SC - using others' work

[Karen O]

Bear commented:
> 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.

We've been talking about these dishes for several days now. Is there any
indication that these date back to before 1600? Or do these just fall
within the "traditional" label?

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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