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Pirohy (Pirogi) Recipe

Makes 5 dozen


  • 1 cup flour
  • 1/2 tsp salt
  • 1 egg
  • 4 tbsp cold water Cheese Filling:
  • 1/2 cup dry cottage cheese
  • 1 egg yolk
  • Lemon rind
  • Sugar to taste. Potato Filling:
  • 1 large potato cooked and mashed
  • Dill, fresh or dried
  • 1 egg yolk
  • Salt and pepper to taste Cabbage Filling:
  • 1 lb head of cabbage, chopped fine
  • 1 tsp salt
  • 1 tbsp sugar


1. Mix all ingredients with enough water to make a soft dough.
2. After kneading well, roll out thin.
3. Cut dough into about 60 squares.
4. On each square, place 1 teaspoon of filling.
5. Fold in half to make triangles.
6. Pinch edges together, making sure this is done well to keep filling from escaping.
7. Carefully drop in salted boiling water and cook until all pirohy rise to the top of the water and cook for 5 minutes longer.
8. Carefully strain.
9. Place in serving dish and pour over golden brown butter.
10. On top of this, if you are serving the panske pirohy with the lekvar filling, sprinkle nuts and sugar.
11. If you are serving them “po liptovsky”, (these are filled with potato and dill filling) sprinkle some cottage cheese on top.
12. Some prefer a little onion fried in butter until golden brown and this is poured over the kind that have the potato filling.

Cheese Filling or Potato Filling:
Combine ingredients and mix thoroughly.

Cabbage Filling:
1. Add salt to cabbage and set aside to stand for several minutes.
2. Then squeeze out water from cabbage and fry in 1 tablespoon butter that has been browned.
3. Add sugar.
4. Fry until golden brown, stirring occasionally to keep from burning.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Cabbage
Vegetable / Potato
Dairy / Cottage Cheese
Course:Main Dish
Cuisine:European / Russian
European / Ukrainian
European / Polish
Preparation Method:Fry

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