Pyrohy
Source of Recipe
Copykat
List of Ingredients
I have two, first one is your traditional pirogi and second is called perisky's. the second one you bake and when ready to eat you fry them up with whipping cream...to die for...these are from my gf...her mom was from the Ukraine..a lot of work..fun if you get together with friends and make a bunch to freeze
Pyrohy -pirogi
1 1/2 C water
3 Tbl oil
1 egg
4 1/2 C flour
1 tsp salt
Combine water, oil and egg, blend well. Add flour and salt. Knead dough, adding the last cup of flour until smooth and soft. Put in lightly oiled bowl and cover. Let dough rest for 20 min. Roll out on floured board, thinner then for pie crust and cut out with round cookie cutter or 2-23/4 squares. Put approx 1 tsp of filling in it, fold over making half circle and pinch edges together. Place on clean tea towel. Drop in pot of bowling water. Not too many at a time. Stir with wooden spoon to prevent sticking. when cooked they'll float to the top approx 10 min. Remove with slotted spoon to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, toss to coat. serve with sour cream /fired onions/bacon bits.
Yield 4 dozen.
To freeze, place on cookie sheet, freeze individually ( to cook from frozen drop in boiling water...etc)
Pirogi filling
Potato
1 med onion finely chopped
1/4 C butter
3 C mashed potato
1/2 tsp salt
1/4 tsp pepper
1 C grated cheese
saute onion in butter, add to mashed potato. Add salt and pepper and cheese. Mash well. cool thoroughly.
Sauerkraut
1 qt sauerkraut
1 med onion chopped
1.2 C oil 1/2 tsp salt
1/4 tsp pepper
cook sauerkraut about 20 min. Drain and press out water. saute onion add sauerkraut, salt and pepper. Fry 10 minutes. cool.
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Slightly different but omg so good
Perisky
1 1/2 tsp yeast 1 C warm water
1 Tbl sugar ............dissolve sugar and yeast in water
4 eggs, beaten
1/2 c oil
1 tsp salt
1 C milk, scalded......1/4 C butter - add to hot milk and cool
2 Tbls sugar
approx 8 cup flour
beat eggs, oil, salt, add yeast mixture and rest of ingredients. Add flour, knead to soft dough. Let rise one hr. Make little balls the size of a walnut; let rest a few minutes. stretch with your fingers. Put filling in and seal. Let rise 3/4 hr. bake 350 tild golden. serve with cream sauce w/dill
Filling
3 lb potatoes
2 Tbl dill
1 lb yellow or cottage cheese
2 tbl chopped onion
cook and mash potato. add cheese, dilland onion.. cool
Cream sauce
2 grn onion chopped (I don't bother)
2 Tbl butter
1 Tbl flour 1 C whipping cream
fry onion in butter for 2 minutes, add flour, stir and cook 1 min. Bring cream to boil til thick, add dill and onion
(I just let the frozen ones thaw in a fry pan of whipping cream, then heat on low-med till thickened (stir often) the dough sucks up the cream and omg so good.Recipe
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