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Yield: 6 Servings
Ingredients:
* 4 lg Eggs beaten
* 4 To 5 pound flour
Instructions:
PIROHI DOUGH: Mix together the three ingredients. Knead until hard enough to roll out like a pie crust. Over-kneading will make it tough. Roll out - not too thick or thin. Cut into squares. All fillings (below) should be cold when placed in the center of the square. Fold dough in half to form a triangle. Tuck in corners and pinch edges together. Keep fingers dry. When all of the pirohi are made drop a few at a time in a pot of salted boiling water. Cook for 3 or 4 minutes - should come to the top of the water when cooked. Remove pirohi from pot and throw into cold water. Remove immediately. Dry on cloth or brush with butter to prevent them from sticking together. They may be frozen when dry. To serve: Place in pan with a little water. Cover with foil and warm in oven. When warm pour butter or onion mixture on top and serve.
Ingredients:
* 4 lg Eggs beaten
* 4 To 5 pound flour
Instructions:
PIROHI DOUGH: Mix together the three ingredients. Knead until hard enough to roll out like a pie crust. Over-kneading will make it tough. Roll out - not too thick or thin. Cut into squares. All fillings (below) should be cold when placed in the center of the square. Fold dough in half to form a triangle. Tuck in corners and pinch edges together. Keep fingers dry. When all of the pirohi are made drop a few at a time in a pot of salted boiling water. Cook for 3 or 4 minutes - should come to the top of the water when cooked. Remove pirohi from pot and throw into cold water. Remove immediately. Dry on cloth or brush with butter to prevent them from sticking together. They may be frozen when dry. To serve: Place in pan with a little water. Cover with foil and warm in oven. When warm pour butter or onion mixture on top and serve.
