Recipe - Pirohi

POTAT0CHEESE FILLING
6 md Potato
Salt; to taste
One half Carton creamed cottage
cheese
1 Stick butter; or more
2 sl Processed American cheese;
cut up
One half pt Sour cream
1 teaspoon Onion; slightly browned in 1
Tbl butter

SAUERKRAUT FILLING
2 cn Sauerkraut; (1 lb. 11 oz.
each)
1 md Onion; grate or finely chop
Butter; to saute onion
Salt and pepper; to taste

PIROHI DOUGH
2 cup Flour; heaping
2 Egg
1 teaspoon Salt
1 lg Glass of water;
(approximately)

FILLING:

Potato Filling:

Peel and cook potatoes. Drain & mash. Combine the mashed potatoes, salt,
cottage cheese & yellow cheese (allow it to melt into the potatoes.) Add
onion, if desired, or plain browned butter. Cover and set aside to cool.
Make pirohi dough.

Sauerkraut Filling:

Rinse sauerkraut and drain. Place in a saucepan and cover with water. Cook
15 minutes. Drain in colander. When cool, squeeze dry and chop coarsely. In
a large skillet, saute onion with enough butter until onion is tender. Add
chopped sauerkraut, season with salt and pepper. Fry 5 minutes longer. Cool
15 minutes before using.

DOUGH

Combine flour and salt. Slowly add eggs. Gradually add cold water, a little
at a time, until the dough forms a nice round ball. (My note: I remember
this as requiring around 8 ounces of water to get a workable dough.) Knead
lightly on floured board about 10 minutes or until dough is smooth. Cut
into 3 pieces and roll out on floured board. Be careful not to roll dough
too thin. Cut circles with a water glass, doughnut cutter or coffee pot top
(preferred for smaller cuts.) Or cut into square shapes. Put about 1
tablespoon of filling on each piece of dough. Fold over and squeeze edges
together tightly.

Have the water boiling. Drop pirohi, one at a time, about 8 at a time in
the pot. Boil gently for about 5 to 10 minutes, do not cook at hard boil.
After pirohi reach top, cook gently, stirring occasionally with a wooden
spoon. Gently take out when done, one at a time. Put into a pan of cold
water, then drain in a colander. Allow to drain until dry.

TO SERVE:

Slowly brown chopped onions in butter until onions and butter are well
browned. Do not burn! Pour browned onions and butter over the pirohis,
serve with sour cream.

Yields about 24 pirohi.

NOTES : This recipe is from a 1970 cookbook from a Russian church in
Detroit. These are handeddown, home recipes and measurements and
instructions aren't precise. The cooks just knew when things were "right".
Use common sense in adapting them.
Recipe by: Church Cookbook

Posted to EATL Digest by shade liveoak@POLARIS.NET on Dec 3, 1997