SC - german/prussian recipe, help needed

[Philip & Susan Troy]

Karen O wrote:
> 
> >All the pierogi recipes that I have seen use a yeast dough for the crust
> and use meat or potatoes or hard, cured cheese for the filling.  While they
> appear to have a similar look, they don't seem, in my opinion, to have the
> same taste.<
> 
>         I don't remember a yeast dough  (are you confusing
> perioski/pierogi?)

This occurred to me too. It may be that it's a confusion (or more
properly an equivocation) of styles. I suspect both the Russian pirosk
and the Polish pierog are basically the same word meaning something like
"turnover", but the styles are somewhat different, with piroshki
generally being a baked article, and pierogen being more of a cuskyno --
ahem--- I mean ravioli-ish thing.

>  it was flour on the table, a well for the eggs and a bit
> of salt mixed together and then rolled out on the table.  I'll look for a
> recipe   -- and consult my Aunt (which will take a while coz she's in CA and
> I'll have to write/call)   BTW  fillings I remember were potatoes and
> cheese, sauerkraut and bacon, onion and bacon, and a light sweet cheese,
> and was told anything could be a filling.

Most of the pierogi recipes I've seen call for a sort of pasta-ish dough
shortened with butter and sour cream, so it needs to be rolled out
somewhat thicker than most pastas.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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