STUFFED DUMPLINGS
Pirohy, Pyrohy, Perogie,
Pierogie, stuffed dumplings
Ingredients
6 cup flour
1cup cold water
6 eggs
1-1/2 teaspoon salt
Method
Mix all ingredients with enough water to make medium soft dough. Knead well and then roll out until thin. Cut in squares to make 50 pirohy. Place on each square 2 teaspoon of a filling. Fold in half to make triangles. Pinch edges well with thumb to keep filling from escaping. Drop in salted water and cook until all the dumplings rise to the top of the water. Then cook for 5 minutes longer. When done, pour a small amount of cold water in pot and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt.
Dumplings may be spread carefully on breadboard after draining, to allow them to dry a bit. Then place on serving dish and you will find them less soggy or lightly fry dumplings on one side in butter with a tablespoon of minced onions until a light golden color.
Below is enough filling to fill 50 dumplings using a variety of the cheese, potato and cabbage. If you only want to make one kind of a filling, triple the recipe to stay at 50.
Cheese Filling
1 cup of dry cottage cheese
2 teaspoon sugar
2 teaspoon butter
2 egg yolk
1/4 teaspoon salt
Combine ingredients and mix thoroughly.
Potato Filling
Two large potatoes cooked and mashed. Add 2 tablespoon melted browned butter and salt to taste. A few dry crushed peppermint leaves may be added. However, this is optional.
Cabbage Filling
1 head of cabbage chopped fine. Shake 1 teaspoon of salt on it, set aside to stand for several minutes. Then fry in 2-3 tablespoon butter that has been allowed to brown. Add 1 and 1/2 teaspoon sugar, and stir occasionally to keep from burning. Fry until golden brown.
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