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Pierogi Night at Domku Cafe

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Lamb and Potato Pierogi from Domku Cafe.
There's just something about dumplings. From Italian ravioli to Swedish kroppkaka to Tibetan momos, most food cultures around the world have their own signature version of unleavened dough filled with meat, cheese, or vegetables. Eastern Europe enjoys one of the heartiest dumplings of them all: the pierogi. Originally peasant food, pierogi are boiled or fried dumplings often filled with mashed potatoes, sauerkraut, onions, or cheese. They are commonly served with sour cream and fried onions, making them an ideal winter comfort food.

Pierogi are popular in the Midwest and along the Rust Belt -- generally, you can find pierogi anywhere you can find a large Polish or Ukrainian population. Indeed, the Midwest takes their pierogi quite seriously. Every summer, Whiting, Indiana holds a pierogi festival, featuring the world's largest pierogi, Eastern Bloc-themed Jeopardy!, and Mr. Pierogi and the Pieroguettes. Pierogi are a bit harder to find in this part of the country, but you can get your fix at Domku Cafe in Petworth.

While pierogi are always on the menu, Domku has recently started holding a monthly pierogi night. On the second Wednesday of the month, diners can choose from seven or eight different savory and sweet pierogi, in addition to the regular menu. Fillings change each month and include both traditional and unconventional flavors.

Last month, my dining companion and I sampled two savory and one sweet orders of pierogi. Our traditional mashed potato, cheese and bacon pierogi were boiled and topped with a healthy serving of sour cream. The dough was tender and not too thick; the potatoes were pillowy soft with just a hint of smoky bacon. The spiced lamb pierogi were more reminiscent of an empanada; instead of a traditional pasta dough, the ground meat was wrapped in a pastry crust. While tasty, we were craving tradition, not Polish-Latin fusion.

It seemed only natural to end our meal with some dessert pierogi, filled with fresh strawberries and mild farmer's cheese. Despite both being pierogi-loving Midwestern transplants, neither of us had tried a sweet pierogi. We were skeptical that a fruit filling could improve upon the near-divine combination of potatoes and cheese. However, we were pleasantly surprised by how lovely the warm, sweet strawberries and the crumbly cheese tasted alongside the chewy dough. The pierogi were lightly pan-fried and sprinkled with sugar, creating a nice crunchy contrast to the soft filling. Initial reservations aside, dessert turned out to be the highlight of the meal.

Domku's next pierogi night is Wednesday, February 11 from 7 p.m. to 9 p.m.

Domku Cafe
821 Upshur Street NW
202-722-7475
Metro: Georgia Avenue/Petworth

Hours
Tuesday - Wednesday: 5 p.m. - 11 p.m.
Thursday: 10 a.m. - 11 p.m.
Friday - Saturday: 10 a.m. - 12 a.m.
Sunday: 10 a.m. - 10 p.m.

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By Alicia Mazzara in on February 9, 2009 10:48 AM

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