www.byzcath.org Forums General Discussions Town Hall Food - Recipes Pyrohy vs Potstickers!

Well... Seems like now that the Nativity Fast is over, we can concentrate on other ideas for pierogi, and what it can be used for... I was being rather inventive, and thought, well, now with New Year's coming, and a good way to celebrate the Circumcision of the Lord and the Feast of St. Basil, I'd make pierogi with sauteed mushroom and onion filling, and have that served along side a good top sirloin. Now I know that you usually have sirloin topped with sauteed onions and mushrooms, sure, but to have that topping as a side dish in pierogi form, that, imo, is far, far better.

We now have the Great Fast coming its way in another week and change from now, and I was looking for something better than potato or sauerkraut pyrohy, but still falling into the fasting code. Now, as stated, ravioli, the Italian cousin to the pyrohy, can take on various different fillings and different flavors to make the pasta casing. Now I see that lobster ravioli in a sun-dried tomato or spinach pasta shell would be something. However, is there a way to do this with a pyrohy? I'd like to see pyrohy with seafood fillings with flavored dough, but within Great Fast specs, that could be something to consider... Let's entertain ideas based on this.

I really think you can use just about any filling, the fluid content would be what to watch for. The kids made some last summer with Kielbasa and kraut in them. They were good.