Pieroghi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough (Makes 42 pieroghi)
3 cups flour
1 t salt
1 egg
3 T canola oil
1 cup water
Potato Filling (Makes 160 pieroghi)
5 lbs potatoes (russet), peeled, quartered and boiled. Salted to taste
1 lb cubed velveeta cheese
1 cup onions, chopped and fried in butter
½ cup cubed butter
1 cup instant mashed potatoes
Mash filling together and chill overnight in refrigerator
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Directions: |
Directions:Mix dough ingredients together and knead until it comes clean off of your hands, adding flour as necessary. Cover and let rest for 5 minutes or so.
Roll out half of the dough on a lightly floured board and cut into 2 ¼" circles with a glass or a biscuit cutter. Scoop out cold filling with a 1 ¼" scooper. Place a ball of filling in the center of the dough. Pinch edges starting at the top and working towards the sides. Pinch the edges twice for a good seal. Place completed pieroghi on a towel lined cookie sheet. Boil gently in salted water until they float to the top. Allow to cook 5 minutes longer. Drain and put in cold water. They can now be frozen or can be sauteed with onions and butter and served
Cabbage filling:
Grate 1 head of cabbage and boil in water until tender and drain.
Put cabbage in a frying pan and fry with butter, onions and salt for 45 minutes. Chill in refrigerator overnight. |
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Personal
Notes: |
Personal
Notes: These are the pieroghis from St Stans
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