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Friday, December 9, 2016

Sauerkraut Pyrohy for Christmas Eve


Once again, preparing dishes for the meatless Christmas Eve Supper.  As I prepare this dish, I think of my Mom and how skillfully she managed this beautiful meal with twelve dishes some that were served piping hot.  I never thought much about this until I had to do Christmas Eve meal all by myself!  Now I marvel how efficiently and without effort this was done by my Mom and Grandmother.  I am not at that stage yet!  Sadly, I do not think this tradition will be continued. 

Once again, I used this recipe that uses 4 cups of flour with about 8 dozen of Pyrohy made from this recipe.



The sauerkraut filling was first washed and squeezed dry.  Something my Mom always did as she said that the sauerkraut was too salty.  Chop and sauté one white onion until soft in Olive Oil.  Add the washed sauerkraut and sauté until the filling is dried.  This helps in making the dumpling.






The ends are pinched together to form a circle.  Something my Mom always did to be able to tell the differences in fillings in the Pyrohy.


These fresh Pyrohy are placed on a cookie sheet that has been covered with saran wrap. They are placed on a lightly dusted flour and placed so they are not touching.  After they are frozen, they are packed into a ziplock bag.   They are dropped into boiling water and are cooked when they float to the top.  Toss in olive oil or butter and serve hot.
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