---------- Recipe via Meal-Master (tm) v8.04
  
       Title: PIROHY (PIROGI)
  Categories: Ethnic, Main dish
       Yield: 4 servings
  
       1 c  Flour
     1/2 ts Salt
       1 ea Egg
       4 tb Cold water
  
   Mix all ingredients with enough water to make a soft
   dough. After kneading well, roll out thin. Cut dough
   into about 60 squares. On each square, place 1
   teaspoon of filling. Fold in half to make triangles.
   Pinch edges together, making sure this is done well to
   keep filling from escaping. Carefully drop in salted
   boiling water and cook until all pirohy rise to the
   top of the water and cook for 5 minutes longer.
   Carefully strain. Place in serving dish and pour over
   golden brown butter. On top of this, if you are
   serving the panske pirohy with the lekvar filling,
   sprinkle nuts and sugar. If you are serving them “po
   liptovsky”, (these are filled with potato and dill
   filling) sprinkle some cottage cheese on top. Some
   prefer a little onion fried in butter until golden
   brown and this is poured over the kind that have the
   potato filling. Cheese Filling:     1/2 cup dry
   cottage cheese, 1 egg yolk, a bit of lemon rind, and
   sugar to taste. Combine ingredients and mix
   thoroughly. Potato Filling:      1 large potato cooked
   and mashed. A little fresh or dried dill, 1 egg yolk,
   salt and pepper to taste. Mix throughly. Cabbage
   Filling:     1 lb. head of cabbage chopped fine, to
   which add 1 teaspoon salt and set aside to stand for
   several minutes. Then squeeze out water from cabbage
   and fry in 1 tablespoon butter that has been browned.
   Add 1 teaspoon sugar. Fry until golden brown, stirring
   occasionally to keep from burning.
  
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