Some time ago I saw on Figa’s blog perogi (dumplings) with carrots (click). It enchanted me, and I knew that I must make them. I hate making perogi with passion. I like a lot of stuffing, so I usually ends up with a small disaster – I put too much stuffing, the edges of … [Read more…]
Post was supposed to be yesterday and about something else. But I was making dumplings half a day and I want to brag about it. First, a friend of FB enthusiastically recommended wonton dough. She was so enthusiastic, that I decided to make steamed dumplings. And I really, really do not like to make … [Read more…]
Fatayer (فطير), fataa’ir, fitiir – under this names hides traditional Arabic dumplings. Stuffed with spinach, cheese or meat, open or closed, but always baked and always with a yeast dough. Yes, along with Daria and her Cook with Formula1 we finally arrived to Abu Dhabi. So we will be watching the last race nibbling on … [Read more…]
I love Ruski perogi. Definitely. I can eat them and eat them and… eat them. With golden onion and a thick yogurt they seems to disapearing by themselves. For a long time I had no idea why I didn’t like these dumplings, which were served at school or sometimes I was treated with them in … [Read more…]
For me, every recipe, every dish starts with a conversation. Thought thrown in the conversation takes root, grows, matures, and the idea becomes a reality. I don’t know if you even bother to read these stories, but today I will offer you three. Because today’s entry is the three separate recipes, three stories, which became … [Read more…]
Green dumplings are a mix of Polish flavors and Asian method. Buckwheat, dried mushrooms, spinach. And steamed dumplings. Healthy, tasty, interesting. Steaming is, according to some studies, one of the primary forms of meal preparation. It isn’t require skills as kindle fire, all was needed was active geyser or highly heated stones and a bit … [Read more…]
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