"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pyrohy Recipe

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This recipe for Pyrohy, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb butter
2 eggs
3 c warm water to melt butter
2 tsp salt
8 c flour

Directions:
Directions:
Mash boiled potatoes; roll out dough to about 1/8" thickness on floured board and cut out rounds with biscuit cutter. Take a heaping teaspoonful of the cooled potato mixture and put in center of dough you have cut out. Fold the dough with the filling in half (like a half moon); pinch dough together tightly to seal. Make sure they are sealed tightly or they will come apart and filling will fall out during cooking.

When you have finished, take a large kettle (at least 5 or 6 quarts) and fill 1/2 full of water. Bring to a boil; then drop about 18 or 20 Pyrohy into boiling water. Stir carefully with wooden spoon to loosen any Pyrohy that may have stuck to the bottom of the kettle. The water will stop boiling when you drop all the Pyrohy into the water (that is whey you have to loosen the Pyrohy from the bottom with wooden spoon, if necessary).

When Pyrohy start boiling, they will float to the top. Turn head down and boil gently for about 8 minutes or cover and steam for 10-12 minutes.

Remove Pyrohy from boiling water and strain in colander. Rinse slightly with cold water. Melt about 1/4 to 1/2 lb butter and pour over Pyrohy, then serve.

I usually sautee onions with the butter in the very last step and season with salt and pepper for serving as my family LOVES onions and butter!!!

 

 

 

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