SC - german/prussian recipe, help needed

[Huette von Ahrens]

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.

If you have a recipe for a different pierogi, similar
to mine, please give me the recipe and tell me where
the recipe came from?  Thanks.

Huette



- --- Karen O <kareno at lewistown.net> wrote:
>     With snippage, Huette asks:
> >After rolling out the crust, you cut rounds of
> dough, place a heaping
> spoonful of hoop cheese in the center and then fold
> the crust together and
> press the dough together with a twist to keep the
> ends from separating and
> fry them on a griddle until both sides have browned.
>  They are served warm,
> with a sprinkling of sugar on top of them.<
> 
> >I have been looking and looking for anything
> similar in Polish,  to find
> the roots of this recipe, but I have never found
> anything similar.  <
> 
>         Sounds like Peroigi to me.  'cept you forgot
> to boil the little pies
> before frying them.
> 
>     Caointiarn
> 
> 
> 
> 
> 
> 
> 
> 
>
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