It is said that there are as many variations on making pedaheh dough as there are Ukrainian cooks. Some say use warm water; others say use cold water, or, instead of water use milk or buttermilk. Regarding eggs, some say no eggs; others say use whole eggs; others, yolks only. Whatever recipe you choose, the challenge is to make the pedaheh dough soft and, when cooked, it should be tender to eat. For filling, everyone has their favourite.
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Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.