Melba's Jammin' wrote:

> In article >, Wayne
> Boatwright > wrote:
> (snip)
>
>>I have no choice but to make my own pierogi now. Nothing good is
>>available where I now live. Like Barb, I tend to make huge batches and
>>freeze them for later use. I usually make potato and cheese, fried
>>cabbage with a bit of onion, and prune or lekvar (prefer using chopped
>>stewed prunes instead of commercial lekvar).
>
>
> Try plumping the whole pitted prune (excuse me, PLUM) and rolling it in
> some cinnamon sugar -- 1 whole one per dumpling.
>

That's sound like 'knedle' to me except that they are made with fresh
prunes and the dough is different, but basically they are dumplings
stuffed with fresh fruit.

>>
>>Of course, always served with slightly browned butter with onion and
>>sides of sour cream and homemade chunky applesauce.
>
>
> APPLESAUCE? Are you NUTS? <LOL!>
> I don't even desecrate them with sour cream. I'm a purist -- you can
> ask Victor.

Purist? And you never hat sweet version of pierogi (cheese only, fruit
or cheese and fruit mixture) with sour cream and sugar sprinkled all
over? What kind of purist you are? More like heretic to me. :-)

Monika