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Article: Old Reliable Recipes For Pierogi Are Worth Their Weight in Gold
- Article from:
- Chicago Sun-Times
- Article date:
- April 21, 1994
- Author:
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Copyright informationCopyright 1994 Chicago Sun-Times. (Hide copyright information)
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Some cooks put great stock in their cast-iron skillets; others in
a hand-me-down cookbook. But for many cooks of Middle European
background, what is most prized is a good pierogi recipe. If it
hasn't been handed down, it's difficult to get a fine recipe. That's
where this week's Swap Shop can help. There are two excellent
versions of this filled dumpling: one with a lot of egg yolks for
richness, the other with sour cream.
In response to Delores Pagan's request, you will find my
pierogi recipe. I developed it after many trials, to resemble that
made by my grandmother, who had no recipe. My family enjoys it at
all holiday times.
PIEROGI
4 cups flour plus extra for kneading
6 large ...
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