Potato and Cheese Pyrohy
Hand-pinched dumplings of potato and cheese, boiled and buttered with onions.
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 425 kcal
Equipment
- •Large pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 425 kcal
- fat
- 16 g
- carbs
- 57 g
- protein
- 13 g
- calories
- 425
Instructions
- 1
Work the flour, water, egg, oil and salt into a soft dough, knead 8 minutes and rest 30 minutes under a bowl.
- 2
Mash the hot potatoes with the cheese and season firmly. Cool.
- 3
Roll the dough thin and cut rounds; fill and pinch each one closed with dry fingertips.
- 4
Cook the onions in the butter over low heat for 20 minutes until deep gold.
- 5
Boil the pyrohy in salted water in batches, giving them 2 minutes after they surface.
- 6
Toss the drained dumplings straight into the onions and butter, and serve with sour cream.
Chef's tips
Set up an assembly line — pyrohy are made in batches of hundreds here, and the dough behaves best worked quickly.
Ingredient substitutions
- cheddar → dry cottage cheese, the older filling
- butter → bacon fat and cracklings
Storage
Freeze uncooked on trays, then bag for 3 months.
Common mistakes to avoid
- •Wet fingers when pinching, which stops the seal holding
Serving suggestions
Cooked Potato and Cheese Pyrohy?
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