Kitchen

[shoekitty]

I am attempting to make Russian perozhski (pyrizhky) with a new dough recipe. I was copied a recipe from a wonderful poster on this board. She found it from a Ukrianian lady. My question is this. The dough starts with sugar, lukewarm water, yeast and then ...an optional pinch of powdered ginger for a dough enhancer. Has anyone ever heard of this for enhancing the dough? Also, what exactly is a dough enhancer, and it's purpose if I may ask.

Ukrainian perozhski,are a yeast dough filled with a pocket of cabbage, meat, onions or potato and cheese. There are many other fillings, but that is what I am doing. Most importantly they are baked, that is what makes them different than say a Polish perogi.

I will be starting this in the morning (Sunday). Thanks!!!!