SC - Russian Black Bread

[Decker, Terry D.]

Pagach (Russian) uses a yeast dough, which is rolled out and cut into large
rectangles which receive a filling, usually cabbage or cheese and potatoes,
then are folded over, edge crimped and baked.

Pierogi (Polish) or Pelmeni (Russian) are unleavened doughs rolled out and
cut into small rounds.  They are then usually filled with a meat, cheese,
potato or mixed filling, folded, edge crimped and boiled.

Piroshkis (Russian) use an unleavened sour cream dough.  They are prepared
like pelmeni, but may be twice the diameter.  They are baked.

I suspect that the fillings were originally all leftovers.

Bear


>         I don't remember a yeast dough  (are you confusing
> perioski/pierogi?)  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.
> 
> 
>     Caointiarn
> 
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