After trying the lazy pierogies, I decided to try my hand at making actual pierogies.
I read several recipes and ended up making one very similar to this one. Since
I’d used cheddar for the pierogie casserole, I wanted to try a different flavor. Many recipes, including this one, call for farmer’s cheese, which I couldn’t find in my area. Some suggest using ricotta cheese to replace farmer’s cheese, so I tried it.
The first time, admittedly, was difficult. The recipe called for lightly flouring the rolling pin and cutting board, but the dough was the stickiest I’d ever worked with. Eventually, I ended up pouring a substantial amount of flour on everything—my hands, the board, the rolling pin, and the dough itself, just to keep it from sticking. That worked well, and once I started seeing those neat, floury dough circles, it felt really good.
If you’re learning about Saskatchewan, before long, you’ll find that pierogies are a thing. My first attempt at investigating the regional culture took me to Youtube. I found a video from a guy who was explaining the hand signals drivers use in Saskatchewan, and how to just the right kind of wave—”you don’t want to overdo it,” he said, “or we’ll know you’re an outsider.” It was pretty cool that even drivers seem to have a vague sense of camaraderie.
Below that, I found a link to a video called “Things Saskatchewan people NEVER say.” Of course, I clicked, hoping to find Sask truths. Recurring themes involved how cold it can get and how much snow falls, how important hockey is, pils (pilsner), pierogies, and cabbage rolls.
Knowing this, I began my look into the world of Saskatchewan pierogie making.