Potato and Cheddar Pyrohy
Soft dumplings filled with mashed potato and sharp cheddar, boiled then fried in butter and onions.
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Large pot
- •Rolling pin
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 16 g
- carbs
- 58 g
- protein
- 13 g
- calories
- 430
Instructions
- 1
Mix the flour, warm water, egg, oil and a teaspoon of salt into a soft dough, knead 8 minutes and rest it covered for 30 minutes.
- 2
Mash the hot potatoes with the cheddar and season well. Cool until you can handle it.
- 3
Roll the dough 2-3 mm thick and cut 8 cm rounds.
- 4
Put a spoon of filling on each round, fold and pinch the edge shut with dry fingers, sealing it completely.
- 5
Cook the onions slowly in the butter until deep gold, about 20 minutes.
- 6
Boil the pyrohy in well-salted water in batches; they are ready about 2 minutes after they float.
- 7
Lift them straight into the onion pan, turn to coat, and serve with sour cream.
Chef's tips
Keep unfilled dough under a cloth — dried edges will not seal, and open pyrohy fill with water.
Ingredient substitutions
- cheddar → dry cottage cheese for a closer-to-Ukraine filling
- butter → bacon fat, the older prairie choice
Storage
Freeze uncooked in a single layer, then bag; boil from frozen.
Common mistakes to avoid
- •Overfilling so the seal splits
- •A rolling boil, which tears the dumplings
Serving suggestions
Cooked Potato and Cheddar Pyrohy?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
