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Catholic Recipe: Pirohi

    INGREDIENTS

  • 2 cups flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon oil
  • 1 to 1 1/2 cups water
  • Details

  • Prep Time: N/A
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Poland

St. John of Kanty or John Cantius is the patron of Lithuania and Poland and also the patron saint of teachers, students, priests and pilgrims. The Catholic Church gives us feastdays of saints to hold them up as example for us to imitate and to ask that saint to intercede for us to God.

Take some time to learn a little about Poland and its history and heritage, perhaps learn about the life of our current pope, John Paul II, who is also from Poland. Serve some Polish food, like pierogies and kielbasa (Polish sausage). You can try to make these from scratch, or find them ready-made in your grocery store.

DIRECTIONS

Mix flour, eggs, and salt. Add oil and enough water to make a soft dough. Knead until "blisters" appear on dough. The pirohi dough is to be rolled out thin — to "ravioli-like" thickness. Then cut into approximately 2-inch squares, or a round, 2-inch diameter cutter can be used. Fill with 1/2 teaspoon filling (see below for options). The edges are moistened a bit with some water, and then folded as triangles or semi-circles. Drop into boiling water. Cooking until they float to the top, about 10 minutes.

Fillings

Potato: Cook 8 to 9 potatoes until soft. Drain and peel. Break up 1/2 pound cheese. Melt into potatoes. Add salt and pepper to taste and mash. Cool.

Sauerkraut: Drain, rinse, and squeeze large can of sauerkraut. Coarsely chop and sauté large onion in 1/4 cup butter. Add sauerkraut; cook 45 minutes. Salt and pepper to taste.

Cheese: Mix 1 pound dry cottage cheese, 1 egg, and salt and pepper to taste. Sugar to taste may also be added.

Recipe Source: La Cucina Egeriana: Times, Tastes and Tables — A Cookbook for Feasts and Seasons by Eleanor Bernstein, et al, Editors, Notre Dame Center for Pastoral Liturgy, 1997
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