Pirohi Dough and Fillings

Potato water, no salt
4 lg Eggs, beaten
4 To 5 pound flour

PIROHI DOUGH:

Mix together the three ingredients. Knead until hard enough to roll out like a pie crust. Over-kneading will make it tough.

Roll out - not too thick or thin. Cut into squares.

All fillings (below) should be cold when placed in the center of the square. Fold dough in half to form a triangle. Tuck in corners and pinch edges together. Keep fingers dry. When all of the pirohi are made, drop a few at a time in a pot of salted boiling water. Cook, for 3 or 4 minutes - should come to the top of the water when cooked. Remove pirohi from pot and throw into cold water. Remove immediately. Dry on cloth or brush with butter to prevent them from sticking together. They may be frozen when dry.

To serve: Place in pan with a little water. Cover with foil and warm in oven. When warm, pour butter or onion mixture on top and serve.

PIROHI FILLINGS

CABBAGE:

1 can sauerkraut (squeeze out the juice) Vegetable oil 1 head cabbage 1 cup mashed potatoes Salt

Shred and scald cabbage - put in pot of cold water; cook until almost boiling; drain. Fry cabbage and sauerkraut in oil until golden - about 3 or 4 minutes. Mix potatoes and salt with cabbage mixture. The potato will not be tasted; it holds the mixture together.

CHEESE:

1 pound potted cheese 1 cup sweet cream 1 large egg Salt

Blend enough of the cream with the other ingredients to hold it together.

PRUNES:

Dry prunes, large

Cook prunes until tender. Remove pits. May be rolled in sugar before placed in pirohi.

POTATOES

3 large potatoes Onion mixture

Boil potatoes in unsalted water. Save water for the dough. Mash and mix with onion mixture.

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