Pierogie (Pirohi)
Source of Recipe
Sharing Our Best Cookbook Shenandoah, PA
Recipe Introduction
(Ukrainian)
List of Ingredients
5 c. flour
2 eggs
1/3 c. Crisco
½ tsp. Salt
warm water
Directions:
Mix together the flour, eggs, oil and salt. Start adding warm water until a soft dough is formed. Turn onto floured board and knead until smooth and elastic. Cover and let rest 15 minutes. Roll out dough on a floured surface to about ¼ inch thickness. Cut out rounds with a drinking glass or a large cup. Place filling (spoonful) on each round and from a half moon, pinching edges of dough well to keep filling from coming out during boiling. Place pirohi on towel and cover until ready to boil. Bring a pot of water to a boil and drop 10 to 12 at a time in the pot. Stir gently one time. When they come to the surface, boil gently for 7 minutes. Remove with a slottes spoon to a sieve and rince with cold water. Coat with melted butter or margarine to prevent sticking. Serve with butter and onions or sour cream.
Cheese filling:
½ c. dry cottage cheese
1 egg yolk
1 tsp butter
pinch of salt
Mix all together
Potato filling:
1 large potato, cooked and mashed
1 Tbsp butter
shredded cheddar and grated sharp cheese to taste
Mix all together
Sauerkraut filling:
Can of sauerkraut, drained
Diced onion (approximately 2 Tbsp)
Rinse sauerkraut in cold water. Brown diced onion in shortening and add sauerkraut. Cook for a few minutes
Prune filling: Cook and pit prunes. Use on large for each pirohi
Recipe
Sounds Good to Me!
Sherry in Missouri
|
Â
Â
Â
|
member logon
