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<ul class="summary-list"><li>Streecha is a Ukrainian kitchen hidden in the basement of <keyword id="2100817" type="PERSON" weightage="60" keywordseo="East-Village">East Village</keyword> Chiropractic.</li><li>The kitchen started more than 40 years ago as a way to fundraise for the St. George Ukrainian Catholic <keyword id="6361455" type="ORGANIZATION" weightage="60" keywordseo="church">Church</keyword> up the block.</li><li>There are just four dishes on the menu: <keyword id="10108345" type="UNKNOWN" weightage="60" keywordseo="varenyky">varenyky</keyword>, borscht, holubtsi, and kovbasa.</li><li>Plates are made and served entirely by volunteers and cost no more than $8.</li></ul>Following is a full transcript of this <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>.- Taryn Varricchio: A plate of these Ukrainian <keyword id="1285419" type="PERSON" weightage="60" keywordseo="dumplings">dumplings</keyword> will only cost you $5. But they're a little hard to find. Down in the East Village, if you make your way to East 7th Street, between 2nd Avenue and Cooper Square, you'll see East Village Chiropractic. And right beside it, this blue Cyrillic sign. Head down the stairs below it, and you'll find handmade Ukrainian comfort <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> at this treasured hideaway called Streecha.Meet the chef.Dmytro Kovalenko: My name is Dmytro Kovalenko, and I run kitchen at Streecha.Taryn: Streecha's not your typical restaurant. It opened 40 years ago to raise money for St. George Ukrainian Catholic Church, which is why Dmytro, or Dyma, calls it a church kitchen. It's run entirely by volunteers, who come to make pierogi by hand. Or, in Ukrainian...Dmytro: We say varenyky, yeah, but in some part of <keyword id="6355101" type="LOCATION" weightage="60" keywordseo="Ukraine">Ukraine</keyword> they say pierogi. So both is right.Taryn: Dyma starts by making the outer layer.Dmytro: I'm making dough. Then I'm using this roller to make circles. Then I put filling on it. Potato, onion, cheese, butter, salt, black pepper. I guess that's it. It's simple, but people say it's delicious.Helen Skomsky: It tastes beautiful. Tastes - I tell you true that it's the best varenyky I ever had. It's the best. My grandchildren, they never liked mine. When I made it at home, he say, no, they want it from Dyma.Taryn: That's Helen. Like the rest of the women around this table, she comes by once a week to help make varenyky.Dmytro: It's all women from the parish of the church. So, yeah, that's, like, a part of their social activity. They like to make kind of donation to the church. So by helping here, in Streecha, yeah, they do that.Daria Rykucha: 20 years I've worked in here.Taryn: 20 years?Daria: Yeah. I'm here, I like it here. We've got this nice person over here, nice boss.Taryn: Once Dyma's done cutting dough, the women help pinch each dumpling closed.Helen: It's the same, like you have a boyfriend, and he squeeze you and kiss you, by lips. And you punch it, punch it, punch it, punch it, so you make it perfect.Taryn: Then they're boiled for five minutes and set beside a window to dry.Dmytro: Oh, oh, don't let them go. They have to package pierogi. Usually we make, like, 2,000 of pierogi every Friday. And then they all gone by the next Wednesday.Taryn: Each plate is served with caramelized onions and a large dollop of sour cream.- Super comfort food. Definitely gets its flavor from the caramelized onions, he was right.Dmytro: So, savory and soft and silky, maybe. And we can say that about all Ukrainian food. It's a little bit like sweet and salty, I would say.Helen: It's pleasure to eat. 'Cause you don't even need teeth. You know, they go right, soft inside. Very, very tasty.Taryn: Along with Ukrainian dumplings, Dyma serves three other traditional dishes.Dmytro: This is, like, four most famous Ukrainian dishes. That's what people comes here for. 'Cause they always wanna see those pierogi, the borscht, stuffed cabbage. If you do something else, they gonna say, where is stuffed cabbage? You're gonna hear it for sure.Taryn: Although the kitchen serves mostly churchgoers, it's open to the public too. Some come just for Dyma's daily specials, like fish with mushrooms in a cream sauce.Customer: It's like home-cooked food. I used to always get the borscht and the <keyword id="10108346" type="UNKNOWN" weightage="60" keywordseo="pierogis">pierogis</keyword>. But then once he started doing the specials, I just, every single day.Taryn: And it all costs no more than $8.Dmytro: So, our price range is, like, from $4 for the borscht or stuffed cabbage, and $5 for six pierogis.Dmytro: OK.Customer: Thank you so much.Dmytro: Have a good day. You're welcome.Taryn: Dyma left Eastern Ukraine six years ago to escape the ongoing conflict there between Ukraine and pro-Russian separatists. Shortly after arriving in New York, he became a volunteer and head of the kitchen at Streecha.Dmytro: At first, they didn't like me. Yeah. "What? There's a new guy. He's young! Like, we are here. Like, we know what to do. He do everything wrong." And, to be honest, I was doing it a little bit wrong. You know, it took me time to get experience, to learn how to do it how they like it. The dough, it was too tough for them. "Make it softer, make it softer." That what I heard. Yeah. And now, now they are my best friends.Taryn: Dyma's one of many who have found a second home in this little Ukrainian island underground, which fits right in with what Streecha, as a place, was meant to be.Volunteer: Streecha, it's like an old-fashioned Ukrainian word for "meeting." Like, a place where people meet each other, which makes sense.Taryn: And somehow, even thousands of miles from Ukraine, Dyma's a little bit closer because of Streecha.Dmytro: I feel myself - not being home, but I'm doing here something that get me closer to home. And that, I told you, that means a lot for me, because I'm missing home so much.

Church Kitchen Serves Ukrainian Dumplings In The Basement Of A Chiropractor's Office

<ul class="summary-list"><li>Lunch time at school can be one of the best, most important parts of a kid's day, but what kids eat obviously varies.</li><li>Japan kids aren't just served healthy meals; they serve them to teach healthy cooking early. </li><li>In Brazil schools are required to provide students with healthy meals with 30% of ingredients sourced from local farmers.</li></ul>FranceFrench students can expect up to a four-course meal at lunchtime. They begin with a salad of fresh veg, followed by quality protein like salmon with a side of roasted broccoli. They wouldn't be French without a course of soft cheeses, jam and fresh bread, and kids finish with a sweet confection like before heading back to class. JapanIn Japan, kids aren't just served healthy meals; they serve them. To teach healthy cooking early, kids take turns helping to cook, serve, and clean up for their peers. Meals are heavy on rice, vegetables, and fish.Nigeria students in Nigeria are fed well-balanced meals each day. Meals could include smoky, tomato-y jollof rice with chicken and steamed veg. FinlandFinland was the first country in the world to provide free lunch to every student, and the law ensures high nutrition standards. Veggies like beetroot salad and roasted turnips take up at least half the plate, starches or grains such as a crepe topped with slightly tart lingonberry jam take up one quarter, and a protein such as hernekeitto, or split pea soup topped with smoked ham takes up the other.Crispbread called Näkkileipä is served on the side. South KoreaIn South Korea, students eat off steel trays sectioned out for perfect portion sizes. The bigger section is for rice, the circle holds soup, and the smaller portions are for tangy, spicy kimchi, some veggies, and meat like marinated strips of pork shoulder called jaeyook bokum.EthiopiaWith a large orthodox population in Ethiopia, meals are largely plant-based. An array of foods like spicy lentils, zuccini, and yellow split pea stew called - Kik Alicha are eaten with injera, a fermented flat bread.HawaiiThanks to the islands' burgeoning Farm to School Program, kids in Hawaii can expect meals made from scratch with local, fresh ingredients, such as a chicken stir fry with veggies and fresh baked bread on site.UkraineUkrainian kids get their lunch in three courses. First, a soup course such as borscht, a hearty beef based soup with cabbage and red beets to give it a vibrant color, followed by a meat and starch like grilled sausages with potato and cheese stuffed dumplings called varenyky. They finish sweet with a shortbread biscuit.United StatesA lunch tray in the US could include a gooey grilled cheese on crunchy whole-grain bread with creamy tomato soup, carrot sticks, fruit like a box of raisins and an apple, and a brownie for dessert before heading back to class. ItalyItalian students run to the cafeteria to receive a two-course meal, and if these kids reside in Rome, the meal by law must be 70% organic.Primo is the pasta course, while protein and a veg, like grilled chicken with a tasty mozzarella and tomato salad, is served for secondo. Kids get fresh fruit for a sweet finish. ThailandAccording to the World <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">Food</keyword> Program, Thai students receive the most nutritional lunches in all of Asia. Kids can expect a balanced meal like grilled chicken, sticky rice, and an antioxidant packed spicy, sweet green papaya salad ChinaFamilies in China pay a monthly fee equating to about 70 cents per day for children to receive a boxed lunch. Inside kids can find rice, meat, and vegetables.BrazilFood is a constitutional right in Brazil, which means schools are required to provide students with healthy meals with 30% of ingredients sourced from local farmers. Kitchen staff cooks fresh foods like frittatas loaded with veggies, paired with hearty rice and beans and a piece of fruit. IndiaKids in India show up to school with a tiffin box, a stackable metal container filled with a home-cooked meal. What's inside depends on the region. Northern Indian kids might enjoy parathas - seasoned flakey bread accompanied with boondi raita, crispy gram flour balls floating in a sea of spiced yogurt.GuatemalaKids in Guatemala go home for lunch, where they'll eat dishes like pasta in a tomato sauce with beets and tortillas. IsraelWith classes six days a week, school in Israel finishes before lunchtime, but kids do bring aruchat eser, a morning meal, which could be a small snack like pita with hummus and a hard-boiled egg.Trinidad and TobagoKids in Trinidad and Tobago might be served rich and gelatinious oxtail stew for lunch paired with buss up, soft and flaky shreds of roti.Hong KongStudents in Hong Kong can expect a veggie like steamed broccoli alongside wok-fried pork slices and white rice. EnglandEnglish law mandates that schools provide a healthy meal of meat, fruits, and veg and low-sugar breads or starch. A kid in the UK might be served baked cod fingers with a hot jacket potato, a heaping side of beans, and a handful of chocolate biscuits for dessert. MexicoIn Mexico, instead of a meal, kids might bring along a morning snack, such as a torta layered with spicy bean spread, sliced ham. sliced tomato and fresh crisp lettuce.Australia Australian kids eat lunch outside, bringing food from home or buying meals from a cafeteria. Food can include classic takeaway comforts like a sausage roll - pork sausage wrapped snugly in puff pastry - or a savory pie stuffed with tender pieces of steak cooked with vegetables and ale, with a couple sweet chocolate biscuits called Tim Tams for dessert.NorwayNorwegian schools don't have cafeterias so kids bring a light lunch from home, which could include an open-face sandwich with liverwurst - a sausage of pork liver blended with bold spices like cardamom, coriander, and mace. The meat's texture is almost spreadable, close to pate, and is accompanied by toppings like mustard and cheese. Milk and fresh fruit is provided by the school. PakistanAlthough students bring a home-cooked lunch daily, teachers in Pakistan are known to contact parents if meals don't err on the healthy side. Kids might bring aloo gosht, a stew of lamb and potatoes, with roti and a sweet and creamy mango lassi in the summer.

Here's what school lunches look like around the world

<ul class="summary-list"><li><keyword id="1285419" type="PERSON" weightage="60" keywordseo="dumplings">Dumplings</keyword> can be steamed, boiled, fried, or baked.</li><li>Some of the earliest evidence of the dumpling dates back to over 1,000 years ago in Chinese cuisine.</li><li>We take a look at 23 dumplings from <keyword id="46661" type="ENTERTAINMENT" weightage="60" keywordseo="Around-the-world">around the world</keyword>.</li></ul>Following is a transcript of the <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>.Narrator: No matter where you're from, you probably grew up eating dumplings in one form or another. You might steam them, boil them, fry them, or bake them. And let's not forget the endless options of fillings. Here are 23 dumplings from around the world.China: Xiao long bao Some of the earliest evidence of the dumpling dates back to over 1000 years ago in Chinese cuisine. And while countless varieties exist in the country, we'll only be talking about one: xiao long bao. The ever-popular steamed soup dumpling consists of a delicate wrapper filled with broth and minced pork, crab, or shrimp. It's typically served in bamboo baskets. According to legend, the first xiao long bao was created by Huang Mingxian, a <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> vendor who wanted to update the classic dumpling and stand out amid his competitors.Italy: Culurgionis d'Ogliastra Known as a Sardinian ravioli, these dumplings are folded to look like an ear of wheat. Hailing from the province of Ogliastra, they're typically filled with potatoes, pecorino cheese, lard, onions, garlic, and mint but can also be filled with ricotta, spinach or chard and saffron. They're often served with a drizzle of tomato sauce and topped with pecorino.Vietnam: Bánh giò This breakfast dumpling is most popular in northern Vietnam and is made of thick rice flour and broth paste, filled with ground pork, shallots, wood ear mushrooms, and seasonings. The dough and filling are then stuffed into a banana leaf, formed into a pyramid, and steamed. You can find it at many street vendors in Vietnam.Nepal: Momo These Nepali dumplings are usually filled with meat, vegetables, and/or cheese and served with a tomato-based dipping sauce. Some Nepali vendors in Kathmandu have even filled momos with Snickers and Mars Bars to accommodate tourists.Brazill: Coxinhas Coxinhas, which translates to "little thighs," are a popular Brazilian street food made of a thick dough that is filled with seasoned shredded chicken and then shaped to look like a chicken leg. It's then breaded, deep fried, and drenched in hot sauce.Taiwan: Ba-wan One of the national dishes of Taiwan, ba-wan is among the country's most prevalent street foods. This iconic dumpling consists of rice flour and potato starch wrapper, filled with pork, bamboo, and mushrooms. It can be steamed or fried and is typically served with a sweet and spicy sauce or a rich broth.Portugal: Rissóis de camarão These breaded, deep-fried dumplings are also known as shrimp pockets or shrimp turnovers, and they consist of a flour-based, buttery dough, filled with a creamy mixture of shrimp, onion, and parsley. They're perfect as snacks or appetizers.Turkey: Manti Hailing from Turkey but popular across Europe and the Middle East, manti are boiled dumplings that are typically filled with ground lamb and accompanied by a garlic-yogurt sauce topped with sumac.Guyana: Duff A classic Guyanese dumpling that is often paired with a traditional coconut milk broth soup called metemgee, this simple, yet tasty steamed dumpling is made with wheat flour, sugar, and butter.Czech Republic: Houskový knedlíky This savory dumpling is made of soaked bread that is formed into a roll, then boiled or steamed and it's served alongside hearty stews and meat dishes, often soaked in gravy. Sometimes smoked meat, fresh herbs, or diced onions are added to the dumpling mixture.Ghana: Banku Banku, one of the national dishes of Ghana, is a slightly sour tasting dumpling made of fermented cornmeal and cassava dough that is formed into a smooth paste, and then boiled. They're traditionally served with soup, okra stew, or grilled fish with pepper sauce.Sweden: Kroppkaka This hearty, sweet, and savory dumpling dish consists of a potato-based dough stuffed with fried onions, bacon, all spice, and white pepper. They're then served with sour cream, melted butter, and Sweden's iconic lingonberry jam.Lebanon: Shish barak These small, flavorful dumplings have origins in Lebanon but are also popular in Iraq, Syria, Jordan, and Palestine. Either boiled, baked, or fried, shish barak are filled with seasoned lamb, onions, and pine nuts and are usually served in a warm yogurt sauce with melted butter, mint, sumac, and toasted pine nuts sprinkled on top.Ukraine: Varenyky These dumplings are often filled with fish, like carp or salmon, or meat with chopped onions, cheese, dill, and pepper. While the savory version is typically served with sour cream, the dessert version can be filled with a mixture of cherries or blueberries and sweet cottage cheese, cloves, lemon juice, and sugar.South Korea: Kimchi mandu This dumpling's defining filling is kimchi, but it can also include tofu, shrimp, pork, beef, cabbage, bean sprouts, onions, scallions, and mushrooms. Mandu can be steamed, deep fried, pan fried, or boiled and are usually served in soup or alone with a dipping sauce. Korean dumplings were traditionally prepared for ancestral rights and enjoyed most on cold winter days.Iran: Gondi Typically served during Shabbat, this unique Persian Jewish dumpling's defining flavors come from minced chicken, veal, or lamb mixed with onions, chickpeas, turmeric, cumin, and cardamom. Gondi are often served in chicken broth, like a matzo ball.Poland: Pierogi Popular across Europe and America, these dumplings are made by filling unleavened dough with potato, minced meat, cheese, or sauerkraut. They can also be made with fruit fillings, making these dumplings both sweet and savory.Mongolia: Buuz Buuz is a steamed dumpling with a flour-based dough typically filled with garlic and mutton or beef. A national dish of Mongolia, they're typically served during the Mongolian Lunar New Year.Germany: Kartoffelknödel This sticky, gooey potato dumpling is most popular in Bavaria, Thuringia, and the Rhineland regions. These ball-shaped dumplings can be made with cooked potatoes, raw potatoes, a combination of both, or a quick, dehydrated version that comes in a box. It's often served with schnitzel, sauerbraten, and other hearty meat dishes.Philippines: Pinsec frito Pinsec frito is a deep-fried dumpling and is usually served with dipping sauces, such as sweet and sour, spiced vinegar, banana ketchup or, Mang Tomas, or a Filipino pork liver sauce. It makes a great appetizer.Japan: Oyaki This Japanese dumpling that is especially popular in Nagano consists of fermented buckwheat dough filled with various vegetables, meat, seafoods, or anko bean paste. It's then cooked on an iron pan. Traditionally, it was eaten by farmers during lunch breaks and made inside an irori, a traditional fireplace at a farmhouse.Spain: Croquetas de jamón Though derived from France, croquetas de jamón have become an essential dish in Spanish tapas, featuring one of Spain's most iconic foods, serrano ham. Formed from a mixture of potato, eggs, bechamel sauce, and ham, they're then breaded and fried.Russia: Pelmeni A small Siberian dumpling widely consumed across Russia, pelmeni is considered one of Russia's national dishes. It consists of a thin wrapper that can be stuffed with anything from ground meat or fish to mushrooms, onions, or cabbage. They range from mild to very spicy, with fillings varying between regions and family recipes.As you can see, the diversity of dumplings is apparent in cultures all around the globe. Which dumpings are your favorite?

You Searched For "varenyky" and got 3 results

Church Kitchen Serves Ukrainian Dumplings In The Basement Of A Chiropractor's Office

Taryn Varricchio,Nicole Rauch…

Here's what school lunches look like around the world

Lisa Paradise,Dylan Brzezinski

Here's a look at what dumplings look like around the world

Conner Blake,Aliza Gulab

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