a flat rolling pin or a pasta roller. If you are using a ravioli mold, lay the first sheet over the mold. Fill each slot with about 1 tablespoon of the filling. I usually brush some water along the edges to help the ravioli seal. Cover with a second layer of dough. Use your rolling pin to gently press and seal the two layers together.
6. If you don’t have a ravioli mold, you can simply lay out a strip of dough 4 × 12 inches. Place tablespoons of the filling at even intervals about 1/4 inch from the near long edge and starting about 1/4 inch from the side. Brush some water on the dough around the filling and fold the dough over. Carefully press between the mounds to seal. Cut the individual ravioli and crimp well along the three sides.
7. Gently add the ravioli to a pot of boiling water. When the water comes back to a boil, lower the heat and simmer for 2 to 3 minutes until the ravioli are floating. Drain and serve with with your favorite sauce and additional grated cheese.
Pierogi
Makes 24 to 36
There are as many spellings for these little Eastern European dumplings as there are fillings: perogi, perogie, pierogi, pierogie, pirohi, pirohy. Fill them with potatoes, cheese, sauerkraut, lekvar (prune or apricot butter), ground meat, mushrooms, etc. That means you can serve them as appetizers, main courses and even dessert. They are also a delicious and creative way to use leftover bits from the refrigerator mixed in with any of the above ingredients.
When we did the “E” IS FOR ETHNIC cooking marathon, Dr. James Baran came on the show to make what the children in his family used to call “poor doggies” because they misheard the name. He submitted the recipe in honor of his mother, Mary Baran.
INGREDIENTS
FILLING:
2 pounds farmer’s cheese
1 egg
1 teaspoon salt
1 tablespoon sugar
DOUGH:
5 cups flour
3 eggs
1 cup plain mashed potatoes, nothing added
1 teaspoon salt
1 cup water, more or less
OPTIONAL INGREDIENTS:
Butter
Onions
STEPS
1. Mix all filling ingredients together well. Keep cold until ready to use.
2. Place flour on a large cutting board. Make a well in the center, add eggs, potatoes and salt. Mix together as for pasta. Add water 2 to 3 tablespoons at a time and knead the dough. Continue kneading until smooth and does not stick to the board. Allow to rest 5 minutes. Do not knead too much.
3. Divide the dough into 4 parts. Roll out 1 part at a time into 1/8- to 1/4-inch thickness. Cut out circles of any size you wish; a water glass works well. Place 1 tablespoon of filling on each circle and press edges together to form a half circle. Place on a floured piece of waxed paper. Bring 3 quarts of water to boil. Add pierogi and boil 3 to 5 minutes. Drain in colander.
Variations: Serve with melted butter to which 1/2 cup onions have been added. The cooked pierogies can also be fried in butter and onions until crisp. Season to taste with salt and pepper.
Pork Dumplings
Makes 24
In the era before fast food restaurants on every corner, people didn’t eat out nearly as much. Trips to restaurants were reserved for special occasions. Now, it’s unlikely that anyone can get from home to work without passing at least three places to get a breakfast sandwich. We don’t even make our own coffee anymore! It’s a wonder the supermarkets can stay in business.
I distinctly remember the first food I ate that wasn’t homemade. That day, Mom hadn’t started dinner as usual around 4 o’clock. She just went about her housework and when we got nervous enough to ask, she told us Dad was coming home with a surprise. He came through the door a little later than usual carrying a large paper bag from which emerged peculiar white boxes with little metal handles. The aromas were tantalizing but totally foreign. From those small containers emerged the most exotic dishes: rice that was colored brown and mixed with peas and stringy things and even bits of scrambled eggs; a gooey looking mixture of vegetables with bits of meat and crunchy noodles for a topping; and long thin bones covered with reddish colored meat. I had my first taste of fried rice, chow mein and Chinese ribs.
On another special occasion we all jumped in the car and took the short ride to the neighborhood Chinese restaurant. At this particular place, you didn’t order individual items for each person. You determined the number of people and then selected an appropriate number of dishes from lists. Six people might order four dishes; two from Column A and two from Column B. I never remember there being a Column C.
On my son’s first trip to a Chinese restaurant, I was trying to pick something he would be willing to eat. In those days, his tastes were limited to chicken nuggets and pasta. We got him an order of dumplings because they seemed like the closest thing to ravioli. He loved them and still can’t get enough.
INGREDIENTS
FILLING:
½ pound fresh ground pork (you can substitute ground chicken or turkey)
3 tablespoons water chestnuts, cut in ⅛-inch dice
¼ cup scallions, finely chopped
½ teaspoon salt
1½ teaspoons sesame oil
Pinch of white pepper
1 tablespoon cornstarch
24 dumpling wrappers (these can be found in most supermarket produce sections and called wonton wrappers or skins. They come both round and square)
1 egg, beaten
2 quarts water
1 teaspoon salt
1 tablespoon peanut oil
STEPS
1. In a bowl combine the pork with the rest of the filling ingredients. Refrigerate, uncovered, at least 4 hours.
2. Put 1 tablespoon of filling in the center
