Pirozhkis Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups flour
1 egg
Luke warm water
2 ½ pounds potatoes
2 slices American cheese
3-4½ sticks Oleo
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Directions: |
Directions:Peel, cook and mash potatoes adding cheese and approximately ½ stick oleo. Cool – DO NOT add any milk to potatoes. Potatoes should be stiff.
Mix egg in one cup luke warm water. Mix with flour and sprinkle with salt. Add luke warm water as needed until mixture is dough-like in nature – not too sticky. Let dough stand for 10 minutes; roll dough on one side only, cut with 2 ½ to 3 inch cutter.
Make balls out of potatoes as you go. If you make them too early they will dry out. Put potato ball in center of round cut dough and fold dough over pinching the edges of the dough. Pirozhkis will take on the shape of a half moon.
Place Pirozhkis on floured tablecloth and dry on one side for a couple hours. Turn and dry other side of Pirozhkis.
Drop Pirozhkis in boiling water, bring back to boil. Cover and cook for 10-15 minutes testing dough consistency to see if fully cooked. Drain Pirozhkis
While Pirozhkis are drying:
Brown chopped onions (3-5 big onions) in butter. Once browned add 3-4 sticks of butter or oleo to pan and melt. Set aside.
Pour Hot Butter/Onions over drained Pirozhkis and serve. |
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Number Of
Servings: |
Number Of
Servings:Makes approximately 50 |
Personal
Notes: |
Personal
Notes: Recipe passed down six generations – originated in Russia
Makes approximately 50
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