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

Knoedel may be of various kinds, made with semolina, rolls, potatoes,
etc.
Stuffed Knoedel are usually made of potato dough, which includes
cooked mashed potatoes. This dough cannot be rolled out very thin.
Pirogen are made of regular noodle dough.

Mimi
On Aug 24, 2012, at 4:05 PM, Merle Kastner wrote:

> Sylvie,
> Knoedel - they are very similar to the knaidelach that I make for
> chicken soup.
> All this talk is making my mouth water - tout cela me rend mon eau
> à la bouche.
> Merle
>
>
> ----- Original Message ----- From: "Sylvie Gsell"
> <gsell.sylvie_at_gmail.com>
> To: "cornel fleming" <cornel.fleming_at_virgin.net>
> Cc: "Miriam Taylor" <mirtaylo_at_indiana.edu>;
> <stephen.winters_at_atlantichealth.org>; "czernowitz-L" <czernowitz-
> l_at_list.cornell.edu>
> Sent: Friday, August 24, 2012 1:50 PM
> Subject: Re: [Cz-L] from Powidl to Pirogen]
>
>
> I eat several times pirogen made by my aunt Rosa Reicher at home :
> always we used this name in my Radautzer family. Is there a yiddish
> name or german name ?
> I don't know....
> They were filled with potatoes and onions in winter. In other seasons,
> there were filled with apricot or sour cherries.
> Knoedel or Klösse are different : http://en.wikipedia.org/wiki/Kn%f6del
>
> Yours
> Sylvie
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Received on 2012-08-25 07:27:18