I don't remember which forum this question came from so I am posting this to
all I subscribe.
To the person asking about "piroshky". The spelling varies by dialect; I
foudn the following spellings, "piroghi", "pierogi" Piroghi", "Piroshky",
Pirozhky", and I am certain that I missed some. So anyway, here are some
recipes and hope you enjoy making them.
Pat in Colorado
--------meal-master
title: Pierogi z Miesem
categories: main dish, sandwiches, ethnic
serves 4
2 c chopped leftover roast or boiled beef
1 slice stale bread, moistened in milk
salt and pepper to taste
1 tbsp butter
1 med. Onion, minced
1-2 tbsp soup stock, (opt)
1/2 stick butter, melted
Parmesan cheese for sprinkling
Chop the meat very fine, combine with bread and season. Cook minced onion in butter until light
golden-brown and add to meat mixture. If meat is lean, add a little meat stock so that stuffing will
not be too dry.
Make dough for Meat Pockets:
Dough: 2 c flour
1 large or 2 small eggs
few tsp water
Make dough, mixing flour, eggs and water together well. Work until firm. Roll into a very thin
sheet. Cut into 3-inch squares.
Fill each pocket with a little of the stuffing, taking care to pinch edges securely together. Cook in
boiling salted water until pockets swim to the surface. Drain, arrange in dish for serving, add the
melted butter and sprinkle generously with Parmesan cheese. Excellent as luncheon dish or with
clear soups.
--------
--------meal-master
Title: pierogi
categories: sandwiches, main dish, ethnic
serves 4
Basic Dough:
2 c flour
2 small eggs or 1 large egg
few spoonfuls lukewarm water
Mix flour, eggs and water and work dough until firm. Divide in 2 parts and roll each piece into a
thin sheet on a floured board. Arrange suffing by the spoonful along one edge of a piece of
dough, 2 to 3 inches from edge. Fold over and cut out in shape of semi-circles with a pastry cutter
or a glass. Press edges of dough together. Repeat until all the dough and filling have been used
up. If necessary, reroll leftover dough and repeat. This is a fast way of making the pockets. Cook
in boiling water like noodles, covered, so that they will steam. In a few minutes, when pockets rise
to the top, they are done. Serve with drawn butter.
Fillings:
I. Cheese
2 egg yolks,
1 tbsp butter
1 lb pot cheese or farmer cheese, mashed,
dash of salt
1 tbsp sugar
3/4 c raisins (opt)
Cream egg yolks and butter. Combine with cheese, season and mix thoroughly. For a sweet
filling, and sugar and raisins. Fill pockets as directed above. Serves 4
II. Potato
2 lbs potatoes
1/2 onion, minced
1 heaping tbs butter
salt and pepper
2-3 tbsp cottage or farmer cheese (opt)
drawn butter and Parmesan or bread crumbs for topping
Cook, mash and season potatoes. Fry onion to a light, golden brown in butter. Combine with
mashed potato and season to taste; add cheese if desired. Mix thoroughly and proceed to fill and
cook pockets. Serves 6 to 8
III. Cabbage
2 small or 1 large head cabbage
2 tbsp cooked dried mushrooms
salt and pepper
topping of drawn utter with bread crumbs or fried minced onion
Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into small sections, core and
parboil in salted water for 10 minutes. Drain. Add 1 tbsp butter, onion, and continue cooking
until onion is lightly brown. Add cabbage 3 tbs bouillon and salt and pepper. Simmer, tightly
covered, stirring occasionally, until soft - about 1 hour. Dust with 2 tsp flour and add 1/2 tsp Maggi
extract or Kitchen Bouquet, stir and let simmer another 5 minutes
Combine with cabbage, season and use to fill pockets. Cook as directed and serve drawn butter
and bread crumbs or onions. Serves 6 to 7.
IV. Fruit:
Blueberries, blackberries or cherries are an excellent filling if the "pierogi" are to be used as a
summer dish or as dessert. Fill the dough pockets with a spoonful of berries each, or with 3 or 4
pitted cherries. Press edges tightly and cook in boiling water as directed. Serve with sour cream
and sugar. If sour cream is omitted, garnish with melted sweet butter.