Pirohy (Pirogi)
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Pirohy (Pirogi)
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48896. Report a problem with this recipe.
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      Title: Pirohy (pirogi)
 Categories: Ethnic, Main dish
      Yield: 4 Servings
      1 c  Flour
    1/2 ts Salt
      1 ea Egg
      4 tb Cold water
  Mix all ingredients with enough water to make a soft dough. After
  kneading well, roll out thin. Cut dough into about 60 squares. On
  each square, place 1 teaspoon of filling. Fold in half to make
  triangles. Pinch edges together, making sure this is done well to
  keep filling from escaping. Carefully drop in salted boiling water
  and cook until all pirohy rise to the top of the water and cook for 5
  minutes longer. Carefully strain. Place in serving dish and pour over
  golden brown butter. On top of this, if you are serving the panske
  pirohy with the lekvar filling, sprinkle nuts and sugar. If you are
  serving them "po liptovsky", (these are filled with potato and dill
  filling) sprinkle some cottage cheese on top. Some prefer a little
  onion fried in butter until golden brown and this is poured over the
  kind that have the potato filling. Cheese Filling: 1/2 cup dry
  cottage cheese, 1 egg yolk, a bit of lemon rind, and sugar to taste.
  Combine ingredients and mix thoroughly. Potato Filling: 1 large
  potato cooked and mashed. A little fresh or dried dill, 1 egg yolk,
  salt and pepper to taste. Mix throughly. Cabbage Filling: 1 lb. head
  of cabbage chopped fine, to which add 1 teaspoon salt and set aside
  to stand for several minutes. Then squeeze out water from cabbage and
  fry in 1 tablespoon butter that has been browned. Add 1 teaspoon
  sugar. Fry until golden brown, stirring occasionally to keep from

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Recipe ID 48896 (Apr 03, 2005)

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