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Speaker 1: Hello, I'm welcome to favorite production of iHeart Radio and

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Speaker 1: Stuff Media. I'm Anny Rees and I'm Lauren Vogelbaum, and

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Speaker 1: today we're talking about paroguey. Yeah. A lot of you

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Speaker 1: have written in requested this one, especially recently, so we

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Speaker 1: were only too happy to do it. Oh. Absolutely, proguey

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Speaker 1: are one of my favorite foods. They are delicious. I

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Speaker 1: only had them for the first time like a year ago,

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Speaker 1: when I bought him a D and D and blew

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Speaker 1: my mind so good? Why did I not try anyone?

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Speaker 1: I was in Poland? What okay, you always try the

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Speaker 1: local dumpling. I know. I remember I had something else.

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Speaker 1: I can't recall what it is, but it was a

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Speaker 1: local delicacy and everyone was telling me I had to

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Speaker 1: get that thing, but I didn't get parogue. Well, there's

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Speaker 1: still Poland distilled there. You can go back. I could return. Yeah,

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Speaker 1: there are a few places in Atlanta that make them,

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Speaker 1: but I've every time I've ordered them, they take the

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Speaker 1: order and they come back a couple of minutes later.

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Speaker 1: I always say they're out. It's the curse. Yeah, I guess,

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Speaker 1: I guess. I've seen him on a couple of menus

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Speaker 1: around town. I'm um. I grew up with them, being

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Speaker 1: from Ohio and Pennsylvania. My my dad would make them

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Speaker 1: at home, usually the frozen kind, but because he was

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Speaker 1: not a fan of rolling out dough. But but yeah, yeah,

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Speaker 1: just box and mrs ts boiling a quick second pan

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Speaker 1: from and butter so good. I found I found some

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Speaker 1: at our new local Kroger and they're waiting in my freezer. Yes,

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Speaker 1: but I suppose this brings us to our question parokey

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Speaker 1: Well what are they? Well, parokey are a type of

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Speaker 1: filled dumpling, and the singular in Polish, which is where

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Speaker 1: we got the word from, is piruge, perugi being the plural.

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Speaker 1: I think I'm saying that right, um, So I'm going

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Speaker 1: to try to roll with not pluralizing by adding an

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Speaker 1: S on the end. But that's how we always said

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Speaker 1: it when I was growing up, so it's pretty common

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Speaker 1: in the United States. It is it is? Yeah anyway, okay, yes, uh?

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Speaker 1: What it is. It's a type of dumpling um that

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Speaker 1: the dough used for the wrappers a little bit on

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Speaker 1: the thick end of the dumpling spectrum. Um. It's made

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Speaker 1: with wheat flour, usually some kind of egg yolk, or

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Speaker 1: milk or sour cream in there to make it chewy

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Speaker 1: and tender. They're usually half circle in shape, made by

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Speaker 1: folding over around over like a lump of filling, and

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Speaker 1: that filling can be a number of things. Mashed potato

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Speaker 1: is sort of the baseline in the United States, to

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Speaker 1: which you might add cheeses, sautet onions, and or cooked bacon.

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Speaker 1: Other traditional fillings though, include ground meat or sour crout

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Speaker 1: and mushrooms or soft fresh cheese like like farmers cheese

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Speaker 1: or cottage cheese. And you can also make them sweet

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Speaker 1: with berries and sweet and fresh cheeses. I mean, of course,

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Speaker 1: you can put anything you want in there, like no

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Speaker 1: one stopping you. And people have, yes, definitely have absolutely

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Speaker 1: um all the fillings that are going to be pre cooked,

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Speaker 1: because when you prepare parrogi, you're you're just cooking the

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Speaker 1: dough and and then just heating the interior through. So

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Speaker 1: you boil them just until they're tender, and can serve

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Speaker 1: them either straight like that or take that extra step

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Speaker 1: pan frying them, usually in butter afterwards, to to brown

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Speaker 1: the dough and give it this outer layer of crispness

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Speaker 1: that just contrasts really well. With the tenderness of the

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Speaker 1: dumpling and the soft fillings. Um. Yeah, the result is

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Speaker 1: just this little dream of a dumpling. Um. Like. The

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Speaker 1: dough puffs up a little bit as it cooks, and

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Speaker 1: they just feel like light and fluffy, but still have

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Speaker 1: that satisfying like pasta, like chew. Traditionally, they're served with

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Speaker 1: sour cream for dipping and often sauteed onions and bits

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Speaker 1: of bacon, and can be served either as a side

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Speaker 1: dish or a main dish. The sweet kind might be

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Speaker 1: served with jam or a fruit sauce, or just to

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Speaker 1: sprinkle powdered sugar, and can also be eaten as a

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Speaker 1: main course lunch more often than dinner, um, or as

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Speaker 1: a dessert. One of the favorite facts. I don't know

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Speaker 1: if this is true, but anyone from Poland knows can verify,

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Speaker 1: please do. But I read that parag is generally standard

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Speaker 1: because it's understood you're never just going to have one,

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Speaker 1: like you're always going to have more than one. Oh yeah,

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Speaker 1: there's no singular of Yeah, that's adorable. I hope that's true.

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Speaker 1: You can also make baked parokey um, maybe with yeast

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Speaker 1: in the dough to give it some rise, resulting in

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Speaker 1: more like pastry like sort of thing, sort of like

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Speaker 1: an ampanada m or you can deep frim because why

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Speaker 1: not potato knishes are are related? Oh gosh, now I

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Speaker 1: really want to do an episode on kinnishes. Um. And

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Speaker 1: of course all the things that I just said very widely,

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Speaker 1: like everyone has their own family recipe and preference. Um.

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Speaker 1: Some people think that putting egg or dairy in the

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Speaker 1: dough is ridiculous. Ridiculous, will not stand for it. Okay,

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Speaker 1: so you know your parokee mileage may vary. Well, okay,

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Speaker 1: that makes sense. I guess, um. What about nutrition? Uh,

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Speaker 1: dumplings are pretty much never a healthy food unless you're

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Speaker 1: talking about mental health, which is to totally valid okay,

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Speaker 1: um um. I mean it depends on the filling and

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Speaker 1: how you prepare them. But you're usually talking about more

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Speaker 1: carbs and fat than like protein and micronutrients. So like

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Speaker 1: they will fill you up, boy, how do they will?

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Speaker 1: But um to help keep you going? Uh, they're best

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Speaker 1: paired with a vegetable maybe a protein, so maybe bake

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Speaker 1: on Yeah exactly. Oh, I see you do have some

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Speaker 1: numbers for you. Parokee are eaten throughout Eastern Europe in

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Speaker 1: parts of the United States and Canada, and the rest

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Speaker 1: of Europe too, but they are particularly associated with Poland, yes,

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Speaker 1: where they are really popular item at holidays, all kinds

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Speaker 1: of holidays, weddings, funerals, all of it. On Christmas Eve,

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Speaker 1: for example, many make and eat a traditional proge called

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Speaker 1: usca or little ears. And these are smaller parokee stuffed

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Speaker 1: with mushrooms and small bowls of borsched. Um. I think

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Speaker 1: it's little Yeah, they do look like little ears. Yeah.

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Speaker 1: They are a major comfort and nostalgic food, all kinds

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Speaker 1: of peroge oh yeah um. They're also popular in Catholic

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Speaker 1: communities during Lent and on Fridays when they don't eat meat.

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Speaker 1: And there's also another variation called lazy parogue, which have

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Speaker 1: mashed potato and cheese um incorporated directly into the dough.

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Speaker 1: So you make them like like yilki oh no filling,

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Speaker 1: just yeah, it still sounds good to me. Right. You

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Speaker 1: can buy frozen parougue, as I was saying. The leading

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Speaker 1: brand by far in the United States is mrs ts

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Speaker 1: which as was selling very nearly six million boxes of

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Speaker 1: parouge per year. It was picked over when I went

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Speaker 1: I had trouble finding them, and it is because they

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Speaker 1: were all the way towards back. Yeah, people going for it.

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Speaker 1: There are Parogue festivals throughout Poland also a handful in

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Speaker 1: the US Parogue fest and Winding Indiana in July. Um

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Speaker 1: there's also one in Lawrenceville, Georgia. And it was on

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Speaker 1: my birthday this year, and I didn't know about man

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Speaker 1: next year, gosh, next year. Okay. Speaking of something I

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Speaker 1: really want to check out, Pittsburgh has the Great Parogi

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Speaker 1: Race mascot race during the Pittsburgh Pirates baseball games featuring

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Speaker 1: Oliver onion cheese, chester, jalapeno, Hannah saracut, salt pizza, penny bacon,

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Speaker 1: burt and potato peate of course, of course, and forget

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Speaker 1: about potato peat Yeah. And people do you get real

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Speaker 1: wild with the fillings these days? Like Italian style with

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Speaker 1: a with a sweet peppers and mozzarella, or or with

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Speaker 1: eggplant um barbecue perogi, casadilla, perogi, Cajun perogue, reuben, peroge

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Speaker 1: bourbon meatball parogui. These are all from a place called

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Speaker 1: the Parogi Palace, which is in Cleveland, of course, a

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Speaker 1: small town in Alberta, Canada, is the proud owner of

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Speaker 1: a twenty seven ft perogue statues, and in the nineties

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Speaker 1: their mayor pushed to get the parogue on the two

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Speaker 1: dollar coins. When he was making the case for it,

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Speaker 1: he said, why choose the polar bear? The rest mounts

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Speaker 1: was it's strong, to which the mayor responded, but if

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Speaker 1: it doesn't have any parog ees to eat, it's not

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Speaker 1: going to be strong very long is. It did not pass. Surprisingly,

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Speaker 1: m a fork was later added to the statute to

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Speaker 1: clarify what it was because it would stop it which

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Speaker 1: and go like what was I mean? The funk would help,

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Speaker 1: but I still might not be sure what I'm not sure? Yeah,

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Speaker 1: I mean I knew it was. It was labeled peroge statue,

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Speaker 1: so I was like, oh, it's a pero statue. But

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Speaker 1: if I just happened upon it, I think I would

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Speaker 1: also be confused. Very fair. Um. Parogis are a popular

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Speaker 1: church fundraiser food in parts of the United States. Um,

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Speaker 1: And okay, well this isn't an official like world record

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Speaker 1: or anything. There is expression Orthodox Cathedral St. John's in Mayfield,

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Speaker 1: Pennsylvania that makes fifteen thousand parogy every ash Wednesday. A

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Speaker 1: church representative told the Associated Press, we don't strive for

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Speaker 1: fifteen thousand. We limit ourselves to fifteen thousand. I love it.

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Speaker 1: Just have a big party and like everyone gets together

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Speaker 1: and does the thing. Um Um. Speaking of churches and

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Speaker 1: Ohio woman back in two thousand five saw the face

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Speaker 1: of Jesus on a perogue e and she sold it

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Speaker 1: on eBay for one thou seventy five. That's a future episode.

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Speaker 1: What happens to those foods. I'm assuming they don't get eaten.

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Speaker 1: They maybe they I'm not sure. I feel like by

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Speaker 1: the time it takes you to like sell a thing

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Speaker 1: on eBay, a perogue e isn't really good anymore unless

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Speaker 1: you've stabilized it in some way. That would also probably

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Speaker 1: not make it good anymore. I wonder if there's a

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Speaker 1: museum somewhere that just has these faces and foods museum

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Speaker 1: or something. I never thought about it for their research. Yes,

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Speaker 1: another time. There is a Guinness record for the largest

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Speaker 1: perogue e. Um. It's for a one twenty three pound

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Speaker 1: specimen that's about fifty six kilo that was made in Pittsburgh.

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Speaker 1: Larger peroukey have been reported, though. Um. There was this

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Speaker 1: team and in Mantua Ohio. That made a two pound

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Speaker 1: peroukeyen that's about nine tikilos um. This was at the

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Speaker 1: manto A Potato Festival. They like created this custom boiling

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Speaker 1: pan for it, and it took ten people to wrangle

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Speaker 1: the paroche into a board. After boiling um, they like

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Speaker 1: dumped a bucket of butter on it and then used

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Speaker 1: a blowtorch to create the crispy crust. This is terrifying

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Speaker 1: and impressive. And they served it with fifty pounds of

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Speaker 1: onions cooked in six pounds more butter. Oh whoa How

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Speaker 1: long did it take for that to get boiling? Oh

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Speaker 1: I'm not I'm not sure. I didn't see that. I

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Speaker 1: mean I get impatient small pots to boil. Right, I'm like, oh,

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Speaker 1: it's been three minutes, It's really only been tents. Yeah.

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Speaker 1: And another record, um the Guinness record for fastest paroguey making,

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Speaker 1: which was set just this past December by a Polish woman.

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Speaker 1: She made one thousand and sixty six paroche in an hour.

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Speaker 1: That is one perogue every three point four seconds. Dang, yeah, dude, yeah. Um.

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Speaker 1: She did this at the annual Plum Festival in southern Poland.

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Speaker 1: So the filling for these parouge was smoked plumbs um

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Speaker 1: and technically she only needed a thousand to set the record,

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Speaker 1: but she like wanted to make extras to be safe

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Speaker 1: in case any like broke open during during cooking. Gotta

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Speaker 1: have a contingency plan. Yeah, yeah, she had a sixty

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Speaker 1: six perogue contingency plan. Good succeeded. Parokee Restaurant tours, by

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Speaker 1: the way, will tell you, um that the average person

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Speaker 1: can make about a hundred an hour, and like an

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Speaker 1: expert can do like a hundred and fifty. So this

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Speaker 1: is truly impressive. Impressive. I mean I was impressed prior

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Speaker 1: to that knowledge, but now I'm even more impressed. Uh yeah,

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Speaker 1: and we have some parokee history for you. We do,

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Speaker 1: but first we're going to take a quick break for

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Speaker 1: a word from our sponsor, and we're back. Thank you sponsors, Yes,

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Speaker 1: thank you. So dumplings as a larger category have existed

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Speaker 1: all around the world, originating at all kinds of different times,

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Speaker 1: I believe when the person who wrote in suggesting parouei

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Speaker 1: also suggests to be doing mini series on different types

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Speaker 1: of dumplings any time, any time, there are don start

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Speaker 1: today my favorite foods. So yes, just want to put

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Speaker 1: that out there. We're focusing specifically on Parouge, but the

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Speaker 1: dumpling itself is a much wider topic. Yes, Paroe probably

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Speaker 1: arrived to what is now Poland in the century, most

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Speaker 1: likely an import from what is now Ukraine. Yeah. Yeah,

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Speaker 1: The concept of dumplings is thought to have like journeyed

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Speaker 1: west into Eastern Europe, first now Ukraine, then Poland from China. Yes,

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Speaker 1: some stories credit a specific person, the Hyacinth of Poland,

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Speaker 1: a monk that went on to be known as the

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Speaker 1: patron saint of Peroge. That is amazing. I had no idea.

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Speaker 1: I didn't either. The universe is more glorious today for

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Speaker 1: us knowing it is it is. The story goes he

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Speaker 1: got this title after advising the people of a small

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Speaker 1: village to pray. They did so, and the next day

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Speaker 1: the sun was out and the crops flourish. Had been

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Speaker 1: hailing and raining bad weather, so they prayed good weather

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Speaker 1: to thank him. The townspeople made Perogue with the crops

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Speaker 1: that resulted from this flourishing. In a different version of

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Speaker 1: the tale, he's said Peroge to starving people during a

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Speaker 1: century invasion. Today, the winners of a Paroge cooking contest

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Speaker 1: at um at krak Goof's annual Parokee Festival. Take home

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Speaker 1: a statue of St. Jessic with PAROKEI so much better

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Speaker 1: than an Oscar. Also amazing thing I found the saying St.

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Speaker 1: Hyacinth and his parogues equals holy smokes. Oh my gosh. Yes,

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Speaker 1: that is excellent, excellent. Need to start incorporating that daily language.

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Speaker 1: I want it. I'm going to do it perfect um.

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Speaker 1: Other sources do suggest that Marco Polo might have introduced

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Speaker 1: the idea of dumplings at large after his travels to China,

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Speaker 1: But yeah, they certainly existed in China prior to this,

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Speaker 1: whatever the case. Yes, the first written progue recipes appeared

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Speaker 1: in the book Compendium for Colorum chop, kidneys, greens, veal,

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Speaker 1: fat and nutmeg that was in the Feeling Hum. There's

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Speaker 1: also a recipe in there for a baked version that

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Speaker 1: was sweet, that was old, with preserves made from rose

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Speaker 1: and elder flower. No right, very fancy. The fillings reflected

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Speaker 1: the needs and resources of the people who made the parogy.

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Speaker 1: Well off folks stuffed them with thin, expensive ingredients like fruit, sugar,

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Speaker 1: and spices, while the less well off stuffed them with

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Speaker 1: whatever they had on hand. Yeah, the word parogy popped

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Speaker 1: up an English writing start of the eighteen fifties, um

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Speaker 1: from Yiddish speaking immigrants and Moologists disagree on the origin

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Speaker 1: of the word. They think it's either related to um

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Speaker 1: ta pie, which makes sense, it's sort of like a

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Speaker 1: tiny pie, or to this Protoslavic word for feast or party.

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Speaker 1: Oh yeah, all is good that when it comes to

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Speaker 1: perogi rouski, the variety filled with fresh white farmer's cheese

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Speaker 1: and potatoes, those actually did not originate in Russia. They

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Speaker 1: instead came from pre war Poland now Ukraine. Prior to

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Speaker 1: Ukrainians called them Polish parochi. The ruski most likely was

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Speaker 1: a result of the post World War Two migration of

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Speaker 1: Polls from western Ukraine to west of Poland. Waves of

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Speaker 1: Polish immigrants arrived in the US during the eighteen eighties

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Speaker 1: to the nineteen twenties and again after World War Two,

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Speaker 1: introducing Americans to parogue. For a while, these were mostly

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Speaker 1: eaten within Polish homes with recipes that had been passed

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Speaker 1: down for generations, but they gained popularity locally in part

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Speaker 1: thanks to their presence at charity fundraisers during the nineteen forties,

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Speaker 1: and as more and more people got a taste of them,

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Speaker 1: they continue to spread because of course they did, because

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Speaker 1: they're delicious, to the point that peroge were in American

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Speaker 1: and Canadian frozen food aisles in the nineteen sixties. Yeah yeah,

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Speaker 1: Mrs t S got their start in nineteen fifty two.

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Speaker 1: Back in Poland, modernization sort of pushed the time and

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Speaker 1: labor intensive process of making parogue at home to the wayside,

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Speaker 1: often turning people off and turned to frozen options as well.

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Speaker 1: If not, folks might instead go to what we're called

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Speaker 1: milk bars, and these were in a spensive government subsidized

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Speaker 1: cafeterias in communist Poland. These were one of the few

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Speaker 1: approved places for eating out, as their menus of traditional

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Speaker 1: food items stuck to strict government regulations around what was available.

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Speaker 1: That meant that when communism ended in Poland in people

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Speaker 1: were eager to try other things. Just to give you

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Speaker 1: an idea. Three years later, when the first McDonald's opened

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Speaker 1: its doors in that country, it sold more in one

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Speaker 1: day than any other McDonald's in the company's history at

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Speaker 1: that point. Yeah, yeah, But the people of Poland started

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Speaker 1: coming back to traditional Polish food in the two thousands,

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Speaker 1: while also allowing room for experimentation with those traditional foods.

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Speaker 1: So you see both. You kind of see in parallel

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Speaker 1: the traditional continuing people eating those but also putting all

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Speaker 1: kinds of things in there. Yes, and the whole restaurants

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Speaker 1: popping up that are devoted to them. And Okay, we

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Speaker 1: need to go to Pittsburg. Okay, we need to try

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Speaker 1: as many types of poges as possible and go to

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Speaker 1: one of those games so we can watch the race. Yes,

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Speaker 1: Savor goes to the baseball game. It's about time. I

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Speaker 1: bet they have parog at that stay. They better, I know, right,

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Speaker 1: that would be rude. That would be rude. You care

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Speaker 1: have a perokee race and then deny me poke? Indeed,

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Speaker 1: it's inhumane and I won't stand for That's our statement.

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Speaker 1: If we arrive and there no progy, there will be

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Speaker 1: hell to pay. Saver will come down on you with

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Speaker 1: all of their my you thought we were pleasant. Not

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Speaker 1: if there's no parogy, we thought there would be. So

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Speaker 1: with that threatened place, watch out, Pittsburgh, We're coming for

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Speaker 1: you and all your parog Oh my gosh. That's about

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Speaker 1: all we have to say about parokee. We do have

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Speaker 1: a little bit more for you, but first we've got

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Speaker 1: one more quick break for a word from our sponsor,

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Speaker 1: and we're back. Thank you, sponsor, Yes, thank you, and

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Speaker 1: we're back with yes. Rebecca wrote, I was reading one

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Speaker 1: of my daily newsletters and stubbled upon this gym of

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Speaker 1: an article about Plenty. I got so excited to find

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Speaker 1: out some new news about our old buddy and thought

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Speaker 1: you might as well. And she was referencing a Smithsonian

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Speaker 1: article from January so very recent about the discovery of

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Speaker 1: a two thousand year old skull that might belong to

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Speaker 1: our good pal Plenty. Yes, great raid Um pompeis and

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Speaker 1: is all kinds of things, so recommend checking it out. Yeah,

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Speaker 1: still still popping up, bloody. Antoinette wrote, I am often

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Speaker 1: reminded of funny stories while listening to Savor, but normally

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Speaker 1: forget about them by the end. I didn't want that

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Speaker 1: to happen to this thought, so I am typing this

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Speaker 1: while listening to the Food Heists episode. I have two

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Speaker 1: petty food thieves in my life. The first, less funny

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Speaker 1: one is my grandfather. We lived in rural ish Illinois

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Speaker 1: where there were commercial del Monte fields mixed in with

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Speaker 1: local farmers fields. When my grandfather was alive, he would

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Speaker 1: take corn from the field occasionally, but always made sure

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Speaker 1: it was a del Monte field as if that lessened

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Speaker 1: to the crime, and would buy from the local farmers.

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Speaker 1: So I totally understand how there can be police forces

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Speaker 1: and detectives for agriculture. If one grumpy old man was

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Speaker 1: doing it, there's probably a scattered army of them committing

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Speaker 1: petty acts of thievery against del Monte. The second thief

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Speaker 1: at the other end of the age spectrum is my

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Speaker 1: family friend's daughter, Lola, the cheese thief. Her mom had

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Speaker 1: her in the front basket of the shopping cart at

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Speaker 1: the grocery store. Lolo, who was a young toddler, sat

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Speaker 1: quietly with her secret the whole time until they got

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Speaker 1: to the car and her mother started to load the

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Speaker 1: rightfully purchased groceries into the car, and Lola pulled out

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Speaker 1: a block of cheese from under her shirt, laughing. Her

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Speaker 1: mother was horrified, and Lola's only explanation was that she

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Speaker 1: liked cheese. Unfortunately it was a spicy pepper and Jack cheese,

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Speaker 1: so I couldn't even enjoy the taste. Of her crime.

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Speaker 1: I mean, that's justice right there. That is steal it,

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Speaker 1: can't eat it, can't have it. Yeah, and then you

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Speaker 1: just have to think on your failure and hopefully learn

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Speaker 1: from your mistakes and steal the right kind of cheese.

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Speaker 1: I had a friend and she thought, you know what,

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Speaker 1: the those restaurants where you take the bill and you

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Speaker 1: come and pay and um. At this particular restaurant and

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Speaker 1: a lot of them, a lot of other restaurants like it.

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Speaker 1: They have the York peppermint patties. They're cheap. Yeah, she

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Speaker 1: thought those were free, and I saw her just taking

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Speaker 1: a bunch of them once a walk. Oh my god,

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Speaker 1: I'm so sorry. I had to be known is free? No?

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Speaker 1: No as a big famous the story five sets that

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Speaker 1: was high school. You know, it's it's still a time

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Speaker 1: of learning. We're all students of life, the students of life. Yes,

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Speaker 1: constantly learning and unlearning and relearning. Yes, yes, which is beautiful,

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Speaker 1: if not sometimes exhausting, definitely, And we love learning from

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Speaker 1: you listeners. So thanks to both of them for ating in.

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Speaker 1: If you would like to write to us, you can

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Speaker 1: or emails Hello at saber pod dot com. We're also

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Speaker 1: on social media. You can find us on Facebook, Twitter,

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Speaker 1: and Instagram at saver pod and we do hope to

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Speaker 1: hear from you. Saver is production of I Heart Radio

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Speaker 1: and Stuff Media for more podcasts for my heart Radio,

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Speaker 1: but the Heart Radio app, Apple Podcasts, or wherever you

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Speaker 1: listen to your favorite shows. Thanks as always to our

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Speaker 1: super producers Dylan Facan and Andrew Howard. Thanks to you

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Speaker 1: for listening, and we hope that lots more good things

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Speaker 1: are coming your way. H