Pierogi Dumpling Project Brings Volunteers Together

2018-07-26

00:00 / 00:00
复读宝 RABC v8.0beta 复读机按钮使用说明
播放/暂停
停止
播放时:倒退3秒/复读时:回退AB段
播放时:快进3秒/复读时:前进AB段
拖动:改变速度/点击:恢复正常速度1.0
拖动改变复读暂停时间
点击:复读最近5秒/拖动:改变复读次数
设置A点
设置B点
取消复读并清除AB点
播放一行
停止播放
后退一行
前进一行
复读一行
复读多行
变速复读一行
变速复读多行
LRC
TXT
大字
小字
滚动
全页
1
  • Chinese steamed buns. Italian ravioli. Indian samosas.
  • 2
  • No matter where you live, chances are there is a local dumpling - a small mass of dough usually cooked with meat and vegetables inside.
  • 3
  • Today, we are talking about the pierogi, a dumpling from Eastern Europe.
  • 4
  • Traditional pierogi fillings include potatoes, sauerkraut, cheese and even fruit.
  • 5
  • ​Olena Apostoluk is an American of Ukrainian-English descent.
  • 6
  • She has been making pierogis for 17 years.
  • 7
  • "We call it 'pyrohy' but really, it's 'varenyky' because you are boiling it. So, Americanized it's 'pierogis, pyrogis' -- depends on where you come from."
  • 8
  • Olena operates a volunteer food project out of the St. Josaphat Ukrainian Catholic Cathedral near Cleveland, Ohio.
  • 9
  • It is called the Pierogi Project.
  • 10
  • It raises money to help pay the cost of operating the church.
  • 11
  • ​Olena and her team prepare and sell 130 to 180 kilograms of pierogis to the public every Thursday and Friday.
  • 12
  • During the Christian holidays of Lent and Christmas, they make and sell about 600 kilograms of pierogis each week.
  • 13
  • "The people who buy pierogis are regular people that have been buying pierogis from us for many years. Or a lot of people are word-of-mouth. I do have a handful of restaurants and bars that buy from me."
  • 14
  • ​Making hundreds and sometimes thousands of pierogis by hand each week is a lot of work.
  • 15
  • Olena prepares for the task by completing a special job each day.
  • 16
  • On Monday, the sauerkraut filling is prepared.
  • 17
  • The mixture arrives in a large container.
  • 18
  • Olena rinses it in water and then presses the water out.
  • 19
  • She adds spices, and then forms the filling into small balls.
  • 20
  • On Tuesday, the potato filling is prepared.
  • 21
  • Olena uses only potatoes that cook well in water: the Russet Norkotah or Burbank from the state of Idaho.
  • 22
  • She and her team hand peel, cook, and smash about 20 kilograms of potatoes or more.
  • 23
  • The cheese filling is also prepared on Tuesday.
  • 24
  • On Wednesday, Olena prepares the dumpling dough.
  • 25
  • "The dough recipe was given to me by my mother-in-law. Everybody has their own little dough recipe but mine works for me. It's nice and soft. The customers that come in, they really like our dough."
  • 26
  • For the dough, Olena mixes about 10 kilograms of flour with water, milk and salt in an electric mixing bowl for about 20 minutes.
  • 27
  • She knows from touch when the dough is ready to cool.
  • 28
  • Early on Thursday, the whole team comes together for the final stage of the pierogi production.
  • 29
  • ​"The dough is rolled out and then after it's rolled out there's a roller that will cut the rounds. The ladies over there, they are pinching. We call it pinching pierogis. So, they are just taking the dough rounds and making sure that they are closed, so that when we cook them, they don't open up."
  • 30
  • After the pierogis are put together, they are boiled, and then packaged.
  • 31
  • At 8 in the morning, the first pierogis go on sale.
  • 32
  • Linda Hupert has been working on the Pierogi Project for about four years.
  • 33
  • Before that, her mother was a volunteer.
  • 34
  • But now, she says she doesn't have much family left.
  • 35
  • So, my family has become the people here at church. So, that's my extended family.
  • 36
  • The Pierogi Project does more than make pierogis for the community.
  • 37
  • It brings people together.
  • 38
  • I'm Dorothy Gundy.
  • 1
  • Chinese steamed buns. Italian ravioli. Indian samosas. No matter where you live, chances are there is a local dumpling - a small mass of dough usually cooked with meat and vegetables inside.
  • 2
  • Today, we are talking about the pierogi, a dumpling from Eastern Europe. Traditional pierogi fillings include potatoes, sauerkraut, cheese and even fruit.
  • 3
  • ​Olena Apostoluk is an American of Ukrainian-English descent. She has been making pierogis for 17 years.
  • 4
  • "We call it 'pyrohy' but really, it's 'varenyky' because you are boiling it. So, Americanized it's 'pierogis, pyrogis' -- depends on where you come from."
  • 5
  • Olena operates a volunteer food project out of the St. Josaphat Ukrainian Catholic Cathedral near Cleveland, Ohio. It is called the Pierogi Project. It raises money to help pay the cost of operating the church.
  • 6
  • ​Olena and her team prepare and sell 130 to 180 kilograms of pierogis to the public every Thursday and Friday. During the Christian holidays of Lent and Christmas, they make and sell about 600 kilograms of pierogis each week.
  • 7
  • "The people who buy pierogis are regular people that have been buying pierogis from us for many years. Or a lot of people are word-of-mouth. I do have a handful of restaurants and bars that buy from me."
  • 8
  • ​Making hundreds and sometimes thousands of pierogis by hand each week is a lot of work. Olena prepares for the task by completing a special job each day. On Monday, the sauerkraut filling is prepared. The mixture arrives in a large container. Olena rinses it in water and then presses the water out. She adds spices, and then forms the filling into small balls.
  • 9
  • On Tuesday, the potato filling is prepared. Olena uses only potatoes that cook well in water: the Russet Norkotah or Burbank from the state of Idaho. She and her team hand peel, cook, and smash about 20 kilograms of potatoes or more. The cheese filling is also prepared on Tuesday.
  • 10
  • On Wednesday, Olena prepares the dumpling dough.
  • 11
  • "The dough recipe was given to me by my mother-in-law. Everybody has their own little dough recipe but mine works for me. It's nice and soft. The customers that come in, they really like our dough."
  • 12
  • For the dough, Olena mixes about 10 kilograms of flour with water, milk and salt in an electric mixing bowl for about 20 minutes. She knows from touch when the dough is ready to cool.
  • 13
  • Early on Thursday, the whole team comes together for the final stage of the pierogi production.
  • 14
  • ​"The dough is rolled out and then after it's rolled out there's a roller that will cut the rounds. The ladies over there, they are pinching. We call it pinching pierogis. So, they are just taking the dough rounds and making sure that they are closed, so that when we cook them, they don't open up."
  • 15
  • After the pierogis are put together, they are boiled, and then packaged. At 8 in the morning, the first pierogis go on sale.
  • 16
  • Linda Hupert has been working on the Pierogi Project for about four years. Before that, her mother was a volunteer. But now, she says she doesn't have much family left.
  • 17
  • So, my family has become the people here at church. So, that's my extended family.
  • 18
  • The Pierogi Project does more than make pierogis for the community.
  • 19
  • It brings people together.
  • 20
  • I'm Dorothy Gundy.
  • 21
  • Dorothy Gundy reported on this story and produced the video for Learning English. Ashley Thompson was the editor.
  • 22
  • _______________________________________________________________
  • 23
  • Words in This Story
  • 24
  • dough - n. a mixture of flour, water, and other ingredients that is baked to make bread, cookies, etc.
  • 25
  • sauerkraut - n. a German food made of a vegetable (called a cabbage) that is cut into small pieces and soaked in a salty and sour liquid
  • 26
  • volunteer - n. a person who does work without getting paid to do it
  • 27
  • cathedral - n. the main church of an area that is headed by a bishop
  • 28
  • regular - adj. happening over and over again at the same time or in the same way : occurring every day, week, month, etc.
  • 29
  • word of mouth - adj. spoken language
  • 30
  • bars - n. buildings or rooms where alcoholic drinks and sometimes food are served
  • 31
  • peel - v. to remove the skin from (a fruit, vegetable, etc.)
  • 32
  • recipe - n. a set of instructions for making food
  • 33
  • pinching - v. to squeeze between your thumb and finger
  • 34
  • packaged - v. when something is placed in a container
  • 35
  • Do you have a favorite dumpling you like to eat or make? Let us know in the Comments Section.