enigma > wrote in news:Xns99F952E9A17B5enigmaempirenet@
199.125.85.9:

> Melba's Jammin' > wrote in
> :
>
>> 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.
>
> thank you! this sounds very close to Mr. V's recipe.
> and also thanks to Ginny. i'll be trying your recipes as well.
> i like pirohy, but not the frozen ones i've found at the
> store.
> lee




http://www.betterbeerfood.com/ep5.php