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Date Posted: 08:01:41 06/17/01 Sun
Author: Kris
Author Host/IP: 24.8.237.236
Subject: Pirogi recipe
In reply to: Diane 's message, "Does anyone...?" on 22:14:48 06/15/01 Fri

Before I give you the recipe, let me tell you that around here Pirogis are a highly sought after dish. Usually only old Polish or Hungarian ladies make them. My grandmother used to make them as a treat for us and they're one of my favorite things.

Dough:
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Add flour or water as needed to make the right consistency.

Fillings are endless. Many people fill with cooked hamburger, taco meat, apples, cream cheese, blueberry, cheddar cheese...anything you can think of, be creative. Here are the two I usually make:

Sauerkraut - Can of sauerkraut with caraway seeds rinsed and squeezed dry. Saute onion and saurkraut in butter and drain. Many people like to add salt pork, but I omit that.

Cheese and potato - Make mashed potatoes and omit the milk, you want them to be rather thick. Saute onion in butter and add to potatoes. Lots of cheese of your choice mixed in as well. Matt likes to have some cooked bacon and garlic also.

Roll dough thin on floured surface. Cut in circles using a coffee can or other can of the size you prefer (I like mine big). Add filling making sure none touches the edges of the dough. Slightly wet the edges, fold and crimp with a fork. Cook in salted boiling water until pirogi floats to the top. Drain, coat with butter. Some people then fry these in butter to make them crisp. I like mine slathered in butter an baked in the oven. These freeze beautifully just make sure that you don't fry or bake them before freezing.

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