Piroghi with Potato and Cheese Filling recipe

Posted by LladyRusty at recipegoldmine.com

Source: Chef Tina Burpee - Ethnic Food Coordinator for St. Mark's Orthodox Church in Bethesda, Maryland

It took me a long long time to finally find a recipe that makes piroghi like those I remember from my childhood. I make all 200 and freeze what I'm not going to use. These freeze very well.

Dough:
10 pounds all-purpose flour
1 dozen whole eggs
2 pints sour cream
3 tablespoons salt
5 to 6 cups water

Mix all ingredients and knead on lightly floured surface until smooth. (Dough can be frozen at this point for later use. Knead in additional flour when thawed before using.)

Roll out dough about 1/8-inch thick. Cut into 3-inch circles. (Plastic champagne glasses work as well as cutters.)

Fill each circle of dough with a ball or heaping teaspoon of potato filling.

Fold dough in half and pinch edges well to seal completely.

Cook in boiling water just until piroghi rise to the surface.

Drain piroghi and saut� in melted butter and chopped onions until golden. Serve with sour cream.

(Piroghi can be frozen after boiling if desired. To keep piroghi from sticking together, remove them from boiling water and put them into an ice bath to cool completely. Drain the piroghi from the ice bath, and dip into vegetable oil and drain. Put the oiled piroghi into zip log bags for easy freezing. To cook, defrost and saut� with butter and onions.)

Potato and Cheese Filling:
10 pounds potatoes, peeled and cut into small pieces
2 large onions
2 pounds Cheddar cheese, shredded
Salt

Boil potatoes until soft. Drain.

Add cheese to potatoes and cover for a few minutes to let the cheese melt.

Chop onion very finely and add to potato and cheese.

Add salt to taste.

Using potato masher or electric mixer, whip potatoes until smooth.

Cool potato filling completely before using.

Roll into small balls or scoop with spoon.

Makes about 200 piroghi.