The Russian ladies in Grand Forks, BC take a lot of pride in the appearance of the pirahy. It takes some practice to make them look pretty, but they taste just as good if the a bit large or lopsided. Cottage cheese or bean are the best. Some people like the pea. The potato are not considered to be "company" pirahi.
Ingredients
- 3/4 cup warm water
- 2 tsp sugar
- 1 tbsp yeast
- 2 1/2 cups milk
- 3 eggs
- 1/4 tsp baking soda
- 1 cup butter
- 1 tbsp salt
- 2 tbsp sugar
- 5 - 6 cups flour
Directions
Scald milk, add butter, sugar and salt; add the dissolved yeast and mix well. (make sure liquid has cooled). Sprinkle soda over eggs and beat, then add to milk mixture. Slowly add flour and mix well. Set in warm place to rise. Let rise to double in bulk (about one hour, punch down. Let rise again, punch down. Let rise until double. Pinch off dough about the size of a small egg, gently form into a ball and place on floured board. Roll each ball out into a circle about 3 1/2 inch in diameter.
Place about 2 tbsp filling on circle and bring the edges toward the centre over the filling so they are almost touching. Place on lightly greased cookie sheets about 2 inches apart and let rise for about 1 hour. Bake at 425 degrees Fahrenheit until lightly browned. Serve hot with melted butter or sour cream. They can be frozen, but are better fresh.
Fillings:
Cottage cheese. Mix 3 cups VERY dry cottage cheese, 2 eggs, 1/2 tsp salt
Bean: Use tinned kidney beans or if making from scratch cook the beans until soft. Mash very well using some of the bean juice to make the mixture softer. Salt and sugar to taste.
Potato: Boil potatoes in salted water. Mash well. Add 1 egg. mix well and salt to taste. Add some cheese or finely chopped onion to taste if you like.
Peas: cook split peas until tender or frozen green peas. Mash very well then add salt and sugar to taste.
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Submitted 6/13/05.
Source: Brilliant Home Cooking
Submitted By: Gordon Jackson
gjackson@nanaimo.ark.com
Pirahi