Pirohi

Pirohi, often called three-corners because of their shape, are a staple of Czech cooking, and a favorite dish when growing up. “BaBa” would serve them often and no self respecting church picnic would be without them. Potato filling was the most popular, but cabbage and prune filling were also available, particularly around the Christmas holiday.

ingredients

DOUGH:
3 eggs
1 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups flour
POTATO FILLING:
3 large potatoes, cooked and mashed
1 teaspoon salt
grated mild yellow cheese
CABBAGE FILLING:
1-2 pound head cabbage, chopped fine
1 teaspoon salt
1 medium onion, chopped fine
PRUNE FILLING:
1 pound prunes, cooked and mashed

directions

Dough:

Beat eggs well and add sour cream; mix well. Add remaining ingredients until you have a workable dough. Let stand 10 minutes, then roll. Divide dough into portions. Roll each portion out thin and cut in 2-inch squares. Place desired filling in each. Fold in half to make a triangle and pinch edges to keep filling from escaping.

Cooking:

1
Drop pirohi into boiling water and cook until pirohi comes to the top, about 10 minutes. Drain well. Pour browned butter over pirohi and serve.
2
Cooked pirohi may also be sautéed, with onions, in butter, until golden brown and crispy.

Cabbage Filling:

Saute onion in butter. Add cabbage and fry slowly until brown.

notes

These tasty dough-stuffed pockets are great served just with browned butter. However, they can also be fried (after boiling), along with onions, in butter until crisp.

Source: Carol McDonald