Pirohi Dough and Fillings

INGREDIENTS

INSTRUCTIONS

  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
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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