Ingredients: |
Ingredients: Pyrohy Dough
6 c. flour
1 tbsp. salt
1 c. margarine
Traditional Cheese and Potato Filling
2 c. mashed potatoes, cooled (no milk or butter)
2 c. dry cottage cheese (best if frozen, then thawed and drained, makes for a nicer texture) or, add Velveeta cheddar cheese, to taste, to hot mashed potatoes and mix in.
Salt, to taste
White pepper, to taste
Egg (add, only if mixture is too dry)
Sauerkraut Filling
1 qt. sauerkraut
1 medium onion, chopped fine
Oil
Salt and pepper to taste
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Directions: |
Directions:1. Put the ingredients for Pyrhoy dough in a bowl. With a pastry blender cut up like for pie crust.
2. Add 2 cups of warm water and knead until smooth and soft. This can easily be done in a Mixmaster or food processor.
3. Let dough rest for 20 minutes in a covered bowl before rolling out on a floured surface.
4. Roll out handfuls of dough and cut into desired shape (circles, squares) and size. Flip dough at least once during rolling.
5. If dough gets too soft, put in fridge. Dough can also be put in fridge for later use.
6. Fill with desired filling and pinch ends tightly together.
For traditional filling, mix "traditional filling" ingredients together.
For sauerkraut filling:
1. Cook sauerkraut (in boiling water), about 20 minutes or until done. Drain and press out water (very important!).
2. Saute onion in oil until golden, add sauerkraut, salt and pepper.
3. Fry for 10 minutes. Cool before filling pyrohy. |
This recipe for Ukrainian Pyrohy is from