Pierogi farcis au poulet et macédoine polonaise

“Kneading the dough reminds me of this word from the Bible: the Lord has shaped me,” Sister Marianna tells us, busily combining the flour, water, and oil. “He works on me every day with his hands of Mercy.” The dough is now soft and elastic; the Augustine rolls it out, cuts it into small circles, which she fills with stuffing (today, the “pierogi” will contain chopped chicken thighs, egg, and grated cheese), then meticulously closes them into an airtight half-moon. The other recipe for summer is a Polish-style macedoine, where the vegetable cubes offer a beautiful variety of colors—“like that of the lands and costumes of Brittany”!