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Catholic Recipe: Potato Dumplings

    INGREDIENTS

  • 4 large potatoes, peeled
  • 2 teaspoons salt, divided
  • 2 slices pimiento cheese, crumbled
  • 2 small onions, chopped
  • 1/2 cup butter, divided
  • 4 1/2 cups sifted all-purpose flour
  • 2 eggs
  • 3/4 cup lukewarm water
  • 2 quarts boiling water
  • Details

  • Serves: 8
  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Ukraine

Also Called: Pyrohi; Pierogi

From Slovak countries, such as the Ukraine and Poland come the ever popular pierogi, pyrohi or stuffed potato dumplings. Whatever you call them, they are delicious.

DIRECTIONS

Boil potatoes 25 minutes in water to which 1 teaspoon salt has been added. Drain. Mash. Add cheese. Reserve.

Sauté onions lightly in 1/4 cup butter in skillet until golden. Combine onion and potato mixture.

Sift flour with 1 teaspoon salt. Beat eggs with lukewarm water. Combine, adding only enough egg to make dough stick together. Knead on lightly floured bread board for 10 minutes; return to bowl; cover with cloth; reserve 20 minutes. Roll dough out on lightly floured board. Cut in 3-inch squares. Fill each square with 2 tablespoons potato-onion mixture. Press ends closed; reserve on cloth until ready to cook.

When all dumplings are made, drop into boiling water. When water boils up to top of saucepan, lower heat. Boil 10 minutes. Drain. Serve garnished with remaining butter, melted.

Optional Fillings: Prune: — 1/2 pound prunes, cooked, mashed.

Cheese: — 1/2 pound dry cottage cheese, 1 egg beaten, dill, 1/8 teaspoon salt; combine ingredients.

OR: — 1/2 pound dry cottage cheese, 1 egg beaten, 2 tablespoons sugar, vanilla; combine ingredients.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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