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Wednesday, December 9, 2015

Cabbage Pyrohy for Christmas Eve

Another traditional dish made for Christmas Eve dinner is Sauerkraut pyrohy.  These pyrohy have always been my favorite and especially delicious reheated. 

Using the same recipe dough that I did for the cottage cheese I made 4 dozen of these dumplings.  My Mom always made the shape of these dumpling by pinching the ends together to get a circle shape. The shape is much like the Italian Tortellini shape. 

The sauerkraut is drained and washed. A step my Mom always did as she felt the store bought Sauerkraut was too bitter and salty. 

Drain and squeeze out as much moisture as you can as easier to make the dumplings if the filling is dry.

Soften finely chopped onion in a drizzle of Olive oil and then add the sauerkraut to sauté.

Yes, a lot of pinching that needs to be rechecked before freezing as the dough does relax and the seams need to be checked and resealed tor the dumplings will open when boiling to cook.  Trust me after all this work the last thing you want to see is the filling floating as you cook the dumplings!

These are frozen on a cookie sheet pan.  Cover the pan with saran wrap and each layer.   My Aunt Marion laughing commented that life is so much better with Saran wrap.   Sprinkle a dusting of flour on the base and on each layer of dumplings.  Another time that a shaker with flour is most handy.  When the dumplings are frozen, repack into ziplock bags. 
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