jrrt@hogpd.UUCP (R.MITCHELL) (04/03/84)
Here's the traditional pirohi recipe used by the Hiovich family (my mother's side) since they were Ukrainians. Cabbage stuffing: 1 medium onion 4 cloves garlic Salt, pepper, onion powder to taste 1 medium cabbage head, "diced" into strips <1/3 c water Saute the onion, garlic, and spices in light oil. Add the diced cabbage, keep stirring until the mixture is soft and brown. The water can be used to prevent burning. Time to saute depends on the crispness of the cabbage. Dough: 3 c flour 1 pint sour cream 2 eggs. Mix sour cream and eggs until smooth. Add flour, mix well, then let sit for 5-10 minutes. Separate dough into quarters for convenience. Roll the quarter flat to 1/8" thickness on a floured table. Cut into 3" squares. Place 1 Tablespoon of cabbage on each square. Moisten two adjacent sides of each square with water, and fold one corner onto the opposite corner. Seal with fork tines. Place on cellophane. (Each quarter makes about 12 squares each). To cook the pirohi, place one at a time in (salted) boiling water. Boil 15-20 min (until pirohi is springy). Drain, serve with cheese or butter sauce.