| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Russian | 1 | Servings | |
INGREDIENTS
| 6 | md | Potato |
| Salt; to taste | ||
| 1/2 | Carton creamed cottage cheese | |
| 1 | Stick butter; or more | |
| 2 | sl | Processed American cheese; cut up |
| 1/2 | pt | Sour cream |
| 1 | ts | Onion; slightly browned in 1 Tbl butter |
| 2 | cn | Sauerkraut; (1 lb.- 11 oz. each) |
| 1 | md | Onion; grate or finely chop |
| Butter; to saute onion | ||
| Salt and pepper; to taste | ||
| 2 | c | Flour; heaping |
| 2 | Egg | |
| 1 | ts | Salt |
| 1 | lg | Glass of water; (approximately) |
INSTRUCTIONS
POTAT0-CHEESE FILLING SAUERKRAUT FILLING PIROHI DOUGH FILLING: Potato Filling: Peel and cook potatoes. Drain & mash. Combine the mashed potatoes, salt, cottage cheese & yellow cheese (allow it to melt into the potatoes.) Add onion, if desired, or plain browned butter. Cover and set aside to cool. Make pirohi dough. Sauerkraut Filling: Rinse sauerkraut and drain. Place in a saucepan and cover with water. Cook 15 minutes. Drain in colander. When cool, squeeze dry and chop coarsely. In a large skillet, saute onion with enough butter until onion is tender. Add chopped sauerkraut, season with salt and pepper. Fry 5 minutes longer. Cool 15 minutes before using. DOUGH Combine flour and salt. Slowly add eggs. Gradually add cold water, a little at a time, until the dough forms a nice round ball. (My note: I remember this as requiring around 8 ounces of water to get a workable dough.) Knead lightly on floured board about 10 minutes or until dough is smooth. Cut into 3 pieces and roll out on floured board. Be careful not to roll dough too thin. Cut circles with a water glass, doughnut cutter or coffee pot top (preferred for smaller cuts.) Or cut into square shapes. Put about 1 tablespoon of filling on each piece of dough. Fold over and squeeze edges together tightly. Have the water boiling. Drop pirohi, one at a time, about 8 at a time in the pot. Boil gently for about 5 to 10 minutes, do not cook at hard boil. After pirohi reach top, cook gently, stirring occasionally with a wooden spoon. Gently take out when done, one at a time. Put into a pan of cold water, then drain in a colander. Allow to drain until dry. TO SERVE: Slowly brown chopped onions in butter until onions and butter are well browned. Do not burn! Pour browned onions and butter over the pirohis, serve with sour cream. Yields about 24 pirohi. NOTES : This recipe is from a 1970 cookbook from a Russian church in Detroit. These are handed-down, home recipes and measurements and instructions aren't precise. The cooks just knew when things were "right". Use common sense in adapting them. Recipe by: Church Cookbook Posted to EAT-L Digest by shade <liveoak@POLARIS.NET> on Dec 3, 1997
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