Mix and sift flour and salt, add to potato. Make a well
and add the egg and water. Mix well. Turn out on lightly
floured board and knead until light and elastic. Roll out
1/4 inch thick. Cut with a floured 2 1/2 inch cutter. Roll
out circles until they measure 3 1/2 inches. Fill with 2
Tb. of filling. Fold in half to form a semi-circle. Seal
edges tightly. Turn 4 pirogen at a time into 1 quart boiling
salted water. Boil 5 minutes, remove, drain, then fry in
shortening until golden brown on each side. Serve with sour
cream. (Makes about 14).
A standard yeast dough or pastry dough can also be used for
Pirogen. With these types of dough the Pirogen are baked
rather than boiled, on a well-greased pan in a 375°oven until
Chop the salmon, hard-cooked eggs and mushrooms; mix to-
gether with rice, salt and pepper. Place some of the filling
on oval of unbaked pastry and cover with another oval of pastry,
pressing down the edges. Repeat until all ingredients are
used. Let them stand 1/2 hour; bake in moderate oven (350°)
20 to 25 minutes.
OTHER PIROZHKI FILLINGS:
1. Fry a chopped onion in fat until light brown. Combine with
ground left-over meat.
2. Fry chopped onion in butter. Combine with riced potatoes.
3. Chop a hard-cooked egg. Combine with 3/4 C. cooked rice.
Season to taste.
4. Drain 1 lb. sauerkraut. Cook in saucepan until almost dry.
Chop an onion, fry in 2 Tb. fat. Combine fat and onion with
5. Combine fruit conserve with chopped nuts.
6. Chop any dried fruits, such as prunes, apricots, or apples,
add a little nutmeg.
Grind meat with onions. Add seasonings and enough rice to
make mixture hold together. Fry this gently in a little fat
Roll dough to 1/8 inch thickness. Cut into 1-2 inch rounds.
Place a tablespoon of filling mixture on each round. Fold
dough over to form a semi-circle and seal edges. Bake in a
450° oven until brown. Serve as an accompaniment to borscht
or other soup.