Can anyone find me the russian recipe for Perryski?
Pirohy (50) 2 cup flour 8 tablespoons cold water 2 egg 1/2 teaspoon salt Brown melted butter and pour over pirohy when served. Mix all ingredients with enough water to make medium soft dough. Knead well and then roll out until thin. Cut in squares to make 50 pirohy. Place on each square 2 teaspoon of a filling. Fold in half to make triangles. Pinch edges well with thumb to keep filling from escaping. Drop in salted water and cook until all the pirohy rises to the top of the water. Then cook for 5 minutes longer. When done, pour a small amount of cold water and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt. Pirohy may be spread carefully on breadboard after draining, to allow them to dry a bit. Then place on serving dish and you will find them less soggy. Below is enough filling to fill 50 pirohy by using a variety of the cheese, potato and cabbage. If you only want to make one kind of a filling
