INGREDIENTS

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 46.5mg
Sodium: 309.1mg
Potassium: 50.7mg
Carbohydrates: 23.9g
Fiber: <1g
Sugar: <1g
Protein: 4.8g