The Olde Polish Deli – Pierogies

Last night was something like night 3 without my dear husbear Albany John. I ended up staying in and cooking, and thought that it would be a good time to try out the 6 pierogies I got from the Olde Polish Deli in Watervliet, NY (600 3rd Ave, Watervliet, NY).

Also, here’s a scan of the menu (above). It is a little crumpled and covered in stains, as anything that spends some time in my kitchen will end up. But hey, at least you have a copy.
Hours:
Wed: 12-6, Thurs: 10-6, Fri: 10-6, Sat: 9-5, Sun: 12-5 and they are also closed on the 1st Wednesday of the month.

I got six of the mushroom and sauerkraut pierogies. Six pirogies sounded like the best thing to eat when “single” since I’m a carb whore and having to share only six pierogies with someone else who also likes pierogies is bound to end up in fork stabbings over the last one.

They were all individually frozen and came out of the freezer bag with no problem. None were stuck together or anything.

I tossed them in some boiling water until they floated, then topped them with some butter.

The skins weren’t the chewy variety, but fairly delicate as far a pierogie dough goes. However, I say this having only had my own and mass-produced pirogies as comparison. And my pierogies tend to be freakin’ huge doorstops of dumplings, not these lovely normal-sized ones. I have never known the joy of a pierogie made by someone’s Polish grandmother with a family recipe passed down from generation to generation. But if anyone wants to hook a chicky up… well, I’d be much obliged.

Here’s a dumpling cut in half. A good ratio of filling:dough.

The two primary flavors I noticed were 1) sour (from the sauerkraut) and 2)black pepper. Albany John loves all things sour and peppery, so I suspect I’ll have to make a return trip to buy a few dozen of these for him.

I thought they were okay as-is, but they tasted vegetarian to me and would have benefitted from some meat for a little back bone.

Luckily, I had some bacon fat in the fridge and put just a schmear of it over the dumplings. Oh, heaven. So good – just that little bit of smoky meat really punched up the flavors. I’d say these pierogies would go really well with a kielbasa or other meaty dish.


Meanwhile, since I was kicking it single, here’s what I ate. I’d like to think of it as the United Nations of dinners, and not much different from the variety I normally eat at dinner. Pierogies, some kind of hominy tex-mex stirfry, and crispy fish patties.

The fish patties were just something kicking in the freezer along with the pierogies, so I baked them up, and they are way better than the fish patties I ate as a kid. These weren’t too greasy and crisped up well. I think I got ’em from Hannaford.

The hominy thing was just chopped onions, canned hominy, a few canned tomatoes, a dash of chipotle tabasco, and ton of adobo. But I figured it counted as a vegetable. I had, like, 2 more bowls of it after that first go. To me, hominy tastes like corn tortillas, but has the texture of puffed out but hard corn, if that makes any sense. Either way, way better than corn.

9 comments
  1. Jenna said:

    Sweet!! I need something to go with tonight's pork chops and this little place just happens to be on my way home from work. Thanks!

  2. i think i might see home made piergies in yr future….

  3. Jenna said:

    Dinner plans dashed. They are out of pierogies until Friday. *sigh*

  4. Anonymous said:

    Ergh. No meat. No sauerkraut, either. Just cheese, farmer cheese (or ricotta in a pinch). And they must be pan-fried after they are boiled. And they must be served with toasted cracker crumbs on top. (This is how my mom has always made them — any other way seems gross to me.)

  5. When we make pierogies, they get formed, boiled, dried and then frozen. On the day they are prepared, the pierogie are defrosted and then fried. Usually with a shake of garlic powder and paprika.

    Don't recall ever having one with meat. Mushroom filled or potato filled have been good (never made them myself). I never got into the sauerkraut pierogies. Love it on hot dogs though.

  6. Jenna – oh bummer on the dinner!

    p – They are so fun to make!

    Anon – are they cheese-y that way? Boy, are you lucky to have a traditional way to eat them!

    Jon – I love your pierogie escapades.

  7. Chrystal said:

    I'm mostly Ukrainian and my great-grandmother used to make pierogies by hand the hard way, mashing all the potatoes by hand, mixing the dough by hand, rolling it out and filling them and then crimping the edges. It was a time consuming process that took her most of the day and took its toll on her hands and fingers. She would only make potato/farmers cheese and sauerkraut ones, nothing ever with meat or mushrooms.

    I can try and get the recipe out of my grandmother, though they always made everything from their head, nothing was ever written down. I'll see what I can do.

  8. Chrystal – that would kick ASS! I promise to make them if you can get me a recipe, or approximation. I know how “mix until it feels right” goes with dough 😉

  9. Chrystal said:

    I just emailed you the recipe. Enjoy!

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