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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot. | 2. At the same time the potatoes are cooking, sauté the onions in the entire pound of margarine. | 3. When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes. | 4. You will be saving almost all the margarine for the end of the recipe with a little bit of the onions. | 5. Also add the shredded cheddar cheese to the potatoes. | 6. Then using an electric mixer, mash the potato mixture until as smooth as possible. | 7. It will be lumpy somewhat with the onions in it. | 8. At that time, add garlic and salt and pepper to your own taste and mix until done. | 9. Set aside to cool while you work on the dough. | 10. In a large bowl, put about 6 cups of flour in making a well in the middle. | 11. In the well, put in one teaspoons. | 12. Salt, both eggs (already slightly beaten), and about one cup of water. | 13. Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed. | 14. When it's almost ready it will no longer stick to the sides of the bowl. | 15. Place the dough on a well-floured surface and knead it until it is smooth and shiny. | 16. Use flour as needed, but not too stiff. | 17. Set aside and let the dough rest. | 18. Fill a large 6-8 quart pot with water, add a teaspoon of salt, and bring the water to rolling boil. | 19. The process of the making the pyrohis is easy but it is a long one. | 20. Extra hands are always welcome in making this delicious meal. | 21. On one side of your table, place a clean sheet folded to fit your space and flour this very well. | 22. It will be the place you will set your pirohis between the making and actual boiling of them. | 23. If your surface is not floured, they will stick and fall apart in the boiling process. | 24. Cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thin). | 25. Cut circles with a round biscuit cutter or a glass. | 26. Keep hands floured so the dough doesn't stick to them and stretch out dough a little a a time until there is enough space to put the potato mixture inches. | 27. With a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent. | 28. Put the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done. | 29. If the water is boiling too much, turn down until you are ready to boil them. | 30. Now the actual cooking starts. | 31. Put about a dozen of the pirohi in the boiling water and stir once easily to loosen them. | 32. Now let them boil until they float to the top of the pot and let them boil for another minute or so. | 33. Remove them one at a time with a large slotted spoon and put them into a colander to drain. | 34. Use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine. | 35. Place the drained pirohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pirohis from sticking to each other. | 36. Repeat the process until all the pirohi are done. | 37. Keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out. | 38. Any extra dough: Roll out thin on the floured surface and cut into strips, boil, drain and use for buttered noodles or holushki (sautéed cabbage and noodles.) I guarantee-- if you take the time to make these babies-- your family will LOVE them-- and you will have tasted two of the best of the Ukrainian cuisine around! | 39. MMM-MMM Dobreeeeee (good). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	10 -12		peeled cubed	-	-	-	-
cheddar	1/2	lb	grated	916.2741	7.0081	51.8693	75.5473
onion	4		chopped	176.0	41.096000000000004	4.84	0.44
margarine	1			1622.0639999999999	2.0304	2.0304	181.608
garlic				-	-	-	-
salt				-	-	-	-
black pepper			coarse	-	-	-	-
purpose flour	5 -7	cups		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
salt				-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.