This pirohi recipe first appeared in the Detroit News newspaper on April 3, 1954 and was recognized by Mary Pawlak Anderson as being close or identical to the pirohi recipe of her youth. The introduction to this recipe provides a good sense of 1950's America.

Old World Dish Tops Lent Menu

By Kay Kopera

Old World cooks know how to make a little meat go a long way. And their talents extend, too, to a variety of meatless dishes that are both inexpensive and delicious, any of them worth considering for Lenten menus.

Pierogi, a favorite with families of Polish ancestry, are an excellent example of imaginative flavor blending. Pierogi are miniature turnovers, made with noodle dough rather than pastry, filled with meat, cheese or vegetables. They are quite similar to Italian ravioli.

One type of filling which is unusually good is made with sauerkraut and mushrooms, an unlikely combination, perhaps, but delicious. One of the most popular fillings is made with cottage cheese and mashed potatoes.

Some people are always willing to try something new and different, provided it is well prepared. Others are more hesitant about the untried. In either case it is well to serve a new dish with other favorite foods.

Following is one suggestion, a menu which could be easily revised to better suit family tastes and supplies on hand.

Pierogi with Sauerkraut Filling

Buttered Green Beans

Glazed Carrots

Fresh Fruit Salad

Pumpernickel Bread

Cheesecake or Sponge Cake


Mix and knead into a soft pliable dough:
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons sour cream
  • 1 teaspoon soft butter

Divide into two or three portions and roll very thin on lightly floured board. Cut into 2-inch squares or rounds. Place a small amount of filling on each, a little to one side. Fold over and press edges together. This dough dries out if allowed to stand too long, so it is important to work quickly and with small amounts. This way it will be easier to get a good seal at the edge of the dough. Boil gently a few at a time in salted water for about 5 minutes. Serve with melted butter or buttered crumbs. Or, after boiling, fry in butter until lightly browned and serve with sour cream.

Sauerkraut and mushroom filling

Rinse with hot water and chop fine:
  • 2 cups sauerkraut
Melt in skillet:
  • 2 tablespoons butter
  • 1 cup mushrooms, chopped
  • 1 small onion, finely chopped
Cook covered over medium heat until onion is yellow. Add sauerkraut and continue cooking for about 5 minutes. Season to taste with:
  • salt and pepper
Cool and use to fill dough squares

Cheese and potato filling

Melt in small skillet:
  • 1 tablespoon butter
  • 2 tablespoons chopped green onion
Cook until tender, without browning, about 5 minutes.

Combine with:

  • 1 1/4 cups seasoned hot mashed potatoes
  • 3/4 cup dry cottage cheese
  • salt and pepper to taste
Cool and use to fill dough squares