"enigma" > wrote in message
. ..
> Melba's Jammin' > wrote in
> :
>
>> I went to Penzeys as reported in an earlier post today and
>> brought two packages of sauerkraut-filled pirohy to the
>> manager.
>
> oh! may i *please* have the recipe? my psychotic boyfriend's
> father used to make the best sauerkraut pirohy, but he died
> before i could get the recipe from him. those pirohy & his
> meatballs were the reason i put up with his nutcase son as
> long as i did... (to be fair, the boyfriend didn't try to kill
> me until *after* his dad died...)
> lee <i promise i'll make them triangular>


I am not The Queen Mum, here, but I do have a Polish cookbook that a lovely
little Pani gave me (it's original,as it was translated from the Polish)
Here is the recipe I have for them:

Pirogen or Dough Pockets (pierogi)
2 c flour
2 small eggs or 1 lg egg
few tbsp warm water

Mix flour, eggs and water and work dough until firm. Divide into 2 parts
and roll each piece into a thin sheet on a floured board. Arrange stuffing
by the spoonful along one edge of a piece of dough 2-3 inches from edge.
Fold over and cut out in shape of semi-circle with a pastry cutter or a
glass. Press edges of dough together. Repeat until all the dough and
filling have been used up. If necessary, reroll leftover dough and repeat.
This is a fast way of making the pockets. Cook in boiling water like
noodles, covered so that they will steam. In a few minutes when pockets
rise to the top, they are done. Serve with drawn butter.

Fillings:
1. Cheese
2 egg yolks
1 tsp butter
1 lb pot or farmer cheese
dash of salt
1 tsp sugar
Optional: 3/4 c raisins

Cream egg yolks and butter. Combine with cheese, season, and mix
thoroughly. For a sweet filling, add the sugar and raisins. Fill as
directed above.

2. Potato
2 lbs potatoes
1/2 onion minced
1 heaping tbsp butter
salt and pepper
2-3 tbsp cottage or farmer cheese
drawn butter and parmesan or bread crumbs for topping

Cook, mash and season potatoes. Fry onion to a light golden brown in
butter. Combine with mashed potatoes and season to taste: add cheese if
desired. Mix thoroughly and proceed to fill and cook pockets.

3. Cabbage
2 sm or 1 lg head of cabbage
2 tbsp cooked dried mushrooms
salt and pepper
topping of drawn butter with bread crumbs or fried minced onion.

Cut cabbage into small sections core, and parboil in a salted water for 10
minutes. Drain. (insert recipe for Sweet cabbage he as my book refers
to this recipe). Melt 1 tbsp butter and brown 1 med. minced onion. Add
this to cabbage and add 3 tsp beef bouillon. Let simmer for approximately
an hour. At that time add 1/2 tsp of either Maggi or Kitchen Bouquet and 2
tsp. flour and simmer another five minutes. (now back to the pierogi
filling) Soak mushrooms in water overnight and simmer for 1/2 and hour
before using. Remove from liquid, chop into pieces and add to cabbage
mixture. Fill pockets as previously instructed.


I also have recipes for fruit filling but these are the savory ones. Let me
know if you want me to post those as well.
-ginny