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Pirohy Noodle Dough

 
2 c flour
2 eggs
1 stick butter
1 egg white
1 tbsp water

Hand mix flour, eggs, egg white and water.  Knead dough for 10 minutes, adding a little flour as needed.  It should be a soft dough.  Cut dough in half and roll out.  Cut into 2 1/2 inch squares with a pastry cutter.  Fill with desired filling.

Fold the square on the diagonal to form a triangle and pinch the edges to seal.  Boil each type of filled pirohy in a separate pot.  When pirohy rise to the surface, they are ready.  Drain and place them in a serving bowl.  Brown butter in a small pan and pour over the pirohy.

Prune and cheese filled pirohy are best served with sugar and cinnamon sprinkled on top.  Prune filled pirohy can be rolled in browned bread crumbs or browned graham cracker crumbs with a little bit of sugar added.

Submitted by Vera Howe.