How to Make Peroghi

From Russia to Romania and all points in between, peroghi are traditional favorites. Peroghi are filled dumplings widely available in grocery stores today, but they take on a special character when served at Holy Supper for a traditional Orthodox Christmas Eve. At Christmas, for the traditional Holy Supper, peroghi are stuffed with potatoes, cheese, sauerkraut, sweet cabbage and prunes.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 Cups all purpose flour
• 2 Large eggs
• 1 Teaspoon salt
• ½ Cup of water or less
• 1 Egg white
• 1 Large pot of boiling salted water

1. Place flour in a large, wide bowl. Make a hole in the center of the flour and add the two large eggs and salt to the center of the bowl.
2. Mix the eggs and salt together with your hands, then slowly incorporate the flour.
3. Add only enough water to make a medium stiff dough; knead well on a floured board.
4. Divide the dough in half, roll out very thin, and cut the dough in 2 x 2 inch squares.
5. Place one teaspoon of filling on the center of each square. Then brush the edges of the square with egg white.
6. Pull up one corner of the peroghi and seal edges by pinching together; peroghi should be triangle shaped.
7. Drop a few peroghi at a time into the boiling water. Boil until peroghi rise to the top, about ten minutes.
8. Drain peroghi well and fry in onions and butter until browned. This is the traditional way peroghi are served at Christmas.

Tips & Warnings

• Do not over stuff the peroghi or it will come apart during boiling.
• Seal the edges well to prevent the peroghi from coming apart.
• Do not overcrowd peroghi in boiling water or they may stick together.