Pierogie (Pirohi)

(Ukrainian)

Ingredients:

5 c. flour

2 eggs 1/3 c. Crisco

½ tsp. Salt

warm water

Directions:

Mix together the flour, eggs, oil and salt. Start adding warm water until a soft dough is formed. Turn onto floured board and knead until smooth and elastic. Cover and let rest 15 minutes. Roll out dough on a floured surface to about ¼ inch thickness. Cut out rounds with a drinking glass or a large cup. Place filling (spoonful) on each round and from a half moon, pinching edges of dough well to keep filling from coming out during boiling. Place pirohi on towel and cover until ready to boil. Bring a pot of water to a boil and drop 10 to 12 at a time in the pot. Stir gently one time. When they come to the surface, boil gently for 7 minutes. Remove with a slottes spoon to a sieve and rince with cold water. Coat with melted butter or margarine to prevent sticking. Serve with butter and onions or sour cream.

Cheese filling:

½ c. dry cottage cheese

1 egg yolk

1 tsp butter

pinch of salt

Mix all together

Potato filling:

1 large potato, cooked and mashed

1 Tbsp butter

shredded cheddar and grated sharp cheese to taste

Mix all together

Sauerkraut filling:

Can of sauerkraut, drained

Diced onion (approximately 2 Tbsp)

Rinse sauerkraut in cold water. Brown diced onion in shortening and add sauerkraut. Cook for a few minutes

Prune filling: Cook and pit prunes. Use on large for each pirohi

Submitted by Andrea M. Pytak