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You can find them in your
supermarket and occasional-
ly on the menu of some
restaurants.
Yet anyone who has savored
homemade pirogies knows
supermarket or fast-food ver-
sions of pirogies just can't
compare with the flavor or
texture of those made the old-
fashioned way.
As chief chef of her own
12-year-old catering business
in Allentown, Pa., called San-
di's Specialties, Sandi Moyer
often prepares pirogies for
events.
Moyer sells hers for $4 a
dozen. Mrs. T's, a company
that produces more than 210
million pirogies a year, sells
a dozen in a box for $1.99, ac-
cording to company spokes-
woman Elise Klein.
The ingredients are basic
and inexpensive. The real "ex-
pense" is time. Expect to
spend at least three hours to
make a batch of 10 dozen
pirogies, Moyer said.
But keep in mind that once
you've made 10 dozen, you
can pack some away in the
freezer to become a time-
saving addition to future
meals. They can go from the
freezer to microwave, frying
pan or oven, and be on the
table in minutes.
Moyer tears off small pieces
of dough, shapes them into
little balls, rolls them into
flattened, round circles and
then fills them. To save time,
many pirogi makers have pur-
chased or devised gadgets for
cutting dough circles. With
such gadgets, large portions
of dough can be rolled out and
quickly cut into circles. Moyer
said shortcuts such as this are
fine. But some others are
unacceptable. "No instant
mashed potatoes!" admon-
ished the pirogi-making
expert.
Recipes are as much a tradi-
tion to pirogi-makers as the
pirogies themselves. Most
cooks stick to recipes passed
down through their families,
insisting certain ingredients
make theirs the best. Moyer,
for example, claims sour
cream and oil in the dough
recipe are the secrets to mak-
ing it very workable.
Most people know pirogies
as pockets of dough filled with
potatoes and deep-fried to a
golden crisp. But pirogies also
can be stuffed with different
fillings and served in other
ways.
Warm them in a pan of but-
ter and onions and top with a
dollop of sour cream. Or bake
them in an oven until they
puff up, for instance, a
350-degree oven for one-half
hour, turning once.
Before freezing her pirogies,
Moyer puts them in butter
" and onions to keep them from
sticking together. While she
uses the recipes for potato
and sauerkraut fillings that
her mother and grandmother
used, she has developed a few
fillings of her own.
Be creative, she encour-
aged. Try ground beef, ground
turkey or other fillings. But
always keep in mind that the
filling should be fairly dry so
that the edges can interfere
with a proper seal.
Here are her favorite
recipes:
PIROGIES
For the dough:
3 cups flour
1 egg
3 Tbsps. sour cream
1/2 stick margarine or Y4
cup oil
1 Tbsp. oil
For the potato filling:
10 lbs. potatoes (Moyer
prefers red ones)
Cheeses, to taste
(approximately '4 lb.
each of white
American, yellow
American, sharp,
Velveeta and smoky)
1 medium onion,
chopped and sauteed
in 1 stick margarine
and 2 Tbsps. oil
Salt, to taste
Pepper, to taste
Chives, to taste (optional)
Mustard to taste
(optional)
For the sauerkraut
filling:
3 (10-oz.) cans sauerkraut,
rinsed and
well-drained
1 medium onion,
chopped and sauteed
in 1 stick margarine
Pepper, to taste
Pinch of brown sugar
1 Tbsp., rounded, sour
cream
1 cup mashed potato
mixture (recipe
above)
Pinch of onion powder
For the sweet cabbage
filling:
1 large head cabbage,
shredded
1 medium onion, finely
chopped
1 stick margarine
Salt and pepper, to taste
Onion powder, to taste
DOUGH: Mix together all
ingredients except oil. Knead
until dough is workable. Add