In article >,
enigma > wrote:

> 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?
> lee <i promise i'll make them triangular>

See that you do.
I've mixed the dough in a food processor for years, Lee. Mom did it by
hand and my guess is that my sisters do it by hand. Do whatever works.

{ Exported from MasterCook Mac }

Pirohy

Recipe By: Barb Schaller, posted to r.f.cooking 11/30/2007

4 cups all-purpose flour
1 small mealy potato, peeled, cooked
2 eggs
1/2 teaspoon salt
3/4 cup warm water

28 ounces sauerkraut drained and rinsed
1 small onion diced
black pepper
1 tablespoon oil

4 ounces butter (1 stick)
1 small onion diced

In food processor bowl using dough blade process flour, potato, eggs,
and salt until combined. With motor running, gradually add
approximately 1/2-2/3 cup warm water, incorporating into dough. Dough
should be medium-soft but not sticky. Remove from workbowl, cover, and
let rest at least 30-45 minutes. Roll out dough, about 1/4 at a time,
to about 1/8" thickness on lightly floured board or counter top and cut
3-1/2" squares with a pizza cutter or other cutter.

To make sauerkraut (kapusta) filling, drain kraut into a 3-quart
saucepan, cover with cold water, and cook about 10-15 minutes. Drain
thoroughly, squeezing excess moisture out with hands, chop, and fry with
onion in oil about 10 minutes or so. Season with black pepper as
desired.

Place about 1 teaspoon of filling on the side of the dough that was on
the board/counter, then pinch edges together to seal securely. Don't
get filling in the seal or it won't. Seal.

Seal pirohy in the proper and holy triangular shape. Place filled
pirohy on a towel-covered cookie sheet until all are formed or about
10-15 are prepared. To cook, bring a large kettle of lightly salted
water (5-8 quarts) to a rolling boil and gently drop in the pirohy,
maintaining the boil and stirring with a wood spoon. Boil at
medium-high heat for about 7 minutes, Carefully remove from boiling
water and toss lightly with onion butter sauce made by cooking onion in
butter until just barely beginning to brown. Eat and enjoy! Makes
about 60 pirohy.

Some would argue that pirohy are best when they are leftover and browned
lightly in a skillet another day. Your call.

For long term keeping, I freeze them in packages of 6 in a plastic
freezer bag after cooking and buttering. Freezing them raw is a crappy
idea.
er
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007