Melba's Jammin' > wrote:
> (Victor Sack) wrote:
>
> > Melba's Jammin' > wrote:
> >
> > The thing to remember about pierogi, pirohy, pelmeni, vareniki,
> > koldunai, etc. is that all of 'em are supposed to be half-moon shaped
>
> Bite me,
I'll bite the spot on your left buttock where your famous beet tattoo
is, okay?
> baby boy!
That's no way to speak to a respectable, elderly grandmother!
> > To answer the OP's question, all of the above are to be frozen raw -
> > interestingly enough, the taste even improves as a result. Preparing -
> > no matter how - frozen cooked pierogi or some such is too gruesome an
> > idea to contemplate.
>
> Sez you. I'll freeze some raw next time out and see how they cook up,
> but you're full of pickled beet juice to suggest that preparing (read
> heating) frozen cooked pirohy is a chore. Bull tweety!
It's not a chore, it's destroying 'em by cooking 'em twice for no good
reason.
> > here is yet another repost. Note that pierogi are the same thing as the
> > Russian and Ukranian pelmeni and vareniki. Ignore Barb's heretical
> > attempts to defile the noble recipe by using such an evil contraption as
> > a food processor. Ignore also her apostate triangular ushki corruption
> > of the glorious half-moon shape of the true
> > pierogi/pirohy/pelmeni/vareniki/koldunai.
>
> Sez you, Bubba! Sez you!
Sez every source published in the old countries for the local
readership.
> > For the dough:
> >
> > 1 1/2 lb flour
> > 2 1/2 cups water (some or all of the water can be replaced with milk if
> > desired)
> > 3 eggs
> > salt
>
> Have you ever actually made them, Bubba Vic?
Soitanly. Mixing the dough by hand is no problem, but rolling it out is
a chore, as far as I'm concerned. Next time I'll try making pelmeni
with ready-made mandu or gyoza wrappers, just to see if the taste is
acceptable.
> A nice young Slovak girl
> taught me to add a small bit of boiled potato to the dough mixture.
> I've done it ever since. And there's nothing, got it, nothing wrong
> with using a food processor for mixing the dough. It's called progress.
> Pfftthhgggbbtt!
Only if you like your ushki made with glue. At least use a bona-fide
mixer, if you must.
Bubba