ST. JOHN PAUL II'S PIEROGI
SOURCE: DAVID GEISSER, ERWIN NIEDERBERGER, AND THOMAS KELLY. THE VATICAN COOKBOOK: 500 YEARS OF CLASSIC RECIPES, PAPAL TRIBUTES, AND EXCLUSIVE IMAGES OF LIFE AND ART AT THE VATICAN.
Four decades ago, the Turkish terrorist, Mehmet Ali Ağca, made the entire world drop its jaw in disbelief when he infiltrated a waiting crowd of excited Roman Catholics at St. Peter’s Square and fired four gunshots at Pope John Paul II with a semi-automatic pistol. Pandemonium ensued when the critically wounded pope turned pale and collapsed from blood loss and the Swiss Guards immediately rushed him to emergency and intensive care. The future saint, who was then only three years in his papal service, had fortunately survived the ordeal of an attempted assassination, but his recovery would take a miracle due to the surgery of removing the bullets that struck his intestine, right arm, and left index finger and the consequential rehabilitation. The young pope from Poland adamantly implored for only one absentee from his strictly prescribed diet- his favorite pierogies. Serving the Polish dumpling on a regular basis brought healing and homely comfort to the holy eminence, thus adding 24 more years to his papacy, the second longest in history, and granting him the opportunity to even face and forgive his assailant.
Ingredients
Pierogi Filling
1 carrot, cut into large chunks
1 parsnip OR 1 celery root, cut into large chunks
1/2 celery stalk, cut into large segments
1/2 shallot bulb
2 bay leaves
1/2 pound/250 grams pork tenderloin
1/2 pound/250 grams chicken breast
Salt and freshly ground black pepper to taste
Pierogi Dough
1 1/2 cup/200 grams all-purpose flour
1/4 cup/60 mL or more water
2 tablespoons/30 mL extra virgin olive oil
1 teaspoon/6 grams salt
2 small onions, finely diced
2 garlic cloves, finely minced
3 tablespoons/45 grams unsalted butter
Salt and freshly ground black pepper to taste
OPTIONAL: Finely chopped parsley, preferably picked from on the same day for garnish
Specific Equipment
Deep-bottomed stockpot
OPTIONAL: Food processor
Rolling pin
Round cookie cutter with a diamter of 3 inches/7.62 cm
OPTIONAL: Dumpling press
Large pot
Colandet
Wide-bottomed nonstick skillet OR sauté pan
Serves 4
Instructions
1. Place carrots, parsnips or celery root, celery, shallot, and bay leaves in a stockpot filled with 8 cups/2 L water and bring to a simmer over low heat. Add the pork and chicken and poach for 30 minutes or until tender.
2. Scoop out the pork and chicken and reserve an aliquot of the poaching liquid and let cool. Set aside the vegetables and the rest of the stock for other use.
3. Chop the pork and chicken into a fine mince by hand, or grind both in a food processor until smooth, if desired. Add a few teaspoons of the reserved poaching liquid if the filling is dry. Season with salt and pepper to taste. Set the pierogi filling aside.
4. Knead the flour, water, olive oil, and sea salt altogether in a mixing bowl for 10 minutes or until well-blended and a smooth pliable dough forms. Adjust the dough texture by adding 1teaspoon/5 mL water ar a time, if needed.
5. Roll out the dough on a well-floured surface to a thickness of 1/8 inch/0.4 cm. Cut out circles from rolled dough with a cookie cutter.
6. Place 1 heaping teaspoon of the pierogi filling to each circle. Fold the circle over into half-moon shapes, and gently press the edges with fingertips to firmly seal the pierogi. If desired, place the dough on the well-floured concave surface of a dumpling press, spoon in the pierogi filling, and flip the half the press to seal and crimp the edges of the pierogi.
7. Bring a large pot of salted water to a boil and drop in the pierogis. Cook for 2 to 3 minutes or until soft. Drain out the pierogis over a colander and set aside.
8. Melt the butter on a skillet or sauté pan over medium heat. Sauté in the onions and garlic for 4 minutes or until soft. Season with salt and pepper to taste. Toss in the pierogis gently until well-blended. Transfer to a serving platter and sprinkle with parsley.
