• 2 ½ lbs all purpose flour
  • 4 cups milk
  • 5 lbs potatoes, mashed
  • 1 lb farmer's cheese
  • 2 medium onions, chopped
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • salt and black pepper, to taste
  • Equipment: 3-inch cookie round


1. To make the dough:
2. Heat the 4 cups of milk until very hot but not scalded and definitely not boiling. Place the flour into a mixing bowl of an electric mixer fitted with a dough hook. VERY SLOWLY, begin adding the milk to the flour and begin mixing. If you add the milk too quickly, you will cook the flour and make a large, gooey ball! Incorporate all of the milk and knead the dough until smooth--about ten minutes. Remove dough from bowl and set aside to cool, about 30 minutes.
3. To make the filling:
4. Fully cook the potatoes in salted, boiling water. When potatoes are tender, drain and mash using a ricer or potato masher. Allow potatoes to cool. Adjust salt as needed to taste. Mix in the farmer's cheese into the cooled potato pureé until smooth.
5. Sauté the chopped onion in 2 tablespoons of olive oil and 1 tablespoon of butter until crisp and golden. Fold the onion mixture into the potato and cheese mixture until smooth.
6. After the dough has cooled, roll out dough onto a floured surface until about an eighth of an inch thick. Using a round, inch cookie cutter (or an empty soup can), cut out circles of dough. Place approximately 1 tablespoon of the potato and cheese mixture into the center of the dough circle and fold in half. Crimp the halves of semicircle, ensuring that it's sealed all around.
7. Bring about 3-4 quarts of salted water to a rolling boil. Add the pirohy, about 12 at a time, and cook until they begin to surface. Remove immediately with a slotted spoon. Place into a bowl that has a couple tablespoons of butter in it and toss.
8. Note: You can sauté two more chopped onions with another 2 tablespoons of olive oil and 1 tablespoon of butter and serve with the pyrohy for guests to sprinkle over the tops. Sour cream is also a popular accompaniment.


Pyrohy can be frozen for cooking later on. Instead of cooking them, lay them out on a cookie sheet and place into the freezer. Once frozen, throw them into freezer bags, a dozen at a time, for later use. To cook after freezing, just toss into boiling water and cook for ten minutes. They will rise to the top before the ten minutes are up, so don't be too hasty.





MacGourmet downloadMama's Heavenly Ukrainian Pyrohy. To import, drag image to your MacGourmet recipe box.


Irene Holynskyj


Servings: 120
Yield: 120 pyrohy