Reply #90: Hi, I've been a mess.

[Pierogi_Pincher]

Got a bum left knee, no breaks or fractures, but need an MRI to see what.
I'm slower than molasses on a cold winter's day.
Wasn't able to say hey till now.

>>>My mom's parents emigrated from Czechoslovakia around 1900. I am embarrassed to say I had to look up the spelling.<<<

Both maternal & paternal grandparents are from the Carpathian mountain region of what is now Slovakia. Not to worry re: spelling--sometimes I re-spell it several times till it 'looks' right, then call on spell-checker anyway.

I've got several recipes I work off of. Let me get my act together & I see what I can give you. I don't always stick to same fillings--I keep finding more varieties & tweaking what I got. (Pierogi or *pirohi* recipes are as numerous as the stars in the sky.)

For starters, ya know Martha Stewart is Polish descent, and I reviewed her recipe and it's pretty good. The dough is important, but so is the filling. It was hard getting this recipe down to some semblance of the ones the church 'babas' roll out by the thousands. It was mind boggling to me seeing the tonnage (almost kidding!) of potatoes, flour, cabbage, onions, butter, etc. they used every production.

Do you know what 'paska' is? That sweet bread the slavs make for Pascha (easter)? I got my baba's recipe that my mom devised while watching her carefully one day. You know how these seasoned cooks "measure"!

(I may post in the Cookin'-Bakin' Forum, so people dunn get PO-ed at me for inane babbling.)

My apology to the OP--may your thread LIVE! And may we rid Our White House of the infestation.

P_P

edit for an omission