In Response to Re: Pierogies and Pyza:
Susan and Gale, Thank you both for your input on the pierogies!! I have a variation on the theme, but my Babchi passed and was very ill before I was old enough to get this recipe from her. I do make pierogies now, but was looking for as close to an authentic as I could. It's true, they are a little time consuming, but well worth it. I'll make approx 68 with the recipe I use. I start with flour, egg, water and salt. That's the dough. Susan, you may want to try to use this too.... for the filling, I boil potatoes (5-6) and mash, add sautaed onions and then one package of 'farmer's cheese". That's the way my Ukranian/Russian side makes them. We also do just cheese, just potato, the mix of course and then you put them in a pan and fry them w/ butter and onions. We freeze them too...but they never last long enough!! :) We have also made the sauerkraut ones and my mom just mentioned that I should make them w/ blueberries which was the way she remembered my Babchi (her mom) make them when she was little. You can also eat them w/ applesauce, sour cream and the traditional onions. I think you eat the blueberry ones w/ sweet cream (you make this fresh from whipping the daylights out of heavy cream and adding a touch of confectioner's sugar). Hope everyone enjoys!! However, still looking for anyone out there who can shed some light on the pyza recipe!! The only place I know who has a recipe is the Crystal Ballroom in New Britian (a reception hall) where you can order them on the catering menu....however, even though we share ethnicities, they will not share the recipe! :( Hi Tammy and thank you for your recipe.I have never made these but I think this would be a good family project this fall.My brother had a friend who was Russian and they went to his church and helped the ladies make pierogies for the holidays they both must have been about twelve at the time lol I always think of pierogies as a savory dish but I know of prune or plum filled also.Thanks again.
Posted by Tammy L