On Saturdays at the St. Paul Farmers’ Market, Obulhov also has a mobile kitchen alongside her frozen pierogi and dumpling stand. This past week, deep-fried potato-onion pierogies and chicken dumplings were featured.
In the past, we’ve tried the frozen take-home version of the potato-onion, boiling it for a pillowy finish or pan-frying for crispness. However, it would be challenging to replicate the even, ultra-golden crisp and steamy middle that results when cooking it out of the mobile kitchen’s large fryers. Plus, the deep-fried goodies ($12, six pieces) are a great way to taste-test before stocking up your freezer. (Nancy Ngo)
Frozen pierogies available at area farmers markets including New Brighton, Golden Valley, Edina, Maple Grove and St. Paul on select days; mobile kitchen featured Saturdays at the St. Paul Farmers’ Market, 290 5th St. E., St. Paul, stpaulfarmersmarket.com. For the latest updates, visit natashaspierogi.com
Egg rolls from Rainbow restaurant in Minneapolis. The egg rolls are also available at the Minneapolis Farmers Market on weekends while supplies last.
Now that farmers market season is in full swing, it also means one more place to get Tammy Wong’s legendary egg rolls.
Wong had been serving the giant rolls at the Minneapolis Farmers Market every Saturday and Sunday for the past 12 years, and even longer at her iconic Rainbow Chinese restaurant on Eat Street. During Rainbow’s birthday bash block party this week (Happy 38th!), Wong served greatest hits such as chicken wings, cream cheese wontons, red curry noodles and she even resurrected her chicken lemongrass meatballs (remember those from her U.S. Bank Stadium stand and past happy hour menus?) for the occasion. And, of course, her famous chicken egg rolls represented and sold like hotcakes.
Wong has been making the same egg roll recipe, using ground chicken instead of pork alongside cabbage, carrots, onions and cellophane noodles, for the past 30 years, rendering light, fluffy, golden, crispy results. “I started making it this way because we had customers who did not eat pork” and they’ve been serving it that way ever since, Wong said.
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