Knysze
These pierogi are part of a vanishing Polish culinary history, once always served on Name Days, Birthdays, and at Funerals. Videos (6:17) (1:41) (5:17)
Knysze are part of a Polish culinary history that I fear might be endangered. These days, not many people make a special kind of pierogi for a name day (the day on which you celebrate the saint you were named after; although, these were just as important as birthdays in the past), and certainly not for a funeral–which used to be the raison d’être for knysze. I’ve sadly been to quite a few Polish funerals and knysze were never served.
There is an area of Poland, however, where knysze have become part of the regional culinary tradition – the Bieszczady mountains in the south-east. Chef Ken Fornataro and Zuza Zak make them below.
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