Pierogies for breakfast in the sunroom.

[SobieskiSavedEurope]

Cabbage Pierogies yum, yum.

 

[Camp]

We have sausage pelmeni's and eggs in my home regularly.

 

[Erinwltr]

Second photo is much better. I've only had potato and or cheese pierogies. Have you had them with cabbage and sausage??

 

[OldLady]

I've never had fresh pierogies. Good for you for still having salt and pepper on the table.

 

[Erinwltr]

I've never had fresh pierogies. Good for you for still having salt and pepper on the table.

Good eye OL. I have made pierogies. You can get them frozen. Almost as good.

 

[Camp]

Second photo is much better. I've only had potato and or cheese pierogies. Have you had them with cabbage and sausage??

Basically, perogies, pelmeni, vareniki, ravioli, etc, are small dumplings with a filling. Size, shape, and fillings are determined by region and country.

 

[OldLady]

I've never had fresh pierogies. Good for you for still having salt and pepper on the table.

Good eye OL. I have made pierogies. You can get them frozen. Almost as good.

Is the pasta a flour and water base like Italian pasta?

 

[Camp]

I've never had fresh pierogies. Good for you for still having salt and pepper on the table.

Good eye OL. I have made pierogies. You can get them frozen. Almost as good.

Is the pasta a flour and water base like Italian pasta?

The main difference in all of these doughs are the types of oil or buffer and the number of eggs. Also, some recipes call for buttermilk and even sour cream. Pasta and ravioli generally call for more eggs than perogies.

 

[Erinwltr]

I've never had fresh pierogies. Good for you for still having salt and pepper on the table.

Good eye OL. I have made pierogies. You can get them frozen. Almost as good.

Is the pasta a flour and water base like Italian pasta?

I'm not sure. I have only made pasta once once a long time ago. Any wa

I've never had fresh pierogies. Good for you for still having salt and pepper on the table.

Good eye OL. I have made pierogies. You can get them frozen. Almost as good.

Is the pasta a flour and water base like Italian pasta?

The main difference in all of these doughs are the types of oil or buffer and the number of eggs. Also, some recipes call for buttermilk and even sour cream. Pasta and ravioli generally call for more eggs than perogies.

Thank you C.

I've never had fresh pierogies. Good for you for still having salt and pepper on the table.

Good eye OL. I have made pierogies. You can get them frozen. Almost as good.

Is the pasta a flour and water base like Italian pasta?

My mistake. I was thinking about empinodas, not pierogies. One is fried, the other boiled.