Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 c flour
1 egg slightly,Beaten
1/2 t salt
2 c very potato water or,Warm
1 plain water
1 potato filling
3 lb potatoes,pared, cut into
1 sm pieces. and mashed.,Boiled
1/3 lb yellow cheese.,Grated
1 (american,colby, or similar
1 mild cheese)
1 cheese filling
1/2 lb dry cottage cheese,mashed
1 to eliminate the lumps.
1 for salt/herb version
1/2 t salt
1 scant tablespoon of,Chopped
1 green dill weed (or chives.)
1 for sweet version
1 sugar,to taste
1 cinnamon,to taste
1/4 c white raisins
1 cabbage filling
1 md onion,chopped
1 scant 2 tsp oleo
1 md head cabbage
1 qt sauerkraut juice or
14 oz can of sauerkraut,do not
1 rinse

Chop raw cabbage, combine with sauerkraut, including original juice,
and simmer together for an hour. Add a little water if needed. After
it is cooked, drain liquid. Saute (proj) the onion in the oleo until
it is clear. Add the drained cabbage, and fry slowly, stirring often
until it loses the whiteish look and is rather dry. Add salt and
pepper to taste.

Assembly

Roll out dough on a floured board to about 1/8 inch thickness. Cut 2
or 3 inch circles. It is a rather sticky dough but this makes it seal
very well. Place about a teaspoon of filling to one side of the
circle, lap over the other half so it is like a half moon and seal
the edges by punching together carefully.

Cooking

Have an 8 to 10 quart pot of water at a rolling boil. Drop 6 pirohy
into the water one by one. Stir with a wooden spoon. Water must be
kept boiling at all times. When they rise to the top of the water,
continue cooking for another minute. Remove with a slotted spoon and
place into a colander. While the next 6 are cooking, coat the first 6
with butter or oleo by placing them into a skillet containing melted
butter. Remove and place them into a roaster or other container, for
serving or reheating at a later time. This method works well when
large quantities are being made.

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