European Recipes:Polish Recipes:Pirohi Dough And Fillings

Recipe via Meal-Master (tm) v8.04

       Title: PIROHI DOUGH AND FILLINGS
Categories: Christmas, Ethnic, Holiday, Polish
       Yield: 6 servings

            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.