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Ingredientes
- Dough
- 7 cups flour
- 1/2 tsp. salt
- 1 1/2 - 2 cups homogenized milk
- 2 eggs, + 1 yolk
- A pinch of salt
- Fillings:
- Sweet and Sour Cabbage: cabbage, onion, sugar, vinegar, salt, pepper, garlic, salt
- Cabbage: "Silver Floss", drain and save liquid. Rinse well and put in fried onions and pepper, and add juice if needed.
- Potato: 10 lbs. potatoes (Idaho), fried onions, 2 lbs. American Cheese, 8 oz. Mild Cheddar, and 8 Oz. Medium Cheddar
Direcciones
- Combine all dough ingredients in a bowl and mix with hands. If mixture is too crumbly, add more milk a tablespoon at a time. If mixture is too moist, add more flour a tablespoon at a time. The dough should be able to be shaped into a ball and not stick to your fingers.
- Wrap ball of dough in plastic wrap, and set aside.
- Prepare desired fillings.
- Using a teaspoon for a measure, roll mixture into balls (potato filling) and set aside.
- On the stove, fill a large pot with salted water and bring it to a steady boil.
- Roll out dough until it is thin (1/16th of an inch thick). Using a round biscuit cutter, cut dough into circles. Sticky side towards the ceiling, place one ball in the center of the dough and seal edges with your fingers. Using a fork, go over the edges of the sealed dough to seal the edges.
- Repeat until all are made.
- Drop assembled piroghi's into boiling water (8 at a time) and remove once they float up to the top. Lift them out with a spoon with holes, and place them in a buttered baking dish to cool.
- Repeat until all are made.
- Before eating, pan fry in a non-stick skillet and serve warm and brown on the sides.
- They freeze very well, just freeze them after they come out of the boiling water and cool. Pan fry them after they thaw.
