Recipes

Piroghi
  • Ingredients
  • Dough:
  • 1/2 cup lukewarm water
  • 1 1/4 ounce package dry yeast
  • 2-1/2 cups sifted all-purpose flour
  • 1 egg, well beaten
  • 2 tablespoons rendered chicken fat
  • or vegetable oil
  • Filling:
  • 1 pound pork satay sausage removed
  • from the casing (page 43)
  • 1 small onion, chopped
  • 1 egg, well beaten
  • Chicken broth or water for boiling
  • Melted butter
  • Chopped parsley
  • salt to taste
  • freshly ground black pepper
Directions
  1. Mix the yeast with one-half cup of lukewarm water and let it rest for fifteen minutes or until it becomes frothy
  2. Add the yeast to the flour with the remaining dough ingredients and mix to make a soft dough
  3. Add a little more water if necessary
  4. Place the dough in a greased bowl and cover
  5. Put the bowl in a warm place to allow the dough to rise
  6. It should double in size
  7. Punch down the dough and roll it out on a floured surface until it is about an eighth of an inch thick
  8. Cut it into circles about three inches in diameter
  9. Saute the sausage meat until it is lightly browned
  10. Remove it with a slotted spoon and set aside
  11. In the sausage drippings saute the onion until it is tender
  12. Mix the sausage, onion, and the beaten egg until thoroughly blended
  13. Place about one tablespoon of the sausage mixture on each circle of dough and fold over to form half- moons
  14. Pinch the edges tightly to seal
  15. Place the piroghi, a few at a time, into a large pot of rapidly boiling broth or water and boil for three to four minutes
  16. When all the piroghi are done put them in a large bowl and toss them with butter, parsley, salt and pepper, and serve warm.


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