3215rfs (05/14/82)
Pirogies (probably spelled wrong) are the quientesential Polish peasant food. In the past, little old Polish grandmothers would spend and entire day making these beautiful, tastey delights. Pirogies have been compared to blintzes, ravioli, and wontons when actually all of these dishes are descendants of the pirogies and, in fact, the pirogie is proof that civilization started in Poland, traveled east to China, bounced of the China Sea and eventually came back to Europe. The following recipe is for about 16 Pirogies. Since its a complicated (or at least involved process) I make at least three recipes and freeze 2 (freeze before boiling). Dough 2 cups all purpose flour 2 eggs 1/2 teaspoon of salt less than 1/2 cup of water Filling 5 boiled potatoes 6 oz. cheese (sharp, extra sharp, and mild cheddar) 1 or 2 eggs (I use one) 1/2 teaspoon of salt ground black pepper to taste I use my food processor to make the dough and filling. Add two cups of flour and the two eggs. Turn the food processor on until the eggs and flour look like course corn meal. Add the salt (not critical to add it now, I just forgot to list it above when I said flour and egg.) Add the water a little at a time until a thick dough forms. This doesn't require a food processor, the processor just makes it easier. Put to dough into the refrigerator for 1/2 hour to rest (I've left it over-night with no problems). Boil the potatoes in there skin (my preference but this is not critical) the mash, rice, or process the potatoes (don't forget to remove the skins). Mix the potatoes with the cheese, salt, beaten egg(s), and pepper. Do this while the potatoes are hot and you get a beautiful yellow mixture. This can be used immediately or left in the refrigerator (the longest I have left it is over-night, but I don't know what the limit is. I do know that its time-consuming and leaving the dough and filling over-night is the only way the some people can do it.) When you are ready to assemble the pirogies have the following ready: 1 rolling pin A lot of flour the dough the filling egg white and a pastry brush some wine your favorite music You will need an entire table (I do anyway). The dough is sticky so you will need plenty of flour. Cut of a ball of dough (3/4 to 1 inch diameter) and roll it into a thin circle or square or cloud shape. Place 1 tablespoon of filling in the center. Brush the outer edge of the rolled dough with egg white. Fold the dough over so that a semi-circle of dough encloses the filling. Coat the outer-edge of the semi-circle with egg white and fold up so that there is no edge. Place the Pirogie on a well floured plate. DO NOT STACK!!!!!!!!! Have a drink of wine. When your pirogies are all assembled you can either freeze them or cook them immediately. To cook, first place them in boiling water a few at a time. They are done when the rise to the top (three to five min.). After they are boiled fry the in butter (turn to fry both sides) Fry them until you like the way they look (the boiling step cooked them) After the boiling step they can be store in the refrigerator for a day or two. If you are opposed to frying in butter, please don't. If you feel you must tell me that you are opposed to frying in butter, please don't. Enjoy, they are worth the trouble Rich S.