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1
Dough: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
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2
To the hot scalded milk, add the butter, and cool to lukewarm.
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3
Add the eggs, salt, sugar, and yeast.
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4
Mix in enough flour to make a medium soft dough as for bread.
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5
Knead on a floured board until smooth and satiny.
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6
Return to the bowl, cover, and let it rise until double in bulk.
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7
Punch down, knead a few times in the bowl, and let it rise again.
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8
Use any favorite filling in the recipes that follows.
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9
To make pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
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10
Place a generous portion of the filling in the center, bring the edges together, and press to seal securely (I wet the edges with a bit of flour mixed with water for a better seal).
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11
All edges must be free of filling.
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12
Shape into an oblong with a plump center and tapering ends.
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13
This is the traditional shape of pyrizhky.
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14
As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
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15
Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
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16
Cover and let them rise in a warm place until light, for about 1 hour.
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17
Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
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18
Bake in a moderate oven (375F) for 30 to 35 minutes depending on their size.
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19
Meat Filling: Cook the onion in half of the butter until it is tender.
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20
Add the remaining butter and the meat.
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21
Brown the meat lightly.
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22
Season with salt and pepper.
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23
Cover and cook over a low heat until done.
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24
Remove the meat.
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25
Stir the flour into the drippings.
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26
Add the soup stock or water, then cook, until the sauce comes to a boil.
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27
Combine with the meat and cool.
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28
Mix in the parsley and chopped eggs.
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29
Sauerkraut Filling: Rinse the kraut well in warm water, squeeze dry, and chop finely.
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30
Cook the onion in the fat until tender.
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31
Add the kraut and cook it for about 15 minutes, or until the kraut is tender but not overcooked.
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32
Season to taste with salt and pepper.
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33
For a mild flavored filling, add some fresh cabbage that has been cooked, squeezed dry, and chopped.
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34
This filling should be dry.
