Pyrohis
Posted on April 2nd, 2008 | Rating:
| Category: Baked Goods
Filling ingredients:
10-12 medium potatoes - peeled and cubed
½ lb grated medium cheddar or colby cheese
4 medium onions - chopped
1 lb margarine
garlic
salt
course black pepper
Dough ingredients:
5-7 cups all purpose four
2 eggs slightly beaton
1tsp salt
water (as needed)
Prepare potatoes as you would for mashed potatoes until tender, drain and keep in the pot. While the potatoes are cooking, sauté the onions in the entire lb. of margarine. When the onions are done, scoop out about 3/4 of the onions with a slotted spoon and put into the pot of potatoes. You will be saving almost all of the margarine for the end of the recipe with some of the onions. Add the shredded cheddar cheese to the potatoes. Using an electric mixer, mash the potato mixture until it is as smooth as possible. It will be a little lumpy with the onions in it. Add garlic, salt and pepper to your taste and mix until done. Set aside to cool while you work on the dough.
In a large bowl, put about 6 cups of flour - make a well in the middle. In the well, put 1 tsp. salt, eggs and 1 cup of water. Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed. When it is almost ready, it will no longer stick to the sides of the bowl. Place the dough on a well-floured surface and knead it until it is smooth and shiny. Use flour as needed - be careful not to make the dough stiff. Set aside an let the dough rest.
Fill a large 6-8 quart pot with water, add a tsp. of salt and bring the water to a boil.
On one side of your table, place a clean sheet folded to fit your space and flour it well. This is where you will set your pyrohis between the making and the actual boiling of them. If your surface is not floured, they will stick and fall apart in the boiling process.
Cut off about 1/3 of the dough and roll it with a rolling pin until thin. Cut circles with a round biscuit cutter or a glass. Keep hands floured so the dough doesn’t stick. Stretch our the dough a little at a time until there is enough space to put the potato mixture in. 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. Put the completed pyrohi on your well-floured sheet and continue the process until all your pyrohi are done.
Now the actual cooking begins. Put about a dozen of the pyrohi in the boiling water and stir once to loosen them. Now, let them boil until they float to the top of the water and then boil them for another minute. Remove them one at a time with a large slotted spoon and put them into a colander to drain. Use a large cake pan or a roaster pan and drizzle the bottom of the pan with the extra onion and margarine mixture. Place the drained pyrohi in the pan and cover them with a little margarine mixture. Shake the pan back and forth to keep the pyrohi from sticking together. Repeat the process until all the pyrohi are done. Keep the large pan or roaster in the oven on warm and cover them with foil or lid to keep them from drying out.