Pirohi dough & fillings
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Pirohi dough & fillings
  Dough    Fillings    Christmas    Holiday    Polish  
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48895. Report a problem with this recipe.
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      Title: Pirohi dough & fillings
 Categories: Christmas, Ethnic, Holiday, Polish
      Yield: 6 Servings
           Potato water, no salt
      4 lg Eggs, beaten
      4    To 5 pound flour
  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.
  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.
  1 pound potted cheese 1 cup sweet cream 1 large egg Salt
  Blend enough of the cream with the other ingredients to hold it
  Dry prunes, large
  Cook prunes until tender. Remove pits. May be rolled in sugar before
  placed in pirohi.
        3    large potatoes Onion mixture
  Boil potatoes in unsalted water. Save water for the dough. Mash and
  mix with onion mixture.
  From The Cookie Lady's Files
  Posted by COOKIE.LADY [Cookie] on Mar 16, 1993

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Recipe ID 48895 (Apr 03, 2005)

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