Pirohy (Pirogi)

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Title: PIROHY (PIROGI)
Categories: Ethnic, Main dish
Yield: 4 servings

1 c Flour
1/2 ts Salt
1 ea Egg
4 tb Cold water

Mix all ingredients with enough water to make a soft
dough. After kneading well, roll out thin. Cut dough
into about 60 squares. On each square, place 1
teaspoon of filling. Fold in half to make triangles.
Pinch edges together, making sure this is done well to
keep filling from escaping. Carefully drop in salted
boiling water and cook until all pirohy rise to the
top of the water and cook for 5 minutes longer.
Carefully strain. Place in serving dish and pour over
golden brown butter. On top of this, if you are
serving the panske pirohy with the lekvar filling,
sprinkle nuts and sugar. If you are serving them "po
liptovsky", (these are filled with potato and dill
filling) sprinkle some cottage cheese on top. Some
prefer a little onion fried in butter until golden
brown and this is poured over the kind that have the
potato filling. Cheese Filling: 1/2 cup dry
cottage cheese, 1 egg yolk, a bit of lemon rind, and
sugar to taste. Combine ingredients and mix
thoroughly. Potato Filling: 1 large potato cooked
and mashed. A little fresh or dried dill, 1 egg yolk,
salt and pepper to taste. Mix throughly. Cabbage
Filling: 1 lb. head of cabbage chopped fine, to
which add 1 teaspoon salt and set aside to stand for
several minutes. Then squeeze out water from cabbage
and fry in 1 tablespoon butter that has been browned.
Add 1 teaspoon sugar. Fry until golden brown, stirring
occasionally to keep from burning.

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