PIROSHKI

I made these 'piroshki' this year for Ukrainian Christmas Eve dinner (Jan. 6th) with potatoes and the other one I did with cabbage....the traditional ones for this Christmas Eve dinner. Well I did make a couple of dozen with feta cheese, dill and parsley for my husband, which he devoured in one evening. It took up a whole days work about 8 hours. I made over 140 of them...and let me tell you they will be gone after dinner. It was hard because I had to do them myself.......even though my husband  washed the dishes and cleaned the kitchen for me. It was very exhausting. First the dough had to rise for 1 1/2 hours then kneaded and left to rise another 1 1/2 hours. I did manage to make the filling the day before, otherwise I would have been there longer. I will post the recipe later .....and try and get down the measurements as I do this by memory like my family did. You know what I mean a lil' of this and a li' of that and a pinch of that??????

I remember my Grandma whipping these up and she would tell me stories when she was a lil' girl in the Ukraine how her Grandma would make these....about a few hundred. But in the old days they baked them in their big outdoor ovens. Then when she passed on my Mom and Aunt would whip these up and I always helped trying to piece them together........this year my daughter couldn't help as she was busy with school in her last year for her degree.

A common variety of "piroshki" are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour.....or they can be fried. They may contain sweet-based fillings such as stewed or fresh fruit (apples, cherries, apricots, etc), jam, or cottage cheese; a vegetable filling (mashed potatoes, mushrooms, onions and egg, cabbage); or meat.

Here are my 'piroshki' frying away.

 These are my potato stuffed "piroshki".

 Ukrainian Christmas Carollers.

Cabbage stuffed "piroshki."

 I lined these "piroshki" in rows standing up so they won't get squished.

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Thanks for stopping by........