The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.
I don't think that I could think of more polish/middle Europa kind of dish than Pierogi. Most of countries here (like Russia, Poland, Ukraine, Slovakia etc etc.) has those little dough pieces in menu. The main difference in filling - some are very traditional and connected with each country's history or style of living. Some are new and very modern. The truth is : you could probably make a filling with anything you want.
This filling is kind of traditional here : many bars has "Russian Pierogi" in their menu - onion, cooked potatoes and "white cheese" (fresh cheese). As you can see - i skip the cheese this time.
See those? I wanted to show you, who are not familiar with pierogi, how easily you can fold those into uszka. Another polish specialty.
Dill dough - very nice aroma, delicate and summery, with salmon and, should be, two cheeses - fresh cheese and Dziugas - hard cheese from Lithuania (similar to parmigiano reggiano)
Posty
pierogowac kazdy moze, ja w weekend tez robilam. nie wiedzialam ze lacze sie w lepieniu pierogow z calym swiatem ;)
OdpowiedzUsuńAh! I love your salmon pierogi with the dill wrappers!! and thanks for the tip for making uszuka. I still dough leftover from the pierogi.. think I'll try the other polish specialty! :)
OdpowiedzUsuńSo beautiful - nice delicate texture to your pierogies. They are mini works of art. Nice job!
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