The Great Pierogi Reckoning

One of my kindergarten students went to a farm over their three-day hagwon vacation and picked some potatoes. ("On my vacation, I found out what it was like to be a day laborer!") Her mother, in a gesture you see far more often in Korea than in the US, gave both me and their "homeroom" teacher a giant shopping bag full of potatoes from the trip.


Mmm...

And as far as I'm concerned, there's only one thing you do with potatoes: starchy Eastern European goodness!

So that's what I did with my weekend: schlep back and forth to HomePlus for supplies and ingredients and make what promise to be delicious little packages of joy that I can fry up for dinner whenever I come home from a terrible, rotten, no-good, very bad day.


Round One: Finished

I have so much filling, though, that this will probably be a project for a few days.

(Korea has its own dumplings too, of course; but nothing that comes close to approximating the starch-in-a-starch of a good old-fashioned potato pierogi.)