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Posted to rec.food.cooking
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Ping: Parb -- Pierogi question
Margaret Suran > wrote:
> Victor Sack wrote:
> > Melba's Jammin' > wrote:
> >
> >> He knows everything!
> >
> > That goes without saying, ain't it?
> >
> > The thing to remember about pierogi, pirohy, pelmeni, vareniki,
> > koldunai, etc. is that all of 'em are supposed to be half-moon
> > shaped *and* boiled, never fried, unless they are leftovers (is
> > there such a thing as pierogi leftovers, anyway?). The Lithuanian
> > koldunai are an exception, since they are sometimes fried and
> > *then* boiled. If you want fried dumplings, consider the Armenian
> > boraki, Georgian chebureki, Azerbaijani dushbara or kurze, Tajik
> > kushan, Chinese kao-tse, Korean gun-mandu, or Japanese age-gyoza.
> >
> > 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.
> >
> > For recipes, both savoury and sweet, traditional and
> > non-traditional, 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.
>
> I guess you have never heard of Taschkerln, so you do not know
> absolutely everything.  )
Who says I haven't?!
Bubba
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