Poppa’s Pierogis

Poppa Jump is a chipmunk..

This is an early spring recipe.

Stick a hole in your sugar maple tree and tap it with your wooden style. Let the sugar water drain into your walnut buckets for half a moon. Boil the sugar sap down to maple syrup. [Yum.] Climb the maple and capture 2 unfertilized robin’s eggs. Go to cold storage tunnel and gather 4 walnut buckets of flour and 1 and a bit more walnut buckets of skimmed milk. Add one of the eggs. And a pinch of hickory salt. Mix dough and knead for an eigth a chipmunk tail of light. Roll dough to chipmunk finger claw length. Cut out Rounds of dough. [ if dough is sticky add more flour]

Filling: 1 bucket of Nut’s homemade cheese, add robin’ egg yolk, pinch of salt and crumbs from the morning’s toast. Mix.

Put a dollop of filling in dough. Moisten edge of dough with water. Fold dough over filling. Press.

In boiling kettle place pierogis and boil until they float. Remove and fry till toasty brown on both sides. Drizzle with maple syrup. Yum, yum.

Published by ady80braun

retired k teacher, mom

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