Pirogyi recipe

Posted by jerseyjan at recipegoldmine.com

Here are a couple variations of the dough:

#1 Dough:
1 egg
2 tablespoons sour cream
1 cup milk
1 cup water
2 plus cups flour

#2 Dough:
1 egg
1 cup water
2 tablespoons Crisco
1/2 teaspoon salt
2 1/2 cups flour

#3 Dough:
1 cup flour
2 egg yolks
1/4 teaspoon salt
5 tablespoons water

Which ever you use, mix all ingredients to make a soft dough. Knead well. Roll out until thin. Use a round donut cutter or glass to cut out rounds. Fill with potato, cabbage or cheese. To hold dough together once filled, use water around edges while crimping. Drop in salted water , once they come to the top, cook about 5 minutes more.

Potato Filling:
5 pound baking potatoes, peeled and boiled

Mash by hand. Add cream cheese, melted butter, salt/pepper and Cheddar to flavor.

Cabbage Filling:
1 head cabbage, chopped fine

Add salt and let stand for 1 hour. Squeeze out water from cabbage and fry in butter until browned. Add some sugar ( 1-2 teaspoons). Don't burn.

Cheese Filling:
1/2 cup dry cottage cheese
1 egg yolk
1 teaspoon butter
Pinch of salt

Combine and mix.