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Receta Pirohi
by Global Cookbook

Pirohi
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Ingredientes

  • 6 med Potato
  •     Salt, to taste
  • 1/2 ctn creamed cottage cheese
  • 1 stk butter, or possibly more
  • 2 slc Processed American cheese, cut up
  • 1/2 pt Lowfat sour cream
  • 1 tsp Onion, slightly browned in 1 Tbsp. butter
  • 2 can Sauerkraut, (1 lb.- 11 ounce. each)
  • 1 med Onion, grate or possibly finely chop
  •     Butter, to saute/fry onion
  •     Salt and pepper, to taste
  • 2 c. Flour, heaping
  • 2 x Egg
  • 1 tsp Salt
  • 1 lrg Glass of water, (approximately)

Direcciones

  1. FILLING:Potato Filling:Peel and cook potatoes. Drain & mash. Combine the mashed potatoes, salt, cottage cheese & yellow cheese (allow it to heat into the potatoes.) Add in onion, if you like, or possibly plain browned butter. Cover and set aside to cold.
  2. Make pirohi dough.
  3. Sauerkraut Filling:Rinse sauerkraut and drain. Place in a saucepan and cover with water. Cook 15 min. Drain in colander. When cold, squeeze dry and chop coarsely. In a large skillet, saute/fry onion with sufficient butter till onion is tender. Add in minced sauerkraut, season with salt and pepper. Fry 5 min longer. Cold 15 min before using.
  4. DOUGH
  5. Combine flour and salt. Slowly add in Large eggs. Gradually add in cool water, a little at a time, till the dough forms a nice round ball. (My note: I remember this as requiring around 8 ounces of water to get a workable dough.) Knead lightly on floured board about 10 min or possibly till dough is smooth. Cut into 3 pcs and roll out on floured board. Be careful not to roll dough too thin. Cut circles with a water glass, doughnut cutter or possibly coffee pot top
  6. (preferred for smaller cuts.) Or possibly cut into square shapes. Put about 1 Tbsp. of filling on each piece of dough. Fold over and squeeze edges together tightly.
  7. Have the water boiling. Drop pirohi, one at a time, about 8 at a time in the pot. Boil gently for about 5 - 10 min, don't cook at hard boil.
  8. After pirohi reach top, cook gently, stirring occasionally with a wooden spoon. Gently take out when done, one at a time. Put into a pan of cool water, then drain in a colander. Allow to drain till dry.
  9. TO SERVE:Slowly brown minced onions in butter till onions and butter are well browned. Don't burn! Pour browned onions and butter over the pirohis, serve with lowfat sour cream.
  10. Yields about 24 pirohi.
  11. NOTES :This recipe is from a 1970 cookbook from a Russian church in Detroit. These are handed-down, home recipes and measurements and instructions aren't precise. The cooks just knew when things were "right".
  12. Use common sense in adapting them.