dottie&#8221; Naruszewicz Flanagan at\u00a0Holy Trinity Polish Church during the &#8220;Blessing of the food&#8221; Easter Saturday.  <a href=\"https:\/\/blog.massfolkarts.org\/index.php\/2011\/05\/of-kielbasa-and-butter-lambs\/\">Remember those sculpted butter lambs?<\/a> So we weren&#8217;t surprised to learn that Dottie is also known locally as the &#8220;Pierogi Queen.&#8221;\u00a0Raised in Lowell&#8217;s\u00a0Polish community, Dottie, who learned to make this pasta delicacy from her mother, aunts, and grandmother,\u00a0shares this fact,\u00a0&#8220;Pierogi has always been a part of our life. It&#8217;s a staple, especially at Christmas time.&#8221;<\/p>\n<p id=\"[object]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1893\" title=\"Pierogi about to be boiled\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2011\/07\/pierogi_in-hand.jpg\" alt=\"\" width=\"300\" height=\"218\" \/><\/p>\n<p id=\"[object]\">Dottie invited us to\u00a0her home to watch her make pierogi along with her good friend Carol Matyka. Carol also grew up in Lowell and the Dracut area, but now lives in Boston.\u00a0Her family is all of Polish extraction. When we meet, Carol\u00a0tells us,\u00a0&#8220;I was looking forward to coming today because Dottie is the master of making pierogi. It&#8217;s been many,\u00a0many years since I&#8217;ve made them and I wanted to re-establish my roots in Polish cooking.&#8221;<\/p>\n<p id=\"[object]\">Dottie and Carol\u00a0have prepared the fillings ahead of time. Dottie\u00a0assures\u00a0us\u00a0there aren&#8217;t enough hours in the day to\u00a0prepare the fillings and the dough all on the same day.\u00a0One filling is made with two kinds of farmer&#8217;s\u00a0cheese,\u00a0potato, and onion and the other is made with cabbage and sauerkraut.<\/p>\n<p id=\"[object]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1885\" title=\"Carol and Dottie preparing pierogi\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2011\/07\/pierogi_carol_dot_phil.jpg\" alt=\"\" width=\"300\" height=\"199\" \/><\/p>\n<p>Carol has mixed and kneeded\u00a0the dough, which, like noodle or pasta dough, contains no yeast. She\u00a0rolls it out to an eighth of an inch, then uses the top of a glass to cut out circles of\u00a0dough.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1906\" title=\"Carol Matyka cutting circles of pierogi dough.\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2011\/07\/pierogi_carol_dough.jpg\" alt=\"\" width=\"199\" height=\"300\" \/><\/p>\n<p id=\"[object]\">Next, Dottie fills the circles of dough with filling, wetting the edge\u00a0to seal the deal. She reinforces the seam by pressing the edge of a fork into it.<\/p>\n<p id=\"[object]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1884\" title=\"Dottie spoon filling onto dough\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2011\/07\/pierogi_spooning_moistening.jpg\" alt=\"\" width=\"300\" height=\"199\" \/><\/p>\n<p id=\"[object]\">Carol points out that if you look at pierogi about to be boiled, &#8220;They look like Italian ravioli, Chinese pot stickers, empanadas &#8212; every culture has its version of the same thing.&#8221;<\/p>\n<p id=\"[object]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1902\" title=\"A batch of pierogi coming to a boil\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2011\/07\/pierogi_boiling.jpg\" alt=\"\" width=\"300\" height=\"199\" \/><\/p>\n<p id=\"[object]\">The pierogi cook for about ten minutes, or until they float. Then, using a slotted spoon, \u00a0Dottie lifts them out and gently places them into a pan of melted butter, before letting them rest on a tin-foiled pan.\u00a0 And of course, it&#8217;s time for a taste.\u00a0The pierogi are delicious; in the boiling process, the farmer&#8217;s cheese has melted and the dough is buttery soft. You can&#8217;t get a taste and texture like that from store-bought pierogi.<\/p>\n<p id=\"[object]\">Making pierogi for a\u00a0crowd is labor intensive.\u00a0In addition to\u00a0making large batches of pierogi for the day before Christmas, known as <em id=\"[object]\">Wiligia<\/em>, pierogi\u00a0is\u00a0made\u00a0for other special occasions, like wedding showers and\u00a0baptism receptions. It is usually a group effort, not unlike\u00a0quilting bees or barn raisings used to be.\u00a0 Dottie says that at Christmas time, she and Carol&#8217;s sister make about 300 pierogi. &#8220;We can&#8217;t do that alone. We had six people here cooking one day and we were able to make twelve dozen in one night . . . Ideally, you have one doing the dough and rolling it out, one doing the mixing, one taking care of the pots, one putting them in the freezer.&#8221;<\/p>\n<p id=\"[object]\">Carol goes to mix up another batch of dough, adding flour as she\u00a0goes, &#8220;We&#8217;re going to start with two cups of flour, but you&#8217;ll see, as I&#8217;m working the dough, I&#8217;m going to have to add more.&#8221;<\/p>\n<p id=\"[object]\">&#8220;That&#8217;s another thing you get to know,&#8221; Dottie adds.\u00a0 &#8220;The feel of the dough. You get to know that it actually talks to you.&#8221;<\/p>\n<p id=\"[object]\">&#8220;And what does it say to you?&#8221; I ask.<\/p>\n<p id=\"[object]\">&#8220;Sometimes it says, &#8216;I&#8217;m not ready,&#8217; and sometimes it says, &#8216;O.K,'&#8221; Dottie answers, to the sound of sizzling butter in the background.<\/p>\n<p id=\"[object]\">Before we leave Dottie&#8217;s kitchen, I get a chance to try my hand at making pierogi.<\/p>\n<p id=\"[object]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1908\" title=\"Maggie joins in the process of making pierogi\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2011\/07\/pierogi_dottie_carol_maggie1.jpg\" alt=\"\" width=\"300\" height=\"211\" \/><\/p>\n<p id=\"[object]\">For more cooks&#8217; secrets and a chance to taste some of Dottie and Carol&#8217;s pierogi, be sure to come by the  <a href=\"http:\/\/www.lowellfolkfestival.org\/crafts.html\" target=\"_blank\">Foodways Tent <\/a>at 2:00 pm on Saturday, July 30 or Sunday, July 31 of the  <a href=\"http:\/\/Lowell folk festival.org\" target=\"_blank\">Lowell Folk Festival<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We first met Dorothy &#8220;Dottie&#8221; Naruszewicz Flanagan at\u00a0Holy Trinity Polish Church during the &#8220;Blessing of the food&#8221; Easter Saturday. Remember those sculpted butter lambs? So we weren&#8217;t surprised to learn that Dottie is also known locally as the &#8220;Pierogi Queen.&#8221;\u00a0Raised in Lowell&#8217;s\u00a0Polish community, Dottie, who learned to make this pasta delicacy from her mother, aunts, &hellip; <a href=\"https:\/\/blog.massfolkarts.org\/index.php\/2011\/07\/the-pierogi-queen\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;The Pierogi Queen&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[73,277],"tags":[430,429,171,428,427],"class_list":["post-1810","post","type-post","status-publish","format-standard","hentry","category-foodways","category-public-program","tag-cooking-demonstrations","tag-foodways-demonstrations","tag-lowell-folk-festival","tag-pierogi","tag-polish-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Pierogi Queen - Keepers of Tradition<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.massfolkarts.org\/index.php\/2011\/07\/the-pierogi-queen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Pierogi Queen - Keepers of Tradition\" \/>\n<meta property=\"og:description\" content=\"We first met Dorothy &#8220;Dottie&#8221; Naruszewicz Flanagan at\u00a0Holy Trinity Polish Church during the &#8220;Blessing of the food&#8221; Easter Saturday. 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