RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Piroshky/Pirohy - dairy, pareve
Dough: 4 cups flour 1 egg slightly beaten 1/2 tsp. salt 2 cups very warm potato water or plain water(or less for a dryer dough) Potato Filling: (Dairy) ============== About 3 pounds potatoes, pared, cut into small pieces. Boiled and mashed. 1/3 pound grated yellow cheese. (American, Colby, or similar mild cheese) Mix together. Cheese Filling:(Dairy) ============== 1/2 pound dry cottage cheese, mashed to eliminate the lumps. For salt/herb version: o 1/2 teaspoon salt o scant tablespoon of chopped green dill weed or chives. For sweet version: o sugar, to taste o cinnamon, to taste o 1/4 cup white raisins Mix together thoroughly. Cabbage Filling: (Pareve filling) ================ 1 med onion, chopped scant 2 tsp oleo 1 med head cabbage 1 quart sauerkraut juice (if not available, sub 1 (14 oz) can of sauerkraut, do not rinse) Chop raw cabbage, combine with sauerkraut, including original juice, and simmer together for an hour. Add a little water if needed. After it is cooked, drain liquid. Saute (proj) the onion in the margarine until it is clear. Add the drained cabbage, and fry slowly, stirring often until it loses the whiteish look and is rather dry. Add salt and pepper to taste. Assembly ============= Roll out dough on a floured board to about 1/8 inch thickness. Cut 2 or 3 inch circles. It is a rather sticky dough but this makes it seal very well. Place about a teaspoon of filling to one side of the circle, lap over the other half so it is like a half moon and seal the edges by punching together carefully. Cooking ========= Have an 8 to 10 quart pot of water at a rolling boil. Drop 6 pirohy into the water one by one. Stir with a wooden spoon. Water must be kept boiling at all times. When they rise to the top of the water, continue cooking for another minute. Remove with a slotted spoon and place into a colander. While the next 6 are cooking, coat the first 6 with butter or oleo by placing them into a skillet containing melted butter. Remove and place them into a roaster or other container, for serving or reheating at a later time. This method works well when large quantities are being made. One recipe of dough makes about 3-4 dozen pirohy. Serve with buttered onions, sour cream, or with European Mushroom Gravy.
