Babchi's Pyrohy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients for filling: 5lbs Idaho potatoes, salt & pepper to taste, 2 chicken bouillons, onion powder to taste, 3 packages farmers cheese, 1 pint cottage cheese.
Ingredients for dough: 1 egg beaten, 1 T salt, 1/4 stick of butter melted, 1 cup, room temperature of whole milk, 1 cup warm water, 3 cups flour (you probably have to add more to make it a dough)
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Directions: |
Directions:Peel potatoes and boil with salt, reserve some of the boiled water. Dissolve the chicken bouillon with a small amount of the of the boiled potato water and add to the potatoes to mash. Add the onion powder and the pepper. Cool completely and then add the farmers cheese. Mix completely so it forms a tight dough. While waiting to cool prepare the dough.
Stir egg, salt, butter, milk, and water together in a bowl. Slowly add the flour and stir to form a dough ( like I said, you will probably have to add more flour). Careful though, not to add too much flour at once as to not make dough too tough. Once dough forms, take out of the bowl. Once dough forms, take out of the bowl and knead dough adding small amounts of flour as you fold & knead. Keep kneading until dough is nice and smooth. Let rest in plastic bag at room temperature until ready to roll.
Start another large pot of water to boil. Prepare dough for filling.
Twist and pinch off about a third of the dough (keep remaining dough in bag to keep it from drying out)
With your hands, roll dough out into a long thin snake about 3/4" wide. Cut snake into 1/2" pieces and set aside on a lightly floured area covered with paper towel (so it doesn't dry out). Flatten those pieces to form a nice circle shape with your fingers and place into the palm of your hand and fill the dough with about 1 heaping Tbsp of potato mixture. Fold the dough over and pinch the ends to close. try not to make sure ever end is pinched close or else it will burst open when you cook it.
This technique is what my mother used and taught me, but I am not as talented as she was, so:
instead of rolling the dough to a snake and cutting it into the 1/2 pieces, I:
I pinched the dough to a third of it, rolled it out really, really thinly, ( be careful, make sure you have a enough flour, but not TOO much flour) and then used a drinking glass to cut out circle shapes to use to fill in with the potato mixture.
Start getting a bunch of pyrohy ready to cook! Keep what you get ready covered so it doesn't dry out. Seriously, this stuff is like GOLD!
Okay - so NOW really start another pot of water to boil! LOL
Gently drop the filled dough into the slow rolling boiling water. When they float to the top, they are ready to take out. Gently remove them from the boiling water and set aside with melted butter so they don't stick together.
Serve with hot melted butter and sour cream on the side. Add sauteed onions for even more flavor.
After cooked, you can even fry them in butter and onions!
They are also great with salsa!
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Number Of
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Number Of
Servings:so many! |
Preparation
Time: |
Preparation
Time:a lot of time! LOL |
Personal
Notes: |
Personal
Notes: I don't know how my mother did this? She also used to volunteer making them at our local school/church every Friday (although it was a group of women, who at that period of time didn't have to work) Babchi was such an amazing cook, she could have had her own show! She used her hands and ONE paring knife to perform her miracles!
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