SC - pierogis
Karen O
kareno at lewistown.net
Fri Sep 3 18:04:19 PDT 1999
>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?) 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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