Potato water, no salt
4 lg Eggs, beaten
4 To 5 pound flour
PIROHI DOUGH:
Mix together the three ingredients. Knead until hard
enough to roll out like a pie crust. Over-kneading
will make it tough.
Roll out - not too thick or thin. Cut into squares.
All fillings (below) should be cold when placed in the
center of the square. Fold dough in half to form a
triangle. Tuck in corners and pinch edges together.
Keep fingers dry. When all of the pirohi are made,
drop a few at a time in a pot of salted boiling water.
Cook, for 3 or 4 minutes - should come to the top of
the water when cooked. Remove pirohi from pot and
throw into cold water. Remove immediately. Dry on
cloth or brush with butter to prevent them from
sticking together. They may be frozen when dry.
To serve: Place in pan with a little water. Cover with
foil and warm in oven. When warm, pour butter or onion
mixture on top and serve.
PIROHI FILLINGS
CABBAGE:
1 can sauerkraut (squeeze out the juice) Vegetable oil
1 head cabbage 1 cup mashed potatoes Salt
Shred and scald cabbage - put in pot of cold water;
cook until almost boiling; drain. Fry cabbage and
sauerkraut in oil until golden - about 3 or 4 minutes.
Mix potatoes and salt with cabbage mixture. The potato
will not be tasted; it holds the mixture together.
CHEESE:
1 pound potted cheese 1 cup sweet cream 1 large egg
Salt
Blend enough of the cream with the other ingredients
to hold it together.
PRUNES:
Dry prunes, large
Cook prunes until tender. Remove pits. May be rolled
in sugar before placed in pirohi.
POTATOES
3 large potatoes Onion mixture
Boil potatoes in unsalted water. Save water for the
dough. Mash and mix with onion mixture.
