Periyukas (Lithuanian pirogies ) Recipe

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Periyukas (Lithuanian pirogies )
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Ingredients
12
Count
Nutrition
494
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make topping: Have bacon cold, possibly a few minutes in the freezer. Cut lengthwise strips in half, then cut into 1/4 inch wide pieces.
  2. Place bacon in cold pan, cook at medium heat, turn once.
  3. After turning bacon, add butter and minced onion, cook until onion is clear and at the point of turning golden. Set aside.
  4. Make filling: Break eggs, separate one and add yolk to the other (Reserve the separated white for sealing the dumplings).
  5. Stir into ricotta.
  6. Stir in allspice and onion. Set aside.
  7. Make dumplings: Cook the potatoes whole (microwave-pierced to avoid exploding-or boil or bake. Microwave is fastest) until soft. If you have a ricer, leave skins on. If not, peel them after baking or boiling and letting them cool.
  8. Put the reserved egg white into a small dish. Add about a tablespoon of water and stir together.
  9. Rice or mash the potatoes into a 1-1/2 or 2 quart mixing bowl.
  10. Add the salt.
  11. Stir in one cup of flour. Mix with a large fork. Add more flour in small amounts while stirring until the mixture forms a ball of dough. It's okay if it's still sticky, but it should be a cohesive ball.
  12. Spread some flour on the rolling area. Put the dough-ball on it and sprinkle more flour on the top.
  13. After the surface is floured, pull a fist-size piece into the center, set aside the rest. Roll the dough out thinly-1/8 inch or less.
  14. Cut into 4 rounds. (A size 1 Rubbermaid storage container is perfect for this.).
  15. To fill, place a tablespoon of the ricotta mix just off center on a dumpling. Use fingertips to wet around edges with egg white. Fold and pinch. Set them on a dry board as folded, don't overlap. Fill 4 to 6 at a time on a level cutting board. Fill all before boiling.
  16. Boil 4 quarts water and 1/2 tsp salt in a large pot.
  17. Add periyukas four to six at a time to boiling water. It works best to lower each one into the water on a large slotted spoon. When they float up, remove to a serving plate.
  18. Serve as they are OR brown them in a pan with butter OR brush with melted butter and put under broiler for a minute.
  19. Reheat the onion/bacon in a pan.
  20. Serve periyukas with bacon/onion mixture and sour cream in bowls for people to spoon on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 493.52 Kcal (2066 kJ)
Calories from fat 136.09 Kcal
% Daily Value*
Total Fat 15.12g 23%
Cholesterol 70.83mg 24%
Sodium 798.25mg 33%
Potassium 611.84mg 13%
Total Carbs 73.66g 25%
Sugars 5.9g 24%
Dietary Fiber 6.69g 27%
Protein 14.76g 30%
Vitamin C 8.8mg 15%
Vitamin A 1.2mg 38%
Iron 4.9mg 27%
Calcium 74.9mg 7%
Amount Per 100 g
Calories 179.69 Kcal (752 kJ)
Calories from fat 49.55 Kcal
% Daily Value*
Total Fat 5.51g 23%
Cholesterol 25.79mg 24%
Sodium 290.63mg 33%
Potassium 222.77mg 13%
Total Carbs 26.82g 25%
Sugars 2.15g 24%
Dietary Fiber 2.44g 27%
Protein 5.37g 30%
Vitamin C 3.2mg 15%
Vitamin A 0.4mg 38%
Iron 1.8mg 27%
Calcium 27.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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