Piroghi - Recipe - Cooks.com

PIROGHI

DOUGH:

2 1/2 c. flour
1 egg
4 oz. water
1/2 tsp. salt

KAPUSTA FILLING: (Sauerkraut)

Saute butter, onions and sauerkraut until brown. Refrigerate.

PRUNE FILLING:

Use 1 lekvar (prune butter) or cooked pitted, whole prunes, drained and refrigerated.

POTATO-CHEESE FILLING:

3 lb. potato, cooked & mashed
1/4 lb. sharp cheddar cheese, melted in potatoes
1 sm. onion, sauteed in 2 tbsp. butter

DOUGH: Mix flour and salt in bowl. Make a well and add egg, enough water for pliable dough. Knead the dough well and separate into 2 balls. Roll out 1 at a time and cut into 3" circles with glass cup.

Place a heaping tablespoonful of filling on each circle. Fold and stretch carefully to cover filling. Pinch edges. Place on floured board or plate.

In a large pot of boiling water, drop in half the batch of piroghi. Stir carefully with wooden spoon, wait for water to boil again. When piroghi rise to top they are done. Remove carefully with slotted spoon, drain, rinse with warm water. Serve with onions sauteed in butter and side dish of sour cream. Yield: 3 dozen.

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Piroghi

· Sep 19 · #4322

Mark says:

If you don't like any of these traditional fillings there are a few more. You can lightly saute finely chopped or shredded cabbage (not sauerkraut) in small amount of butter with salt and pepper. Or, use a product called farmer's cheese (drained well) then sweetened with a bit of sugar and with the green part of a scallion for color and more flavor. You may also leave out the sugar and season with only salt and pepper. These are family and regional variations.

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