How to Make Fillings for Peroghi

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By eHow Contributing Writer

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Peroghi are traditional favorites, from Russia to Romania. These filled dumplings are can be found in local grocery stores. However, they take on a special character when stuffed with potatoes, cheese, sauerkraut, sweet cabbage and prunes. This is how peroghi are served for a traditional Orthodox Holy Supper on Christmas Eve.

Difficulty: Easy

Instructions

Potato Filling

Step 1

Boil two to four large potatoes in their jackets. Peel while hot.
Step 2

Grate one cup of yellow longhorn cheese into a medium sized bowl; cheddar cheese can also be used.
Step 3

Cut the potato into pieces and place in the bowl with the potatoes, mash together and add salt to taste.

Cheese Filling

Step 1

Drain one cup of cottage cheese for several hours or overnight until almost dry.
Step 2

Beat one large egg well,and add a pinch of salt (1/8th of a teaspoon).
Step 3

Place the dried cottage cheese and egg in a medium bowl and mix well.

Prune Filling

Step 1

Soak one cup of dried prunes in one cup of water overnight.
Step 2

Cook prunes over low heat until they thicken.
Step 3

Place cooked prunes in medium sized bowl and mash until smooth and pasty.

Sauerkraut Filling

Step 1

Rinse and drain one large can of sauerkraut.
Step 2

Chop the sauerkraut until finely shredded.
Step 3

Finely chop one medium onion.
Step 4

Place ¼ cup of oil and 3 tablespoons of butter in a large skillet.
Step 5

Fry onions and sauerkraut together until soft and brown.

Sweet Cabbage

Step 1

Finely shred one small head of cabbage.
Step 2

Dice one large onion into small, fine pieces.
Step 3

Place ¼ cup of oil and 3 tablespoons of butter in a large skillet.
Step 4

Add the shredded cabbage and onions to the skillet; cook for approximately 10 minutes.
Step 5

Add ¼ cup of water, mix well and cover tightly. Cook until cabbage is tender.
Step 6

Remove lid, add one tablespoon of butter and stir mixture well.
Step 7

Finish cooking, uncovered, until cabbage is lightly browned.

Filling the Peroghi

Step 1

Roll out the dough as thin as possible, yet thick enough to easily handle.
Step 2

Cut the dough into 2 x 2 squares
Step 3

Place one heaping teaspoon of filling in the middle of the peroghi.
Step 4

Dip your finger in water or egg white and apply to edges of peroghi.
Step 5

Pull one end of the dough to the other, forming the shape of a triangle.
Step 6

Carefully seal the edges together by pinching or using fork tines, as you would for a pie.