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In article >,
(Gal Called J.J.) wrote:
(snippage)
> > > Sunday afternoon, all their friends were invited over for a feast
> > > of pierogi and kielbasa. It was fantastic. Pierogi then were
> > > distributed in small batches to everyone they knew.

> > Ah, they are better women than I could aspire to be, Guy. :-) Our
> > annual Pirohy Marathon was held on January 22 (pictures on my website)
> > -- destined for my freezer and my personal consumption. :-)
>
> I've never had pierogi (as Epicurious calls them) and after reading a
> bit and seeing your pictures, they look wonderful! Do you have an actual
> recipe that you'd be willing to post? TIA... :-)

* Exported from MasterCook Mac *

Pirohy

Recipe By : Barb Schaller, posted to r.f.c. again on 2/3/05
Serving Size : 10 Preparation Time :0:00
Categories : Slovensky Recepty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 medium potato -- peeled, cooked
2 eggs
1/2 teaspoon salt
3/4 cup warm water (see instructions)

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 knife..

To make sauerkraut (kapusta) filling, drain kraut into a 3-quart
saucepan, cover with cold water, and cook about 10-15 minutes. Drain
thoroughly, cool slightly, and 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. Seal
pirohy in 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 5 minutes,
Carefully remove from boiling water with a slotted spoon or flat skimmer
into another container of cool water to cool slightly and rinse. Drain
again 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.
- - - - - - - - - - - - - - - - - -
Per serving: 345 Calories; 12g Fat (32% calories from fat); 8g Protein;
51g Carbohydrate; 68mg Cholesterol; 742mg Sodium
Food Exchanges: 3 Starch/Bread; 1 Vegetable; 2 Fat

_____
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.