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Pyrohgy (Polish Dumplings)

Source of Recipe

Daughter Linda


Recipe Introduction

Linda learned to make these in 1977 or 1978, when taking a Home Economics class in High School

List of Ingredients

Dough:-
4 cups flour
1/2 teaspoon salt
1 egg
enough water to make a stiff dough (you can use the water from boiling the potatoes for filling)

Filling:-
4 large potatoes, cooked
1/2 pound grated cheddar cheese, (I prefer old cheddar)
Salt to taste
1 tablespoon butter


Recipe

Boil potatoes in salted water, then mash. Add butter and cheese, taste and salt to desired taste (if necessary).
Mix well and set aside to cool.

Roll out about 1/4 of the dough at a time. Cut out circles, dampen edges. Put approximately a large tablespoonful on circle (DO NOT get filling on outside edges). Fold over and seal, pressing edges together WELL.

In a large pot bring some slightly salted water to a boil, when boiling add a little butter. Drop in several pyrohgy's; when they float to top leave for 1 minute. Remove and keep warm in oven while you prepare the rest.

NOTE:- They may be frozen raw or after cooking.

Serve with sour cream and if desired fried bacon and onions. This is my favourite way of eating them.