Noodles, Dumplings & Pancakes
While noodles, dumplings and pancakes are technically considered starches, they play such a huge role in Eastern European cooking, they deserve special treatment. Learn how to make everything from pierogi to finger dumplings to blini. You'll learn when to roll them, when to drop them, when to steam them, when to boil them!
- Bohemian-Czech Noodle, Etc. (4)
- Croat-Serb Noodles, Etc. (6)
- Cross-Cultural Noodles, Etc (11)
- Hungarian Noodles, Etc. (17)
- Jewish Noodles, Etc. (12)
- Lithuanian Noodles, Etc. (4)
- Polish Noodles, Etc. (71)
- Quick Tips (1)
- Recipe Step By Step (5)
- Russian Noodles, Etc. (3)
- Slovenian Noodles, Etc. (1)
- Ukrainian Noodles, Etc. (5)
You Say Varenyky, I Say Pierogi
Filled dumplings are similar throughout Eastern Europe.
A Blintz By Any Other Name Would Taste as Good
Blintzes are common throughout Eastern Europe in both sweet and savory varieties.
How to Measure Flour Correctly
Linda Larsen, Guide to Busy Cooks, presents step-by-step instructions for meaasuring flour. Correct or incorrect measurements can make or break a recipe.
Caramelized Onions Indispensable for Noodles & Dumplings
Caramelized onions and noodles and dumplings are a hand-in-glove fit.