2 c flour
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.