Margaret Suran > wrote:

> Victor Sack wrote:

[Pop's Pierogi]
> > They offer Polish pierogi, Russian pelmeni
> > and pirozhki, Georgian chebureki, khinkali and khachapuri, Uzbek samsa,
> > Azerbaijani kutaby, etc., all with various and sundry fillings. There
> > are also some soups, including your beloved beety borscht. Ah!
>
> The place is on 190 Bleeker Street. I keep planning to go there, but
> have never done so. (
>
> If I can push myself out the door today. I may go there and get some
> for tomorrow's Super Bowl dinner. Of course, Marcel does not eat
> pierogis and if I don't invite him, I will have to eat them all
> myself. Not such a bad thought. )

You can get very good pierogi at that little hole-in-the-wall Ukrainian
place on 1st Ave. I'm ashamed to confess that we forgot the ones you
bought us in the freezer in our apartment. :-((( When we returned to
Texas, I was tempted to turn around and fly back to NY to pick them
up...

So, at Pop's Pierogi it is better to get what they are most familiar
with, namely pelmeni (Siberian, for preference). If you are going to
take them home, try to get them to sell you frozen pelmeni, which you
can then boil at your leisure. The same applies to khinkali. You can
also get pirozki (little pies, meat-filled for preference) which can
also be eaten cold. As to chebureki and kutaby, they are best eaten
freshly-made, in situ. They are also kinds of savoury pies, not
dumplings. Also, they are large and flat - one or two constitute a
serving. Perhaps Marcel will like them - take him along.

Bubba