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Ingredientes
- 6 med Potato
- Â Â 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
- Â Â Butter, to saute/fry onion
- Â Â Salt and pepper, to taste
- 2 c. Flour, heaping
- 2 x Egg
- 1 tsp Salt
- 1 lrg Glass of water, (approximately)
Direcciones
- 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.
- Make pirohi dough.
- 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.
- DOUGH
- 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
- (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.
- 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.
- 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.
- 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.
- Yields about 24 pirohi.
- 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".
- Use common sense in adapting them.
