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From:
Subject: [PA-LAC] Piroghi
Date: Mon, 1 Apr 2002 16:20:08 EST

My mother got this recipe from her mother who came from what is now Svetlice,
Slovakia in 1914 (then it was Vylagy, Hungary). Unfortunately, she didn't
specify amount of water either, perhaps because it depends on the weather.
When I made it a long time ago I added enough to make it the consistency of
pie crust.

Piroghi
2 c flour 1 egg 1 t salt water enough to hold dough
together

Mix flour, salt, egg. Add enough water to make a soft dough. Knead gently
on lightly floured board. Let stand 10 min. Roll thin. Cut into 2"
squares. Fill. Seal well. Drop in boiling water for 8-10 minutes. Drain.
For potato-cheese filling: combine mashed potatoes with grated sharp cheese
[she didn't give any quantities]. For cabbage filling: shred cabbage fine,
salt it, and let stand so salt extracts moisture. Squeeze dry. For
sauerkraut filling: wash and drain well. Saute in butter. Let all
ingredients cool before filling piroghi. My mother said after they were
filled and boiled her mother then baked them, then poured boiling water over
them, but the recipe she gave me says to fry onions then put the piroghi in
the pan and brown them with the onions.

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