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Pirogies

September 06, 2006

1 large potato, cooked and mashed
1 teaspoon salt
1/2 cup mild yellow cheese
2 cups flour
2 eggs
1/4 cup warm water
Butter, to taste
Large pot of boiling water

For filling, combine potato, 1/2 teaspoon of salt, and cheese. Set mixture aside. Mix flour, eggs and remaining salt. Add warm water to make medium-soft dough. Knead until blisters appear on dough, about 4 to 5 minutes. Divide into two portions. Place one portion on the flour board. Flatten until the dough is thin, about 1/4 inch. Cut in 2-by-2-inch squares and place 1/2 tablespoon of the filling on each square. Fold in half to make a triangle, pinching the edges to keep the filling from escaping. Follow the same method for the remaining portion of dough. Drop the triangles into boiling water until the pirogies come to the top, about 10 minutes. Drain pirogies. Brown butter in a skillet, pour over the pirogies, and toss.

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Makes about 2 dozen pirogies.

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