Perohi Recipe – Eats Now

Name: Perohi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Dough; 3 C Flour; 3/4 tsp salt; 1 egg (if not fasting); 3 tbls oil; 3/4 cup water or 1 cup water if egg is not used; Sweet cabbage; 2 Tbls butter or oil; 1/4 c onion; 1/2 head small cabbage; Potaoes & Cheese; 1 1/4 lb (4 med potatoes) Cooked and mashed; 1/2 lb grated cheddar cheese; 1/4 c onion; 2 tbls butter

Servings: persons

Dough
3 C Flour
3/4 tsp salt
1 egg (if not fasting)
3 tbls oil
3/4 cup water or 1 cup water if egg is not used
Sweet cabbage
2 Tbls butter or oil
1/4 c onion
1/2 head small cabbage
Potaoes & Cheese
1 1/4 lb (4 med potatoes) Cooked and mashed
1/2 lb grated cheddar cheese
1/4 c onion
2 tbls butter

1
Mix ingredients together kneed for 5 mins. Kneed into a ball. Separate dough into thirds. Roll out as thin as possible. Cut into three inch squares. Put filling into middle, fold over and pinch dough together. Lay in single layer on wax paper until dry. Turn and let dry again.
2
Cabbage
3
Melt Butter and fry onions. add cabbage and cook until wilted and golden, about 1/2 hour. Add 2 tbls water in needed.
4
Potatoe & cheese
5
Melt butter and fry onions until golden brown. Mix cheese, potatoes and onions together.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Dough, 3 C Flour, 3/4 tsp salt, 1 egg (if not fasting), and more.

Yes, Perohi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Perohi

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