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1
Prepare potatoes as you would for mashed potatoes until tender and then drain and keep in the pot.
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2
At the same time the potatoes are cooking, saute the onions in the entire pound of margarine.
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3
When the onions are done, using a slotted spoon, scoop out about 3/4 of the onions and put into the pot of potatoes.
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4
You will be saving almost all the margarine for the end of the recipe with a little bit of the onions.
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5
Also add the shredded cheddar cheese to the potatoes.
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6
Then using an electric mixer, mash the potato mixture until as smooth as possible.
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7
It will be lumpy somewhat with the onions in it.
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8
At that time, add garlic and salt and pepper to your own taste and mix until done.
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9
Set aside to cool while you work on the dough.
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10
In a large bowl, put about 6 cups of flour in making a well in the middle.
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11
In the well, put in one teaspoons.
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12
Salt, both eggs (already slightly beaten), and about one cup of water.
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13
Mix well with a strong wooden spoon and add water or flour as needed until the dough is formed.
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14
When it's almost ready it will no longer stick to the sides of the bowl.
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15
Place the dough on a well-floured surface and knead it until it is smooth and shiny.
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16
Use flour as needed, but not too stiff.
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17
Set aside and let the dough rest.
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18
Fill a large 6-8 quart pot with water, add a teaspoon of salt, and bring the water to rolling boil.
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19
The process of the making the pyrohis is easy but it is a long one.
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20
Extra hands are always welcome in making this delicious meal.
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21
On one side of your table, place a clean sheet folded to fit your space and flour this very well.
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22
It will be the place you will set your pirohis between the making and actual boiling of them.
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23
If your surface is not floured, they will stick and fall apart in the boiling process.
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24
Cut off about 1/3 of the dough and rolls with a rolling pin until thin (not too thin).
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25
Cut circles with a round biscuit cutter or a glass.
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26
Keep hands floured so the dough doesn't stick to them and stretch out dough a little a a time until there is enough space to put the potato mixture inches.
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27
With a teaspoon, fill the center of the dough with the potato mixture and fold the dough over and pinch the edges tight with floured fingers to form a crescent.
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28
Put the completed pirohi on your well-floured sheet and continue the process until all your pirohi are done.
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29
If the water is boiling too much, turn down until you are ready to boil them.
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30
Now the actual cooking starts.
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31
Put about a dozen of the pirohi in the boiling water and stir once easily to loosen them.
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32
Now let them boil until they float to the top of the pot and let them boil for another minute or so.
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33
Remove them one at a time with a large slotted spoon and put them into a colander to drain.
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34
Use a large cake pan or a roaster pan and drizzle the bottom with the extra onion margarine.
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35
Place the drained pirohi in the pan and cover them with a little margarine mixture and shake the pan back and forth to keep the pirohis from sticking to each other.
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36
Repeat the process until all the pirohi are done.
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37
Keep the large pan or roaster in the oven only on warm and cover them with foil or lid to keep them from drying out.
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38
Any extra dough: Roll out thin on the floured surface and cut into strips, boil, drain and use for buttered noodles or holushki (sauteed cabbage and noodles.)
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39
I guarantee-- if you take the time to make these babies-- your family will LOVE them-- and you will have tasted two of the best of the Ukrainian cuisine around!
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40
MMM-MMM Dobreeeeee (good).
