JENNIFER ALEXANDER RUPLE

Recently, I participated in a pierogi making class taught by Irene Ammerman who is locally famous for her homemade pierogi aka Polish-style dumplings.

Each week, Ammerman, along with her husband, Robert, and friend, Beth Ellithorpe, scratch make approximately 1,200 pierogi (14 delicious varieties) to sell on Saturdays at her charming shop, Busia’s Pierogi Shack, located at the Toledo Farmer’s Market. Their top sellers include Potato and Cheddar, Crab Rangoon, Tony Packo’s and Rueben versions; however, they are just a handful of sweet or savory options available.

The process of handmaking pierogi is a tradition Ammerman wants to see continue. “I feel that pierogi making is becoming a lost art. I decided to teach classes so I can share my recipe and techniques with other generations,” she explained.

On the day of Ammerman’s pierogi-making class, my husband and I gathered at the Sofia Quintero Art and Cultural Center with 19 women and men of all ages who were eagerly awaiting instruction from Toledo’s most beloved Polish cook.

The color-coordinated scene was set with all the tools we’d need for our project including rolling pins, recipe cards and snacks to enjoy while working. We were also treated to two delicious potato and cheddar pierogi prepared for us by Ammerman’s husband.

Class began with Ammerman walking us through the steps to create our pierogi from the dough and filling she prepared ahead of time. Each of us rolled out, stuffed, crimped and boiled a dozen pierogi to take home to either sauté in butter or freeze for later. We enjoyed ours that evening. And yes, they were fabulous! Many thanks to Ammerman for sharing her mom’s special recipe and for a fun-filled Sunday afternoon.

If you love hands-on cooking classes, Ammerman is offering another class on May 4. Visit busiaspierogishack.square.site to register.

Ruskie Pierogi

By Cecylia Ryczko, Irene Ammerman’s Mother

Dough
2 ½ cups milk
1 tablespoon margarine or butter
1 teaspoon salt
5 cups all-purpose flour

Combine flour and salt. Set aside.

In a saucepan, combine milk and butter. Place over low heat, stirring occasionally. When butter is melted, turn the mixer on low and slowly pour into dry ingredients. Mix until all dry ingredients are incorporated. Increase speed until well blended. Dough hook should come out clean.

Flour rolling surface. Take sections of dough and roll to 1/8 inch thickness. Cut into desired circles.

Filling
1 quart dry curd cottage cheese
1 tablespoon sugar (optional)
1 teaspoon salt
½ teaspoon pepper
2 quarts mashed potatoes

Combine cottage cheese with sugar, salt and pepper. Mix in mashed potatoes. Use a 1 ounce scoop in center of cut out dough circles. Fold dough over mixture. Pinch edges closed. Use a fork around edge to seal.

Place pierogi in a pot of boiling water with a small amount of oil and boil for 3-4 minutes. Remove from pot. Cool.

Pan fry in butter or margarine until golden brown.