Pirogi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Polish | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 3 | Eggs | |
| 1/2 | t | Salt |
| 1 | lb | Dry cottage cheese or |
| Farmer's cheese | ||
| 2 | Eggs | |
| 1 | pn | Salt and pepper |
| Green onion tops, minced | ||
| fine |
INSTRUCTIONS
Here are some Polish recipes I've gotten from my mother-in-law. They are "word-of mouth" recipes, passed down from Grandma to Mom to me. Hope these help. Mix well and knead the dough until it doesn't stick to your hands. Roll out dough, not too thin. Cut dough in small circles. Put a tablespoon of cheese mixture (recipe follows) on dough, fold over and press together with fork, using water so fork doesn't stick to dough. Drop in boiling water for about 15-20 minutes til tender (when they float to the top, they're done). Drain, then fry in butter until brown and crispy and serve with sour cream. Cheese Filling: Mix ingredients together until cheese is smooth. If too dry, add a little sour cream. Note: There are many fillings for Pirogis but in the Falcon household, only cheese filling would do. BTW, the last name of Falcon is English for the Polish last name of Sokolowski - Sokol in Polish means "falcon", as I am told by "The Family"! :) Enjoy! Posted to EAT-L Digest 03 Apr 97 by "Raymond F. Falcon" <jtfalcon@embarqmail.com> on Apr 3, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2059
Calories From Fat: 286
Total Fat: 32.1g
Cholesterol: 948.1mg
Sodium: 3373mg
Potassium: 1223.7mg
Carbohydrates: 302.6g
Fiber: 10.9g
Sugar: 15g
Protein: 126.9g