I've been craving pirohy for months, now. Japan doesn't really do pirohy.
I can get piroshki everywhere, but even those are really more like Japanese
curry pan, but with a different filling. During the summer, it was much too
hot to make the dough (I live in Japan--it's hot and humid here and there's
no such thing as central air conditioning, so dough gets very very sticky),
so now that it's colder and drier (there's no such thing as central heating,
either), I finally took the plunge.

I started out with Barb's recipe--thinking I would make the dough but only
use half of it, then freeze the rest. Keep in mind, it was about 7 pm when
I decided to make them, so I didn't think I'd be willing to stay up all
night making pirohy. But then I dished out the 4 cups of flour required,
and thought it would be way too much, so I decided to just go with half a
recipe. I was a bit worried about the potato, as I do not have a food
processor so I didn't think I'd get it smooth enough. Well, I didn't.
There were small chunks of potato throughout the finished dough, but it was
not too bad. They were very small chunks and the rest was pretty smooth. I
had to let the dough rest, so I proceeded to make the filling.

For the filling, I just mashed up some potatoes, added about 1-2 tsp of
salt, and some shredded cheddar. I didn't know if I was supposed to do
anything else to it, so I that's all it was.

After the dough had rested the required amount of time (or maybe a little
less, since I was anxious to start/finish), I started rolling it out. It
was beautiful dough! (Despite the little potato chunks.) I might have
rolled it a bit too thinly, but it didn't break so I figured I was good to
go. I used a fluted pastry cutter to make my little circles of dough, since
I had no other. They were pretty circles, if nothing else. But as I was
filling them, I think I used a bit too much filling so they stretched out of
shape. Oops. But at least they didn't break!

Once filled, I boiled them, scooped them out, dried them on a kitchen towel
and froze them--all except for two. One monster one (equal to about 2
pirohy) that I made to use up the dough, and one just because I didn't one
the monster one to be lonely. I browned some butter (unintentionally) with
some onions, and sauteed the pirohy in it. Yum! All nice and
toasty-coloured! Wow, they were good! I was thinking about eating more,
but it was already 10 pm so I decided to control myself. Instead I browned
some more butter (again, unintentionally) with onions, and dumped the
remaining potato filling in it. That was good, too. I should also mention
that despite the thinness of my dough, not a single pirohy broke open while
cooking! Yay for me!

As Barb reminded me via e-mail, I was supposed to have bathed the cooked
pirohy in butter and onions. Oops! But I think they'll freeze better my
way :-). Two dozen are being Tilia-ed, and the other 2 dozen (1 dozen plus
10, actually) will be frozen for easy access. I'm breaking out my $8 pack
of bacon today and will have some pirohy sauteed in bacon fat for dinner!
Yuuuuuuuummmy!

Pics if you're interested!

http://community.webshots.com/album/266816507MguEha

And I mustn't forget to thank Barb, for her inspiration and her guidance!
:-)

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

"Rona Yuthasastrakosol" > wrote in
:

> As Barb reminded me via e-mail, I was supposed to have bathed the
> cooked pirohy in butter and onions. Oops! But I think they'll
> freeze better my way :-). Two dozen are being Tilia-ed, and the
> other 2 dozen (1 dozen plus 10, actually) will be frozen for easy
> access. I'm breaking out my $8 pack of bacon today and will have
> some pirohy sauteed in bacon fat for dinner! Yuuuuuuuummmy!
>
> Pics if you're interested!
>
> http://community.webshots.com/album/266816507MguEha
>
> And I mustn't forget to thank Barb, for her inspiration and her
> guidance!
> :-)
>

Don't forget the Sour Cream!

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

In article >, "Rona
Yuthasastrakosol" > wrote:

> I've been craving pirohy for months, now. Japan doesn't really do

> I started out with Barb's recipe--thinking I would make the dough but

> go. I used a fluted pastry cutter to make my little circles of dough,

Circles of dough? CIRCLES? I believe my instructions say to cut
squares. What the hell are you doing?

>I should also mention that despite the
> thinness of my dough, not a single pirohy broke open while cooking!

Nice going, Girlfriend!

> Yay for me!

I salute you!

>
> As Barb reminded me via e-mail, I was supposed to have bathed the cooked
> pirohy in butter and onions. Oops! But I think they'll freeze better my
> way :-).

don't hold your breath. Hope the dough doesn't stick to itself and that
they will separate when it comes time to take them from the Tilia bags.

> Pics if you're interested!
>
> http://community.webshots.com/album/266816507MguEha

They look beautifully triangular to me.

> And I mustn't forget to thank Barb, for her inspiration and her guidance!
> :-)

Circles??? I'm crushed.

> rona
--
-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.

In article >,
"Rona Yuthasastrakosol" > wrote:

> I should also mention
> that despite the thinness of my dough, not a single pirohy broke open while
> cooking! Yay for me!

Good for you, Rona! I know from my brief instruction from the local
pirohy master (hi, Barb!) that it is difficult to get the dough rolled
to the right thickness and the amount of filling correct the first
time. But the second time will be much easier, I'm sure (haven't been
brave enough to try it again myself). Maybe you'll even make the
entire recipe!

sd

Melba's Jammin' wrote:

>
> Circles of dough? CIRCLES? I believe my instructions say to cut
> squares. What the hell are you doing?
>

Circles are more fun :-). And as you can tell by my pirohy-filling skills,
that I used circles made no difference at all in the final product! They
still look triangular! And I'm cutting challenged--I wouldn't have gotten
squares, I would have gotten some kind of weird parallelogram that would
have been hell to fill. You should have seen the pate brisee I rolled out
for my little pastry leaves and sticks. I think my teacher was getting a
bit frustrated with me. She kept saying, "Massugu! Massugu!" (Roll it
straight, roll it straight!). But I was rolling it straight! But I still
ended up with some weird geometric shape. Biscuit cutters are a gift!

>
> don't hold your breath. Hope the dough doesn't stick to itself and
> that they will separate when it comes time to take them from the
> Tilia bags.
>

I froze them individually, as one might freeze berries. Actually, I was too
lazy to remove them from my cookie-sheet lay-out, so I just stuck them in
the freezer, as is. They stuck a bit to the kitchen towel when I tried to
remove them, but none broke when removed. My Tilia is still on the fritz
(for those interested, don't leave your Tilia plugged in for a month--it's
not a good thing) so I put them in baggies, no sticking, whatsoever! I
already cooked two batches--browned in butter, eaten with onions and
Johnsonville Polish sausage. Yum!

>
> They look beautifully triangular to me.
>
> Circles??? I'm crushed.
>

But they look triangular! And in the long run, it's the looks that count!
(So says the slave to the fashion fairy)

rona :-)


--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We
had people who really wanted to live in Europe, but didn't have the
energy to go back. We call them Canadians." ---Grover Norquist in
Newsweek, November 22, 2004

Rona Yuthasastrakosol > wrote:

> I used a fluted pastry cutter to make my little circles of dough, since
> I had no other. They were pretty circles, if nothing else.

Circles! Yeah, that's the way!

> Once filled, I boiled them, scooped them out, dried them on a kitchen towel
> and froze them--all except for two.

I would have frozen them raw - they keep beautifully and don't have to
be cooked twice.

> One monster one (equal to about 2
> pirohy) that I made to use up the dough, and one just because I didn't one
> the monster one to be lonely. I browned some butter (unintentionally) with
> some onions, and sauteed the pirohy in it.

You are a heathen! Feh!

> As Barb reminded me via e-mail, I was supposed to have bathed the cooked
> pirohy in butter and onions.

Cook onions in butter and bathe boiled pirohy in them, not fried ones.

> Pics if you're interested!
>
> http://community.webshots.com/album/266816507MguEha

Such nice-looking half-moon-shaped little fellows!

Victor

"Rona Yuthasastrakosol" > wrote in message
...
> Melba's Jammin' wrote:
>
>>
>> Circles of dough? CIRCLES? I believe my instructions say to cut
>> squares. What the hell are you doing?
>>
>
> Circles are more fun :-). And as you can tell by my pirohy-filling
> skills,
> that I used circles made no difference at all in the final product! They
> still look triangular! And I'm cutting challenged--I wouldn't have gotten
> squares, I would have gotten some kind of weird parallelogram that would
> have been hell to fill. You should have seen the pate brisee I rolled out
> for my little pastry leaves and sticks. I think my teacher was getting a
> bit frustrated with me. She kept saying, "Massugu! Massugu!" (Roll it
> straight, roll it straight!). But I was rolling it straight! But I still
> ended up with some weird geometric shape. Biscuit cutters are a gift!
>
>>
>> don't hold your breath. Hope the dough doesn't stick to itself and
>> that they will separate when it comes time to take them from the
>> Tilia bags.
>>
>
> I froze them individually, as one might freeze berries. Actually, I was
> too
> lazy to remove them from my cookie-sheet lay-out, so I just stuck them in
> the freezer, as is. They stuck a bit to the kitchen towel when I tried to
> remove them, but none broke when removed. My Tilia is still on the fritz
> (for those interested, don't leave your Tilia plugged in for a month--it's
> not a good thing) so I put them in baggies, no sticking, whatsoever! I
> already cooked two batches--browned in butter, eaten with onions and
> Johnsonville Polish sausage. Yum!
>
>>
>> They look beautifully triangular to me.
>>
>> Circles??? I'm crushed.
>>
>
> But they look triangular! And in the long run, it's the looks that count!
> (So says the slave to the fashion fairy)
>
> rona :-)
>
========================

I was taught circles too... first DH was of Polish/Hungarian/Slovak decent.

Cyndi

On Tue 08 Feb 2005 06:01:55a, Rick & Cyndi wrote in rec.food.cooking:

>
> "Rona Yuthasastrakosol" > wrote in message
> ...
>> Melba's Jammin' wrote:
>>
>>>
>>> Circles of dough? CIRCLES? I believe my instructions say to cut
>>> squares. What the hell are you doing?
>>>
>>
>> Circles are more fun :-). And as you can tell by my pirohy-filling
>> skills, that I used circles made no difference at all in the final
>> product! They still look triangular! And I'm cutting challenged--I
>> wouldn't have gotten squares, I would have gotten some kind of weird
>> parallelogram that would have been hell to fill. You should have seen
>> the pate brisee I rolled out for my little pastry leaves and sticks. I
>> think my teacher was getting a bit frustrated with me. She kept
>> saying, "Massugu! Massugu!" (Roll it straight, roll it straight!).
>> But I was rolling it straight! But I still ended up with some weird
>> geometric shape. Biscuit cutters are a gift!
>>
>>>
>>> don't hold your breath. Hope the dough doesn't stick to itself and
>>> that they will separate when it comes time to take them from the
>>> Tilia bags.
>>>
>>
>> I froze them individually, as one might freeze berries. Actually, I
>> was too lazy to remove them from my cookie-sheet lay-out, so I just
>> stuck them in the freezer, as is. They stuck a bit to the kitchen
>> towel when I tried to remove them, but none broke when removed. My
>> Tilia is still on the fritz (for those interested, don't leave your
>> Tilia plugged in for a month--it's not a good thing) so I put them in
>> baggies, no sticking, whatsoever! I already cooked two
>> batches--browned in butter, eaten with onions and Johnsonville Polish
>> sausage. Yum!
>>
>>>
>>> They look beautifully triangular to me.
>>>
>>> Circles??? I'm crushed.
>>>
>>
>> But they look triangular! And in the long run, it's the looks that
>> count! (So says the slave to the fashion fairy)
>>
>> rona :-)
>>
> ========================
>
> I was taught circles too... first DH was of Polish/Hungarian/Slovak
> decent.
>
> Cyndi

I was taught triangles by a Slovak neighbor, but circles are quicker and
easier for me. They do "taste" the same, don't they? :-)

Wayne

Victor Sack wrote:
> Rona Yuthasastrakosol > wrote:
>
>
>> I used a fluted pastry cutter to make my little circles of dough, since
>>I had no other. They were pretty circles, if nothing else.
>
>
> Circles! Yeah, that's the way!
>
>
I make mine different shapes. Circles for potato and cheese. Triangles
for cottage cheese and half circles for saurkraut. that way when they
are in the freezer I can Identify which are which with a glance (I'm
lazy at marking the bags)
Oldhag

"oldhag" > wrote in message
.. .
>
>
> Victor Sack wrote:
>> Rona Yuthasastrakosol > wrote:
>>
>>
>>> I used a fluted pastry cutter to make my little circles of dough, since
>>>I had no other. They were pretty circles, if nothing else.
>>
>>
>> Circles! Yeah, that's the way!
>>
>>
> I make mine different shapes. Circles for potato and cheese. Triangles for
> cottage cheese and half circles for saurkraut. that way when they are in
> the freezer I can Identify which are which with a glance (I'm lazy at
> marking the bags)
> Oldhag
>============

That's a great idea! I don't recall ever making more than one type/flavor
at a time... but I will definitely keep that in mind for the future!
Cyndi