| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
|
Egg -or- |
| 2 |
|
Egg yolks (the less egg white you use, the softer the dough) |
| 1/2 |
c |
Water (about) |
INSTRUCTIONS
Mix the flour with the salt in a deep bowl. Add the egg and enough water to
make a medium soft dough. Knead on a floured board until smooth. Too much
kneading will toughen the dough. Divide the dough into 2 parts. Cover and
let stand for 10 minutes.
Roll the dough quite thin on a floured board or counter. Cut rounds with a
large biscuit cutter or with the open end of a glass. Put the round or
square on the palm of a hand, place a spoonful of filling on it, fold dough
over to form a half-circle or triangle, and press the edges together. The
edges should be free of filling and well sealed in order to prevent opening
when boiling.
Boild in rapidly boiling salted water. Don't do too many at a time. Boil
for 3 to 4 minutes - they are ready when well puffed and floating on top.
Remove pyrohy and drain. Place in a deep dish. Sprinkle with melted butter
& onions if desired. Usually served with sour cream.
Posted to EAT-L Digest 09 Sep 96
From: Raina Rudko-Buac <rainarb@OANET.COM>
Date: Tue, 10 Sep 1996 07:33:21 -0600
A Message from our Provider:
“How about a private meeting with God? Pray!”