Directions: |
Directions:Combine water, cooking oil and egg, blend well. Add flour and salt. Knead dough, adding the last cup of flour, only until smooth and soft. Put in a lightly oiled bowl and cover. Let dough rest for 20 minutes.
Roll out as for pie crust and cut out with a round cookie cutter. Place a round on the palm of your hand. Place a spoonful of the filling on it, fold over to form a half-circle. Press the edges together with your fingers, making sure they are free of filling. Place the pyrohy on a tea towel while making them and cover with another tea towel to prevent drying out.
Drop into a pot of boiling water. Do not cook too many at a time. Stir a few times to prevent sticking to the bottom. When cooked they will float to the top, about 10 minutes. Remove them with a perforated spoon to a colander and drain thoroughly. Place in deep dish and sprinkle lightly with melted butter to prevent sticking .
Serve with sour cream or chopped onions fried in butter until golden.
Pyrohy Fillings
Potato Filling
1 medium onion, chopped
1/4 cup butter
3 cups potatoes, mashed
1/2 tsp salt
1/4 tsp pepper
1 cup cottage cheese or grated cheese
Saute onions in butter, add mashed potatoes. Add salt, pepper and cottage cheese or grated cheese,. Mash well. Cool the mixture thoroughly before placing on pyrohy.
Sauerkraut Filling
1 qt sauerkraut
1 medium onion, chopped
1/2 cup oil
1/2 tsp salt
1/4 tsp pepper
Cook sauerkraut about 20 minutes or until done. Drain and press out water. Saute onion in oil until golden. Add sauerkraut, salt and pepper. Fry for 10 minutes. Cool before putting filling into pyrohy.
Prune or Plum Filling
1 cup prunes or plums
1/2 cup water
1/4 cup sugar or to taste
Boil fruit 20 minutes. Drain and cool. Remove stones and chop finely. Add sugar,
Poppy Seed Filling
1 cup poppy seed
1 egg yolk
2 tbsp sugar
Scald poppy seed. Grind finely. Add yolk and sugar. Mix well.
|
This recipe for Pyrohy is from