Re: [Cz-L] from Powidl to Pirogen]

Thank you Ruth.
Since I still had the Austrian cookbook on my lap, I checked
and sure enough found "Powidltascherln".
The recipe calls for potato dough and the shape of the "Pirogen" is
round.
They are served with fried bread crumbs.
My mother made them of noodle dough, they were triangular,
a square folded diagonally in half and if the filling was sweet,
they were served with butter and sugar.

Earlier this summer I ate them in Chernivtsi, filled with cherries
and served with sour cream. Not as good as my mother's cooking.

Mimi
On Aug 23, 2012, at 10:46 PM, RUTH GOLD wrote:

> Pirogie is the Polish name for these dumplings, Singular PIEROG,
> plural Pietogi.
>
> In Rusian it is called Vareniki and in Austria, Tascherln(Powidl
> Tascherln)
>
> Ruth
>
> Ruth Glasberg Gold
>
> 20191 E Country Club Dr, #1802
>
> Aventura, FL 33180 USA
>
>
> T 305.936.9494
>
> F 305.936.9992
>
> email: glasgold_at_bellsouth.net
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Received on 2012-08-24 05:20:19