Pirogy
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Pirogy
  Dumplings    Polish  
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48894. Report a problem with this recipe.
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      Title: Pirogy
 Categories: Dumplings, Polish, Val's
      Yield: 24 Pieces
 
MMMMM-----------------------------A----------------------------------
  2 1/2 c  FLOUR
      1 ts SALT
      1 ea EGG
    1/4 ts BAKING POWDER
      1 tb OIL
    3/4 c  LUKE WARM WATER

MMMMM-------------------------B) FILLING------------------------------
      4 ea POTATOES, BOILED AND MASHED
    1/2 lb GRATED CHEDDAR CHEESE
           OR
      4 lg ONIONS
     32 oz SAURKRAUT
 
  MIX (A) IN FOOD PROCESSOR TILL ELASTICY. BAG AND REFRIDGERATE FOR 1
  HOUR. PREPARE POTATOES AND ADD CHEESE, MIX WELL. If using the Pirogy
  pogy CUT DOUGH IN HALF AND ROLL OUT LARGE CIRCLE FLOUR WELL, PLACE
  FLOURED SIDE ON PIROGY POGY FILL DIPS WITH POTATO MIXTURE AND COVER
  WITH ANOTHER CIRCLE OF DOUGH. USE ROLLING PIN TO ROLL ON TOP OF DOUGH
  TO CUT THROUGH POGY. If you have not got the pogy, then cut out
  shapes with a small glass add filling and then seal with a little
  water.
  
  Soft  BOIL for 10 MINUTES AND SERVE. TO FREEZE LAY OUT FLAT AND THEN
  BAG ONCE FROZEN. BOIL FROZEN PRIOGY 20 MINUTES. -----
 




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Recipe ID 48894 (Apr 03, 2005)

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