Piroghi with Potato and Cheese Filling
It took me a long time to finally find a recipe that makes piroghi like those
I remember from my childhood. I make all 200 and freeze what I'm not going to use.
These freeze very well.
- 10 pounds all-purpose flour
- 1 dozen whole eggs
- 2 pints sour cream
- 3 tablespoons salt
- 5 to 6 cups water
Potato and Cheese Filling
- 10 pounds potatoes, peeled and
cut into small pieces
- 2 large onions
- 2 pounds Cheddar cheese, shredded
- Mix all ingredients and knead on lightly floured surface until smooth. (Dough
can be frozen at this point for later use. Knead in additional flour when thawed
- Roll out dough about 1/8-inch thick. Cut into 3-inch circles. (Plastic champagne
glasses work as well as cutters.)
- Fill each circle of dough with a ball or heaping teaspoon of potato filling.
- Fold dough in half and pinch edges well to seal completely.
- Cook in boiling water just until piroghi rise to the surface.
- Drain piroghi and sauté in melted butter and chopped onions until golden.
Serve with sour cream.
(Piroghi can be frozen after boiling if desired. To keep piroghi from sticking
together, remove them from boiling water and put them into an ice bath to cool
completely. Drain the piroghi from the ice bath, and dip into vegetable oil
and drain. Put the oiled piroghi into zip log bags for easy freezing. To cook,
defrost and sauté with butter and onions.)
- Potato and Cheese Filling: Boil potatoes until soft. Drain.
- Add cheese to potatoes and cover for a few minutes to let the cheese melt.
- Chop onion very finely and add to potato and cheese.
- Add salt to taste.
- Using potato masher or electric mixer, whip potatoes until smooth.
- Cool potato filling completely before using.
- Roll into small balls or scoop with spoon.
Makes about 200 piroghi.
Posted by LladyRusty at recipegoldmine.com
Source: Chef Tina Burpee - Ethnic Food Coordinator for St. Mark's Orthodox Church
in Bethesda, Maryland