Friday, October 19, 2007

Pirohi

Pirohi is another traditional polish meal. Many of the churches in Pittsburgh have church ladies who spend the day cooking pirohi and putting them in "boil bag" pouches. They are time consuming to make, but the results are spectacular. They are a great side dish. They are a flour dough dumpling, shaped into triangles and can be filled with mashed potatoes, sauerkraut, sweet cabbage, cottage cheese or lekvar (a prune based jam).



2 c. flour

1 tsp salt

1 egg

warm water, enought to hold dough together

Sift flour, salt; add egg and water to make a soft dough. Tourn onto lightly floured board and knead gently for about five minutes. Allow to stand about 10 minutes. Roll dough very thin. Cut into two inch squares. Place a filling (see below) in the center; fold into a triangle and seal edges tightly by pinching.

Drop into boiling water; allow to simmer until they float to the top, about 5 minutes; drain.

Brown butter and pour over pirohi.



Fillings

Mashed potatoes. You can add some sharp cheese to standard mashed potatoes, if you like.



Sauerkraut. Drain good quality sauerkraut (generally in a bag or jar in the refrigerator section). Fry the sauerkraut in a little shortening and add salt and pepper. Cool and then place in center of square.



Sweet cabbage. Shred one small head of cabbage. Salt the shredded cabbage and let stand a few minutes. Squeeze dry with hand. Chop a small onion and fry in small amount of butter. Melt 2 T butter in large fry pan, add sauerkraut and onions and steam for about 15 minutes. Let cool. Place in center of square. Fold and boil as indicated above.



Cottage cheese. Squeeze liquid out of 1/2 lb. cottage cheese. Mix cottage cheese with one egg yolk and salt to taste. Place on prepared square of dough and boil as indicated.

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