PIROHY (PoRusynykovi)

Dough:

4 cups flour
1 egg slightly beaten
1/2 tsp. salt
2 cups very warm potato water or plain water

Potato Filling:

About 3 pounds potatoes, pared, cut into small pieces. Boiled and mashed.
1/3 pound grated yellow cheese. (American, Colby, or similar mild cheese)

Mix together.

Cheese Filling:

1/2 pound dry cottage cheese, mashed to eliminate the lumps.
For salt/herb version:
1/2 teaspoon salt
scant tablespoon of chopped green dill weed or chives.
For sweet version:
sugar, to taste
cinnamon, to taste
1/4 cup white raisins

Mix together thoroughly.

Cabbage Filling:

1 med onion, chopped
scant 2 tsp oleo
1 med head cabbage
1 quart sauerkraut juice (if not available, sub 1 (14 oz) can of sauerkraut, do not rinse)

Chop raw cabbage, combine with sauerkraut, including original juice, and simmer together for an
hour. Add a little water if needed. After it is cooked, drain liquid. Saute (proj) the onion in the oleo
until it is clear. Add the drained cabbage, and fry slowly, stirring often until it loses the whiteish look
and is rather dry. Add salt and pepper to taste.

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Assembly

Roll out dough on a floured board to about 1/8 inch thickness. Cut 2 or 3 inch circles. It is a rather
sticky dough but this makes it seal very well. Place about a teaspoon of filling to one side of the
circle, lap over the other half so it is like a half moon and seal the edges by punching together
carefully.

Cooking

Have an 8 to 10 quart pot of water at a rolling boil. Drop 6 pirohy into the water one by one. Stir
with a wooden spoon. Water must be kept boiling at all times. When they rise to the top of the
water, continue cooking for another minute. Remove with a slotted spoon and place into a colander.
While the next 6 are cooking, coat the first 6 with butter or oleo by placing them into a skillet
containing melted butter. Remove and place them into a roaster or other container, for serving or
reheating at a later time. This method works well when large quantities are being made.

One recipe of dough makes about 3-4 dozen pirohy. Serve with buttered onions, sour cream, or with
European Mushroom Gravy.